The most amazing Instant Pot Mexican Rice side dish made in 15 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!
Instant. Pot. Love.
If you’re a follower of my recipes here at Recipes Worth Repeating, you know how much I love my Instant Pot! Want to know how much? Check out a post I put together featuring 14 Recipes That Will Convince You to Buy An Instant Pot. And what’s funny is I almost didn’t buy one.
I read a lot of reviews/experiences from people who tried to use their Instant Pot and just didn’t like it at all. But, I have a friend who swore by her Instant Pot so I jumped on the bandwagon and bought one. And I’m SO glad I did! Ya’ll, this fast and easy Instant Pot Mexican Rice dish is delicious!
Ingredients
I’m talking fresh garlic, chopped onion, crushed tomatoes, cilantro, cumin, garlic powder, smoked paprika, long grained white rice, avocado oil and chicken stock. Pretty SIMPLE ingredients!
How to Make Mexican Rice In An Instant Pot: Step-By-Step
I’m going to walk you through this process step-by-step because let’s be honest…a lot of Instant Pot recipes are too vague and I get confused! Not this one..nope! I’ve got you covered on this recipe! Here we go!
Step 1
On your Instant Pot, click the Saute button. The display screen should reflect “On”.
Step 2
Once your Instant Pot heats up and is hot (about 3 minutes from putting it on Saute mode), you’ll pour in the avocado oil.
Step 3
Next, you’ll add in your chopped fresh garlic and onion and saute. I saute for about 3 minutes or until my garlic and onion start to slightly brown.
Step 4
From there, you’ll add in your uncooked long grain white rice. You’ll want to stir the rice around until it’s well coated with the oil, garlic and onion.
Step 5
Next, you’ll add in the chicken stock, crushed tomatoes, chopped cilantro, cumin, smoked paprika, garlic powder, salt.
Step 6
You’ll now want to turn off your Instant Pot by clicking on the Keep Warm/Cancel button. You’re now ready to pressure cook your Mexican Rice! Place the lid on your Instant Pot and twist it so it locks in place. Make sure your knob is set to the sealing position. Now, click on the Manual button. Notice your display screen reflects “On”.
Step 7
Using the + button, click until your display screen displays 8 minutes. Note that I’m cooking on High Pressure.
Step 8
During the 8 minute cooking time, your Instant Pot is going to start steaming and whistling a bit. This is normal.
Step 9
You’ll also notice that your display has started counting down from 8. Once the Instant Pot counts down to 0, it will beep. From there, your Instant Pot will need to count down for 5 minutes. During this step, the Instant Pot is slowly releasing pressure.
Step 10
Once you hit 5 minutes, you’re going to twist the pressure knob to release the pressure. Steam will shoot out once you move the valve to venting mode so be careful!
Step 11
After the steam has fully released, you can remove the Instant Pot lid. Take a fork and lightly fluff through your rice. From there, you are ready to serve! Super easy right?!?
Tips & Trick For Making and Serving Instant Pot Mexican Rice
- To Rinse Or Not To Rinse? – When making this recipe, I don’t always rinse my rice before I start cooking it. You can if you want. Some rice recipes, like my How To Make The Best Instant Pot Rice, I do because I can actually taste the starch. Not so much with this recipe.
- Instant Pot Versions – Did you know there are different Instant Pot versions/generations? I’ve been told that cook times differ based on the version of Instant Pot you own. I have the Instant Pot IP-DUO80 7-in-1 Programmable Electric Pressure Cooker, 8 Qt.
- Best Oil To Use – I chose to use avocado oil in this Mexican Rice recipe because it’s a good quality oil, it’s considered a healthy fat and it does REALLY well with high heat!
- Toppings – I top my Mexican Rice with fresh chopped cilantro and sun-dried tomatoes!
- Fresh – This recipe is best when made fresh!
What Other Instant Pot Recipes Can I Make?
I’m glad you asked…because you have a lot of options! Check out these favorites:
- Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce
- 14 Recipes That Will Convince You To Buy An Instant Pot
- How To Make The Best Instant Pot Rice
Full of traditional Mexican flavors, this Instant Pot Mexican Rice dish pairs perfectly with so many main dishes! By using your Instant Pot, you’ll create your Mexican Rice in a matter of minutes and you’ll never want to revert back to the old-fashioned way of making it on the stove top! Enjoy this one guys…it’s fast, easy and DELISH! And if you don’t have an Instant Pot yet and want to jump on the bandwagon with the rest of us, you can buy it on Amazon here: Instant Pot. Enjoy!
