Instant Pot Mexican Rice
Updated on November 21, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
If you have an Instant Pot Pressure Cooker this is the simplest way to make Mexican Rice. Ready in 15 minutes!
This Mexican Rice recipe is a must side dish when having Mexican Food. And the beauty of this recipe is that it is made in your Instant Pot Pressure cooker which means it’s super easy to make!
One of the things that I often see out there is how people struggle with making rice in their Instant Pot. Not just Mexican Rice but any kind of rice.
There are different methods based on the type of rice, etc. but this Mexican Rice recipe is foolproof if you follow the directions exactly.
Tips
- I strongly recommend you use long-grain rice when making this recipe. Long grain rice will have a fluffy texture once cooked will short-grain rice tends to be more on the sticky side.
- I also suggest mild salsa for this recipe but if you like your rice on the spicier side, feel free to use salsa with a little more heat.
Mexican rice and Spanish rice are often used interchangeably in restaurants. The authentic version of both dishes typically use the same ingredients including rice, broth, some sort of tomato sauce and some seasoning. While Mexican rice uses Cumin, Spanish rice uses saffron.
Instant Pot Pressure Cooker
If you have any questions about your Instant Pot Pressure Cooker, I suggest you visit Instant Pot’s Official Customer Care Center.
Equipment Needed
Using the right equipment can make a big difference. Here are my favorite tools for this recipe. As an Amazon Associate, I earn a small commission on qualifying purchases to keep these recipes free.
Gather your Ingredients
You will need the following ingredients to make this Mexican Rice recipe in your Instant Pot Pressure Cooker (see recipe card for quantities): Long Grain Rice, Vegetable Broth, Vegetable Oil, Garlic Cloves, Chili Powder, Ground Cumin, Salt, Salsa and Fresh Cilantro.
How to Make Instant Pot Mexican Rice
- Set the pressure cooker to sauté mode. Add the oil and the uncooked rice. Cook the rice for about 3 minutes stirring frequently until the rice turns a light golden color.
- Add the minced garlic and cook for 1 more minute. Add the salt, ground cumin, Chili powder and vegetable broth. Mix well and ensure there is no rice stuck to the bottom of the pot. Add the Salsa and stir to combine.
- Seal the lid on the pressure cooker. Set to manual and cook for 5 minutes. Once done, let the pressure release naturally for about 5 minutes then release the rest of the pressure manually.
- Fluff up the rice with a fork and optionally garnish with the chopped cilantro.
Printable Recipe Card
Instant Pot Mexican Rice
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Ingredients
- 2 Cups Long Grain Rice, uncooked
- 1 Tbsp Vegetable Oil
- 2 Cups Vegetable Broth
- 2 Garlic Clove, minced
- 1 Tsp Chili Powder
- 1 Tsp Ground Cumin
- Salt, to taste
- 1 Cup Salsa
- Fresh Cilantro, chopped
Instructions
- Set the pressure cooker to sauté mode. Add the oil and the uncooked rice. Cook the rice for about 3 minutes stirring frequently until the rice turns a light golden color.
- Add the minced garlic and cook for 1 more minute. Add the salt, ground cumin, Chili powder and vegetable broth. Mix well and ensure there is no rice stuck to the bottom of the pot. Add the Salsa and stir to combine.
- Seal the lid on the pressure cooker. Set to manual and cook for 5 minutes. Once done, let the pressure release naturally for about 5 minutes then release the rest of the pressure manually.
- Fluff up the rice with a fork and optionally garnish with the chopped cilantro.
Equipment Needed
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Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I love my Instant Pot and this recipe turned out perfect. It was ready in about 15 minutes and was delicious.