The most amazing Instant Pot Mexican Rice made in only 20 minutes! It's so easy and effortless, you'll never want to revert back to the old-fashioned way of making it on the stove top!
This is the most delicious side dish! Layered with flavor in every bite, this Instant Pot Mexican rice is effortless and comes together easily. Just like this rice made in the instant pot, you don't have to waste time standing over a pot and you don't have to worry about the rice boiling over and making a big mess. The pressure cooker does all the hard work for you and cooks the rice to the perfect consistency.
This Mexican rice is made with long-grain white rice, crushed tomato, onion, garlic, and several other key ingredients and seasonings. And it pairs amazingly well with so many main dishes, like this Mexican chicken bake and this beef and bean enchilada casserole. Our family also loves eating it with these slow cooked pinto beans and with Mexican corn!
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✔️ Quick Recipe Overview
Why This Mexican Rice Is The Best: Incredibly flavorful with a fluffy texture, the secret comes from the technique in how the rice is cooked in the pressure cooker.
How Long It Takes: 20 minutes
Equipment You'll Need: Instant Pot, cutting board, knife, spatula, fork
ℹ️ Why This Recipe Works
1. Quick and easy to make, with minimal prep.
2. It makes a lot and it's perfect for leftovers.
3. There are layers of savory flavors in every single bite, thanks to cooking technique used when making this in the Instant Pot.
🛒 Ingredients You'll Need
- Avocado Oil: It does a great job enduring higher temperatures without breaking down and producing harmful compounds. And that's needed when sautéing the onion and garlic in the Instant Pot.
- Rice: Either long grain or medium-grain white rice work well. Medium-grain rice has a length that is two to three times greater than its width, which enables it to soak up more liquid than long-grain rice, resulting in a tender texture.
- Crushed Tomatoes: Provides the rich flavor needed when making Mexican rice. And, the acidity level in the tomatoes helps tenderize the rice while it cooks.
- Chicken Stock: It's thicker than chicken broth and adds more flavor in this dish.
- Spices: Garlic powder, smoked paprika, and cumin provide that wonderful Mexican flavor in every bite.
- Cilantro: It enhances the flavor in this dish and adds a bit of freshness.
- Sun-Dried Tomatoes: This is an optional ingredient, but adds a slight smoky flavor while adding some intensity to the dish.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations & Substitutions
- Use olive oil if you don't have avocado oil.
- This is not a spicy rice. To add a bit of heat, add some red pepper flakes, cayenne, pepper, or fresh chopped serrano or jalapenos.
- Vegetable broth or stock can be used instead of chicken stock.
- Chicken broth can be used instead of stock. Chicken stock will add more depth and flavor when making Mexican rice in the instant pot, but broth also works well.
- Do not use the "Rice" preset button on the Instant Pot when making this recipe. Using the "Manual" button and managing the amount of time and pressure is what really sets this recipe apart. Allowing the ingredients to meld together with just enough time and pressure really gives it the perfect flavor that makes this rice incredibly delicious!
🔪 Step-By-Step Recipe Instructions
Step 1: Start by clicking the Saute button. The display screen should reflect "On".
Step 2: Once the inside of the pot is hot (about 2-3 minutes), pour in the avocado oil.
Step 3: Add in the chopped fresh garlic and onion. Saute for about 3 minutes or until the garlic and onion start to turn slightly brown.
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Step 4: From there, add in the uncooked long grain white rice. Stir the rice until it's well coated with the oil, garlic, and onion.
Step 5: Add in the chicken stock, crushed tomatoes, chopped cilantro, cumin, smoked paprika, garlic powder, and salt.
Step 6: You'll now want to turn off the pressure cooker by clicking on the Keep Warm/Cancel button. Place the lid on and twist it so it locks in place. Make sure the knob is set to seal. Now, click on the Manual button. The display screen should reflect "On".
Step 7: Using the + button, press until the display screen displays 8 minutes. It should be on High Pressure.
Step 8: During the 8 minute cooking time, the pressure cooker is going to start steaming and whistling. This is normal.
Step 9: Also notice that the display screen has started counting down from 8. Once the timer counts down to 0, the Instant Pot will beep. Do no release the pressure. It needs to count down for 5 more minutes before the pressure is released.
👩🍳 Important Note: Do not release the pressure when the display reaches L0:00. During this step of the process, the Instant Pot is slowly releasing pressure.
This is a crucial step in the process where the flavors and pressure cooking really work together to finalize the flavor and texture of the Mexican rice. This step is what sets this recipe apart.
Step 10: Once the display screen shows L0:05 minutes, release the pressure. Steam will release once the pressure valve is moved to venting mode so be careful.
Step 11: After the pressure has fully released, remove the lid. Using a fork, lightly fluff the rice. Top with additional fresh chopped cilantro and sun-dried tomatoes.
