I can’t wait to share my Instant Pot Mexican Rice that’s packed with flavor, ready in under 15 minutes, and built around one surprising pantry staple.

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I didn’t think a one-pot side could make me giddy, but this Instant Pot Mexican Rice did. I kept eating just to figure out what made it so…right, and tiny bits of garlic with a sprinkle of fresh cilantro at the end were the clinchers.

People compare it to Instant Pot Texas Roadhouse Rice but with more attitude, and honestly I cant blame them. It’s bold, fast, and weirdly moreish so you’ll be tempted to serve it with everything.

I mess up recipes all the time yet this one forgives mistakes, and now im kinda protective of it.

Ingredients

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Long grain rice gives carbs and starch, it fills you up fast.
Yellow onion adds sweetness and depth, plus some fiber and vitamin C.
Garlic gives savory punch, antioxidants and a warm aroma.
Tomato sauce adds acidity, umami and vitamin A, deepens flavor.
Broth adds savory saltiness and extra minerals.
Chili powder brings warmth and earthy spice.
Lime juice brightens the dish with citrus tang.
Cilantro gives fresh herbal lift and bright aroma.
Peas and carrots add color, sweetness and extra fiber.

Ingredient Quantities

1 tablespoon vegetable oil (or olive oil)

1 cup long grain white rice (jasmine works too)

1/2 small yellow onion, diced

2 cloves garlic, minced

1 cup low sodium chicken broth (or vegetable broth)

1/2 cup tomato sauce

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup frozen peas and carrots (optional)

1 tablespoon fresh lime juice (optional)

2 tablespoons chopped fresh cilantro (optional)

How to Make this

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1. Turn the Instant Pot to Sauté and add 1 tablespoon vegetable oil. When it’s hot add 1/2 small diced yellow onion and cook 2 to 3 minutes until soft, then add 2 cloves minced garlic and cook about 30 seconds until fragrant.

2. Stir in 1 cup long grain white rice and toast it 1 to 2 minutes, stirring so it gets a little color and wont stick.

3. Pour in 1 cup low sodium chicken broth and 1/2 cup tomato sauce, scrape any browned bits from the bottom with a wooden spoon. Add 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper and give it a quick stir.

4. If using add 1/2 cup frozen peas and carrots on top of the rice, dont stir them deep into the rice if you want them to keep texture.

5. Cancel Sauté, secure the lid and set the valve to Sealing. Cook on High pressure for 4 minutes.

6. When the cook cycle ends let the pressure naturally release for 10 minutes, then carefully move the valve to Venting to release any remaining steam.

7. Open the lid, fluff the rice gently with a fork to separate the grains, taste and adjust seasoning if needed.

8. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro if using, these brighten everything up so dont skip them unless you hate cilantro.

9. Serve warm as a side with tacos, chicken, or whatever you like. Leftovers keep well in the fridge up to 4 days.

10. Reheat tip: add a splash of water, cover and microwave or reheat on the stove to keep the rice from drying out.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 quart is ideal)
2. Wooden spoon or silicone spatula to scrape browned bits and stir
3. Chef’s knife for dicing the onion and chopping cilantro
4. Cutting board
5. Measuring cups (1 cup and 1/2 cup)
6. Measuring spoons (teaspoon and 1/4 teaspoon)
7. Fine mesh strainer (for rinsing rice or draining frozen veg, optional)
8. Fork for fluffing the rice and serving

FAQ

Q: Can I use jasmine or another long grain rice instead of the standard long grain? A: Yes, jasmine works great, same 1 cup rice to 1 cup broth plus 1/2 cup tomato sauce ratio. Cook on high pressure 4 minutes, let it natural release for 10 minutes then quick release the rest.

Q: Do I need to rinse the rice first? A: Its recommended to rinse until the water runs clear to remove excess starch so the rice wont get gummy, but if youre in a rush you can skip it and still get decent results.

Q: Whats the exact Instant Pot method and time? A: Sauté the oil, onion, garlic and rice until the rice is lightly golden, add spices, broth and tomato sauce, deglaze the bottom so nothing sticks, seal and cook high pressure 4 minutes. Let it natural release for 10 minutes then quick release any remaining pressure.

Q: Can I add the frozen peas and carrots before pressure cooking? A: I usually stir them in after the pressure release so they stay bright and not overcooked, they heat through in a couple minutes from the residual heat. If you add them frozen before sealing they can water down the pot and change the texture.

