Instant Pot Coconut Rice

5 from 38 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 377kcal

Author: Shilpa Kerur

Equipment

Instant Pot

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 cashews. 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 the 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 mix the rice. Add cilantro and mix gently.
Add cilantro and mix gently

Video

Notes

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

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.

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.

Nutrition