Easy Instant Pot Mexican Rice Recipe
This Easy Instant Pot Mexican Rice is a flavorful side dish ready in minutes! Perfect for weeknight dinners or as a standalone vegetarian option.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 small onion, diced or 1/2 tablespoon onion powder
- 2 cups long grain white rice
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 3 cups vegetable or chicken stock
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- Cilantro & diced tomato for garnish
Instructions
- Begin by turning your Instant Pot to the 'Sauté' mode. Add 1 tablespoon of olive oil and let it heat for about a minute. Once hot, add the diced onion (or onion powder if using) and sauté until translucent, about 2-3 minutes. Then, stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Next, add the 2 cups of long grain white rice to the pot, stirring to coat the rice in the oil and aromatics. Then, add the 2 tablespoons of tomato paste, mixing well to combine all the flavors.
- Now it's time to add the liquids. Pour in 3 cups of vegetable or chicken stock, ensuring that the rice is fully submerged. Add 2 teaspoons of salt, 1 teaspoon of ground cumin, and 1 teaspoon of black pepper. Stir to combine.
- Secure the lid on your Instant Pot and set it to 'Manual' or 'Pressure Cook' for 6 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.
- Carefully open the lid and use a fork to fluff the rice. Serve hot, garnished with fresh cilantro and diced tomatoes for a pop of color and flavor.
Equipment
- Instant Pot
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Cutting board and knife
Notes
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Freeze portions for up to 3 months; thaw in the refrigerator before reheating.
- Rinse rice under cold water before cooking to avoid stickiness.