Instant Pot Mexican Rice

Fluffy, flavorful Mexican rice made easily in the Instant Pot. This side dish is packed with savory tomato flavor and perfect for tacos, burritos, or grilled meats!

Amanda

Prep Time 10

Cook Time 6

Natural Release 16

Total Time 32

Serving Size servings

Equipment

Instant Pot (6-quart or larger)
Measuring cups and spoons
Wooden spoon or silicone spatula
Fine mesh strainer
Cutting board and knife
small bowl

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
1 tsp cumin
0.5 tsp chili powder
0.25 tsp cayenne pepper optional
1 tsp salt or to taste
1 cup tomato sauce
2 cups chicken broth or vegetable broth
0.5 tsp garlic powder
fresh cilantro chopped, for garnish

Instructions

Set Instant Pot to Sauté and heat the oil.
Add onion, garlic, and jalapeño; cook until soft.
Stir in the rice and toast for 2–3 minutes.
Add cumin, chili powder, garlic powder, and salt; stir well.
Pour in tomato sauce and broth, scraping the pot to deglaze.
Close lid, set to Manual/Pressure Cook for 6 minutes.
Allow natural pressure release for 10 minutes, then quick release.
Fluff rice with fork and garnish with cilantro before serving.

Notes

Use long grain white rice for the fluffiest result. Omit jalapeño or cayenne for milder rice. Store leftovers in the fridge for up to 4 days. Add corn or tomatoes for variety.

Nutrition