Pumpkin Chipotle Fried Rice Instant pot
User Reviews
4.6
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Pressure reach and release
15 mins
-
Total Time
30 mins
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Servings
3
-
Calories
316 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Chipotle Fried Rice Instant pot
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Smoky Vegan Pumpkin Chipotle Fried Rice made within minutes using the Instant Pot! A seasonal twist on restaurant-style fried rice your whole family will love! GF soyfree Nutfree, stove top option in notes
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Ingredients
- 1 cup long grain basmati rice
- 1 tsp oil
- 1/2 Jalapeno pepper finely chopped
- 3 cloves garlic minced, or 1 tsp of garlic powder
- 1 1/2 cups chopped veggies I use frozen.
- 1/2 tsp ground cumin
- 1/2 tsp thyme
- 3/4 tsp salt
- 2 tsp chipotle chili blend or any other chili powder of choice plus 1/2 tsp chipotle chili flakes or powder, or you can also use cajun spice blend, or jerk seasoning, or garam masala
- 1/3 cup pumpkin puree or mashed cooked pumpkin or butternut or other winter squash
- 1 cup water or broth
- optional add ins: 3/4 cup veggie crumbles or 15oz can drained beans
Garnish:
- sliced jalapeno
- pickled jalapeno
- corn chips
- cilantro
- lime juice
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Instructions
- Soak rice in hot water for at least 20 minutes. Wash and drain, and set aside.
- Oil the bottom of the inner pot, then add in all of the ingredients, and mix well.
- Close the lid, and pressure cook for 5 minutes(high pressure, vent at sealing). Let the pressure release for 8 minutes, then quick release then open the lid. Fluff, taste and adjust flavor.
- Transfer the rice to a serving container so it doesn’t continue to cook in the hot instant pot. top with garnishes of choice, and serve.
Notes
- Variations:
- Stove top: Soak the white basmati rice for 20 mins then drain and add to a saucepan with the rest of the ingredients. Add in 1.5 cups of water instead of 1 cup. Partially cover and bring to a boil over medium heat. Then reduce heat to low, cover and cook for 15 to 17 minutes.
- Add in a 1/4 cup of chopped onion along with the rest of the ingredients.
- To make this with brown rice, pressure cook for 20 minutes.
- Add in 15 oz of cooked black beans or chickpeas with the rice for a full meal. Add more chili powder and a bit more salt
- This recipe is easily doubled. Double everything, use a few tbsp less water, pressure cook time remains the same.
Nutrition Information
Show Details
Calories
316kcal
(16%)
Carbohydrates
66g
(22%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
636mg
(27%)
Potassium
358mg
(10%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
9278IU
(186%)
Vitamin C
15mg
(17%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 636mg | 27% |
| Potassium | 358mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 9278IU | 186% |
| Vitamin C | 15mg | 17% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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