Q: My rice stuck or gave a burn notice, what went wrong? A: Most common reasons are not deglazing the pot, browning the rice or onion too much, or not using enough liquid. To avoid it scrape the bottom when you add the liquids so there is no stuck bits, use the sauté temp moderately, and follow the liquid amounts exactly.

Q: How do I make this vegetarian or adjust seasoning? A: Swap chicken broth for vegetable broth and keep the same salt, taste at the end and add more chili powder or a pinch of cayenne if you want more heat. Add the lime juice and cilantro after cooking for brightness.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days, freeze up to 3 months. Reheat with a splash of water in the microwave or on the stovetop and fluff with a fork, add fresh lime and cilantro after reheating for best flavor.

BEST EVER Instant Pot Mexican Rice Recipe Substitutions and Variations

Vegetable oil: use olive oil, avocado oil, canola oil, or even melted butter for a richer taste, it’s all fine.
Rice: swap long grain white for jasmine, basmati, or brown rice, but brown needs more liquid and a longer pressure time.
Chicken broth: use vegetable broth, low sodium beef broth for a deeper flavor, or water plus a bit of bouillon.
Tomato sauce: replace with crushed tomatoes, tomato puree, or tomato paste thinned with water (about 1 part paste to 2 parts water), salsa also works for extra kick.

Pro Tips

– Rinse the rice until the water runs clear, then toast it a little longer than you think, it helps the grains stay separate and not gummy. dont skip rinsing if you want fluffier rice.

– Always deglaze and scrape the bottom well before sealing, even tiny browned bits can trigger a burn warning. if you’re worried about burnt garlic, add the rice right after the onions so the garlic wont overcook.

– Put frozen peas and carrots on top, dont stir them in, that way they keep texture and color. add lime juice and cilantro only after you open the lid, they lose their brightness if cooked.

– Taste and adjust salt after you fluff the rice since broths vary a lot in sodium, and for leftovers reheat with a splash of water or broth and cover so it doesnt dry out; portion and freeze if you want easy meals later.

BEST EVER Instant Pot Mexican Rice Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can't wait to share my Instant Pot Mexican Rice that's packed with flavor, ready in under 15 minutes, and built around one surprising pantry staple.

Servings

servings

Calories

231

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (6 quart is ideal)
2. Wooden spoon or silicone spatula to scrape browned bits and stir
3. Chef’s knife for dicing the onion and chopping cilantro
4. Cutting board
5. Measuring cups (1 cup and 1/2 cup)
6. Measuring spoons (teaspoon and 1/4 teaspoon)
7. Fine mesh strainer (for rinsing rice or draining frozen veg, optional)
8. Fork for fluffing the rice and serving

Ingredients

1 tablespoon vegetable oil (or olive oil)
1 cup long grain white rice (jasmine works too)
1/2 small yellow onion, diced
2 cloves garlic, minced
1 cup low sodium chicken broth (or vegetable broth)
1/2 cup tomato sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup frozen peas and carrots (optional)
1 tablespoon fresh lime juice (optional)
2 tablespoons chopped fresh cilantro (optional)

Directions

Turn the Instant Pot to Sauté and add 1 tablespoon vegetable oil. When it’s hot add 1/2 small diced yellow onion and cook 2 to 3 minutes until soft, then add 2 cloves minced garlic and cook about 30 seconds until fragrant.
Stir in 1 cup long grain white rice and toast it 1 to 2 minutes, stirring so it gets a little color and wont stick.
Pour in 1 cup low sodium chicken broth and 1/2 cup tomato sauce, scrape any browned bits from the bottom with a wooden spoon. Add 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper and give it a quick stir.
If using add 1/2 cup frozen peas and carrots on top of the rice, dont stir them deep into the rice if you want them to keep texture.
Cancel Sauté, secure the lid and set the valve to Sealing. Cook on High pressure for 4 minutes.
When the cook cycle ends let the pressure naturally release for 10 minutes, then carefully move the valve to Venting to release any remaining steam.
Open the lid, fluff the rice gently with a fork to separate the grains, taste and adjust seasoning if needed.
Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro if using, these brighten everything up so dont skip them unless you hate cilantro.
Serve warm as a side with tacos, chicken, or whatever you like. Leftovers keep well in the fridge up to 4 days.
Reheat tip: add a splash of water, cover and microwave or reheat on the stove to keep the rice from drying out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.