Name: Instant Pot Coconut Rice Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 persons
Cuisine: Asian
Ingredients: 1 cup Jasmine Rice; 2 tablespoons Olive Oil; 4 Shallots, diced; 2 cloves Garlic, minced; 1-inch Ginger, minced; 1 Chili Pepper, minced; 1 tablespoon Fresh Thyme; 1/2 cup Full-Fat Coconut Milk; 3/4 cup Vegetable Broth; 1 Bay Leaf; 1 cup canned Kidney Beans, drained, rinsed; 1/4 teaspoon Salt; 1/2 teaspoon Sugar (optional); 2 tablespoons Lime Juice

Front shot of Coconut rice in a ceramic pot

Transform your mealtime into an exotic adventure with this Instant Pot Coconut Rice recipe. Featuring fragrant jasmine rice, creamy coconut milk, and protein-packed kidney beans, this dish is a flavorful and nutritious staple for any table. Perfect for vegan, vegetarian, and gluten-free diets, it’s a quick, fuss-free way to enjoy a wholesome and satisfying meal.

Coconut rice, fresh shallots, garlic, chili pepper, and thyme are sautéed until fragrant to make this instant pot. Of course, this coconut rice would not be complete without coconut flavor, so we added full-fat coconut milk. The vegetable broth helps the rice absorb the coconut milk. We also added kidney beans so that you can get all of your plant-based protein on your vegan diet.

Kidney beans also contain several antioxidants, vitamins, and minerals that are beneficial for weight loss. Nutrients found in kidney beans may also support colon health and manage blood sugar levels.

#Gluten Free #Vegan #Vegetarian #Side Dishes #Beans #Rice and Grains #One Pot #Pressure Cooker

Be cautious when handling chili peppers—wear gloves to avoid irritation.

This Instant Pot Coconut Rice recipe is a crowd-pleaser for many reasons:

Quick and Easy: Ready in just 20 minutes, it’s ideal for busy weeknights.
Health-Conscious: Vegan, gluten-free, and packed with protein and nutrients.
Bursting with Flavor: Infused with coconut milk, fresh herbs, and spices for a tropical twist.

Rinse the jasmine rice thoroughly to remove excess starch and ensure fluffy results.
For added depth, toast the rice in olive oil before adding the liquids.
Use full-fat coconut milk for a rich, creamy texture, or light coconut milk for a lower-calorie option.

Serve as a side dish with grilled vegetables or tofu.
Pair with spicy curries, stews, or Caribbean-inspired dishes for a complete meal.
Garnish with fresh cilantro, lime wedges, or shredded coconut for an extra flavor boost.

Rice: Substitute jasmine rice with basmati or brown rice for a different texture.
Beans: Use black beans or chickpeas instead of kidney beans.
Herbs: Swap thyme with cilantro or parsley for a different herbal twist.
Coconut Milk: Use almond milk for a lighter, nutty alternative.

Store leftover coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of vegetable broth to restore its creamy texture.

Fine Mesh Strainer

Instant Pot

Jasmine Rice: Provides a fragrant, fluffy base.
Olive Oil: Adds a light richness and helps sauté aromatics.
Shallots, Garlic, and Ginger: Create a robust flavor profile.
Chili Pepper: Adds a mild heat (adjust to taste).
Fresh Thyme and Bay Leaf: Infuse the dish with earthy, aromatic notes.
Full-Fat Coconut Milk: Delivers creamy richness.
Vegetable Broth: Enhances flavor while cooking the rice.
Kidney Beans: Add plant-based protein and a hearty texture.
Salt and Sugar: Balance the flavors.
Lime Juice: Adds a refreshing tang.

Can I make this recipe without an Instant Pot?

Yes, you can cook the rice on the stovetop in a pot, following the same steps and adjusting the cooking time to about 20 minutes.

How can I make this dish spicier?

Add more chili peppers or a dash of cayenne pepper to increase the heat level.

Is this recipe freezer-friendly?

Yes, you can freeze it in an airtight container for up to 1 month. Thaw in the refrigerator overnight and reheat with a splash of broth.

How to Make Instant Pot Coconut Rice

To make Instant Pot Coconut Rice, start by thoroughly rinsing the jasmine rice under cold water to remove excess starch. Heat the olive oil in the Instant Pot and sauté the shallots until translucent, then add garlic, ginger, chili, and thyme to create a fragrant base. Next, combine the rinsed rice with coconut milk, vegetable broth, bay leaf, kidney beans, salt, and sugar, stirring everything together. Set the Instant Pot to the "Rice" setting and cook for 10-15 minutes, allowing the steam to release naturally for 15 minutes once done. Finally, fluff the rice with a fork, remove the bay leaves, and finish with a squeeze of fresh lime juice for a bright, citrusy touch.