Easy Coconut Ginger Instant Pot Rice

This Easy Coconut Ginger Instant Pot Rice comes out perfect every time! It’s an ideal side for East Asian-inspired meats or vegetables.

Unfussy, flavorful, and comes out perfect every time.

When I first got my Instant Pot, I associated it solely with main dishes: Instant Pot pork tenderloin, Instant Pot pasta primavera, Instant Pot tacos with ground turkey, etc. But let me tell you, side dishes in the Instant Pot? Genius. It’s my new favorite thing. As someone who’s always found side dishes to be kind of a pain in the rear, this method is a game changer—and this Coconut Ginger Instant Pot Rice has become our go-to when serving anything inspired by East or Southeast Asian cuisine. 

Why cook rice in the Instant Pot?

In theory, rice shouldn’t be hard to cook on the stovetop. But there are a few ways it can fail—and I’m guilty of checking at least one of these off every time I do it.

• Gluey and mushy rice. Too much liquid.
• Watery rice. Undercooked.
• Chewy, crunchy, or burnt rice. Not enough liquid was used; the grain is overcooked.

Liquid-to-rice ratio and proper heat level are the most important things to get right when cooking rice, and since every grain is different, it can be a challenge. Not to mention the fact that you have to babysit your simmering pot and play with the heat to avoid messy overflow.

With the Instant Pot, you don’t have to worry about any of that. Prep it, set it, and forget it. When you open that lid and give your rice a stir, you’ll have perfectly textured rice that is packed with flavor.

How to make Coconut Ginger Instant Pot Rice.

Here’s what you’ll need:

• Sesame oil
• Jasmine rice
• Scallions
• Garlic
• Fresh ginger
• Unsweetened coconut milk
• Water
• Sugar
• Kosher salt
• A lime
• Fresh parsley
• Cashews

Here’s what you’ll do:

1. Place the rice in a sieve or colander and rinse under cool water until the water runs clear/isn’t cloudy. Shake excess water from the rice and set aside.
2. Heat sesame oil in Instant pot on the low sauté mode.
3. Add the minced garlic, grated ginger, and chopped scallions. Simmer until fragrant, about a minute.
4. Add the rice to the Instant Pot and stir it around. Let it toast for about 30 seconds. 
5. Add the coconut milk, water, sugar, and salt. Give it one last stir, then shut off sauté mode.
6. Lock the lid into place, set the valve to seal, and set to cook on high pressure for 3 minutes.
7. When the cook time ends, let the pressure release naturally for 7 minutes, then give it a quick release.
8. Carefully unlock and remove the lid. Fluff the rice with a fork.
9. Add lime zest and lime juice to the rice, and stir to mix.
10. Transfer the rice to a serving bowl and garnish with fresh chopped parsley and roughly chopped cashews (optional).

It’s worth noting:

You can use long-grain, medium-, or short-grain white rice in this recipe without changing the cooking time.

You might end up with a bit of browned crispy bits of rice at the bottom of your pot. Scrape them up and toss them in with your creamy fluffy rice! They add some tasty, crunchy nuttiness to your bowl. 

What can you serve this with?

• Garlic and Ginger Turkey Meatballs with Hot Honey Glaze
• Sesame Ginger Seared Baby Bok Choy
• Easy Healthy Cashew Chicken
• Baked Hoisin Salmon
• Pan-Seared Salmon with Avocado and Mango Salsa

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

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5 from 2 votes

Easy Coconut Ginger Instant Pot Rice

By: Dana Sandonato

This Easy Coconut Ginger Instant Pot Rice comes out perfect every time! It's an ideal side for East Asian-inspired meats or vegetables.

Prep Time: 5 minutes minutes

Cook Time: 3 minutes minutes

Natural release time: 10 minutes minutes

Total Time: 18 minutes minutes

Servings: 6 servings

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Equipment

• Instant Pot

Ingredients 

1x2x3x

• ▢ 1 TBSP sesame oil
• ▢ 3 cloves of garlic, grated to a paste or minced
• ▢ 1 TBSP grated fresh ginger
• ▢ 1 bunch of scallions, cut into 1/2-inch pieces (about 2 cups)
• ▢ 1.5 cups jasmine rice
• ▢ 1 14 oz can of unsweetened coconut milk
• ▢ 1/2 cup water
• ▢ 1 tsp sugar
• ▢ 1/4 tsp kosher salt
• ▢ 1 lime, zested and juiced

For garnish. (Optional)

• ▢ Chopped fresh parsley (or cilantro)
• ▢ Roughly chopped cashews

Cook ModePrevent your screen from going dark

Instructions 

• Place the rice in a sieve or colander and rinse under cool water until the water runs clear/isn't cloudy. Shake excess water from the rice and set aside.
• Heat sesame oil in Instant pot on the low sauté mode. Add the minced garlic, grated ginger, and chopped scallions. Simmer until fragrant, about a minute.
• Add the rice to the Instant Pot and stir it around. Let it toast for about 30 seconds. Add the coconut milk, water, sugar, and salt. Give it one last stir, then shut off sauté mode.
• Lock the lid into place, set the valve to seal, and set to cook on high pressure for 3 minutes.When the cook time ends, let the pressure release naturally for 7 minutes, then give it a quick release.
• Carefully unlock and remove the lid. Fluff the rice with a fork.
• Add lime zest and lime juice to the rice, and stir to mix.
• Transfer the rice to a serving bowl and garnish with fresh chopped parsley and roughly chopped cashews (optional).

Notes

You can use long-grain, medium-, or short-grain white rice in this recipe without changing the cooking time.

You might end up with a bit of browned crispy bits of rice at the bottom of your pot. Scrape them up and toss them in with your creamy fluffy rice! They add some tasty, crunchy nuttiness to your bowl. 

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