Coconut Rice in Instant Pot

Coconut rice in Instant Pot step-by-step recipe with video and photos.

About this recipe

Coconut rice is a South Indian dish made with fresh coconut and minimal spices. Also called thengai sadam, this fragrant and aromatic dish is one of the most basic South Indian foods. It is healthy, flavorful, naturally gluten-free, and vegan. When made in an Instant Pot, it is ready in 15 minutes, with less than 5 minutes of hands-on time.

The taste of this rice is divine - savory, nutty, mildly sweet. Fresh coconut is the hero of this dish and it can be paired with dal or any curry of your choice. It tastes best with seafood. Or simply pair it with papad, kachumber salad, and plain yogurt (or raita) for a fuss-free meal. We need fresh unsweetened coconut to make this dish.

You can either buy a whole coconut and grate it or use frozen coconut. Whole coconuts are easily available in many supermarkets and frozen unsweetened coconut is available in Indian stores outside of India.

Coconut is loaded with several health benefits. It is high in saturated fat and fiber. They are rich in manganese, copper, iron, and selenium (an antioxidant that protects cells). Coconut is the highest natural source of lauric acid, which is used for its medicinal benefits.

Read on for ingredients, useful tips, and step-by-step instructions to make this dish that is not only a part of everyday meals but also made for festivals and celebrations.

Ingredients

Coconut: Unsweetened fresh or frozen grated coconut is used in this dish (see FAQ section for details).

Rice: I have used Basmati rice; however, any other Indian variety rice like sona masuri will also work.

Coconut oil: This works best with the dish; however, you can replace it with any neutral-tasting oil.

Spices: I use mustard seeds, dried red chili, chana dal (Bengal gram), and urad dal (split black gram).

Other ingredients: Curry leaves, ginger, green chili, and coriander leaves.

Step-by-step instructions

1. Set the Instant Pot in saute mode (normal) and add coconut oil. Once it heats, add mustard seeds and let them splutter.

2. Add dry red chili. chana dal, urad dal, curry leaves, and cashew. Saute for 1-2 minutes (until the cashew is light golden).

3. Add ginger and green chili. Saute for a few seconds.

4. Add the grated coconut and saute for one minute.

5. Drain the water from the soaked rice and add it to the IP. Add 3 cups of water and salt. Mix well.

6. Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure.

7. Add coriander leaves and mix gently.

Useful tips

Do not use dried or desiccated coconut. It will not work in this dish. Use fresh or frozen grated coconut.

I like to add cashew to this dish, which can be replaced with peanuts. Alternatively, skip them altogether for a nut-free version.

I have used Basmati rice, however, any other Indian variety of short-grain rice like sona masuri will also work. In that case, the cooking time will vary.

Curry leaves are essential and cannot be skipped.

I use a rice to water ratio of 1 to 1.5 in this dish, which gives me soft cooked rice. If you want chewy and firm rice, reduce water so that the rice to water ratio is 1 to 1.25.

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FAQs

Bonus

This coconut rice is:
- naturally gluten-free and vegan
- healthy, nutritious, and delicious
- very easy to make

Recipe card

Instant Pot Coconut Rice

Coconut rice is a fragrant and aromatic South Indian rice dish made with fresh coconut and minimal spices. When made in an Instant Pot, it is ready in 15 minutes, with less than 5 minutes of hands-on time. Read on for ingredients, useful tips, and step-by-step instructions to make this dish that is not only a part of everyday meals but also made for festivals and celebrations.

5 from 38 votes

Print Pin Rate

Author: Shilpa

Course: Main Course

Cuisine: Indian

Servings: 6

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Ingredients

• 2 cups Basmati rice
• 1½ cups coconut grated (fresh or frozen)
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1-2 dry red chili
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (Bengal gram)
• 8-10 curry leaves
• 1-2 green chili finely chopped
• ½ teaspoon ginger grated
• 8-10 cashew
• 2 tablespoon coriander leaves (cilantro)
• 3 cups water

Instructions

• Wash the rice thoroughly. Soak it in water for 20-30 minutes
• Set the Instant Pot in saute mode (normal) and add coconut oil
• Once it heats, add mustard seeds and let it splutter
• Add dry red chili. chana dal, urad dal, curry leaves, and cashew. Saute for 1-2 minutes (until the cashew is light golden)
• Add ginger and green chili. Saute for a few seconds
• Add the grated coconut and saute for one minute
• Drain the water from soaked rice and add it to the IP
• Add 3 cups of water and salt. Mix well
• Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure
• Open the lid and gently fluff up the rice using a fork
• Add coriander leaves and mix gently
• Serve hot with dal or curry of your choice

Video

Notes

See the tips section above for useful tips to make this dish.

Nutrition Facts

Instant Pot Coconut Rice

Amount per Serving

Calories

377

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

11

g

69

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Sodium

 

33

mg

1

%

Potassium

 

182

mg

5

%

Carbohydrates

 

56

g

19

%

Fiber

 

4

g

17

%

Sugar

 

2

g

2

%

Protein

 

7

g

14

%

Vitamin A

 

109

IU

2

%

Vitamin C

 

52

mg

63

%

Calcium

 

36

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.