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The most amazing Instant Pot Mexican Rice side dish made in 15 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!
- 2 Tablespoons Avocado Oil
- 1/4 cup onion, chopped
- 4 cloves garlic, finely chopped
- 2 cups long grain white rice
- 1 teaspoon salt
- 3/4 cups crushed tomatoes, canned
- 2 1/2 cup chicken stock
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 cup cilantro, chopped
- 2 Tablespoons sun-dried tomatoes (optional)
Plug in the Instant Pot and set to Saute mode. When your Instant Pot is hot (about 3 minutes later), add in the avocado oil.
Next, add in the chopped garlic and onion. Saute for about 3 minutes, or until the garlic and onion start to turn brown.
Then, add in your 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.
You'll now want to turn off your Instant Pot by clicking on the Keep Warm/Cancel button.
Place the lid on your Instant Pot and twist it so it locks in place. Make sure your knob is set to the sealing position.
Click on the Manual button. Notice your display screen reflects "On".
Using the + button, click until your display screen displays 8 minutes. Ensure you are cooking on High Pressure.
During the 8 minute cooking time, your Instant Pot is going to start steaming and whistling a bit. This is normal.
You'll also notice that your display has started counting down from 8. Once the Instant Pot counts down to 0, it will beep.
From there, your Instant Pot will need to count down for 5 minutes. During this step, the Instant Pot is slowly releasing pressure.
Once you hit 5 minutes, you're going to twist the pressure knob to release the pressure. Steam will shoot out once you move the valve to venting mode so be careful!
After the steam has fully released, you can remove the Instant Pot lid. Take a fork and lightly fluff through your rice.
Top with fresh chopped cilantro and sun-dried tomatoes!
Update Notes: This post was originally published in August of 2017, but was republished with new photos, step-by-step instructions and tips in April of 2018.
NOTE: You will find affiliate links on this page.
We are the few left that doesn’t own an instant pot. Loving what I’m seeing here! Really easy, fast, and delivers a wonderful result. Your Mexican rice looks awesome!
You HAVE to buy one! It’s so convenient!!! And thanks!!
Really useful information, thank you 🙂 And the rice looks super tasty 😀
Thanks! It’s such an easy recipe!!
If I wanted to double the recipe would I double the time in instant Pot? Thanks.
Good question….I haven’t tried doubling the recipe. My thought would be no, no need to increase the time because that’s the magic of the Instant Pot! BUT – check out this article here: https://www.hippressurecooking.com/how-to-double-a-pressure-cooker-recipe/. This should provide you insight on how to successfully double your recipe in an Instant Pot. Here’s another one: http://www.theveggiequeen.com/2013/08/05/adjust-pressure-cooking-times/
I hope it helps! I really dont think you need to increase the time though based on what the articles are stating.
Totally love Mexican food here. This rice sounds easy and delicious. I have a similar “stove top” recipe. I don’t have an Instant Pot, but do have a pressure cooker. Maybe I will have to give it a try in there and see what happens.
Yeo – the concept should be the same for your pressure cooker, just not the exact steps I listed out!! I hope you enjoy this recipe! It’s yummy!!
Why have I not purchased an Instant Pot yet? This looks so simple and delicious!
It is! It’s so convenient!! Go get one! A link to order it on Amazon is in my blog post! I try to make it easy for people to order the one I use!
Yum! I love mexican rice. I didn’t know you could saute in the instant pot. That is so cool!
The saute feature is my absolute favorite feature on the Instant Pot!!
I don’t have an instant pot, and this recipe is making me want one so badly! Seriously. So yummy and perfect for this time of year!
Yes and this rice goes so well with so many dishes!!!
We love Mexican Rice, but don’t have an instant pot. I need to break down and buy one. I’ve never been able to properly cook rice on the stove top, but if an instant pot can do it I’m there. Your rice sounds so good! It would be the perfect side dish for our Tex-Mex meals.
You should totally get one!! You’ll love it!! It’s incredibly versatile! Check out these different recipes to make in the Instant Pot: https://recipesworthrepeating.com/14-recipes-that-will-convince-you-to-buy-an-instant-pot/
I love Mexican Rice so much! It’s one of our favorite side dishes of all time but I have never made it in the Instant Pot! Genius!
You will love your instant pot!!
My son goes crazy for Mexican or Spanish Rice! I need to get my hands on an Instant Pot asap!
