I make this Instant Pot Mexican rice on weeknights and for casual dinner parties. It’s one of those pantry-friendly recipes that feels like a treat but doesn’t demand a lot of fuss. The pressure cooker does the heavy lifting, so you get fluffy, well-seasoned rice in a fraction of the time it would take on the stove.
There’s a small ritual I follow: rinse the rice, sauté the aromatics, add stock and tomato paste, then let the Instant Pot do its magic. It keeps well and pairs with so many things — grilled chicken, tacos, a bowl of roasted vegetables, or simply a spoonful straight from the serving dish. If you’ve been intimidated by pressure cooking rice, this recipe will make you a convert.
Below you’ll find the exact ingredients and step-by-step directions I use every time, plus practical tips for perfect texture, smart substitutions, and how to store leftovers. Read through once, then follow the steps the first time. You’ll be surprised how reliable this recipe is.
Ingredient Breakdown
Ingredients
- 1 tablespoon olive oil — Used for sautéing and building the flavor base; choose a good-quality oil for the best taste.
- 1/2 small onion diced or 1/2 tablespoon onion powder — The onion adds sweetness and depth; use powder if you want a quicker, hands-off approach.
- 2 cups long grain white rice — The foundation. Long grain gives you separate, fluffy grains after pressure cooking.
- 2 tablespoons tomato paste — Adds color and concentrated tomato flavor; it’s dotted on top so it distributes while cooking.
- 4 cloves garlic minced — Garlic brightens the overall profile; add with the onion or the oil per the method below.
- 3 cups vegetable or chicken stock — The cooking liquid. Use low-sodium stock if you want more control over salt.
- 2 teaspoons salt — Essential for seasoning the rice all the way through.
- 1/2 teaspoon ground cumin — A warm, earthy note that reads familiar in Mexican-style rice.
- 1/2 teaspoon black pepper — Balances the flavors and adds mild heat.
- Cilantro & diced tomato for garnish — Optional, but they add freshness and a pop of color at serving.
(Instant Pot Mexican Rice Recipe) Made Stepwise
- Place the rice in a medium bowl and cover with cold water. Stir the rice with your fingers, drain, and repeat until the water runs clear. Drain the rice well and set aside.
- Turn the Instant Pot to Sauté. Add 1 tablespoon olive oil.
- If using the 1/2 small diced onion: add it and sauté, stirring often, until the onion is tender (about 2–3 minutes). Then add the 4 minced garlic cloves and sauté about 30 seconds until fragrant.
- If using 1/2 tablespoon onion powder instead: do not add fresh onion; add the 4 minced garlic cloves to the oil and sauté about 30 seconds until fragrant.
- Pour in 3 cups vegetable or chicken stock and use a wooden spoon to scrape and deglaze the bottom of the pot, removing any browned bits.
- Stir in 2 teaspoons salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon black pepper. If you chose onion powder, add the 1/2 tablespoon onion powder now. Cancel the Sauté function.
- Add the drained rice to the pot and spread it evenly over the liquid. Dot the top of the rice with the 2 tablespoons tomato paste in several small spoonfuls—do not stir.
- Close the lid, set the steam release valve to Sealing, and program the Instant Pot to Manual/Pressure Cook on High for 7 minutes.
- When the cook time ends, allow a natural pressure release for 10 minutes. After 10 minutes, carefully move the steam release valve to Venting to release any remaining pressure, then open the lid.
- Stir and fluff the rice with a fork to fully incorporate the tomato paste and break up any clumps. Transfer to a serving bowl and garnish with cilantro and diced tomato if desired.
Why You’ll Love This Recipe
- Speed and consistency: The Instant Pot takes away the guesswork. Once you set it, you can rely on 7 minutes high pressure plus a 10-minute natural release for consistently tender rice.
- Little hands-on time: Besides the initial rinse and a short sauté, you’re mostly hands-off. That makes this great for busy weeknights.
- Simple pantry ingredients: Most of what you need is probably already in your kitchen—rice, tomato paste, stock, and a few seasonings.
