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A bowl of food, with Rice
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5 from 1 vote

Vegan Pineapple Rice - Instant Pot Method

For this recipe, I used basic Indian spices and fresh vegetables along with sweet tasting pineapple. 
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Main Course
Cuisine: Indian
Servings: 5 people
Calories: 300kcal
Author: Uma Srinivas



  • 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!


Calories: 300kcal