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.
Ready in: 25minutes
2Tbspvegetable oil or olive oil
3/4cupfinely chopped yellow onion
1(14.5 oz) canlow-sodium chicken broth
1 1/2tspchili powder
1/2tsp ground cumin
Salt and freshly ground black pepper
2cupslong-grain white rice
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.