Instant Pot Coconut Lime Rice
This post may contain affiliate links. Read our disclosure policy.
I’ve been on a mission lately to find the perfect side dish for my upcoming Grilled Chicken recipe (which I’ll be sharing with you all tomorrow!), and that search led me straight to the Instant Pot. The result? This vibrant and easy Coconut Lime Rice recipe.
After reviewing a few variations online, I landed on this version that uses Basmati rice. I’m currently obsessed with Basmati; its beautiful, long grains hold up perfectly to the creamy coconut and bright citrus flavors. That said, feel free to substitute it with your favorite rice—Jasmine rice would be another excellent choice!
This Instant Pot method created flawlessly cooked, tender rice that was the ideal complement to our grilled chicken.
The versatility of this fluffy rice is another reason to love it! The zest of the fresh lime adds a bright, tangy lift that is fantastic with grilled meats and tropical dishes. I loved the recipe so much that I simply omitted the lime zest a few days later to create a pure Coconut Rice. This variation was equally delicious and served as the base for a totally different meal—a Grilled Chicken Bowl recipe that I’ll be featuring later this week on Thursday.
Get ready for a week of great grilling inspiration! This rice is the first piece of the puzzle, and you’re going to love how easily it comes together.
Instructions for Instant Pot Coconut Lime Rice
Rinse the Rice – Place the 3 cups of rice in a large bowl or a fine-mesh sieve. Rinse it thoroughly under cold water, swishing the grains around, until the water runs completely clear and is no longer cloudy or milky. Drain the rice as best as you can to remove excess water.
Combine Ingredients – Add the rinsed rice to the bowl of your Instant Pot. Pour in the coconut milk and chicken broth. Add the lime zest and sugar. Give the mixture a good stir to ensure all the ingredients are combined. Place the lid on the Instant Pot, secure it, and set the steam release valve to the Sealing position.
Pressure Cook – Cook on Manual/Pressure Cook (High Pressure) for 6 minutes.
Natural Release – Once the cooking time is complete, allow a Natural Pressure Release (NPR) for 10 minutes. This allows the steam to gradually dissipate, which is key to achieving tender, non-gummy rice.
Quick Release and Fluff – After 10 minutes, carefully switch the valve to the Venting position to manually release any remaining pressure. Once the pin drops, remove the lid.
Serve – Use a fork to gently fluff the rice. Serve immediately as a delicious side dish.
Remember: To make a simple Coconut Rice (without the lime flavor), simply omit the lime zest in step 2!
Frequently Asked Questions
Why do I have to rinse the rice?
Rinsing the rice is a crucial step! It removes excess starch from the surface of the grains. This prevents the rice from becoming sticky or gummy, resulting in the light, fluffy texture that Basmati or Jasmine rice is known for.
Can I use water instead of chicken broth?
Yes, absolutely. You can substitute the chicken broth with vegetable broth or plain water. Using water will result in a milder flavor, while broth adds a bit more depth and richness to the rice.
Can I use light coconut milk?
While you can use light coconut milk, it is not recommended for the best results. Full-fat coconut milk provides the rich, creamy texture and distinct coconut flavor that makes this recipe so delicious. Light coconut milk will make the rice less creamy.
What if I don’t have an Instant Pot? Can I make this on the stovetop?
You can! You will need to adjust the cooking time and liquid ratio. The typical stove top method in a saucepan requires more liquid than the Instant Pot (usually a 1.5:1 ratio of liquid to rice) and involves bringing it to a boil, reducing the heat to low, covering it, and simmer for 15-20 minutes.
How should I store leftovers? Can I freeze this rice?
Store any leftover cooked rice in an airtight container in the fridge for up to 4 days. You can also freeze cooked rice! Place cooled rice in a freezer-safe bag or container and freeze for up to 3 months. To reheat, microwave or steam it with a small splash of water to restore moisture.
FOR MORE RECIPES LIKE THIS, TRY:
Instant Pot Coconut Lime Rice
Real Mom Kitchen
Equipment
Ingredients
- 3 cups basamati rice or other desired type of rice
- 13.5 oz can coconut milk (I used full fat)
- 1 ¼ cups chicken broth
- 1 Tbsp sugar
- zest from 1 lime **see note
Instructions
- Rice the 3 cups of rice with water under water is clear and not milky. Drain rice the best you can.
- Add rice to the Instant Pot along with the coconut milk, chicken broth, lime zest and sugar. Stir together to combine.
- Place the lid on the Instant Pot and seal. Cook on high for 6 minutes. Then allow a natural pressue release for 10 minutes. Then release any remaining pressure manually. Fluff rice with a for and serve. Makes 6 cups of cooked rice.
Notes
Nutrition
Recipe adapted from Boulder Locavore.
