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.
Laurie says
August 16, 2018 at 11:58 amLove 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!!
Amanda Mason says
August 16, 2018 at 12:05 pmLaurie,
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!!!
Tracy says
September 4, 2018 at 9:59 pmFunny 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 🙂
Amanda Mason says
September 5, 2018 at 6:28 amI am so glad you loved it! Your additions sound great! Thanks for letting me know it turned out so great!! Enjoy those leftovers!!
Cheryl says
November 9, 2018 at 1:11 amI 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?
Amanda Mason says
November 9, 2018 at 7:24 pmHi 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!
Tracy says
November 9, 2018 at 11:14 pmWhen 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)!
Amanda Mason says
November 10, 2018 at 11:49 amYeah – again if people alter my recipe…totally fine but I can’t guarantee your adjusted recipe will have a success story!
brandon says
January 31, 2019 at 10:11 pmDoubled the recipe, could not get my IP to cook it, kept getting “burn” errors even though it wasn’t burning.
I eventually threw it on the “rice” setting that cooked it automatically and it was super mushy, maybe the singe batch would work out but i don’t think there is enough liquid in this recipe to double it.
Amanda Mason says
February 5, 2019 at 5:17 amHi Brandon,
Yeah, I can’t say yes or no if doubling this batch will work or not. Rice is very finicky in the Instant Pot and I’ve never doubled this recipe because it makes 12 servings already. When I created this recipe, it was for a single batch, not double so I can’t attest to or guarantee success if the recipe is altered (and/or ingredients) is going to work. The recipe I have published is tried and true. Maybe try it again with a single batch based on how the recipe is written.
Savannah says
April 26, 2019 at 6:54 amWe love this recipe. First time I made it, came out perfectly. Second two times I’ve made it (following your recipe exactly) I got the burn error before it ever started counting down from 8. Don’t know why it’s happening. I have released the pressure, opened the lid, scraped off the bottom, returned the lid and tried again, setting it to 4 minutes since it’s already partially cooked by this point. Got the burn error again and just let it sit until it turns itself off. Rice still turns out decent even with the error message and variation in cooking time.
RC says
May 18, 2019 at 11:30 amDecent flavour but the cooking method doesn’t work. I am using an instant pot duo plus and followed the recipe exactly for ingredients and quantity. I got the “burn” error repeatedly. I added another 3cups of liquid and finished the rice with the pressure setting on but no lid. Unfortunately this recipe isn’t a keeper.
Amanda Mason says
May 18, 2019 at 7:41 pmIt’s so odd that you got the burn error. I’ve made this recipe, and so have others many, many times and have never gotten that burn error. I’d encourage you to try making it again and choose the rice setting and see if it gives you the same error.
Bonnie says
June 15, 2019 at 2:48 pmOMG! This was the easiest and most delicious recipe. I had a mexican dinner evening and my guests loved this rice. Your instructions are exceptional. I followed the recipe to the letter then added black beans at the end. Yum!
Amanda Mason says
June 16, 2019 at 8:05 pmHi Bonnie!! I am SO glad you likes the recipe!! The addition of black beans at the end sounds so amazing!! Thanks so much for letting me know how you liked the recipe!!
Laura Newton says
June 16, 2019 at 11:32 pmThis recipe tastes far better than anything from a Mexican restaurant! I used not-chicken broth since I don’t eat any animal derived products. Served it with my vegan enchiladas. Got high praise from husband and guests!
Amanda Mason says
June 17, 2019 at 9:04 amHi Laura!! I’m so glad you loved this recipe!! This one is a huge hit in our house. I’ve made this with vegetable broth too and it’s delish!!! So glad you loved it!!