This site contains affiliate links. Please see Policies for more information.
This easy Vegan Pineapple Fried Rice in the Instant Pot is egg free, gluten free, dairy free, and vegan! This is a perfect plant based dinner recipe.
Whether you make this vegan pineapple fried rice recipe on the stovetop or in an Instant Pot, the tropical flavor of this dish is perfect for lunch or dinner. You can serve it by itself or as a side dish, and it’s something we all need in our lives–an easy win.
Pineapple reminds me of a beach vacation, and I love how simple it is to escape on a mental vacation when I make this healthy, whole grain, vegan, vegetable packed Pineapple Fried Rice.
Healthy Pineapple Rice is made with brown rice and packed with colorful vegetables. Did I mention that it is absolutely delicious, and is one of our favorite vegan Asian recipes?
Where is the recipe?
We want to make sure that everyone can easily make this recipe–whether this is the first time you’ve cooked in the kitchen or you’ve been doing it for years.
This recipe can be cooked in the Instant Pot or any other electric pressure cooker. There are detailed instructions, recipe tips, healthy eating plan points and nutrition information in post below.
If you just need the basic recipe, please scroll to the bottom of this post where you’ll find the easy to print recipe for this tasty and Vegan Pineapple Fried Rice in the Instant Pot.
Ingredients in Vegan Pineapple Fried Rice
- Bell Peppers: Bell peppers are loaded with vitamins and minerals, and they’re especially high in vitamin C. I use one of each color, red, yellow, and orange. Bell peppers add pretty color to this vegan pineapple fried rice dish, and a wonderful sweet flavor.
- Onions: Contain antioxidants and compounds that fight inflammation.
- Dry Mustard: You can find dry mustard in the spice aisle of your local grocery store.
- Garlic: For extra flavor and a boost of antioxidants.
- Ginger: Either dried or minced fresh ginger root. Fresh is ideal, but you can use ground ginger if that’s all you have.
- Pineapple: We prefer using fresh pineapple in this recipe. If you can’t find any fresh pineapple, sub in canned pineapple chunks in water, or juice with no additional sugars added. The pineapple chunks provide the perfect balance of sweet and savory.
- Green Peas & Carrots: The timeless frozen vegetable combination. You really can’t have green peas without carrots, and vice versa.
- Brown Rice: Brown rice is a whole grain that has not been stripped of the bran, germ, and endosperm which are the most nutrient rich part of the plant.
- Coconut Aminos: You can also use low-sodium soy sauce or low-sodium tamari. We love using coconut aminos over soy sauce for the flavor, and the end result of a less salty recipe.
How to make Vegan Pineapple Fried Rice in the Instant Pot
Time needed: 45 minutes
This time estimate accounts for prep and cook times. It does not take into consideration the time it takes your pot to come to pressure, as that can be different depending on your elevation, the size of your pressure cooker, and your pot itself (just like your oven, everyone’s is a little different!).
- Chop your vegetables
Using a sharp knife cut your red, yellow, and orange bell peppers, and onions into small equally sized pieces. - Sauté
Set your Instant Pot to sauté and lightly spray the inner liner with cooking spray. Add your bell peppers, onions, dry mustard, minced garlic, and ginger. Cook for about 5 minutes until the peppers begin to soften and the onions are transparent. Stir frequently. Add the pineapple chunks and frozen peas and carrots. Continue to stir frequently and cook for an additional minute before transferring to a large plate or bowl. - Prepare your rice
Wipe your pot clean and lightly spray with cooking oil, then add 2 cups of rinsed dry brown rice and 2 cups of water. Close and lock the lid and turn the pressure valve to the sealed position. Select Pressure Cook (high pressure) and set the cook timer to 20 minutes. Turn off the Keep Warm option if this can be done on your pot. This will help your rice release from the pot. - Allow the pot to naturally release pressure (also called NPR)
Once the cook time is complete, allow the pot to naturally release for 10 minutes. Your Keep Warm button should be turned off. If you can’t turn your Keep Warm button off, turn the pot off and set a 10 minute timer. Quick release the remaining pressure after 10 minutes, and remove the lid and set it aside. Check that your rice is tender. - Combine your rice
Return your vegetables to the pot, add the coconut aminos, stir everything together, and return your lid to the pot for about 5 minutes so that the flavors can meld. Stir one last time before serving.
Recipe Tips
- For extra flavor, feel free to substitute 1 cup of water for 1 cup of pineapple juice when cooking your brown rice in the Instant Pot.
- We recommend using olive oil or avocado oil for this recipe. We found these two types of oils worked better than using sesame oil or coconut oil when testing our pineapple fried rice recipe.
- We prefer using brown rice over white rice. Brown rice has many additional nutritional benefits, and is slightly lower in carbohydrates.
- Add salt to taste. Salt slowly, your taste buds will thank you.
- If you want to add some crunch, throw in a handful of fresh green onion (the chopped white and green parts). You may also sprinkle the rice with sesame seeds. The sesame seeds will give it an additional crunch.
- If you prefer not to make freshly cooked rice, and want to use precooked or chilled leftover rice, simply add it after your vegetables have been sautéed.
- For an extra protein boost, you could add tofu. I haven’t recipe tested this version, but it sounds delicious!
- Rice dishes take a while to prepare, if you need to cut down on the time this rice recipe takes, make Pineapple Quinoa! Instead of adding rice to the pot, add 2 cups quinoa and 2 1/2 cups water. Cook for 1 minute and allow a natural pressure release of 10 minutes. Then add your veggies in like the recipe states.
