Vegan Pineapple Rice - Instant Pot Method
For this recipe, I used basic Indian spices and fresh vegetables along with sweet tasting pineapple.
Servings: 5 people
Calories: 300kcal
Ingredients
- 2 cups of jasmine rice
- 2 cups of water
- ½ cup coconut milk (optional)
- 1 ½ cup pineapple
- 2 cloves spice
- 2 green cardamoms
- 2- star anise
- 2 tablespoon cashews optional
- ½ teaspoon ground coriander
- ¼ teaspoon cumin powder
- ½ teaspoon cinnamon powder
- ½ - 1 teaspoon red chili powder to suit your taste
- ¼ teaspoon turmeric powder
- ½ cup chopped carrots
- 1 medium size onion
- 1 potato cubed
- ¼ cup frozen peas
- 1 teaspoon grated ginger
- Salt to taste
- Cilantro for garnish
- 1 bay leaf
Instructions
- Add oil to inner pot in Instant Pot and press the sauté setting.
- As the oil heats up add cloves, cardamom, bay leaf, and star anise. Saute for 30 seconds.
- Add Cashews and saute them for another 20 seconds.
- Follow up by adding onions and grated ginger. Stir constantly for a minute.
- Add chopped carrots, frozen peas, and cubed potatoes. Continue to stir for at least another 30 seconds.
- Add the variety of spices: Chili powder, Ground Turmeric, Ground Cinnamon, Cumin & Coriander. Continue to stir for a minute.
- Now add pineapple chunks, coconut milk, salt and rinsed, clean rice. Mix them well.
- Add water and give it a good stir one last time.
- Close the lid of the instant pot and turn the steam release handle to “sealing” position.
- Select the pressure cooking option (high pressure) and set the time for 4 minutes.
- When time is up, open the lid using natural release.
- That’s it! Instant Pot Pineapple rice is ready! Serve it hot with a side of sliced cucumber or pair it with potato chips!
Nutrition
Calories: 300kcal