Instant Pot Mexican Rice will likely become a new go-to side dish to your favorite Mexican food! It’s easy to make and cooks quickly in the pressure cooker, plus it has that delicious, authentic tomato based flavor. I’ve already made this four times and I plan to make it many more, my family loves it!

Mexican Rice in the Instant Pot

Don’t ask my why it took me so long to start using my Instant Pot. My mother-in-law gave me one for Christmas over a year ago and I kept waiting to use it. I thought it might be tricky or something.

But now I’ve started using it on a regular basis. I just love how quickly things cook in it, plus I love that it has a saute feature so you aren’t using two pots.

This Mexican Rice really is unbelievably easy to make and it tastes like the rice you’d get from a restaurant. This recipe uses white rice but sometime in the future I’d like to figure out how to make it with brown rice.

This recipe comes from Barbra Shieving’s new cookbook The Electric Pressure Cookbook.

If you own a pressure cooker you need this book!It’s filled with 200 fast and foolproof recipes so you can put your new pressure cooker to great use!

It also has an introductory section with information about how to get the most of of your pressure cooker which is awesome because how many of us aren’t pros with a pressure cooker?

How to Make Mexican Rice in the Instant Pot

  • Saute onions and garlic on saute setting then select cancel.
  • Pour in chicken broth, water, tomato sauce, chili powder, cumin, cayenne pepper and season with salt and pepper to taste, stir. Mix in rice.
  • Lock the lid in place, make sure valve is set to “sealing” position, select manual (or high pressure) and 4 minutes cook time.
  • When the cook time ends, turn the pressure cooker off and let the pressure release naturally for 10 minutes.
  • Once steaming stops finish using the quick pressure release method according to manufacturers instructions. Fluff rice with a fork and serve warm.

More Instant Pot Recipes You Might Like

  • Instant Pot or Slow Cooker Salsa Chicken Tacos
  • Instant Pot Chicken Noodle Soup
  • Instant Pot Carnitas

4.15 from 21 votes Review Recipe

Instant Pot Mexican Rice

This Instant Pot Mexican Rice will likely become a new go-to side dish to your favorite Mexican food! It’s easy to make and cooks quickly in the pressure cooker, plus it has that delicious, authentic tomato based flavor.

Servings: 8

Prep5 minutesCook20 minutesReady in: 25 minutes

Ingredients2 Tbsp vegetable oil or olive oil3/4 cup finely chopped yellow onion1 Tbsp minced garlic 1 (14.5 oz) can low-sodium chicken broth1 cup water1 (8oz.) tomato sauce1 1/2 tsp chili powder1/2 tsp ground cumin1 dash cayenne pepperSalt and freshly ground black pepper2 cups long-grain white rice

InstructionsSelect saute/browning on pressure cooker, once it reads “hot” add vegetable oil and onions, saute 2 - 3 minutes. Add garlic and saute 30 seconds longer (if using garlic powder add along with other spices).Press “cancel” then pour in chicken broth, water, tomato sauce, chili powder, cumin, cayenne pepper and season with salt and pepper to taste, stir. Mix in rice. Lock the lid in place, make sure valve is set to “sealing” position, select “manual” mode and 4 minutes cook time. When the cook time ends, turn the pressure cooker off and let the pressure release naturally for 10 - 15 minutes Once steaming stops finish using the quick pressure release method according to manufacturers instructions. Fluff rice with a fork and serve warm.Recipe source: recipe adapted from The Electric Pressure Cookbook by Barbara Shieving

Nutrition Facts Instant Pot Mexican Rice

	Amount Per Serving

Calories 222 Calories from Fat 36

% Daily Value*

Fat 4g6%Saturated Fat 2g13%Sodium 176mg8%Potassium 222mg6%Carbohydrates 41g14%Fiber 1g4%Sugar 2g2%Protein 4g8% Vitamin A 275IU6%Vitamin C 3.4mg4%Calcium 26mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side DishCuisine: MexicanKeyword: Mexican Rice Author: Jaclyn

4.15 from 21 votes

Review Recipe

Nutrition Facts Instant Pot Mexican Rice

	Amount Per Serving

Calories 222 Calories from Fat 36

% Daily Value*

Fat 4g6%Saturated Fat 2g13%Sodium 176mg8%Potassium 222mg6%Carbohydrates 41g14%Fiber 1g4%Sugar 2g2%Protein 4g8% Vitamin A 275IU6%Vitamin C 3.4mg4%Calcium 26mg3%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Nutrition Facts

Instant Pot Mexican Rice

	Amount Per Serving

Calories 222 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Sodium 176mg8%

Potassium 222mg6%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 275IU6%

Vitamin C 3.4mg4%

Calcium 26mg3%

Iron 1mg6%

  • Percent Daily Values are based on a 2000 calorie diet.

Course: Side DishCuisine: MexicanKeyword: Mexican Rice

Author: Jaclyn