- We haven’t tried to freeze pineapple fried rice before, but do recommend storing any leftovers in an airtight container in the fridge for up to four days. This will keep your vegan fried rice fresh and delicious.
Healthy Eating Plans
21 Day Fix Vegan Pineapple Fried Rice in the Instant Pot
For the entire recipe: 9 Yellow Containers, 2 1/2 Green Containers, 1/2 Purple Container. This recipe makes 8 servings that are about 3/4 cup. I give you these counts so that if you make changes to this recipe, it’s easier to calculate your 21 Day Fix containers again.
Each serving: 1 Yellow Container, 1/3 Green Containers, trace Purple Containers (I do not count it).
Looking for more easy 21 Day Fix recipes?
Weight Watchers
Each 3/4 cup serving is 6 2023 Plan Points | 4 Blue Plan Points | 4 Green Plan Points | 1 Purple Plan Point.
Looking for more Weight Watchers recipes with Points Values?
2B Mindset
This is a perfect 25% FFC lunch if you add in a bit more veggies (to equal 50%) and 25% protein. I like to have this with some raw vegetables and a small container of yogurt.
Need more healthy Instant Pot recipes?
- This Teriyaki Tofu Stir Fry is delicious and healthy!
- This One Minute Quinoa in the Instant Pot is an easy recipe, and can be swapped out for the rice in this recipe.
- This Ninja Foodi Artichoke recipe can also be made in the Instant Pot and an air fryer or air fryer lid.
Vegan Pineapple Rice in the Instant Pot
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- 1 ½ cup bell pepper chopped, 2-3 colors
- ½ cup onion chopped
- ¼ tsp dry mustard
- 1 tbsp garlic minced
- 1 tsp fresh ginger or 2 tsp ground ginger
- 1 cup peas and carrots frozen
- ½ cup pineapple
- 2 cups brown rice dry
- 2 cups water for the Instant Pot
- ¼ cup coconut aminos
Instructions
Instant Pot
- Chop bell peppers, and onions. 1 ½ cup bell pepper 1/2 cup orange bell pepper 1/2 cup yellow bell pepper 1/2 cup onion
- Set your Instant Pot to Sauté and lightly spray your pot with cooking oil.
- Once your pot is hot add your onions, bell peppers, dry mustard, garlic, and ginger. Sauté for 5 minutes until your peppers soften and your onions start to become transparent. 1/4 tsp dry mustard 1 tbsp garlic 1 tsp fresh ginger
- Add your pineapple and peas and carrots and cook for an additional minute. Transfer your vegetables to a plate and set aside for later. 1/2 cup pineapple 1 cup peas and carrots
- Wipe your pot clean and spray with cooking oil. Add 2 cups of brown rice, and two cups of water. Close and lock the lid and turn the pressure arm to the sealing position. Select Pressure Cook (high) and set the timer for 20 minutes. Turn off the keep warm function. 2 cups brown rice 2 cups water
- Once the cook time is complete allow the pressure to release naturally for ten minutes then turn the pressure valve to quick release. Remove the lid and set aside.
- Add your cooked vegetables and coconut aminos and stir to combine. Replace the lid and allow everything to sit for about 5 minutes. Stir everything one more time before serving. 1/4 cup coconut aminos
Stove top
- Whether you're using quick/minute rice or making your own rice in a rice cooker, cook your rice according to package directions.
- While the rice is cooking, chop all of the vegetables needed for this recipe.
- Saute the onions, peppers, and seasonings (but not the Aminos) in a medium sized pan on the stove over medium heat. Cook for 3-5 minutes.
- Add in the pineapple and peas and carrots and cook for 1-2 minutes. Remove them from the heat and set aside.
- Add the cooked vegetables to the cooked rice, add the coconut aminos, and stir gently. Cover the pot for 5 minutes until the flavors have melded together and all is warm.
Notes
Recipe Tips
- For extra flavor, feel free to substitute 1 cup of water for 1 cup of pineapple juice when cooking your brown rice in the Instant Pot.
- Add salt to taste.
- If you want to add some crunch, throw in a handful of fresh chopped green onions (white and green parts).
- To make this recipe with precooked or leftover rice, simply add it after your vegetables have been sautéed.
- If you need to cut down on the time this recipe takes, make Pineapple Quinoa! Instead of adding rice to the pot, add 2 cups quinoa and 2 1/2 cups water. Cook for 1 minute and allow a natural pressure release of 10 minutes. Then add your veggies in like the recipe states.
Healthy Eating Plans
Weight Watchers: Each 3/4 cup serving is 6 2023 Plan Points | 4 Blue Plan Points | 4 Green Plan Points | 1 Purple Plan Point. Ultimate Portion Fix/21 Day Fix: For the entire recipe: 9 Yellow Containers, 2 1/2 Green Containers, 1/2 Purple Container. This recipe makes 8 servings that are about 1/2 cup. Each serving: 1 Yellow Container, 1/3 Green Containers, trace Purple Containers (I do not count it).Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Can I eat this forever!? Perfect blend of salty and sweet flavors and so perfect for the fridge full of pineapple we have at all times – thank you!
Do you think you could use cauliflower rice in this recipe (of course with some cooking alterations would be needed)? I’m just trying to see where I can add more veggies!
Definitely you’d need to alter the cook time, but it would be delicious! I’d either cook it on the side and add it to the finished recipe or if you don’t make the brown rice I’d just add the cauliflower rice at the beginning with the other veggies and saute – no more cooking needed after that :)