Inspired by the flavors of the classic Mexican restaurant side dish, this Instant Pot Mexican Rice is perfect with enchiladas, fajitas, tacos, and more. It’s a foolproof recipe made entirely in your pressure cooker!
Rinse rice under cold running water until the water runs clear.
Turn instant pot to SAUTE and add oil. Once hot, add onion and cook until softened, 3-5 minutes. Add garlic and rice and cook until the rice is lightly golden, about 5 minutes.
Add the chicken broth, tomato sauce and salt, and scrape any browned bits from the bottom of the pot.
Turn instant pot OFF. Place lid on pot and turn valve to sealed position.
Cook on manual HIGH pressure, and cook for 4 minutes.
Allow the pressure to release naturally for 10 minutes and then release any remaining pressure.
Sprinkle in the peas and cilantro and fluff the rice with a fork. Enjoy.
Notes
Leftovers are best reheated and enjoyed within 2 days but will stay fresh in an airtight container in the fridge for 4 to 5 days. Reheat it in the microwave until warmed through.
To freeze, let the rice cool completely before transferring it to an airtight container or freezer-safe resealable bag. Freeze for up to 1 month.