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–+ servings
Overhead, close-up view of Instant Pot Mexican rice garnished with chopped fresh cilantro in a large white bowl.

Instant Pot Mexican Rice

The perfect side dish for tacos, enchiladas, or any Mexican dinner, made quick and easy in the Instant Pot.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Yield:8 servings

Equipment

  • Instant Pot or other pressure cooker
  • rubber or silicone spatula
  • Fork

Ingredients

  • 2 tablespoons vegetable oil or other neutral oil
  • 1 teaspoon minced garlic
  • 2 cups uncooked long-grain white rice rinsed
  • 3 cups chicken broth or vegetable broth
  • 1 teaspoon salt more or less to taste
  • ¼ teaspoon cumin
  • 1 scant cup tomato sauce
  • fresh cilantro chopped, for garnish

Instructions

  • Set Instant Pot to Sauté mode, low heat. Add oil and warm over low heat until oil is hot and shimmering.
  • Add minced garlic to hot oil. Cook 30 seconds, stirring constantly, or until garlic is fragrant.
  • Add uncooked rice to Instant Pot. Cook, stirring constantly, until rice is coated in oil and lightly browned.
    Overhead view of long grain rice in the Instant Pot insert with a wooden spoon.
  • Add chicken broth, salt, and cumin to Instant Pot. Stir well to combine ingredients, then pour in tomato sauce and do not stir.
    Overhead view of long grain rice, tomato sauce, chicken broth, salt, and cumin in the Instant Pot insert.
  • Secure lid on Instant Pot with vent in Sealing position. Set Instant Pot to Manual High Pressure for 7 minutes. Instant Pot will come to pressure, then 7-minute cook time will begin.
  • Once cook time is up, carefully Quick Release pressure inside Instant Pot, but do not remove lid. Let Instant Pot sit, covered, 1 to 2 minutes, then carefully remove lid and set aside.
  • Run spatula gently around side of Instant Pot to loosen rice. Fluff rice with fork then garnish with chopped cilantro and serve as desired.

Notes

  • When you add the rice to the Instant Pot, stir it constantly so none of it sticks to the bottom of the pot. If any rice sticks, you'll likely end up with a burn notice during cooking, so make sure to scrape it up with the spatula when you add the chicken broth.
  • Make it Vegetarian/Vegan: Use vegetable broth instead of chicken broth.

Nutrition

Serving Size: 1serving | Calories: 189cal | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 610mg | Potassium: 116mg | Total Carbs: 40g | Fiber: 1g | Sugar: 1g | Net Carbs: 39g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
Recipe By:Cheryl Malik