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Fork with instant pot Mexican rice.
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5 from 1 vote

Instant Pot Mexican Rice

Say goodbye to mushy rice! Learn how to make perfectly fluffy Mexican Rice in the Instant Pot with this quick and easy recipe.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mexican/Spanish
Keyword: Instant Pot Mexican Rice
Servings: 8 servings
Calories: 239kcal
Author: Erica Walker

Equipment

  • 1 Instant Pot Pressure Cooker (or any pressure cooker)

Ingredients

  • 4 tablespoons vegetable oil
  • 2 cups long grain white rice (Jasmine rice works great)
  • 1/3 cup diced onion
  • 2 teaspoons minced garlic (about 2 cloves)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 (8 ounce) can tomato sauce
  • 3 cups chicken broth
  • 1/2 bunch fresh cilantro (chopped)

Instructions

  • Set Instant Pot to the "sauté" function and add oil. When oil is hot, add rice.
    Stir rice often until it becomes golden brown.
  • Add onion, garlic, salt, cumin, and chili powder and sauté another minute or two, stirring constantly.
  • Add tomato sauce and chicken broth and stir until well combined.
  • Cover the Instant Pot with the lid and turn knob to the sealing position.
    Pressure cook on high pressure for 4 minutes. Natural pressure release 10-12 minutes, then quick release by turning the knob to the venting position.
  • Uncover and fluff with a fork, then stir in chopped cilantro.

Video

Nutrition

Calories: 239kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 389mg | Potassium: 155mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg