Easy Jasmine Rice Instant Pot with Coconut Milk

A patterned blue bowl filled with rice, garnished with herbs and crispy bits, with a pair of wooden chopsticks resting inside. A beige cloth is in the background.

Easy Jasmine Rice Instant Pot with Coconut Milk

This Jasmine rice Instant Pot recipe is a creamy, fragrant side dish that’s quick, easy, and made in one pot. Infused with garlic, coconut milk, and soy sauce, this jasmine coconut rice is perfect for busy weeknights or casual entertaining. Serve it with stir fry, grilled meats, or as a stand-alone bowl to nourish and gather your loved ones with ease.

Cuisine Thai

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 401

Author Gina Dickson

Equipment

Instant Pot - 6 Quart

Ingredients

1 cup jasmine rice dry
2 teaspoons avocado oil
2 teaspoons sesame oil
3 cloves garlic minced
3 tablespoons onion finely diced, white or yellow
13.3 ounces coconut milk canned, unsweetened
½ cup water
1 tablespoon soy sauce
¼ teaspoon salt or to taste
Furikake optional garnish

Instructions

Rinse the Rice

Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well and set aside. This helps prevent the rice from becoming gummy.
1 cup jasmine rice

Sauté Aromatics

Turn the Instant Pot to the Sauté setting. Add avocado oil, sesame oil, diced onion, and garlic.
2 teaspoons avocado oil, 2 teaspoons sesame oil, 3 cloves garlic, 3 tablespoons onion
Cook for about 3 minutes, stirring often, until the onion softens and becomes fragrant.

Toast the Rice

Add the rinsed rice to the pot and sauté for 1 minute, stirring constantly. This enhances the flavor.

Add Liquids & Seasoning

Stir in the coconut milk, water, soy sauce, and salt. Scrape the bottom of the pot to make sure nothing is stuck (to avoid the "burn" warning).
13.3 ounces coconut milk, ½ cup water, 1 tablespoon soy sauce, ¼ teaspoon salt

Pressure Cook

Lock the lid in place. Set the Instant Pot to High Pressure for 5 minutes.

Natural Release

When cooking is complete, let the pressure release naturally for 7 minutes. Then carefully do a quick release to let out any remaining pressure.

Fluff & Serve

Open the lid, fluff the rice with a fork, and spoon into a serving bowl. Garnish with furikake, if desired.
Furikake

Video

Notes

Important Prep Tips Before Starting the Recipe:

If your coconut milk is cold, letting it warm slightly can help it mix more evenly.
Rinse your rice well before cooking to keep it fluffy and avoid a gummy texture.
A fine mesh strainer makes rinsing easier and mess-free.

Dietary Modifications: To make this gluten-free, simply swap the soy sauce with coconut aminos or tamari. For a lower-sodium version, choose a reduced-sodium soy sauce or seasoning alternative.

Flavor Enhancements: Add a teaspoon of grated fresh ginger with the garlic for an extra kick, or toss in some lime zest before serving.

Add-In Options: Stir in frozen peas or edamame after pressure cooking for added color and protein. Mix in shredded rotisserie chicken for a one-bowl meal.

Simple Substitutions: Use vegetable broth instead of water for deeper flavor.

Tips for Recipe Success: Let the rice rest for a few minutes after fluffing to absorb any remaining moisture and finish setting.

Nutrition