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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.
Course Side Dish
Cuisine Asian
Prep Time 1 minute
Cook Time 14 minutes
Total Time 15 minutes
Servings 8
Calories 228kcal
Author Gary White


  • 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


  • 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.


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.


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