Instant Pot Mexican Rice
This Instant Pot Mexican Rice recipe is so easy to prepare and it tastes amazing. With its simple and healthy ingredients, cooking doesn't get easier!
Print
Pin
Servings: 4 servings
Calories: 426kcal
Ingredients
- 2 cups long grain brown rice washed and drained
- 2 tablespoons olive oil or 1/4 cup vegetable broth for sauteing
- 1/4 cup onion chopped
- 3 cloves garlic clove minced
- 1/2 teaspoon cumin powder
- 1/2 cup tomato sauce
- 2 cups vegetable broth or 2 cups water plus 1 vegetable bouillon
- 1/2 teaspoon salt
Instructions
- Plug your Instant Pot into the power outlet and press the Sauté setting to start heating it up. Add the olive oil, and once it is heated after a few seconds, add onion, garlic, and cumin. Cook for 2 minutes while stirring. Stir in the rice, and sauté for about 4 more minutes.
- Add the tomato sauce and stir into the mixture to coat it completely. Add vegetable broth and salt. Switch the Instant Pot to the Keep Warm/Cancel button. Cover the Instant Pot with the lid, make sure the knob is set on the Sealing position. Now, press the Manual button and the display will say ON. Click the + plus button until it is set to 22 minutes on High Pressure. You can walk away, and let the Instant Pot do its work.
- You will hear some whistling, but do not panic, it's quite normal. At the end of the 22 minutes let the Instant Pot Natural Release its pressure for 5 minutes. Then you will turn the knob to Vent, and allow it to Quick Release the remaining pressure. I usually carefully put a damp dishcloth over the vent as the final steam releases.
- Once the steam fully releases, you can now open the Instant Pot. Fluff your rice with a fork (not a spoon!) and serve.
Nutrition
Calories: 426kcal | Carbohydrates: 76g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 914mg | Potassium: 325mg | Fiber: 4g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg