Instant Pot Coconut Rice- Instant Pot Thengachor
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
To grind
  • Garlic- 2 cloves
  • Ginger- 2 inch slice
  • Green chilies- 2
For Cooking
  • Coconut oil- 2 tbsp
  • Whole cinnamon- 2 inch slice
  • Onion, sliced- 1
  • Curry leaves- 1 sprig
  • Salt- 1 tsp
  • Coconut milk- 2½ cups
  • Water- 1 cup
  • Rosematta rice- 2 cups
  1. Rinse rosematta rice taken in a strainer under running water. Keep aside.
  2. In a blender or food processor, grind coarsely: garlic, ginger and green chilies.
  3. Turn on Saute mode, medium temperature.
  4. Let hot sign display on the screen.
  5. Add coconut milk.
  6. Add the coarsely ground mixture, saute for 2 minutes.
  7. Add whole cinnamon.
  8. Add onion and curry leaves, season with ½ tsp salt; saute for 2 minutes.
  9. Add 2½ cups coconut milk and 1 cup water. Combine well.
  10. Let the liquid come to a slight boil.
  11. Add the rosematta rice, season with ½ tsp more salt.
  12. Close the pot with the lid.
  13. Turn off Saute mode.
  14. Turn on Pressure cook mode, high pressure, set time to 25 minutes.
  15. After 25 minutes of pressure cooking, do a quick pressure release.
  16. Open the lid, coconut rice will be perfectly cooked.
  17. Take the stainless pot out of the main pot.
  18. Cover the pot with a lid and keep aside for a few minutes.
  19. Serve coconut rice along with chicken, mutton or beef curry.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at