Instant Pot Mexican Rice

02.18.2018

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!

Instant Pot Mexican Rice

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.

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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.

Instant Pot Mexican 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?

Instant Pot Mexican Rice

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.

Instant Pot Mexican Rice

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Instant Pot Mexican Rice

4.29 from 7 votes

This 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.

Course: Side Dish
Cuisine: Mexican
Keyword: Mexican Rice
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 222 kcal
Author: Jaclyn

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
  • 2/3 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

  1. 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).

  2. 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. 

  3. Lock the lid in place, make sure valve is set to "sealing" position, select manual (or high pressure) and 4 minutes cook time. 

  4. When the cook time ends, turn the pressure cooker off and let the pressure release naturally for 10 - 15 minutes

  5. Once steaming stops finish using the quick pressure release method according to manufacturers instructions. Fluff rice with a fork and serve warm.

  6. Recipe source: recipe adapted from The Electric Pressure Cookbook by Barbara Shieving

Nutrition Facts
Instant Pot Mexican Rice
Amount Per Serving
Calories 222 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Sodium 176mg 7%
Potassium 222mg 6%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 2g
Protein 4g 8%
Vitamin A 5.5%
Vitamin C 4.1%
Calcium 2.6%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.
This post contains affiliate links.

27 comments

  • Amanda: This was surprisingly good! We have tried various versions of Mexican rice over the years and haven’t found one we liked – especially my husband as he’s be picky one. I tried this tonight and we both liked it and agree it’s a keeper. Mine came out a tad wet so I just switched my pressure cooker to sauté setting and let it cook for a couple minutes as I stirred it which helped get rid of the excess mousiture. Thanks for the recipe! November 20, 2018 at 7:07pm Reply

  • Josh: Burn warning first and second d attempt. October 5, 2018 at 7:53pm Reply

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