Instant Pot Mexican Rice

Instant Pot Mexican Rice

Servings: 8
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

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

  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" mode 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