Vegan Pineapple Rice in the Instant Pot
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, vegetable packed Pineapple Fried Rice.
Servings: 8 servings
Calories: 205kcal
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 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
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.
Nutrition
Calories: 205kcal | Carbohydrates: 43g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 261mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2264IU | Vitamin C: 45mg | Calcium: 28mg | Iron: 1mg