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Instant pot Mexican rice in a bowl with cilantro and fresh limes on the side.
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5 from 1 vote

Instant Pot Mexican Rice

Fluffy Instant Pot Mexican Rice made with toasted long-grain rice, tomato sauce, cumin, garlic, chicken broth, and cilantro. It's an easy side dish for tacos, enchiladas, burritos, and your favorite Mexican-inspired meals.
Prep Time5 minutes
Cook Time10 minutes
Pressure Build and Release Time20 minutes
Total Time35 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 the Instant Pot to Sauté and add the vegetable oil. When the oil is hot, add the rice and cook, stirring often, until lightly golden.
    Instant pot with golden brown rice and a wooden spoon on the side.
  • Add the onion, garlic, salt, cumin, and chili powder. Sauté for another 1 to 2 minutes, stirring constantly.
    Instant pot pot with brown brown rice and onions and garlic with wooden spoon.
  • Turn off Sauté. Pour in the chicken broth and scrape the bottom of the pot thoroughly to remove any browned bits. Stir in the tomato sauce. Secure the lid and turn the pressure valve to the Sealing position.
    Instant pot with tomato sauce and chicken broth combined with rice and a wooden spoon stirring.
  • Pressure cook on High for 4 minutes. Allow the pressure to release naturally for 10 to 12 minutes, then carefully release any remaining pressure.
    Instant pot Mexican rice.
  • Remove the lid and gently fluff the rice with a fork. Fold in the chopped cilantro and serve.
    Fork with instant pot Mexican rice.

Video

Notes

  • Long-grain white rice gives this recipe the fluffiest texture. Jasmine rice also works well.
  • Rinsing the rice is optional. If rinsing, drain it very well before toasting.
  • Toast the rice until lightly golden for better flavor and texture.
  • After sautéing, scrape the bottom of the pot completely clean when adding the broth to help prevent a Burn notice.
  • Measure the rice, tomato sauce, and broth carefully. The liquid ratio is important when pressure cooking rice.
  • Pressure cook for 4 minutes on High, followed by a 10 to 12-minute natural pressure release.
  • For long-grain brown rice, pressure cook for approximately 20 to 22 minutes and allow a 15-minute natural pressure release.
  • To make it vegetarian, substitute vegetable broth for chicken broth.
  • When doubling the recipe, keep the pressure cooking time the same and do not fill the Instant Pot above the recommended fill line for rice.
  • Store leftovers in the refrigerator for 3 to 4 days or freeze in an airtight container for up to 3 months.
  • Add a small splash of water or broth when reheating to help restore moisture.

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