Instant Pot Mexican Rice Recipe

I love how easy it is to whip up flavorful Mexican rice in the Instant Pot.

Just a few ingredients, one pot, and you’ve got fluffy, seasoned rice that goes perfectly with tacos, burritos, or grilled chicken.

You can get authentic-tasting Mexican rice on the table in under 30 minutes with your Instant Pot.

Let me walk you through how I make it, from rinsing the rice to nailing that spicy tomato flavor. You don’t need fancy gadgets—just your Instant Pot and a few pantry staples.

The step-by-step instructions are easy to follow, even when you’re short on time. Once you taste it, I think you’ll want to ditch boxed rice mixes for good.

The texture comes out light and tender, and the flavor has just the right balance of heat and richness.

Instant Pot Mexican Rice Recipe

I usually make this Instant Pot Mexican Rice when I want a quick, homemade side that’s full of flavor. The rice cooks evenly, soaks up the spices, and always ends up fluffy.

It pairs nicely with tacos, grilled meats, or a simple bowl of beans.

Equipment

• Instant Pot (6-quart or larger) – gives even pressure cooking and consistent results.
• Measuring cups and spoons – for accurate ingredient amounts.
• Wooden spoon or silicone spatula – helps avoid scratching the pot when you stir.
• Fine mesh strainer – makes rinsing the rice easier and removes excess starch.
• Cutting board and knife – for chopping onion, garlic, and jalapeño.
• Small bowl – to mix up your spices before you start.

I like to have everything measured out and ready before I start cooking. The right tools really help prevent burning and make things go smoother.

Ingredients

• 2 cups long grain white rice, rinsed
• 2 tbsp avocado oil or vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional if you want heat)
• 1 tsp cumin
• ½ tsp chili powder
• ¼ tsp cayenne pepper (totally optional)
• 1 tsp salt, or to taste
• 1 cup tomato sauce
• 2 cups chicken broth or vegetable broth
• ½ tsp garlic powder
• Fresh cilantro, chopped, for garnish

I usually go for chicken broth to boost the flavor, but vegetable broth works great if I’m keeping it vegetarian. Feel free to adjust the chili powder or cayenne to your spice preference.

Instructions

• Set the Instant Pot to Sauté mode and heat the oil.
• Toss in onion, garlic, and jalapeño; cook until they’re soft.
• Stir in the rice and toast it for 2–3 minutes.
• Add cumin, chili powder, garlic powder, and salt; give it all a good stir.
• Pour in the tomato sauce and broth, scraping the bottom to keep anything from sticking.
• Close the lid, set to Manual or Pressure Cook for 6 minutes.
• Let it naturally release pressure for 10 minutes, then quick release the rest.
• Fluff the rice with a fork and top with cilantro.

I always deglaze the pot before sealing it so nothing burns. The natural release keeps the grains soft and stops them from clumping up.

Notes

I stick with long grain white rice because it stays fluffy and doesn’t clump up. Shorter grains can get sticky, and that’s not really what I want here.

If I double the recipe, I keep the same cooking time but let it rest a bit longer before opening.

For a milder flavor, just skip the jalapeño or cayenne. If I want it vegan, I use vegetable broth instead of chicken broth.

Sometimes I’ll toss in diced tomatoes or corn for a little variety.

Storing tip: I let the rice cool before putting it in the fridge. It keeps well for up to 4 days and heats up nicely with a splash of broth.

Tasting Notes

I love how this rice always turns out fluffy and tender. Each grain stays separate—never sticky or mushy, which is honestly such a relief.

The texture feels light, but it’s still hearty enough to stand up next to beans, chicken, or tacos. That’s something I really appreciate.

The flavor kicks off with a warm tomato base that brings a gentle tang. There’s a bit of cumin and chili powder here, just enough to add depth without overpowering anything.

Garlic and onion round things out, giving the rice a savory balance that makes every bite satisfying. It’s honestly hard not to go back for seconds.

When I take a spoonful, I pick up on a hint of smokiness from sautéing the rice before pressure cooking. That toasty note makes the dish way more interesting.

I’m a big fan of the way fresh cilantro and lime juice at the end brighten everything up. The citrus lifts the whole thing so it never feels heavy.

Sometimes, if I’m in the mood for extra flavor, I’ll toss in diced jalapeños or roasted corn. They bring a pop of sweetness or heat, but don’t mess with the main flavor.

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