🙋 Recipe FAQs
Some people have reported getting a "burn notice" when making this recipe. You may get the burn notice when the pot becomes too hot or when food particles are burnt and stuck to the bottom of the pot. I have not personally experienced this, but if your Instant Pot is prone to display the burn notice, only saute the garlic and onions for 1 minute, ensuring you thoroughly scrape the drippings off the bottom of the pot after the saute process. When adding the rice, quickly stir to combine for 3-5 seconds, and then add the liquid. The goal is avoid the rice from browning. After adding the liquid, use the spatula and continue to scrape the bottom of the pot.
It's typically because there is too much liquid to rice ratio. When cooking rice in the Instant Pot, it is crucial that the ingredients are carefully measured. I have perfected the measurements in this recipe to ensure the rice won't be mushy.
💭 Expert Tips
- Rinse the rice before making this dish. It will remove any dirt and dust, as well as remove the residual starch. When excess starch on rice gets hot, it can gelatinize and result in sticky rice.
- There are different Instant Pot versions/generations available for purchase. For this recipe, I use the Instant Pot IP-DUO80 7-in-1 Programmable Electric Pressure Cooker, 8 Qt. You can also make this in a 6 quart Instant Pot.
- I don't recommend preparing this side dish ahead of time. This recipe is best when made fresh.
- Store in a container with a lid in the refrigerator for 3-4 days. Reheat in the microwave or in the oven until warmed all the way through.
🍲 More Instant Pot Recipes
If you tried this Instant Pot Mexican Rice or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Instant Pot Mexican Rice
Equipment
- Instant Pot
Ingredients
- 2 Tablespoons avocado oil
- ¼ cup onion, chopped
- 4 cloves garlic, finely chopped
- 2 cups long grain white rice
- 1 teaspoon salt
- ¾ cups crushed tomatoes, canned
- 2 ½ cups chicken stock
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ cup cilantro, chopped
- 2 Tablespoons sun-dried tomatoes (optional)
Instructions
- Set the Instant Pot to Saute mode. he display screen should reflect "On".
- Once preheated and hot (about 2-3 minutes), pour in the avocado oil.
- Next, add in the chopped garlic and onion. Saute for about 2-3 minutes, or until the garlic and onion start to slightly turn brown.
- Then, add in the uncooked long grain white rice. Stir the rice around until it's well coated with the oil, garlic, and onion.
- Add in the chicken stock, crushed tomatoes, chopped cilantro, cumin, smoked paprika, garlic powder, salt.
- Press the Keep Warm/Cancel button.
- Put on the lid and turn until it locks in place. Make sure your knob is set to the sealing position.
- Press on the Manual button. Notice the display screen reflects "On".
- Using the + button, click until the display screen displays 8 minutes. Ensure you are cooking on High Pressure.
- During the 8 minute cooking time, the pressure cooker is going to start steaming and whistling. This is normal.
- You'll also notice that the display has started counting down from 8. Once the Instant Pot counts down to 0, it will beep and display L0:00.
- From there, the pressure cooker will need to count down for 5 minutes (L0:05). During this step, the Instant Pot is slowly releasing pressure.
- Once it hits L0:05, twist the pressure knob to release the pressure. Steam will rapidly release once the valve is set to venting mode so be careful.
- After the steam has fully released, remove the lid. Take a fork and lightly fluff the rice.
- Serve immediately. Top with fresh chopped cilantro and sun-dried tomatoes.
Video
Notes
- This recipe should not be prepared ahead of time. This recipe is best when made fresh.
- Some people have reported getting a "burn notice" when making this recipe. You may get the burn notice when the pot becomes too hot or when food particles are burnt and stuck to the bottom of the pot. I have not personally experienced this, but if your Instant Pot is prone to display the burn notice, only saute the garlic and onions for 1 minute, ensuring you thoroughly scrape the drippings off the bottom of the pot after the saute process. When adding the rice, quickly stir to combine for 3-5 seconds, and then add the liquid. The goal is avoid the rice from browning. After adding the liquid, use the spatula and continue to scrape the bottom of the pot.
- Rinse the rice before making this dish. It will remove any dirt and dust, as well as remove the residual starch. When excess starch on rice gets hot, it can gelatinize and result in sticky rice.
- To add a bit of heat, add red pepper flakes, cayenne, pepper, or fresh chopped serrano or jalapenos peppers.
- Olive oil can be used as a substitute.
- Vegetable broth or stock can be used instead of chicken stock.
- Chicken broth can also be used instead of stock.
- You can also make this in an 8 or 6 quart Instant Pot.
- Store in a container with a lid in the refrigerator for 3-4 days. Reheat in the microwave or in the oven until warmed all the way through.
