15 Minutes Instant Pot Mexican Rice Recipes

INSTANT POT AUTHENTIC MEXICAN RICE

Steps:

• Rinse the rice until the water runs clear. Drain well.
• Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
• Add rice and saute, stirring often, until lightly golden, about 5 minutes.
• Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
• Add water and stir well, making sure the bullion cubes are dissolved.
• Turn instant pot off. Secure lid and turn valve to sealed position.
• Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
• When timer beeps, allow pressure to naturally release for 10 minutes.
• Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
• Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

INSTANT POT® MEXICAN RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.