Go Back
–+ servings
A plate of pineapple fried rice is on the table.
Print Recipe
5 from 2 votes

Instant Pot Pineapple Fried Rice (Thai - Inspired)

This Instant Pot pineapple fried rice is sweet, savory, and packed with tofu, bell peppers, and bold Thai curry flavor. A simple one-pot vegan dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4
Calories: 409kcal
Author: Uma Raghupathi

Equipment

Ingredients

  • 1 ½ cup basmati rice
  • 2 cups pineapple chunks/cubes
  • 16 ounce tofu extra firm
  • 1 ½ tablespoon thai curry powder
  • 2 tablespoon tamari
  • salt to taste
  • 2 teaspoon ginger grated
  • 2 garlic cloves minced
  • 1 cup bell pepper diced
  • 1 cup onions chopped
  • 2 cups water
  • 2 tablespoon cashews roasted (optional)
  • 2 tablespoon sesame oil or olive oil
US Customary - Metric

Instructions

  • Rinse the rice thoroughly until the water runs clear. Set aside.
  • Turn the Instant Pot to sauté mode (medium). Add oil, then garlic and ginger. Sauté for 30 seconds until fragrant.
    2 teaspoon ginger, 2 tablespoon sesame oil, 2 garlic cloves
  • Stir in onions, bell peppers, pineapple cubes and tofu cubes. Cook for 2–3 minutes to lightly brown and build flavor.
    2 cups pineapple , 1 cup bell pepper, 1 cup onions, 16 ounce tofu
  • Sprinkle in the Thai curry powder and stir well to coat everything evenly.
    1 ½ tablespoon thai curry powder, salt to taste
  • Add rinsed basmati rice, tamari, salt, and the required water (adjust based on your usual rice ratio). Stir gently.
    1 ½ cup basmati rice, 2 tablespoon tamari, 2 cups water
  • Seal the lid and cook on High Pressure for 5 minutes. Let it naturally release for 10 minutes, then quick release remaining pressure.
  • Open the lid, gently fluff the rice with a fork, and adjust seasoning if needed.
    2 tablespoon cashews

Notes

  • Do not skip rinsing the rice it keeps the grains fluffy.
  • Use firm or extra-firm tofu so it doesn’t crumble.
  • Don’t over-stir after pressure cooking; gently fluff to avoid mushy rice.
  • Use fresh pineapple so that it gives the best texture and flavor balance.

Nutrition

Calories: 409kcal | Carbohydrates: 63g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 515mg | Potassium: 305mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1214IU | Vitamin C: 87mg | Calcium: 40mg | Iron: 2mg