Everyone needs this easy Instant Pot Mexican Rice side dish to compliment your favorite Mexican dishes! Fluffy, flavorful and filled with chunks of tomatoes, I can never get enough of Mexican Rice!
For me, Mexican side dishes are just as good as the main dish itself. When I eat my Mexican food, I want Mexican Rice, Guacamole and Queso as much as I want the Enchiladas and Tacos.
It is always a feast when I make Mexican food at home.
Lots of side dishes, lots of sauces, a whole lots of food.
After moving to Texas, my love for Mexican food only grew by leaps and bounds. It really helps when you have some of the best Mexican and Tex-Mex cuisine in the country right at your door steps.
Mexican Rice is truly one of the most staple Mexican dishes. Just like salsa, every restaurant has their own variation of it, with the bulk of it being long grain rice flavored with tomato and spices.
I adapted this recipe for the Instant Pot because 1) I love my Instant Pot 2) it also makes the process so much easier and hands free.
This Instant Pot Mexican Rice recipe is perfect for busy people who want a Mexican Rice dish with truly incredible flavors.
It has become a staple in our household, and there’s really no other way I rather make my Mexican Rice these days.
Let’s Make It!
Instant Pot
Before you get cooking, make sure you have an Instant Pot. Since you know, that’s kinda important for this recipe. 😉
An Instant Pot is an amazing investment and I totally recommend it for busy people who want to make delicious food quickly.
Ingredients
Here are the ingredients you will need:
- Cooking oil
- Garlic
- Onions
- Long grain rice
- Mexican style canned tomatoes – typically includes jalapeño, green chiles or other herbs in them for that Mexican inspired flavors.
- Canned tomato sauce
- Chicken bouillon
- Water
- Salt
How to make it
Start with the ‘saute’ setting on the Instant Pot. Add cooking oil, garlic and onions. Saute until they are fragrant, then add the rest of the ingredients into the Instant Pot to pressure cook.
That’s it!
I totally explained it all in one paragraph.
Mexican Rice the Instant Pot way is truly as simple as that! 🙂
When it is ready, let the Instant Pot release pressure naturally for 10 minutes. Then move valve to venting mode and continue to release pressure.
Fluff the rice and serve with lots of fresh cilantro.
If you are not into cilantro, simply omit it. My husband doesn’t like cilantro so he eats the rice without it, and he thinks it’s amazing that way as well!
Tips and Tricks
A couple of things to note:
- Chicken bouillon is used instead of chicken broth because it gives more flavor to the rice. Avoid subbing with chicken broth if possible!
- Use fresh garlic and onions. Avoid subbing with garlic powder and onion powder.
- After searing the onions and garlic, make sure to scrap off any brown bits that are stuck to the bottom of the Instant Pot. After adding the other ingredients into the Instant pot, use a wooden spoon to stir and again scrap off anything that is stuck to the bottom of the pot. Doing all these will help avoid the dreaded “burn notice” warning half way through pressure cooking.
- Do not reduce the amount of water because that could also trigger the “burn notice” warning.
- Give time for Instant Pot to build and release pressure! Pressure cooking time is set for 7 minutes, but it takes some time for the Instant Pot to build and release pressure.
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Instant Pot Mexican Rice
Equipment
- Instant Pot
Ingredients
- 2 tbsp vegetable oil
- 1/2 white onion diced
- 3-4 cloves garlic minced
- 2 cups water
- 2 cubes chicken bouillon
- 15 oz diced tomatoes
- 8 oz tomato sauce
- 2 cups rice
- 1 tsp salt
- 2 tbsp cilantro chopped
Instructions
- Set Instant Pot to "saute' setting. Add vegetable oil, onions and garlic. Saute until garlic and onions are fragrant. Do not brown or burn. Scrap the bottom of the pan to remove any brown bits stuck to it.
- Add water, chicken bouillon, diced tomatoes, tomato sauce, rice and salt to Instant Pot.
- Stir well and scrap the bottom of the pot to make sure nothing is stuck to it (important to ensure "burn notice" doesn't appear when pressure cooking).
- Cover lid and move valve to sealing position. Pressure cook on high for 7 minutes. (Build in time for it to build and release pressure)
- When pressure cooking is completed, release pressure naturally for 10 minutes, and then move valve to venting position and release pressure manually.
- Open lid and stir to fluff rice
- Garnish with cilantro and serve! Enjoy!
I JUST made mexican rice the other night and was wishing I could make it in my pressure cooker instead so I’m very happy to see this!
One question though: I like to put veggies in my mexican rice like corn, peas and corn carrots. How would you suggest I incorporate them into this recipe?
Hi Betsy! I would add it right before pressure cooking. And I would go ahead and add a bit more water to it as well since you added the veggies to avoid the ‘burn notice’ when pressure cooking.