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A bowl of seasoned mexican rice with small chunks of tomatoes

Instant Pot Mexican Rice

Easy seasoned Mexican Rice made in the Instant Pot! This is the classic Mexican side dish filled with chunks of tomatoes, spices and seasoning.
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Course: Side Dish
Cuisine: Mexican
Prep Time: 8 minutes
Cook Time: 17 minutes
Total Time: 25 minutes
Servings: 8 people
Calories: 219kcal
Author: MinShien


  • Instant Pot


  • 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


  • 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!


Calories: 219kcal | Carbohydrates: 42g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Sodium: 451mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!