Description
A bright, sweet and savory Instant Pot rice dish made with jasmine rice, pineapple chunks, vegetables, eggs, soy sauce, garlic, and ginger.
Ingredients
Scale
- 2 cups jasmine rice, rinsed well
- 1 1/2 cups chicken broth
- 1/2 cup pineapple juice, from canned pineapple
- 1 cup canned pineapple chunks, drained
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup carrots, diced small
- 1 cup frozen peas
- 2 large eggs, lightly beaten
- 4 green onions, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Set the Instant Pot to sauté and let it warm for 1 minute.
- Add vegetable oil and sesame oil, then stir in garlic, ginger, and carrots. Cook for 1 to 2 minutes until fragrant.
- Add rinsed jasmine rice, chicken broth, pineapple juice, soy sauce, salt, and black pepper. Scrape the bottom of the pot gently.
- Scatter pineapple chunks over the top without stirring deeply.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.
- Open the lid and fluff the rice with a fork.
- Stir in frozen peas, turn on sauté, push the rice to one side, add beaten eggs, and scramble gently until just set.
- Fold the eggs into the rice, stir in green onions, and serve warm.
Notes
- Rinse the rice well to help keep the grains fluffy.
- Use drained pineapple chunks so the rice does not become too soft.
- Add peas after pressure cooking to keep them bright and fresh.
- Reheat leftovers with a splash of broth or water.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 62mg
Keywords: pineapple fried rice, instant pot rice, easy fried rice, pineapple rice, weeknight dinner