Instant Pot Mexican Rice
Instant Pot Mexican rice is the perfect side dish to any Mexican food! Perfect for burrito bowls, side dish, inside burritos, or on top of nachos! Fluffy and flavorful Mexican rice is made in the Instant Pot with only a few simple ingredients.
Servings 8 servings
- 2 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups uncooked basmati rice
- 1 tablespoon minced garlic or garlic paste (or about 3 garlic cloves)
- 1 can (14.5 oz) low-sodium chicken broth
- 1 can (8 oz) tomato sauce
- 2/3 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- chopped cilantro, optional
Select sauté setting on the Instant Pot or other pressure cooker. Add olive oil and chopped onions. Let cook for 2-3 minutes, until onions are translucent.
Add the uncooked basmati rice. Stir together frequently to prevent burning. Toast rice for about 3 minutes or until it starts to smell toasted and it's very lightly browned. Turn OFF the instant pot.
Add chicken broth, tomato sauce, water, chili powder, cumin, and salt. Stir together. Lock the lid in place, making sure the valve is set to the sealed position, and press the rice function. It will take about 10 minutes to come to pressure and then cook for 12 minutes.
When cook time is done turn OFF the instant pot and let it sit there, with the lid still locked and steam release valve still sealed, and do a natural pressure release for 10 minutes. After 10 minutes take off lid and fluff rice with a fork. Sprinkle with chopped cilantro and serve.
You can use 1 teaspoon garlic powder instead of the fresh minced garlic or garlic paste in the tube (this is what I use and it's so easy). You can find it in the produce area of the grocery store. Add it in with the other spices and seasonings.
Basmati is the preferred rice. You can use long-grain rice or jasmine rice with good results as well.
recipe found and adapted from Cooking Classy