Crisp at the edges and tender through the middle, Pumpkin Chipotle Fried Rice Instant pot is a vegan, vegetarian American main course made with long grain basmati rice, oil, and jalapeno pepper in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 30 minutes
- Yield: 3
- Category: Main Course
- Cuisine: American
Ingredients
- 1 cup long grain basmati rice
- 1 tsp oil
- 1/2 jalapeno pepper (finely chopped)
- 3 cloves garlic (minced, or 1 tsp of garlic powder)
- 1 1/2 cups chopped veggies (I use frozen.)
- 1/2 tsp ground cumin
- 1/2 tsp thyme
- 3/4 tsp salt
- 2 tsp chipotle chili blend (or any other chili powder of choice plus 1/2 tsp chipotle chili flakes or powder, or you can also use cajun spice blend, or jerk seasoning, or garam masala)
- 1/3 cup pumpkin puree (or mashed cooked pumpkin or butternut or other winter squash)
- 1 cup water (or broth)
- optional add ins: 3/4 cup veggie crumbles or 15oz can drained beans
Garnish:
- Sliced Jalapeno
- Pickled Jalapeno
- Corn chips
- Cilantro
- Lime juice
Method
- Soak rice in hot water for at least 20 minutes. Wash and drain, and set aside.
- Oil the bottom of the inner pot, then add in all of the ingredients, and mix well.
- Close the lid, and pressure cook for 5 minutes(high pressure, vent at sealing). Let the pressure release for 8 minutes, then quick release then open the lid. Fluff, taste and adjust flavor.
- Transfer the rice to a serving container so it doesn’t continue to cook in the hot instant pot. top with garnishes of choice, and serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