You won’t regret buying one!
I have GOT to get an Instant Pot! I see delicious recipes like this one all the time. I think you’ve convinced me. THis rice looks delicious.
Thanks! Yes, definately get one. You will love it!
Beautiful! Would you believe I bought an Instant Pot but have yet to use it? This looks like a great recipe to give a whirl. I use an electric pressure cooker all the time but the Instant Pot looks like a ton more fun.
I had mine for about a month before I used it! You’ll love it!
Hi Amanda!
This mexican rice seems like the perfect side dish! And of course, it is always a good idea to saute the rice a little bit!
I love the smell of sauteing this rice…it smells divine!
I’ve really got to think about getting an instant pot!
You will love it!
The rice looks delicious!
Thanks!
This rice looks delicious, but I just cannot get on board with the Instant Pot. I think I may have to see one in action, in person before I really understand what I’m missing out on. I’m glad you love yours!
I hear you….maybe borrow a friend’s and see if you like it!
I making this now! After scanning a lot of different recipes I went with yours. Love your blog and recipes Amanda! I’m pairing the rice with some salsa chicken legs- from frozen – and some instant pot beans I made yesterday. I only started using my IP a couple of weeks ago & love it but this meal is pretty ambitious for me… Fingers crossed!
Write me back and let me know how you like it!!! I’m so excited to hear!! Your meal sounds AMAZING and thank you so much for following me and my recipes!!!
This rice was truly amazing! Thank you so much, Amanda! My family absolutely loved it, and they are usually not so into things with tomato sauce. The chicken and beans I made in the IP were also really good. I added a little bit of cubed queso fresco and a tortilla to each plate . It was thrilling to create this delicious meal and I love having the leftover rice. I think what really made your rice recipe stellar was the chef-y touch of sautéing the onions and garlic & then adding the rice to that – a gourmet touch! I pinned this recipe and also going to post it in the instant pot community group today 💖
Thank you!! I’m SO glad you guys loved it! Thank you for the comment and for sharing it!!!! Yes- that saute part is key!! So glad you loved it!!
If I need to triple this recipe, will it fit in the instant pot??
I’ve never tripled this recipe before but in theory it should work. My Instant pot would be big enough to hold this much rice. What size is your Instant Pot?
I made this tonight to go with my fajita bar and it was fantastic!!! Thank you!! I followed the instructions exactly, except that I used soaked brown rice on the murltigrain setting. QR after 15 min. I don’t even like brown rice, but the spices were so good, I couldn’t even tell. I can’t wait to try your other recipes.
I am SO glad you liked it!! It’s a favorite, for sure! Love my Instant Pot! I hope you like my other recipes!! Thank you so much for leaving this comment!
Tried this recipe today and admittedly a brand new IP user (this was my second recipe in it!) But I set the IP to manual, 8 minutes and the default temp was “more” out of the three options of less, normal, and more. High pressure. About half way through the 8 minutes, I got a burn signal and the pot shut off. Tried turning it on again on normal temp and after about 2 minutes it said burn again.
The rice actually turned out ok and was edible just a little less cooked than I’d like but definitely done. Any ideas on what happened? Thinking it should have been on normal temp from the beginning??
Hi! So, what version of the Instant Pot did you get? I’ve never had an issue with this recipe in my Instant Pot – BUT I’ve had issues with other recipes in my Instant Pot (always errors I made lol)! In my blog post, did you read and follow every step I mentioned? I tried to take pictures of every single step so you’d know exactly what to do and what the settings should look like. When I saute the onions and garlic in the oil, my setting are set to more so it gets super hot. Make sure your setting is on high pressure when you seal it and start the pressure cooking. Maybe try it again and see how it turns out. Let me know how it goes!
This also happened to me. I had to add at least twice the amount of liquid. If I make again I will start out putting more liquid in. I ended up having to use the whole carton of broth and then it mostly turned out fine.
Yeah that’s so weird how Instant Pots cook different. I’ve never had an issue with the liquid aspect on this recipe…but I make another gals brown rice instant pot recipe and I experience the same issue with her recipe. I add more chicken broth and it’s fine! So yes – add a little more liquid just to make sure!
I made this recipe tonight to accompany chicken fajitas and it was great! Just thought that I would mention – I have a 4th generation Instant Pot and I referred to my Instant Pot cookbook for cooking time/temp. The book suggests 4 minutes for my model and my rice turned out perfect! Hope that info helps for those that had a problem with their rice burning.
