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Turquoise bowl containing Mexican Rice with serving fork on side of bowl, heirloom tomatoes and blue napkin.
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4.55 from 44 votes

Instant Pot Mexican Rice

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!
Prep Time5 mins
Cook Time13 mins
Total Time18 mins
Course: Side Dish
Cuisine: Mexican
Servings: 12 people
Calories: 159kcal
Author: Amanda Mason



  • 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! 



  • 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.
  • Burn Notice: Some users have reported they get a "burn notice" with this recipe. I have not experienced this personally but it's important to remember that different models of Instant Pots vary with the cooking process. If your Instant Pot is prone to display the burn notice, be sure to thoroughly scrub the drippings off the bottom of the pot after you saute. 
  • 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!


Serving: 0.5cups | Calories: 159kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Cholesterol: 1mg | Sodium: 289mg | Potassium: 160mg | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 1.8mg | Calcium: 16mg | Iron: 0.7mg