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Leslie
Delicious. Just the right balance of tomato with the other ingredients. Some recipes I have tried have too much tomato for my liking.
Amanda Mason
So glad you loved it and liked the balance of the ingredients.
Tommye McNamara
I don’t have a manual on my 6 qt. Instant Pot. I started with the pressure on hot and of course it said burn not once but just kept going. I unplugged the pot and got all scraped up, real easy because it was still runny. I used low pressure and it turned out beautifully. I unknowingly was out of cumin but still was good. Can’t wait until I get the cumin. Thank You for the recipe.
Amanda Mason
So glad it worked out well for you!! And let me know what you think once you add the cumin!!
Jannah
Hands down the best Mexican rice recipe I've ever had! I make this rice frequently and shared it with my best friend and now she makes it all the time too! Her mom just asked her for the recipe also when she tried it!It's being past down the line because it's super simple and so delicious! Thank you so much!
Amanda Mason
Hi Jannah!! Thank you so much for sharing this with me! You made my day!!! So glad everyone loves my recipe!! Please let me know what other recipes of mine you make! I can't wait to hear!!
step885
Everyone loved this. so flavorful!
Amanda Mason
Yeah!! So glad you all loved the recipe!! Let me know what other recipes of mine you try!!
Nancy
Making of dish is so easy & delicious.
Amanda Mason
Yeah! I'm so glad you loved it!! Thanks for letting me know how it turned out!
Sylvia A Sanchez
Wow! This turned out great and authentic tasting. I made 1/2 of this recipe for our household of two and still had leftovers. I'll never make it on the stovetop again.
Amanda Mason
I am so glad you loved this recipe, Sylvia!! It's one of my all time favorite recipes and it's so easy!! Thank you for following me here on the food blog! I cant wait to hear about other recipes of mine you try!!
Iris
Want to try this recipe today! But as I've seen in other recipes, all the seasonings and tomatoes are just added on top of the rice and not mixed in before turning on the IP. Is there a reason for that? Should I mix everything before doing the pressure cook or not?
Amanda Mason
Hi Iris! Honestly - it's totally up to you. You can mix all the ingredients before you put the lid on or not. I've done it both ways and it's delish! Let me know how it turns out!
sandi smith
No you do not want to stir it. If you do you will get a burn notice. It took me several times to realize this.
Rebecca Austin
We really do love this recipe, much more flavorful than a lot of other Spanish/Mexican rice recipes. The only reason for the 4 stars is that every time I make it according to the recipe, I get the BURN code on my Instant Pot. The rice is barely short of done so leaving it to steam after scraping the bottom finishes the cooking. Just wondering if anyone else has run across this? Since I'm following the recipe with no changes, I'm mystified; am going to try a bit more liquid and rinsing the rice.
Amanda Mason
Hi Rebecca! I love that you guys love the flavor of this Mexican Rice! It is quite delish! In regard to the burn notice, yes others have reported it and others say they've never run into that issue. Personally, I have never run into that issue. I think it has to do with the version of Instant Pot you have. I provided some tips in the blog post under this section: Tips & Trick For Making and Serving Instant Pot Mexican Rice. All I can suggest is to rinse the rice and makybe add a little more liquid. To be honest though, I think it's the version of instant pot I'm using vs. others. You can also use the rice setting and see if that helps.
Kacie
Could I use brown rice instead? Or would the cook time be different?
Amanda Mason
hi Kacie! I've not made this with brown rice, so I can't say for sure but I think it is worth the try. Yes, I would increase the time to 25 minutes. Check out my article here on using different types of rice and their cook time: https://recipesworthrepeating.com/best-instant-pot-rice/
Let me know how it turns out with brown rice!!
JL
Hi Amanda! Such a great recipe - have repeated several times already! I would love to increase it by 50% for a big party this weekend. I think it would be fine in an 8qt, what do you think? And if so, do I increase all the ingredients by 50% too? I read somewhere to keep liquids the same amount even when increasing the recipe - what do you think?
Amanda Mason
Hi JL!! I'm so glad you love this recipe so much!! SO - I have not doubled this recipe before. I would think it would be fine in an 8 quart, yes. I would also increase the ingredients by 50% but there should be no need to adjust the cooking time. That should stay the same based on the Instant Pot technology. Let me know how it turns out!! Can't wait to hear!!
JL
Thanks, Amanda! Really appreciate it. In doubling the recipe, would you double the liquids as well?
Amanda Mason
Yes, double the liquids. If not - the rice will burn.
Debra Tempesta
If you increase rice by 50%, you want to keep the rice to liquid ratio the same so you want 50% more liquid. I would multiply all ingredients the same. The cooking time won't increase. I think what you read was the ratio of liquid remains the same. If you double rice, you just double liquid. Same ratio.