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4.6 from 33 votes

Pumpkin Chipotle Fried Rice Instant pot

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

Prep Time
10 mins
Cook Time
10 mins
Pressure reach and release
15 mins
Total Time
30 mins
Servings: 3
Calories: 316 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Soak rice in hot water for at least 20 minutes. Wash and drain, and set aside.
  2. Oil the bottom of the inner pot, then add in all of the ingredients, and mix well.
  3. 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.
  4. 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

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

% 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.