Vegan Instant Pot Recipe: Easy Mango Sticky Rice

Name: Easy Mango Sticky Rice
Prep time: PT0D0H8M
Cook time: PT0D0H15M
Total time: PT0D0H23M
Yield: 1
Cuisine: Thai
Ingredients: 1⁄2 cup uncooked jasmine rice; 3⁄4 cup canned unsweetened full-fat coconut milk; 1⁄8 teaspoon salt; 1⁄2 cup canned unsweetened full-fat coconut milk; 4 teaspoons sugar; 1⁄16 teaspoon salt; 1⁄2 tablespoon cornstarch; 1⁄2 tablespoon cold water; 1⁄2 cup ripe mango slices, chilled; 1⁄2 teaspoon toasted sesame seeds

Hailey Welch

|Updated Sep 30, 2021

James Stefiuk

If you're looking for an easy vegan dessert recipe made in an Instant Pot, then make this mango sticky rice for a sweet and savory treat, without the dairy. Save money and time with this unique recipe that features jasmine rice, coconut milk, sugar, and cornstarch to create a creamy rice base, and ripe mangoes and sesame seeds for a sweet, nutty topping. All you need is eight minutes to prep this dish and 15 minutes to cook it in your Instant Pot. Be sure to use full-fat canned coconut milk and give it a good shake before using it. Enjoy!

Editor's Note: If you're not a fan of mango, try using fresh pineapple, guava, peaches, papaya, or fresh berries instead! Top the rice with toasted coconut in place of sesame seeds, if desired.

Prep Time: 8 minutes
Cook Time: 15 minutes

Easy Mango Sticky Rice

Serves 1

Ingredients

Sticky Rice:

1⁄2 cup uncooked jasmine rice
3⁄4 cup canned unsweetened full-fat coconut milk
1⁄8 teaspoon salt

Coconut Sauce:

1⁄2 cup canned unsweetened full-fat coconut milk
4 teaspoons sugar
1⁄16 teaspoon salt
1⁄2 tablespoon cornstarch
1⁄2 tablespoon cold water

For Serving:

1⁄2 cup ripe mango slices, chilled
1⁄2 teaspoon toasted sesame seeds

Instructions

To the Instant Pot®, add all Sticky Rice ingredients.
Close the lid; turn the knob to Sealing.
Press the Manual or Pressure Cook button and adjust the time to 3 minutes.
When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
While the rice is cooking, make the Coconut Sauce. In a small saucepan over medium heat, combine coconut milk, sugar, and salt.
In a small bowl, mix together cornstarch and cold water to make a slurry. When coconut milk mixture comes to a boil, whisk in the slurry for about 1–2 minutes until thickened. Remove from heat and allow to cool to room temperature.
Add 1⁄4 cup Coconut Sauce to the rice in the Instant Pot® and stir to combine. Replace the lid and let cool for 10 minutes.
To serve, spoon rice into a bowl and arrange mango slices over rice. Pour remaining coconut sauce over the top and sprinkle with sesame seeds. May be served warm or cold.

PER SERVING

Excerpted from The “I Love My Instant Pot®” Cooking for One Recipe Book by Lisa Childs. Copyright © 2021 by Simon & Schuster, Inc. Photographs by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

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