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5.0 from 3 votes

Instant Pot Mexican Rice Recipe

Fluffy Mexican rice made in an Instant Pot. Add this flavorful rice dish to your next fiesta!

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 8 Servings
Calories: 134 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small onion diced or 1/2 tablespoon onion powder
  • 2 cups long grain white rice
  • 2 tablespoons tomato paste
  • 4 cloves garlic minced
  • 3 cups vegetable or chicken stock
  • 2 teaspoons salt
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • Cilantro & diced tomato for garnish

Instructions

    Cup of Yum
  1. Rinse the rice in a medium size bowl with cold water. Stir the rice with your fingers to release the milky starch, Repeat until the water is clear. Drain the water and set aside.
  2. Turn the pressure cooker to the saute mode to heat the insert. Add the olive oil and saute with the diced onion stirring often, sauteing until the onion is tender. Stir in the garlic.
  3. Add the broth to the electric pressure cooker and deglaze the bottom with a wooden spoon to remove any cooked on pieces. Stir in the salt, pepper and cumin, then cancel the saute function.
  4. Stir the rinsed rice into the broth. Over the rice, dot with tomato paste. Do not stir.
  5. Cover the electric pressure cooker and program to manual or pressure cook for 7 minutes, then natural release for 10 minutes.
  6. Open the pressure cooker and stir to mix and fluff the rice.
  7. Place in a serving bowl and top with chopped cilantro and a fresh diced tomato if desired.

Notes

  • Rinse the rice until the water runs clear. This removes extra starch and adds a little extra water to the rinsed rice. Skipping this step might cause the rice to burn or be undercooked.
  • 6 tablespoons of tomato sauce can be used in place to the tomato paste. Add with the broth, step 3.
  • The traditional Spanish Rice recipe requires the rice to be toasted before adding the the broth. That method doesn't work well when using the Instant Pot.
  • Do not stir the tomato paste into the rice prior to cooking to avoid getting a burn notice.
  • If you don't have vegetable broth or chicken stock on hand, you can use water. However, the stock does add more flavor to the dish.
  • To make this dish vegetarian, use vegetable stock in place of the chicken stock.
  • After 10 minutes manually release the remaining pressure, if there is any after the natural pressure release.
  • Add more flavor with the addition of garlic powder, onion powder or even taco seasoning.

Nutrition Information

Serving 1g Calories 134kcal (7%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 2g (3%) Polyunsaturated Fat 2g Cholesterol 1mg (0%) Sodium 600mg (25%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 134

% Daily Value*

Serving 1g
Calories 134kcal 7%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 2g 3%
Polyunsaturated Fat 2g 12%
Cholesterol 1mg 0%
Sodium 600mg 25%
Fiber 4g 16%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.