2 cups Jasmine Rice, rinsed well
1 cup Full-fat Coconut Milk
3/4 Cup Vegetable Broth
1/4 Cup Pineapple Juice
1/2 teaspoon Sea Salt
1 Red Bell Pepper, diced
1–2 Jalapeños, thinly sliced
1 1/2 Cups Pineapple, chopped
1/4 Cup Green Onion, chopped
1/4 Cup Cilantro, minced
Add the rice, coconut milk, broth, pineapple juice, and sea salt to your Instant Pot. Place the lid on and set it to cook on high pressure for 5 minutes.
When the time has elapsed, allow to natural release for 10 minutes. Remove the lid, fluff the rice with a fork and set aside for a few minutes to cool.
Once the rice has cooled, fold in the chopped bell pepper, jalapeños, pineapple, green onion, and cilantro.
Find it online: https://cookingwithjanica.com/instant-pot-coconut-rice/