Instant Pot Mexican Rice is fluffy, flavorful, and incredibly easy to make with just 7 simple ingredients. With minimal prep and no need to babysit the pot, it’s a perfect hands-off side for busy nights.
This Instant Pot Mexican rice is an easy way to make a flavorful, fluffy side dish without standing over the stovetop. With just a few simple ingredients and minimal prep, the Instant Pot does all the work for you.
The rice cooks up tender and well-seasoned every time, making it a great side for your favorite Tex-Mex dishes. It’s a great recipe to keep on hand when you want a simple, no-fuss side that pairs with just about anything.
Ingredient notes and substitutions
- Rice: I’ve only made this recipe with long grain rice and haven’t tried using other types of rice, like jasmine rice or brown rice, in this recipe.
- Oil: I like to use olive oil. A similar oil should also work.
- Onion: White onion or yellow onion.
- Tomato sauce: Tomato sauce is just blended tomatoes.
- Broth: You can use chicken broth or vegetable broth in this recipe.
How to make Mexican rice in the Instant Pot
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté function on a 6 quart Instant Pot.
Step 2: Add rice to a fine mesh strainer or colander and rinse under cool water until the water runs clear. Drain rinsed rice well.
Step 3: Add the oil and then rice. Sauté for 10 minutes, stirring frequently, until the rice begins to lightly brown.
Step 4: Meanwhile, blend the onion, tomato sauce, and garlic.
Step 5: Stir in broth, scraping the bottom of the pot well.
Step 6: Add tomato sauce blend and tomato bouillon. Do not stir.
Step 7: Press cancel. Close and lock the lid. Press manual high pressure and adjust the cooking time to 3 minutes.
Step 8: Once cooking time ends, do a natural release for 10 minutes. Then turn the pressure release valve to venting to release any remaining pressure.
Step 9: Unlock and remove the cover, and fluff the rice with a fork.
Step 10: Let sit, uncovered, for about 5-10 minutes on warm before serving.
Recipe Tips!
- Toasting the rice: Toasting the rice improves its flavor, and it also helps the texture of the rice so it doesn’t get clumpy or mushy during cooking.
- Blending: I’ve made this recipe without blending the sauce. It still works, so you can skip the blending if you’re in a hurry.
- Letting it sit: I recommend letting the rice sit at the end to fluff up before serving.
- Adjust seasoning to taste: Depending on your broth or seasoning, you may want to add a pinch of salt at the end.
- Serving suggestions: I sprinkle the rice with a little fresh cilantro. The rice makes a great side along with beans for your favorite Mexican dishes like tacos, fajitas, enchiladas, or burritos.
Storage
Store any leftover Mexican rice in an airtight container in the refrigerator. It will keep for 2-3 days when properly stored in the fridge.
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Instant Pot Mexican Rice
Equipment
- Instant Pot/electric pressure cooker
Ingredients
- 2 cups long grain white rice
- ¼ cup olive oil
- ½ cup onion finely diced
- 4 cloves garlic minced
- 4 ounces tomato sauce or crushed tomatoes
- 2 ¼ cups reduced-sodium broth vegetable or chicken
- 1 tablespoon tomato chicken bouillon like Knorr
Instructions
- Press sauté.
- Add rice to a fine mesh strainer or colander and rinse under cool water until the water runs clear. Drain well.2 cups long grain white rice
- Add the oil and then rice. Saute for 10 minutes, stirring frequently, until the rice begins to lightly brown.¼ cup olive oil
- Meanwhile, blend the onion, garlic, and tomato sauce.½ cup onion, 4 cloves garlic, 4 ounces tomato sauce or crushed tomatoes
- Stir in broth, scraping the bottom well.2 ¼ cups reduced-sodium broth
- Add tomato sauce blend and tomato bouillon. Do not stir.1 tablespoon tomato chicken bouillon
- Press cancel.
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 3 minutes. It should take about 10 minutes to come to pressure.
- Once cooking time ends, let the pressure release naturally for 10 minutes. Then turn the pressure release valve to venting to release any remaining pressure.
- Uncover, and stir rice.
- Let sit, uncovered, for about 5-10 minutes on warm before serving.
Notes
- Rice: I’ve only made this recipe with long grain white rice.
- Oil: I like to use olive oil. A similar oil should also work.
- Onion: White onion or yellow onion.
- Tomato sauce: Tomato sauce is just blended tomatoes.
- Broth: You can use chicken broth or vegetable broth in this recipe.
- Nutrition values are estimates.
Nutrition
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