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Home » Instant Pot Magic

Pressure Cooker Coconut Rice with Fresh Herbs

Published July 13, 2018. Last modified August 1, 2025 By Gary White

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Pressure Cooker Coconut Rice | The Foodie Eats

This pressure cooker coconut rice is sticky, flavorful, and fresh—perfect when paired with something saucy.

Pressure Cooker Coconut Rice | The Foodie Eats

When we think of perfectly cooked rice, we usually think of fluffy, tender, individual grains of rice. In the typical rice recipe, sticky, gummy rice is to be avoided at all costs.  Unless of course, you're intentionally trying to make sticky rice, a staple food in northern Thailand. Now,  while I am definitely not from Thailand, I do appreciate cuisine from all around the world. And this pressure cooker coconut rice is reflective of that.

Serve with Something Saucy!

While the texture of our pressure cooker coconut rice shares some characteristics with sticky rice, it is not at all a Thai sticky rice recipe. Thai sticky rice is made with sweet rice and water, while our recipe combines jasmine rice with coconut milk and fresh herbs. However, like Thai sticky rice, this coconut rice yields a slightly sticky rice that pairs well with saucy dishes like our Instant Pot Country Ribs with Sweet Spicy Red Curry Sauce, or our Instant Pot Curry with Chickpeas, Tomatoes & Spinach.

Pressure Cooker Coconut Rice | The Foodie Eats

Mint in a savory dish?

While you may think of spearmint gum, mint chocolate chip ice-cream, and other sweet treats when we hear the word "mint", it's actually a versatile herb that works well in both sweet and savory dishes. It pairs perfectly with the other flavors of this dish. If cooking savory dishes with mint is new to you, trust us, it works. Maybe give this Spring Pea and Mint Risotto a try!

How to make Pressure Cooker Coconut Rice

Pressure Cooker Coconut Rice | The Foodie Eats
Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.
Pressure Cooker Coconut Rice | The Foodie Eats
In a mixing bowl, combine coconut milk and vegetable broth.
Pressure Cooker Coconut Rice | The Foodie Eats
Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.
Pressure Cooker Coconut Rice | The Foodie Eats
Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.
Pressure Cooker Coconut Rice | The Foodie Eats
Meanwhile, take a few leaves of mint and basil...
Pressure Cooker Coconut Rice | The Foodie Eats
... and chop them as finely as you can.
Pressure Cooker Coconut Rice | The Foodie Eats
Then, use a fork to fluff rice. (This rice recipe will be both sticky and clumpy, not individual grains - perfect for serving with something with lots of liquid to soak it up.)
Pressure Cooker Coconut Rice | The Foodie Eats
Add herbs to rice and mix well.

And This Is the AMAZING Result…

Pressure Cooker Coconut Rice | The Foodie Eats

★ Did you make this pressure cooker coconut rice?

Please give it a star rating below! ★

Pressure Cooker Coconut Rice | The Foodie Eats

Pressure Cooker Coconut Rice with Fresh Herbs

This Instant Pot coconut rice is several things: sticky, flavorful, and fresh! Perfect when paired with something saucy.
4.34 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: Asian
Prep Time: 1 minute minute
Cook Time: 14 minutes minutes
Total Time: 15 minutes minutes
Servings: 8
Calories: 228kcal
Author: Gary White

Ingredients 

  • 1 ½ cups jasmine rice
  • 14 oz. coconut milk
  • ½ cup vegetable broth
  • ½ tsp. salt
  • 1 Tbsp. fresh mint finely chopped
  • 1 Tbsp. fresh basil

Instructions

  • Rinse rice under cold water until water begins to run clear. Then transfer wet rice to pot.
  • In a mixing bowl, combine coconut milk and vegetable broth. Pour liquid over rice, along with salt, and give a quick mix. Lock lid at cook for 4 minutes at high pressure.
  • Meanwhile, take a few leaves of mint and basil and chop them as finely as you can.
  • Once cook time is complete, allow pressure to release naturally for about 10 minutes, then quick-release any remaining pressure.
  • Then, use a fork to fluff rice. Add herbs to rice and mix well.

Notes

This rice recipe will be both sticky and clumpy, not individual grains - perfect for serving with something with lots of liquid to soak it up.

Nutrition

Calories: 228kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 9g | Sodium: 132mg | Potassium: 177mg | Vitamin A: 175IU | Vitamin C: 1.4mg | Calcium: 26mg | Iron: 2.1mg
Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

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Reader Interactions

Comments

  1. Kristina

    November 14, 2019 at 6:40 am

    5 stars
    Delicious. I made it on the stove top while your Chickpea Curry recipe was in the IP. The family loved it!

    Reply
  2. Ada

    January 17, 2020 at 4:12 pm

    Can I make this in the IP with brown rice? If so, do you have any idea what the time adjustment should be? Thank you!☺️

    Reply
    • Gary White

      January 18, 2020 at 2:18 pm

      I haven't tested it with brown rice, but I think it would still work. 22 minutes at high pressure, with a 10 minute NPR. Please let me know how it goes!

      Reply
4.34 from 3 votes (2 ratings without comment)

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Meet Gary

I'm Gary... dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. More about me...

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