Place the rice in a medium bowl and cover it with cold water. Stir gently with a spoon to release excess starch then drain the water. Repeat this process 2-3 more times until the water starts to become mostly clear. In many other recipes you can skip this step, but it’s important for coconut rise so the cooked rice isn’t gummy from excess starch. Finish by draining the rice the best you can.

Add the rice to the Instant pot. Pour the coconut milk into a liquid measuring cup and fill the cup up the rest of the way with water until it reaches 2 cups total. Pour the coconut milk mixture into the Instant Pot with the rice and stir to combine.

Make sure the vent is set to the sealing position then press the pressure cook (manual cook) button and set the timer for 3 minutes. It takes about 7 minutes to come to pressure then it will start counting down. Natural release (do nothing) for 10 minutes. Turn the venting knob to venting position to release any remaining pressure. It should take about 20 minutes total. Open the lid and fluff the rice with a fork.