- Versatile side: It complements grilled proteins, beans, stir-fries, and bowls. It also scales well if you need to feed a crowd.
Low-Carb/Keto Alternatives
If you’re avoiding carbs, swap the rice for cauliflower rice and skip pressure cooking. Sauté 1–2 tablespoons of oil in a large skillet, add minced garlic and diced onion (or onion powder), then add 1.5–2 pounds of riced cauliflower. Stir in 1–2 tablespoons tomato paste, 1/2–1 cup stock (or water) to loosen, then cook until tender, about 5–7 minutes. Season with 2 teaspoons salt, 1/2 teaspoon cumin, and 1/2 teaspoon black pepper. Finish with cilantro and diced tomato. It won’t replicate rice texture exactly, but it keeps the bright, savory flavors.
Cook’s Kit
- Instant Pot (6-quart or similar) — essential for the timing in this recipe.
- Medium bowl for rinsing rice — quick and simple.
- Wooden spoon or spatula — for deglazing and stirring without scratching the pot.
- Fork for fluffing — helps separate grains after cooking.
- Measuring cups and spoons — accurate liquids and seasonings make a difference.
Pitfalls & How to Prevent Them
Sticking, clumping, and gummy rice are the most common problems. Here’s how to avoid them.
Not rinsing the rice
If the rice isn’t rinsed well, excess surface starch will make it gluey. Rinse until the water runs clear and drain thoroughly.
Uneven rice layer
Spreading the rice evenly over the liquid and leaving the tomato paste on top without stirring helps steam penetrate uniformly. If the rice is heaped, the center can stay undercooked or mushy.
Skipping the deglaze
After sautéing, pouring in the stock and scraping browned bits prevents the “burn” notice on many electric pressure cookers. Use a wooden spoon to remove any stuck bits before sealing the lid.
Releasing pressure too quickly
Skipping the 10-minute natural release can lead to uneven texture. Let the pressure come down naturally for those initial minutes; then vent the remaining pressure.
Dietary Customizations
Here are a few ways to tailor the dish based on diet and flavor preference.
- Vegetarian/Vegan: Use vegetable stock (already listed) and omit any animal-based garnishes. The recipe is naturally vegetarian as written when you choose vegetable stock.
- Lower sodium: Use low-sodium stock and reduce the added salt to 1 teaspoon, then taste and adjust after cooking.
- More heat: Stir in 1/2 to 1 teaspoon chili powder or a pinch of cayenne when you add the cumin, or garnish with sliced jalapeño.
- Herb-forward: Fold in chopped cilantro after fluffing, or mix some chopped green onions for extra brightness.
- Tomato-forward: If you like a looser, saucier texture, add a few tablespoons of canned tomato sauce to the stock before cooking. (Note: this changes texture but not required.)
Behind the Recipe
I learned this version by adapting classic stove-top Mexican rice methods to the Instant Pot. The dotting of tomato paste on top before sealing is a little trick I picked up after over-stirring and losing vibrancy. It preserves that concentrated tomato flavor and gives the rice a warm, slightly tangy undertone without watering down the stock.
Growing up, rice was a weekday staple. I wanted a version that was fast, forgiving, and still tasted homemade. After a few rounds of tweaking liquid ratios and timing, this became my go-to. It’s not fancy, but it’s honest — and that’s what I cook most evenings.
Cooling, Storing & Rewarming
Cool rice quickly and store within two hours of cooking. Transfer to shallow airtight containers so it chills fast and keeps the texture better.
- Refrigerator: Store for up to 4 days. Reheat gently in a skillet with a splash of stock or water to loosen the grains, or microwave covered with a damp paper towel to retain moisture.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat in a skillet with a little oil or water, stirring to separate grains. Microwaving from frozen works too — break up clumps while reheating.
- Tip for leftovers: Add a small splash of stock or water before reheating; rice will absorb moisture and separate more easily with gentle stirring.
Ask the Chef
Q: Can I use brown rice?
