Instant Pot Mexican Rice

Overhead shot of Mexican rice in white bowl topped with lime wedges.

Course: Side Dish

Cuisine: Mexican

Prep Time: 5

Cook Time: 10

Time for Pressure to Build + Release: 25

Total Time: 40

Servings: people

Calories: 292kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Instant Pot

Ingredients

2 cups white rice long grain
2 Tablespoons extra virgin olive oil
½ medium onion diced
3 cloves garlic minced
1 1/2 cups bone broth chicken broth, or water
½ cup tomato sauce
1/4 teaspoon salt
1/3 cup frozen peas
1 Tablespoon fresh cilantro minced

Instructions

Rinse 2 cups white rice under cold running water until the water runs clear.
Turn instant pot to SAUTE and add 2 Tablespoons extra virgin olive oil. Once hot, add ½ medium onion and cook until softened, 3-5 minutes. Add 3 cloves garlic and rice and cook until the rice is lightly golden, about 5 minutes.
Add the 1 1/2 cups bone broth, ½ cup tomato sauce and 1/4 teaspoon 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 1/3 cup frozen peas and 1 Tablespoon fresh cilantro and fluff the rice with a fork. Enjoy.

Notes

Storage

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.

Customize it

Vegetarian Mexican rice – Swap the chicken broth for your vegetable broth.
Add more vegetables – To sneak in more veggies, saute diced carrots, green bell pepper, or diced tomato along with the onions. You can also add frozen corn when you add the peas.
Craving something spicier? This recipe isn’t spicy, but you can easily add a pinch of cayenne, chili powder, and cumin to taste. Also, saute minced jalapeno or serrano peppers along with the onion.

Nutrition