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.
- Try adding in ¼ cup of my homemade red enchilada sauce! It really takes the flavor to a whole new level!
- 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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Sandi
I love this recipe. I have had the burn notice several times and what I have realized is if you stir everything together at the end it will burn, if you just put everything in and leave it it does not. Hope this helps
Amanda Mason
Awe - thank you, Sandi!! I'm so glad that you love it so much! I have made this recipe a ton and I've never one had the burn notice but several others have. Thanks for the tip for others!!!