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VEGAN PUMPKIN CHIPOTLE FRIED RICE (INSTANT POT)
NOVEMBER 28, 2020 BY RICHA — 3 COMMENTS
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Smoky Vegan Pumpkin Chipotle Fried Rice made within minutes using the Instant Pot! A seasonal
twist on restaurant-style fried rice your whole family will love! Glutenfree soyfree Nutfree, stove
top option in notes

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PUMPKIN CHIPOTLE FRIED RICE – A SEASONAL TWIST ON
TRADITIONAL CHINESE FRIED RICE

MY LATEST VIDEOS
Quinoa Cauliflower bowl

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Pumpkin Chipotle Fried Rice is definitely not the traditional fried rice. It’s not even fried per
se as we prepare it in the Instant Pot but let me tell you, this seasonal twist is amazing. Its
what I call, use up the veggies and remaining pumpkin fried rice! It’s so finger-licking good, I
might have made it several times even when I didn’t have any pumpkin to use up!

The best thing – it’s all made in the Instant Pot within just 5 minutes of cooking time and 10
minutes of natural steam release. The prep work is minimal – just remember to soak the rice
before you add it to the Instant Pot to get the perfect “fluffiness”.

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The slight heat from the chipotle chili powder goes to well with this dish. I use a chipotle
chili blend and also add some cumin and thyme to seal the deal – all spices that pair
beautifully with the sweet pumpkin puree,

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FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES:
 Turmeric Lemon Rice
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Vegetable Carrot Fried Rice

Instant Pot Black Eyed Peas Rice Pulao
Masala Fried Rice with Turmeric Onion Raita
Peanut Sauce Fried Rice

WHICH RICE SHALL I USE FOR MAKING FRIED RICE?

Use long grain rice for making this fried rice recipe.Why? Because long-grain rice holds its
shape better and stays separate when cooked. Basmati rice is my top choice but you can
also go for Jasmine rice which has a delicate and light floral aroma. You can also use long
grain brown rice. Pressure cook for 20 mins and use hearty veggies as otherwise they will
be too soft and overcooked

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Pumpkin Chipotle Fried Rice Instant pot

Smoky Vegan Pumpkin Chipotle Fried Rice made within minutes using the Instant Pot! A
seasonal twist on restaurant-style fried rice your whole family will love! GF soyfree
Nutfree, stove top option in notes

Print Recipe

5 from 1 vote

Prep Time Cook Time Pressure reach and Total Time

10 mins 5 mins release 30 mins ×
15 mins
 Course: Main Course Cuisine: American Keyword: pumpkin fried rice, vegan fried rice recipe
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Servings: 3 Calories: 316 kcal Author: Vegan Richa

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

Instructions
1. Soak rice in hot water for at least 20 minutes. Wash and drain, and set aside.
2. Oil the bottom of the inner pot, then add in all of the ingredients, and mix well.
3. 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.
4. 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.

Notes

“ Variations:

Add in a 1/4 cup of chopped onion along with the rest of the ingredients.
To make this with brown rice, pressure cook for 20 minutes.
Add in 15 oz of cooked black beans or chickpeas with the rice for a full meal. Add more chili powder
and a bit more salt 
This recipe is easily doubled. Double everything, use a few tbsp less water, pressure cook time
remains the same. 
Stove top: Soak the white basmati rice for 20 mins then drain and add to a saucepan with the rest of the
ingredients. Add in 1.5 cups of water instead of 1 cup. Partially cover and bring to a boil over medium heat.
Then reduce heat to low, cover and cook for 15 to 17 minutes. 

Nutrition

Nutrition Facts
Pumpkin Chipotle Fried Rice Instant pot
Amount Per Serving
Calories 316 Calories from Fat 27
% Daily Value*
Fat 3g 5%
Saturated Fat 1g 6%
Sodium 636mg 28%
Potassium 358mg 10%
Carbohydrates 66g 22%
Fiber 6g 25%
Sugar 1g 1%
Protein 8g 16%

Vitamin A 9278IU 186%

Vitamin C 15mg 18%
Calcium 57mg 6%
Iron 2mg 11%
* Percent Daily Values are based on a 2000 ×
calorie diet.
TO SOAK OR NOT TO SOAK?
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Yes, soak it! It tastes better when it has been soaked.

For this recipe, the Basmati Rice is soaked at room temperature in warm water before
cooking to release and enhance the natural flavor of the rice.

INGREDIENTS FOR MAKING INSTANT POT FRIED RICE

Opt for long grain rice like basmati rice or jasmine rice for this recipe.
For the pumpkin part I am using canned pumpkin puree but you can use homemade one.
It lends this dish its gorgeous orange color and some sweetness. Don’t have pumpkin? ×
Use mashed butternut or winter squash or sweet potato
 Jalapeno peppers along with garlic and garlic powder for heat and umami,
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I also added some frozen veggies for color and added vitamins. Use whatever you have
kicking around – just stick to the ratio!
To add some oomph to this simple autumnal rice dish, I am using a chipotle chili blend as I
really enjoy the smoky notes. But any other chili powder of choice will do or you can also
use a Cajun spice blend, or jerk seasoning, or garam masala (all of these can be found in
my Everyday Kitchen book).
ground cumin and thyme go so well with the smoky chipotle chili
salt – always

TIPS AND VARIATIONS: ×

 Add in a 1/4 cup of chopped onion along with the rest of the ingredients.
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To make this with brown rice, pressure cook for 20 minutes.

You could go all crazy and serve this up in a whole steamed or baked pumpkin. What a
showstopper that would be!
Feel free to up the amount of spices or add some more curry powder or more chili
powder blend instead of cumin if that’s what you like
Store in an airtight container in the fridge for up to 3 days. It reheats beautifully in the
microwave or on the stovetop. If heating on the stovetop, add a small amount of oil and
fry for a couple of minutes.
I used a frozen veggie mix for this recipe but you can use canned corn, fresh green beans,
fresh sliced or diced carrots  or bell peppers.

HOW TO MAKE CHIPOTLE PUMPKIN INSTANT POT FRIED RICE

Soak the basmati rice in hot water for at least 20 minutes. Wash and drain well, and set
aside.

Oil the instant pot, then add in all of the ingredients and mix well.

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Close the lid, and pressure cook for 5 minutes. 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, top with garnishes of choice, and serve.

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GARNISH:

I like serving this dish with some sliced Jalapenos but the options are endless. Here are
some suggestions.

Sliced fresh jalapeno

Pickled jalapeno
Corn chips
fresh chopped cilantro or parsley
Lime juice / fresh lime wedges
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FILED
61 UNDER: GLUTEN FREE, INSTANT POT, KID APPROVED, MAIN COURSE, NUT FREE, ONE POT MEALS,
SOY FREE
TAGGED WITH: BASMATI RICE, CHILI POWDER, CHIPOTLE, ONION, PUMPKIN, RICE, VEGAN

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Merv says
November 28, 2020 at 10:53 am

×
Made it today. Smells wonderful. So delicious. I added garbanzo beans and doubled the recipe.
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Richa says
November 28, 2020 at 11:57 am

Yay that was quick!!

REPLY

Ann says
November 28, 2020 at 3:37 pm