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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
Course: Side Dish
Cuisine: Mexican
Keyword: Instant Pot Rice, Mexican Rice
Servings: 8
Calories: 199kcal
Author: Kristen Chidsey


  • 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