Teresa – thank you so much for your comment and the tip!! I have the newest version of the Instant Pot so it’s GREAT to know the other versions have suggested cooking time! I’m going to add this to the notes in the recipe card!!
This rice was delicious! Thank you for the great recipe! I doubled everything and it turned out great.
Yeah! I’m so glad you loved it!! Thank you for posting!!
We really had high hopes for this recipe. Followed the directions to a t and it burned. Tried again and it burned the bottom of my IP again. Gave up after the third try. 🙁
I’m so sorry you had a bad experience with this recipe! A lot of other people have left really positive experiences in the comments when they made this recipe so not sure what happened with yours. I’ve not had any issues BUT there are a couple of things to keep in mind:
1. What version is your Instant Pot? I have 2 slow cookers and when I cook the same recipe in the 2 different slow cookers one always cooks faster than the other…everytime!
2. There are a couple of things you can try to avoid overheating. You can either try adding more liquid or reduce your steam time. Take a look at these 2 articles I found about how to avoid overheating (burning) of the Instant Pot.
https://www.dadcooksdinner.com/fix-instant-pot-overheating/
https://www.quora.com/How-can-you-avoid-burning-food-in-the-pressure-cooker
Instant Pots can be tricky. I’ve screwed up other recipes because my settings were wrong. not sure what happened with your version but I wish you the best of luck in using your Instant Pot with other recipes!
Did you rinse your rice?
Nope, I didn’t.
This just answered my question haha! I’ll be making tonight and reporting back! Thanks!!!
I cant wait to hear how it turned out!
It was DELICIOUS! Followed the recipe and it came out perfect. This will be my go-to rice for Mexican nights from now on. So quick, easy and yummy!
YEAH! So glad to hear this! I’m so glad that you tried it and you loved it!! Thanks SO MUCH for the comment back on the recipe!!! Glad it will become a family favorite!!! Thanks, Michelle!!!!!
Thinking of making this recipe tonight. Do we need to rinse the rice before cooking?
Do you use the measuring cup that comes w/ the Instant Pot, or a normal measuring cup?
Just curious. I don’t understand why it comes w/ one that is different. Same situation with my rice cooker. 🙄
I don’t…I use my own measuring cup.
I want to make this today but do not have avocado oil, is there another staple oil that can be used instead?
You can use Vegetable oil, Canola oil or olive oil.
Just curious, why don’t you use the rice option?
I think it’s because every rice recipe I started making when Instant Pots came out referenced using the manual mode….so it’s just what I’ve always done. I’ll have to experiment more and use the rice mode more!
I’m so glad I found this recipe! I have tried many Instant Pot Mexican rice recipes, and they have never turned out well. The rice usually turns out still hard and burned on the bottom of the pan. I think this turned out well because of the length of time it cooks and the amount of liquid used. I used jasmine rice and it turned out perfectly. Thanks for sharing!
I’m SO SO SO glad you liked it!!! Thank you so much for taking the time to post a comment!!
What would the time be if I used brown rice? Anyone try recipe with brown rice?
I honestly don’t know….but I’d say the same time would be fine. I’ve not yet made brown rice in the Instant Pot (coming soon)! Google some Instant Pot brown rice recipes and see what they recommend!
Hi! I haven’t tried this recipe yet (sounds delicious and very similar to my stovetop version!), but I made Jambalaya with brown rice and definitely increased the pressure time. I researched and came up with 22 min. It turned out great!
Very cool!! So glad it was amazing!
Generally, I find around 22 minutes for long grain brown rice works for me too. I am at 5200 ft. It helps to stick to the same rice to get a good feel for it. As for burn message above I can only think that the bottom was sticky before the pressure was locked. I never have that problem. I have 3 different pressure cookers. 2 different sizes, 3 different brands. I use recipes for Instant Pots and pressure cookers interchangeably.
Yeah – I’ve never had a burn situation ever in my Instant Pot. I always put olive oil at the bottom. And – Mr. Mason forgot about it one day and let the brown rice cook for an hour and it still didn’t burn. It was just really done LOL!.
Made this today for a mexican pot luck dinner and it was very very good. Will make it again every chance I get.
AWESOME!! I am SO glad you loved it!!! Thanks so much fro writing me to let me know how it turned out!!
This is hands down the BEST Spanish rice I have ever made! I couldn’t stop eating it! Thank you so much!!
You made my night with your comment – Thank YOU!!! I’m so glad you loved it! I know, it’s addicting!! SO yummy!!
Do you use fresh crushed tomatoes or canned? Thanks!
I used canned.
I scanned the comments and didn’t see this question. Are the “cups” of rice real 8oz/237 ml cups or IP “rice cups” which is about 3/4 cup/6 oz/177 ml? Thanks.
I pull out my 1 cup measuring cup and fill it to the top, so yes 8 oz of dry rice. I don’t rinse my rice. I don’t use the IP measurements. I hope that answers your question! If not let me know!
Your recipe looks amazing, I’m trying it tonight! Just curious as to why you don’t use the actual “Rice” setting/button for this recipe?
Thanks 🙂
I’ve noticed that when I use the Rice button, it doesnt always cook all the way through. With the Manual button, I’m in 100% control!
This turned out GREAT!! ALL who ate it, loved it.
I have one question. I’m being asked to make it for an upcoming event. If I double or triple the ingredients how long will I have to pressure cook the rice and how long will it have to slow release?
So glad to hear!! So, when it comes to the instant pot you can double or triple the recipe without increasing the time so you should be good!!
Wow! That’s an amazing way to make Mexican rice. I need to ge me an Instant Pot! I wonder if I could make beans in it too.
Pinning and tweeting this. Greetings from the Inspire Me Monday linky 🙂
Yes – you can make beans in your Instant Pot too! Enjoy this one!
One more reason I need one of these insta pots! Love rice done this way but never want to take the time. Yep, pinning this one.😉
Thanks! It’s delish! You’ll love it!
This Mexican Rice looks delicious. I don’t have an instant pot, but the more recipes I see that I would love to make, I might have to get one. Thanks for sharing at Merry Monday! Hope to see you next week!
You should, for sure! So many fun things to make in the Instant Pot!!
This looks so good. Mexican cuisine is our favorite. I have been on the fence about getting an instant pot. Do you know if it can make sticky rice? My daughter has been wanting me to buy a rice cooker. But, if this one can make it then it would make more sense to purchase an instant pot. Thanks for sharing at the Inspiration Spotlight party @DearCreatives . pinned & sharing.
Thanks so much! Yes, I have found a couple of recipes for sticky rice in an Instant Pot, like this one: http://www.5dollardinners.com/instant-pot-sticky-rice/. I dont regret the purchase of my Instant Pot at all so definately worth buying!!
I love the flavor of this delicious rice! Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
Miz Helen
Thanks Miz Helen!! I appreciate you stopping by the blog today!
I love my Instant Pot and love learning lots of ways to use it. I’ve made plain rice in the Instant Pot but am excited to try this Mexican rice.
You will love this recipe!!
Hi and thank you for the recipe! Can this recipe be made a day in advance and reheated?
You CAN do that but I’ll be honest…it’s best when it’s fresh. I have it for leftovers all the time but if I were serving this to a crowd, I would only serve it fresh!
Your instant pot Mexican Rice recipe looks delicious! My family would love it, I’ll have to give this a try soon. Pinned! Stopping by from the #HomeMattersParty linky.
It’s absolutely delish and SO easy to make!
PINNED! YUMMY!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thanks! I’ll ensure I share it!
Officially addicted – great recipe! I spice it up a bunch with one whole jalapeño and one serrano to get the heat we like. The real problem is my wife gets to it before I do and I find myself having to make a second batch. 😉
I tried a double batch but like other IP rice recipes doubling up usually ends up with the dreaded BURN scenario – not a show stopper because even when that happens 95% of the rice is just fine and it is the very bottom that gets a bit crispy.
Any advice to cooking a double batch?
Oh yeah!!! I’m so glad you love this recipe! I know, it’s one of my favorites, too! So, I haven’t doubled the batch yet BUT I hear the same thing you do…no change in the cook time. Have you actually tried to double this recipe and see if it works? Let me know…I’d love to hear!
This was delicious, but there are only two of us and it made a huge amount for 12. How could I cut this recipe down?
I’m SO glad you liked it!!! Try reducing the ingredients in half. Keep the same cooking times.
I halved the recipe and it turned out great!
Awesome!! I’m so glad!!! Thanks for writing me to let me know!!
Great recipe. I used fire roasted diced canned tomatoes, olive oil, and water instead of broth to make it vegetarian and it still came out super flavorful. My InstaPot doesn’t have a manual setting (there is no “manual” button on my model), so I set it to pressure cook for the indicated time in your recipe. Perfect results. Thank you!
