Instant Pot Curry Rice

Instant Pot curry rice is one of the easiest ways to create a warm, flavorful side dish with almost no effort. With creamy coconut milk, fragrant curry powder, and perfectly tender rice, this recipe transforms simple pantry ingredients into something comforting and satisfying. Whether you serve it alongside roasted vegetables, grilled chicken, or salmon, this coconut curry rice delivers bold flavor with minimal hands-on time.

Using the Instant Pot makes this curry rice recipe especially convenient for busy weeknights. There’s no watching the stove or worrying about the rice sticking to the bottom of the pan. Everything cooks together under pressure, allowing the rice to absorb the coconut milk and spices for rich, even flavor in every bite.

This recipe works well with either white rice or brown rice, making it adaptable to your family’s preference. White rice yields a softer, fluffier texture, while brown rice provides a slightly nutty flavor and heartier bite. Both pair beautifully with the creamy coconut base and warm curry seasoning.

Why You’ll Love This Instant Pot Curry Rice

This curry rice is naturally dairy-free thanks to the coconut milk, making it a wonderful option for those avoiding dairy. It’s simple, budget-friendly, and made with ingredients you likely already have in your pantry. The coconut milk creates a subtle sweetness that balances the earthy warmth of the curry powder, resulting in a comforting dish that feels special without being complicated.

It’s also versatile. Add peas, diced carrots, shredded chicken, chickpeas, or a squeeze of fresh lime after cooking to customize it. Leftovers store well and reheat beautifully, making this recipe ideal for meal prep.

Ingredients for Coconut Curry Rice

To make Instant Pot curry rice, you’ll need:
White rice (1½ cups) or brown rice (1 cup)
1 can of coconut milk
1 teaspoon curry powder
1 teaspoon salt

That’s it. Four simple ingredients come together to create a fragrant, flavorful rice dish that pairs with nearly any main course.

How to Make Curry Rice in the Instant Pot

Start by adding 1½ cups of white rice or 1 cup of brown rice to a bowl and cover with water to soak overnight. You could skip this step and turn out a decent dish, but you can’t skip it if you want to take it to the next level. Plus, rice is easier to digest if it soaks for awhile. I usually start the rice soaking whenever I remember to do it the day before I want it and then start it about 45 minutes before I want to serve it.

Once the rice has soaked, dump it into a strainer and rinse it under running water.

Next, you can add it to the Instant Pot. Pour in one full can of coconut milk. Add 1 teaspoon of curry powder and 1 teaspoon of salt.

Seal the Instant Pot lid and ensure the pressure valve is set to pressurize. Set the Instant Pot to cook for 20 minutes. Once the cooking cycle is complete, allow the pressure to release naturally.

After the pressure has fully released, carefully open the lid and fluff the rice with a fork. Serve warm as a side dish or base for your favorite proteins and vegetables.

Tips for Perfect Instant Pot Curry Rice

Be sure to soak the rice for best texture. Although I do occasionally skip the soaking when I’m in a pinch, this step is especially helpful if you are miking this dish with brown rice. Without soaking, brown rice can be a little more chewy.

For extra flavor, top the curry rice with a bit of lemon juice. This brings a nice citrus acidity to the picture.

If using brown rice, remember it has a firmer texture and slightly nuttier flavor compared to white rice. Both options work well in this recipe. I do prefer brown rice (especially organic brown rice) because I actually think it tastes better and it doesn’t spike my blood sugar like white rice does.

Serving Suggestions

Instant Pot coconut curry rice pairs beautifully with grilled chicken, baked salmon, sautéed vegetables, or roasted corn. On the first night I served this dish to my family, I served it along side a beef sausage pattie, roasted corn (I tossed some frozen corn into the cast iron skillet after cooking the patties), green beans, and of course a lemon slice.

Frequently Asked Questions

Can I use light coconut milk?
Yes, I like to use light coconut milk that I get from Azure because it only contains 2 ingredients, coconut and water. All the other coconut milks have some kind of thickener like guar gum or something similar added to it.

Can I store leftovers?
Yes. Store cooled rice in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water or coconut milk to restore moisture.

Is this recipe spicy?
Curry powder adds warmth and depth but is not typically very spicy. If you prefer heat, add a pinch of cayenne pepper or red pepper flakes. Fresh ginger would also be a great option for some heat.