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5.0 from 78 votes

Instant Pot Spanish Rice

Try this Spanish rice pressure cooker recipe. This is the best Spanish Rice you will make. Try this easy instant pot Spanish recipe recipe!

Prep Time
10 mins
Cook Time
10 mins
Natural Release followed by letting Rice Sit
25 mins
Total Time
40 mins
Servings: 8
Calories: 211 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 2 cups long grain white rice
  • 2 Tablespoons butter
  • 1/2 white onion diced
  • 2 teaspoons minced garlic 
  • 2 cups chicken broth
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup tomato sauce
  • 3 Tablespoons cilantro chopped

Instructions

    Cup of Yum
  1. Rinse the rice thoroughly in a colander.
  2. Turn the instant pot to the sauté setting and add in the butter.  Heat until melted.
  3. Add in the onion and sauté for a few minutes until the onion is soft and translucent.
  4. Stir in the garlic and cook for 1 minute until aromatic. Turn the instant pot off.
  5. Stir in the chicken broth and make sure to scrape any brown bits off the bottom of the instant pot insert.
  6. Stir in the rice and seasonings.  Make sure that the rice is covered in the broth (press it down if needed).
  7. Pour the tomato sauce on top but do not mix in.
  8. Seal the instant pot and cook on high pressure for 3 minutes.
  9. After the cooking time, allow the pressure to release from the instant pot naturally for 15 minutes.
  10. After 15 minutes, move the knob on the instant pot lid from the sealing to the venting position to release the remaining pressure from the instant pot.
  11. Let the rice sit for 5-10 minutes. Then fluff the rice with a fork.
  12. Stir in the chopped cilantro, serve warm and enjoy!

Notes

  • You can use oil instead of butter if you prefer.  Vegetable broth or water can be used instead of chicken broth, but I find that chicken broth adds the most flavor. 
  • Refrigerate any leftover rice in an airtight container for up to 5 days or you can freeze the leftovers for up to 3 months. 
  • This recipe can be made with brown rice if you prefer. If using brown rice, cook on high pressure for 22 minutes instead of 3 minutes. 

Nutrition Information

Calories 211kcal (11%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 9mg (3%) Sodium 684mg (29%) Potassium 185mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 433IU (9%) Vitamin C 3mg (3%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 211

% Daily Value*

Calories 211kcal 11%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 9mg 3%
Sodium 684mg 29%
Potassium 185mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 433IU 9%
Vitamin C 3mg 3%
Calcium 29mg 3%
Iron 1mg 6%

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