Making rice in the pressure cooker is a game changer! This creamy and decadent Instant Pot coconut brown rice recipe is easy, quick, and hassle-free. Prep it once to enjoy many times! Stovetop directions included.

Instant Pot coconut brown rice topped with cilantro and coconut flakes in a serving bowl

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Brown rice is a staple in our house, especially since it’s such a good base for veggie meals. You can serve it as a side dish or use it in grain bowls. Leftover rice even tastes great when pan-fried and topped with an egg for breakfast.

These endless opportunities make rice a great meal prep staple. You can prep a big batch on Sunday to reheat and enjoy throughout the week.

With that in mind, I decided to try making rice in the Instant Pot, since I had so much luck making beans in there earlier this year. As I expected, Instant Pot brown rice is a cinch to make! It takes less time than stovetop rice, and the texture it amazing. I’m totally hooked.

My variation on pressure cooker rice—Instant Pot coconut brown rice—is especially delicious. It’s ultra creamy and has a subtle coconut taste, thanks to full-fat coconut milk. I hope you enjoy it as much as I do!

dry brown rice in a bowl next to a can of coconut milk on a countertop

How to Make Instant Pot Coconut Brown Rice

For the full recipe and ingredients list, scroll down to the recipe card. But be sure to read through my expert tips, including ways to use coconut rice, beforehand.

Combine the dry brown rice, can of coconut milk, water, and salt in your Instant Pot. Stir well.
Secure the lid on the Instant Pot, set the timer for 20 minutes, and let it come to pressure.
When it’s finished cooking, manually release the pressure. Open the lid, and stir/fluff the rice with a fork before serving.

cooked coconut rice in the Instant Pot with a spoon sitting on a counter

Stovetop Directions

This Instant Pot coconut brown rice can also be made in a pot on the stove. So if you don’t have a pressure cooker, these directions are for you!

Combine the rice, coconut milk, water, and salt in a pot.
Bring to a boil, then cover with a tight-fitting lid. Reduce heat and simmer for about 40 minutes until the liquid is absorbed. Remove from heat and keep covered for 10 minutes.
Remove the lid, stir/fluff with a fork, and serve.

Expert Tips

Use brown Jasmine rice for this recipe. My preferred brand is Lundberg family farms, available at most large grocery stores and health food stores.
For the creamiest texture, use full-fat coconut milk in a can. Use a spoon to break up the coconut cream chunks after you pour it into the Instant Pot. If you want a lighter texture and/or are watching your fat intake, use lite coconut milk.
For reference, I use this 6 quart Instant Pot.
Instant Pot coconut brown rice leftovers can be stored in an airtight container in the fridge. They last for about a week. Reheat in the microwave until warmed through or in a saucepan with some added liquid.
To freeze coconut rice, let it cool completely then transfer to freezer-safe containers or bags. I like to use silicone Stasher bags. Remove as much air as possible from the bag before sealing. Freeze for up to 3 months. Be sure to add a little liquid when reheating frozen rice, since it can get dry.
For extra coconut flavor, add coconut flakes to the rice. Cilantro and chopped scallions also add some flair.

coconut brown rice in a bowl with cilantro leaves and coconut flakes

Ways to Use Coconut Rice

You can do a lot with coconut rice. If you’re worried that it will have too much of a coconut-y flavor for some dishes, don’t be. It’s very subtle. Here are my favorite ways to use Instant Pot coconut brown rice.

As the base for my Salmon Teriyaki Bowl with Veggies
Served with baked chicken and a fruit salsa (pineapple chicken anyone?)
Mixed into curry
Served with grilled meat and veggie skewers
Bulked up with chopped mango and lime juice as a side dish

coconut brown rice in a serving bowl with a spoon next to a napkin

More Instant Pot Recipes

Love using your Instant Pot? Check out the Instant Pot Artichokes and Instant Pot Pinto Beans. If you’re looking for more recipes using brown rice, see the Healthy Chicken Fajita Bowl, Spicy Peanut Tofu Buddha Bowl, and Cauliflower al Pastor Bowls.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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