Coconut Brown Basmati Rice | Instant Pot Essential
Recipe type: Side dish
Cuisine: Californian
Prep time: 
Cook time: 
Total time: 
Serves:: Serves 4-8 Makes:4 Cups
Delicious and important to your health!
  • 1 C Organic Brown Basmati Rice
  • 1 ¼ C Water
  • ¼ C Sweetened finely shredded coconut (if using unsweetened coconut, add 1 t Honey)
  • 1 T Virgin Coconut oil (no need to melt)
  • 1 t Vanilla extract
  • 1 t Kosher sea salt
  • To garnish, add your choice of:
  • ¼ C Pomegranate seeds, optional to garnish
  1. Combine all ingredients into the bowl of an Instant Pot or electric pressure cooker and stir.
  2. Close lid, set vent to seal and set to low pressure or pressure cook setting.
  3. Set timer to 22 minutes; note: with 10 minute warm up and 10 minute cool down; cooking will take approximately 42 minutes.
  4. Once cooking is done, you’ll hear 3 beeps; turn to off (or unplug) and allow pressure to go down naturally for 10 minutes.
  5. Carefully release vent to open, this will allow the rest of the pressure and steam to be released.
  6. Remove lid, and fluff with a fork.
  7. Serve warm or at room temperature.
  8. Best served immediately, or tightly cover and refrigerate leftovers for a few days, or, freeze for up to 3 months.
  9. Note: For plain rice, use olive oil instead of coconut oil, eliminate coconut and vanilla, nuts are optional.
  10. Other ideas for add-ins: Chopped pistachios or cashews, unsalted pepitas, toasted sesame seeds, or serve sautéed garlic and mushrooms over this rice.
Recipe by My Sweet California Life at