Excellent! So glad to hear! Thank you so much for taking the time to let me know you had a good experience!!
Jackelin, the pressure cook button = manual button! :~)
I would like to add chorizo to this for a one pot meal. would you saute it in the beginning and just keep everything else the same?
I’ve never added chorizo to this recipe but it sounds like a fantastic add!! If it were me, I’d probably do it this way: Select “Sauté” on the Instant Pot. Add sliced chorizo and cook for 2-3 minutes until it is slightly crispy. And then I’d keep everything else the exact same!! Let me know how it turns out!
I made this recipe yesterday and everyone loved it. I made some adjustments as follows:
1. Cooking at high altitude (Denver) so I added an extra 1/2 cup of broth so that it would not burn (per some of the other comments)
2. Substituted 3/4 cup of Rotel Tomatoes and Green Chilies for the crushed tomatoes
3. Added 1/2 chopped green pepper, and 1/2 of a fresh jalapeño (finely diced) and sautéed with the onions and garlic.
4. Used olive oil instead of avocado oil
Overall, the recipe took about 40 minutes start to finish with all the measuring, chopping, waiting for the instant pot to heat up and start cooking, and the cool down. The rice came out nearly perfect, but a tiny bit on the moist side. I think I would only add an extra 1/4 cup of broth next time. We had 5 people at dinner and had generous servings for each person and had about 3 or 4 leftover servings. It was great. Thanks for the recipe!
I’m so glad it turned out well!!! Love your modification inputs!! Thanks for the feedback!!
Made the recipe exactly as is and is turned out to be a terrific side dish; super easy to make and my whole family loved it! I used it as a “topping” to a taco salad the next day and added black beans and corn… delish as a cold leftover too! This is a keeper! Thanks! 🙂
Audrey – thank you for writing in to tell me how much you enjoy it!! Yes, I agree that this one is DEFINATELY worth repeating!
Love love love this recipe! So fast and easy and everyone loves it. I’ve made it 3 times in the last few weeks for group get-togethers and everyone raved about it. I have a lot of vegans in my family so substituted Orrington Farms Vegan chicken flavored broth and it tastes amazing! I’m sure vegetable broth would work too but that chicken flavor makes the dish I think. I didn’t have canned tomatoes so substituted salsa and it was perfect! Thank you!!
Laurie,
Thank you so much for taking the time to respond!! I’m so happy that you love this rice!! I love the addition of salsa – GREAT idea!!!
Funny that this post + comment came back up now! I JUST made this IP recipe for the first time a couple of days ago! Super delish. I used part veggie broth/part water. and added diced green bell pepper, plus a pinch (1/4 tsp?) ground chipotle pepper. LOVED it, and enjoyed leftovers tonight 🙂
I am so glad you loved it! Your additions sound great! Thanks for letting me know it turned out so great!! Enjoy those leftovers!!
I tried this recipe last night, and followed the instructions exactly, except:
* Added 3 stalks of diced celery that I needed to use up, at the step with the onion and garlic
* Veggie broth instead of chicken stock
* 2 T dried cilantro because I don’t use it often enough to keep it around fresh
It came out tasting fantastic, but I got the burn error before it came to pressure. The rice was nearly done anyway at that point, somehow, so I just turned it off, scraped as much of the stuck-on rice as I could from the bottom, and placed the lid back on top for a few minutes because I had something else to do just then.
Apparently there was enough residual heat and moisture to finish cooking the rice, and I’m enjoying leftovers today. I’d really like to make this for an upcoming family potluck, but why did I get the burn notice? Should I have perhaps used more liquid?
Hi Cheryl!
Honestly, since you altered the recipe from the recipe I make…I’m not sure exactly why you got the burn error. I’ve never had this issue. The only 2 things I can think of is the difference in using vegetable broth verses chicken broth. Perhaps the type of liquid makes a difference…I honestly don’t know. Perhaps increase the vegetable broth to maybe 2 3/4 cup vegetable broth? Also…make sure steam is not leaking from the silicone sealing ring. Sorry this is not much help but you altered my original recipe so unless I make it the way you made it…I can’t really comment on why your got a burn error. I’m glad it tasted great though!
When I made this recipe I did not have chicken broth on hand so used half veggie broth and half water. I guess the veggie broth has a different consistency, so that might be the “burn” culprit? I love the idea of adding some celery (maybe a bit less, who knows, for your burn notice)!
Yeah – again if people alter my recipe…totally fine but I can’t guarantee your adjusted recipe will have a success story!