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!
Jump to:
✔️ 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.
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
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!
📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!
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.
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
Holly
This rice was delicious! Thank you for the great recipe! I doubled everything and it turned out great.
Amanda Mason
Yeah! I'm so glad you loved it!! Thank you for posting!!
Bharvi
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??
Amanda Mason
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!
Kristeen
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.
Amanda Mason
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!
Teresa
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.
Amanda Mason
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!!
Rachel
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.
Amanda Mason
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!
Becki
If I need to triple this recipe, will it fit in the instant pot??
Amanda Mason
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?
Marina
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!
Amanda Mason
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!!!
Marina
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 💖
Amanda Mason
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!!
Renee Gardner
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!
Amanda Mason
I hear you....maybe borrow a friend's and see if you like it!
Bethany
The rice looks delicious!
Amanda Mason
Thanks!
Kathryn @ FoodieGirlChicago
I've really got to think about getting an instant pot!
Amanda Mason
You will love it!
Makos(@thehungrybites)
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!
Amanda Mason
I love the smell of sauteing this rice...it smells divine!
Carol Borchardt
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.
Amanda Mason
I had mine for about a month before I used it! You'll love it!