Instant Pot Mexican Rice

4.60 from 50 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Mexican

Diet: Gluten Free

Servings: people

Calories: 159kcal

Author: Amanda Mason

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.

Nutrition