Easy Instant Pot Spanish Rice
User Reviews
5
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Prep Time
7 mins
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Cook Time
18 mins
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Total Time
25 mins
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Servings
4 -6 (3 cups, cooked)
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Calories
193 kcal
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Course
Side Dish, Main Course
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Cuisine
Mexican-American Fusion
Easy Instant Pot Spanish Rice
Description
This recipe for Easy Instant Pot Spanish Rice begins by rinsing basmati rice to remove excess starch and lightly toasting it in olive oil using the Instant Pot’s sauté function. Tomato sauce is added next, mixing evenly before pouring in chicken or other stock along with garlic powder, onion powder, paprika, and optional salt. Ensuring the rice is immersed in liquid promotes even cooking.
The rice is pressure-cooked on high for a brief period, then naturally released to finish cooking gently. The cooking method yields tender, separate grains infused with mild tomato notes and paprika warmth without becoming mushy. Fresh parsley or cilantro adds brightness as garnish.
This rice is a flavorful but straightforward side dish to complement various meals. Its ease of preparation and use of common pantry ingredients make it accessible for everyday cooking. The original recipe notes that one cup of dry basmati rice yields about three cups cooked.
Ingredients
- 1 cup basmati rice
- ½ teaspoon extra virgin olive oil
- 1 ounce tomato sauce canned
- 1 cup chicken stock or 1 ¼ cup if you’d like softer rice, or vegetable or beef stock
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika (I used Hot Hungarian paprika)
- ½ teaspoon salt (optional, to taste)
- parsley for garnish, or cilantro, chopped
Instructions
- Rinse rice under cold running water in a fine mesh strainer for 30-45 seconds. Shake the strainer vigorously to remove excess water.
- Press the Saute button on normal on your Instant Pot and set it for 4 minutes. Add ½ tablespoon of extra virgin oil to your Instant Pot. Once it’s heated up, add the Basmati rice. Stir the rice continuously, until lightly toasted and the time is up.
- Add the tomato sauce and stir until well combined.
- Add 1 - 1 ¼ cups of (beef/chicken/vegetable) stock to the Instant Pot, along with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, and ½ teaspoon salt. Stir to ensure the rice is submerged; this will ensure even cooking.
- Put the lid on your Instant Pot, making sure the pressure release valve is sealed.
- Select Pressure Cook on High and set for 4 minutes. The pressure cooker will take around 7 minutes to pressurize before it begins cooking the rice.
- Once the rice has cooked for 4 minutes, let the Instant Pot naturally pressure release for 10 minutes. Set a timer on your phone so you don’t forget!
- At the 10-minute mark, open the pressure release valve and remove the lid. There should be very little pressure left to release. Turn off the Instant Pot.
- Fluff the rice up with a fork and dig in!
Notes
- One cup of dry basmati rice will yield approximately three cups of cooked rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 (3 cups, cooked)
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.5g | 3% |
| Sodium | 797mg | 33% |
| Potassium | 234mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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