PRESSURE COOKER MEXICAN RICE
Make foolproof Mexican rice in a pressure cooker with this fast and easy method. Vegan, gluten-free.
Provided by Beth Hornback
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
- Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
- Lock lid onto the pressure cooker and bring to pressure over high heat.
- Once pressure is reached, reduce the heat just enough to maintain the pressure.
- Cook white rice for 3 minutes, and brown rice for 22 minutes.
- Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
- Fluff rice with a fork, and serve hot.
- Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
- Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
- Lock lid onto the pressure cooker and select the High Pressure function.
- Cook white rice for 3 minutes, and brown rice for 22 minutes.
- Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
- Fluff rice with a fork, and serve hot.
Nutrition Facts : ServingSize 1 side serving, Calories 253 kcal, Protein 5.9 g, Fat 2 g, Sodium 795 mg, Sugar 3.8 g
PRESSURE COOKER MEXICAN BEEF RICE
Boston lettuce is optional for serving as lettuce wraps.
Provided by Cori S.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 46m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in the bottom of an electric pressure cooker set on Saute. Add beef, onion, chili powder, salt, and cumin (see Cook's Note). Cook and stir, breaking up beef to crumble it, until browned, about 5 minutes. Stir in water, salsa, and rice.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 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 lid.
- Set pressure cooker back to Saute; add black beans, corn, and cilantro. Stir to combine. Cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with shredded Cheddar cheese.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 37.6 g, Cholesterol 54.3 mg, Fat 14 g, Fiber 5.9 g, Protein 21.3 g, SaturatedFat 6.1 g, Sodium 929.2 mg, Sugar 3.6 g
PRESSURE-COOKER TEQUILA SALSA CHICKEN
I had this dish at a local Mexican restaurant when celebrating a friend's birthday. I fell in love with the spicy, smoky flavor from the tequila and decided to try Instant Pot salsa chicken at home. Boy, was it a success! It's also great stuffed into flour tortillas or for making nachos. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Sprinkle taco seasoning over chicken breasts; place in a 6-qt. electric pressure cooker. Combine salsa and tequila; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to pressure cooker. Serve with rice and desired toppings.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1107mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
INSTANT POT® MEXICAN RICE
This Instant Pot® rice is a wonderful side dish for any Mexican meal.
Provided by Bren
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 41.1 g, Cholesterol 1.5 mg, Fat 4.1 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 787.7 mg, Sugar 2.2 g
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