Instant Pot Mexican Rice
An easy recipe for Instant Pot Mexican Rice that is full of flavor!
Prep Time5 mins
Cook Time3 mins
Pressure Time25 mins
Total Time33 mins
- 1 tablespoon olive oil
- ¼ cup small onion diced
- 1 jalapeno seeded and minced, optional
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1/4 teaspoon oregano
- 1 teaspoon kosher salt
- 2 cups long grain white rice rinsed well
- 2/3 cup tomato sauce
Turn Instant Pot to saute and let heat up. Once heated, add in oil, onion, jalapeno, and garlic. Saute for 2-3 minutes.
Turn Instant Pot OFF.
Add in stock and scrape up any browned bits on bottom of inner pot.
Add in seasonings and stir well. Add in rice and gently submerge rice into stock. Top with tomato sauce but do not stir tomato sauce into rice.
Place lid on the Instant Pot and be sure vent knob is pointed to sealed.
Cook on HIGH pressure for 3 minutes.
Let pressure release naturally all the way.
Remove lid and fluff rice with a fork, while stirring in the tomato sauce.
- Feel free to use vegetable stock in place of chicken stock.
- In place of salt and seasonings, you can use up to 2 tablespoons taco seasoning.
Calories: 199kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 622mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg