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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Bonnie
Can this recipe be halved? It is much better fresh but I rarely need portions for 12. Would I cut the liquids in half?
Amanda Mason
Hi Bonnie - yes! You can half the ingredients. Just use the same cook times, or use the rice button on the Instant Pot. But halving the ingredients should be fine!
Raychel
I made this tonight for dinner and my family loved it! Even my super picky 10 year old. I altered it slightly, omitted the oil, onion, garlic step entirely and used vegetable broth instead of chicken. It was absolutely delicious! My husband called it "a recipe definitely worth repeating." Thank you Amanda!
Amanda Mason
Yeah!! Thanks so much Raychel for letting me know how it turned out for you!! Love your modifications! You can definately make this dish both vegan and vegetarian via your method!!!
Mariam
Mmmm!!!! I just made this using sushi rice ( used half a cup less broth) and threw in some fresh salsa instead of canned tomatoes. I also let it naturally steam for closer to 15 mins to be safe since I was using a different rice
Turned out perfectly !
Amanda Mason
Yeah Mariam!!! I'm so glad you liked it!! Love your adjustments! Thanks for leaving me a comment to let me know how you liked it!!!
Laura Newton
This 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
Hi 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!!
Bonnie
OMG! 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
Hi 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!!
RC
Decent 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
It'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.
Savannah
We 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.
brandon
Doubled 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
Hi 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.
Cheryl
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?
Amanda Mason
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!
Tracy
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)!
Amanda Mason
Yeah - again if people alter my recipe...totally fine but I can't guarantee your adjusted recipe will have a success story!
Tracy
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 🙂
Amanda Mason
I am so glad you loved it! Your additions sound great! Thanks for letting me know it turned out so great!! Enjoy those leftovers!!