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
2tspchipotle chili blendor 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
1/3cuppumpkin pureeor mashed cooked pumpkin or butternut or other winter squash
optional add ins: 3/4 cup veggie crumbles or 15oz can drained beans
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.
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.
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.