Easy Instant Pot Mexican Rice
This foolproof Instant Pot Mexican Rice delivers perfectly fluffy, tomato-infused grains every time. By toasting the rice and layering the ingredients, you get a vibrant, hands-free side dish ready in just 30 minutes.
Ingredients
- 2 cups long-grain white rice rinsed until water runs clear
- 2 tablespoons olive oil or avocado oil
- 1/2 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 jalapeño seeded and finely chopped (optional)
- 1 can 15 oz fire-roasted diced tomatoes (or 1 can Rotel)
- 1 tablespoon tomato paste
- 2 tablespoon low-sodium chicken broth or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika optional, but recommended
- 1 1/2 teaspoons kosher salt adjust to taste
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions
Sauté the Aromatics and Toast the Rice
- Turn your Instant Pot to the Sauté function and adjust it to high. Add the oil and let it heat up. Add the diced onion and cook for 3-4 minutes until soft. Stir in the garlic and jalapeño and cook for another 30 seconds until fragrant .
- Add the rinsed (and well-drained) rice to the pot. Stir continuously for 4-5 minutes. You want the rice to turn from translucent to a light, milky golden brown. This toasting step is crucial for preventing mushy rice and adding a nutty flavor .
Deglaze and Layer
- Pour about 1/2 cup of the chicken broth into the pot and use a wooden spoon to scrape up any bits stuck to the bottom. This is a vital step to avoid the burn notice
- Pour in the remaining broth, cumin, chili powder, paprika, and salt. Stir to combine.
- Now, the important part: Add the can of fire-roasted tomatoes (with their juices) and the tomato paste on top of the liquid. Do not stir them in . Just let them sit there.
Pressure Cook
- Press Cancel to stop the Sauté function. Close the lid and set the valve to the Sealing position.
- Cook on Manual or Pressure Cook (High Pressure) for 5 minutes .
- *(Note: Some recipes call for 4-7 minutes. 5 minutes is the sweet spot for tender, fully cooked long-grain rice).*
Natural Release
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Do not touch the valve . This "rest" period allows the rice to steam and finish absorbing the liquid without turning mushy.
- After 10 minutes, carefully turn the valve to Venting to release any remaining steam.
Fluff and Serve
- Open the lid. You will see the tomatoes settled on top. Use a fork to gently fluff the rice and mix everything together.
- Stir in the fresh chopped cilantro. Serve hot with lime wedges on the side for squeezing over the top .