Instant Pot Thai Pineapple Fried Rice

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recipe by Srividhya Gopalakrishnan

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

This fried rice is quite popular in Thai restaurants. The mix of sweet pineapple and savory cashews is irresistible. I like to make mine with leftover or day-old rice. That extra time in the refrigerator allows for the rice to dry out a bit, and the firmer texture makes it ideal for making fried rice. When paired with Thai-Style Vegetable Curry, it is hard to stick with a single serving.

Inspired by:

recipe updated Feb 4, 2020


  • Corn oil icon
    Corn oil
    1 tbsp (about 13.8 g)
  • Cashew nuts icon
    Cashew nuts
    3 tbsp (about 26.1 g)
  • Onion icon
    ¼ cup (about 40.8 g)
  • Scallion icon
    ¼ cup (about 24.6 g)
  • Green thai chiles icon
    Green thai chiles
    2 (about 2 g)
  • Canned pineapple icon
    Canned pineapple
    1 cup (about 252 g)
  • Fresh basil icon
    Fresh basil
    ¼ cup (about 10.8 g)
  • Curry powder icon
    Curry powder
    ½ tsp (about 1 g)
  • Ground turmeric icon
    Ground turmeric
    ¼ tsp (about 0.58 g)
  • Soy sauce icon
    Soy sauce
    2 tsp (about 12 g)
  • Kosher salt icon
    Kosher salt
    1 tsp (about 2.85 g)
  • Short-grain white rice icon
    Short-grain white rice
    1 cup (about 199.99 g)
  • Water icon
    1 ¼ cups (about 300 g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Pour corn oil into the inner pot
  3. Add cashew nuts to the inner pot
  4. Stir - 1 min
  5. Add onion, scallion and green Thai chiles to the inner pot
  6. Sauté until translucent - 4 min
  7. Mix in canned pineapple, fresh basil, curry powder, ground turmeric, soy sauce and kosher salt to the inner pot
  8. Add short-grain white rice and water to the inner pot
  9. Mix
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 3 min
  12. Natural release - 3 min
  13. Release pressure -
  14. Cool - 15 min
  15. Using a fork, fluff the rice.
  16. Serve immediately
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