Instant Pot Mini (3qt) delicious Coconut Ginger Rice

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

The IP Mini is the perfect size for making side dishes, especially rice! Here’s a fast and simple coconut rice with just a hint of ginger. This pairs perfectly with any Asian dishes, especially curries or soy sauce marinated meats.

NOTE: Coconut milk is very thick, which is why you have to thin it out with some chicken broth. Otherwise, you may acquire a “burn” error. Avoid coconut cream as you would have to use quite a bit more liquid to thin it out. Also, different brands may need more (or less) thinning than others, so you may have to do some trial and error depending on what is available at your store. I use the Aroy-D brand that I find at my local Asian markets – it’s 100% coconut milk without any added water and it has an amazingly delicious flavor.

Instant Pot Duo Mini (3 Quart):

Today’s Ingredients:
1½ cups jasmine rice, rinsed
½ tsp salt
1 TB rice vinegar
2 inches fresh ginger root, cut into 4 sticks
1 cup coconut milk
½ cup chicken stock

2 TB unrefined (pure) coconut oil
chopped scallions, for topping
toasted sesame seeds, for topping

1. In an unheated Instant Pot, mix the first 6 ingredients together.
2. Lock the lid and cook on manual/high for 5 minutes followed by a 10 minute natural pressure release before releasing any remaining pressure and reopening the lid.
3. Use a rice paddle to gently stir in the coconut oil.
4. Serve with scallions and sesame seeds and enjoy!

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