A: Brown rice requires different timing and more liquid. This recipe is tuned for long-grain white rice. If you want brown rice in the Instant Pot, you’ll need more liquid and a longer pressure time — I recommend looking up a tested brown rice pressure-cook ratio before substituting.
Q: What if my Instant Pot gives a burn notice?
A: Press Cancel, open the lid, and deglaze thoroughly — scrape the bottom until no browned bits remain. Make sure the rice is evenly spread over the liquid and not stuck to the bottom. Then resume cooking per the recipe.
Q: Can I double the recipe?
A: You can usually double in a 6-quart Instant Pot as long as you don’t exceed the max fill line. Keep the rice layer even and use the same cook time, but be mindful of added liquid; the amount here is balanced for rice to liquid ratio. For very large batches, consider making two pots or using a larger pressure cooker.
Q: My rice came out a bit watery — why?
A: If the rice is overly wet, it may have been undercooked or the release was too quick. Try a brief sauté with the lid off for a couple of minutes to evaporate excess moisture, or cook on Sauté low while stirring gently until the texture improves.
The Takeaway
This Instant Pot Mexican rice is a dependable everyday side: fast to assemble, forgiving, and full of flavor. Rinse the rice, sauté aromatics, deglaze, and let the pressure cooker do the rest. Garnish with cilantro and diced tomato, and you’ve got a versatile dish that elevates simple weeknight meals.
Easy Instant Pot Mexican Rice Recipe
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1/2 small oniondiced or 1/2 tablespoon onion powder
- 2 cupslong grain white rice
- 2 tablespoonstomato paste
- 4 clovesgarlicminced
- 3 cupsvegetable or chicken stock
- 2 teaspoonssalt
- 1/2 teaspoonground cumin
- 1/2 teaspoonblack pepper
- Cilantro & diced tomato for garnish
Instructions
Instructions
- Place the rice in a medium bowl and cover with cold water. Stir the rice with your fingers, drain, and repeat until the water runs clear. Drain the rice well and set aside.
- Turn the Instant Pot to Sauté. Add 1 tablespoon olive oil. - If using the 1/2 small diced onion: add it and sauté, stirring often, until the onion is tender (about 2–3 minutes). Then add the 4 minced garlic cloves and sauté about 30 seconds until fragrant. - If using 1/2 tablespoon onion powder instead: do not add fresh onion; add the 4 minced garlic cloves to the oil and sauté about 30 seconds until fragrant.
- Pour in 3 cups vegetable or chicken stock and use a wooden spoon to scrape and deglaze the bottom of the pot, removing any browned bits.
- Stir in 2 teaspoons salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon black pepper. If you chose onion powder, add the 1/2 tablespoon onion powder now. Cancel the Sauté function.
- Add the drained rice to the pot and spread it evenly over the liquid. Dot the top of the rice with the 2 tablespoons tomato paste in several small spoonfuls—do not stir.
- Close the lid, set the steam release valve to Sealing, and program the Instant Pot to Manual/Pressure Cook on High for 7 minutes.
- When the cook time ends, allow a natural pressure release for 10 minutes. After 10 minutes, carefully move the steam release valve to Venting to release any remaining pressure, then open the lid.
- Stir and fluff the rice with a fork to fully incorporate the tomato paste and break up any clumps. Transfer to a serving bowl and garnish with cilantro and diced tomato if desired.
Equipment
- Instant Pot
- Medium Bowl
- Wooden Spoon
- Fork
Notes
6 tablespoons of tomato sauce can be used in place to the tomato paste. Add with the broth, step 3.
The traditionalSpanish Ricerecipe requires the rice to be toasted before adding the the broth. That method doesn’t work well when using the Instant Pot.
Do not stir the tomato paste into the rice prior to cooking to avoid getting a burn notice.
If you don’t have vegetable broth or chicken stock on hand, you can use water. However, the stock does add more flavor to the dish.
To make this dish vegetarian, use vegetable stock in place of the chicken stock.
After 10 minutes manually release the remaining pressure, if there is any after the natural pressure release.
Add more flavor with the addition of garlic powder, onion powder or even taco seasoning.
