Instant Pot Mexican Rice
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Instant Pot Mexican Rice will likely become a new go-to side dish to your favorite Mexican food! It’s easy to make and cooks quickly in the pressure cooker, plus it has that delicious, authentic tomato based flavor. I’ve already made this four times and I plan to make it many more, my family loves it!
Mexican Rice in the Instant Pot
Don’t ask my why it took me so long to start using my Instant Pot. My mother-in-law gave me one for Christmas over a year ago and I kept waiting to use it. I thought it might be tricky or something.
But now I’ve started using it on a regular basis. I just love how quickly things cook in it, plus I love that it has a saute feature so you aren’t using two pots.
This Mexican Rice really is unbelievably easy to make and it tastes like the rice you’d get from a restaurant. This recipe uses white rice but sometime in the future I’d like to figure out how to make it with brown rice.
This recipe comes from Barbra Shieving’s new cookbook The Electric Pressure Cookbook.
I’m loving this cookbook and have bookmarked so many things to make. It already has 4.8-star ratings from an average of 134 reviews on Amazon!
If you own a pressure cooker you need this book!It’s filled with 200 fast and foolproof recipes so you can put your new pressure cooker to great use!
It also has an introductory section with information about how to get the most of of your pressure cooker which is awesome because how many of us aren’t pros with a pressure cooker?
How to Make Mexican Rice in the Instant Pot
- Saute onions and garlic on saute setting then select cancel.
- Pour in chicken broth, water, tomato sauce, chili powder, cumin, cayenne pepper and season with salt and pepper to taste, stir. Mix in rice.
- Lock the lid in place, make sure valve is set to “sealing” position, select manual (or high pressure) and 4 minutes cook time.
- When the cook time ends, turn the pressure cooker off and let the pressure release naturally for 10 minutes.
- Once steaming stops finish using the quick pressure release method according to manufacturers instructions. Fluff rice with a fork and serve warm.
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Instant Pot Mexican Rice
Ingredients
- 2 Tbsp vegetable oil or olive oil
- 3/4 cup finely chopped yellow onion
- 1 Tbsp minced garlic
- 1 (14.5 oz) can low-sodium chicken broth
- 1 cup water
- 1 (8oz.) tomato sauce
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 dash cayenne pepper
- Salt and freshly ground black pepper
- 2 cups long-grain white rice
Instructions
- Select saute/browning on pressure cooker, once it reads "hot" add vegetable oil and onions, saute 2 - 3 minutes. Add garlic and saute 30 seconds longer (if using garlic powder add along with other spices).
- Press "cancel" then pour in chicken broth, water, tomato sauce, chili powder, cumin, cayenne pepper and season with salt and pepper to taste, stir. Mix in rice.
- Lock the lid in place, make sure valve is set to "sealing" position, select "manual" mode and 4 minutes cook time.
- When the cook time ends, turn the pressure cooker off and let the pressure release naturally for 10 - 15 minutes
- Once steaming stops finish using the quick pressure release method according to manufacturers instructions. Fluff rice with a fork and serve warm.
- Recipe source: recipe adapted from The Electric Pressure Cookbook by Barbara Shieving