Instant Pot Mexican Rice – the most flavorful and fool-proof Mexican rice recipe. The perfect side dish for all your Mexican recipes.
Instant Pot Mexican Rice Recipe
I adapted my favorite Mexican Rice Recipe to the Instant Pot and I don’t know if I will ever go back to stovetop. This recipe is perfect in the Instant Pot and I find the rice to be even more flavorful with the perfect chewy texture. Here in the Central Valley of California, Mexican Rice is an extremely popular side dish, served at restaurants, family potlucks, and with most home cooked Mexican dishes. Every family has their own version of Mexican Rice. I’ve based mine off my Mother-in-Law’s and made changes to it over time. Neither the authentic Mexican restaurants here in town or my MIL add peas, carrots or corn to Mexican rice, so that is how we make ours as well.
Ingredients for Mexican Rice in the Instant Pot
- Vegetable Oil – avocado oil is a great alternative.
- Long Grain Rice – Mahatma Extra Long Grain Rice is the brand I usually use.
- Low-Sodium Chicken Broth – If you don’t have chicken broth, chicken bullion and water will work. Use less salt to account for extra sodium in the chicken bullion. Vegetable broth is a great alternative.
- Tomato Sauce – an 8 ounce can of your preferred brand.
- Kosher Salt – I use Morton’s Kosher Salt – if using table salt reduce the amount of salt by half to account for the smaller salt crystals.
- Garlic Powder – onion powder can be added or used instead.
- Fresh Lime Juice – a squeeze of juice from a fresh lime really brightens the flavor.
- Fresh Cilantro – diced green onion is a nice alternative.
How to Make Mexican Rice in the Instant Pot
- In a 6 quart Instant Pot, using the sauté function set to high, toast Extra Long Grain Rice in hot oil in the bottom of the pot until rice is lightly browned.
- Stir in low-sodium chicken broth, tomato sauce, kosher salt, and garlic powder.
- Lock lid into place and make sure the pressure release valve is set to sealing. Cook on Low Pressure for 12 minutes. My “Rice” button was preset to this cooking time and pressure. Do not use the high pressure function. This will cause the rice to burn.
- Rice will take a few minutes to come to pressure, then will cook on low pressure for 12 minutes.
- Once the cooking time is complete, release pressure with a Quick Pressure Release and fluff with fork and serve.
- Remember to turn warm function to off so the rice doesn’t continue cooking and stick to the bottom.
More Mexican Recipes
- Instant Pot Barbacoa
- Skillet Enchiladas
- Ground Beef Enchiladas
- Instant Pot Chicken Enchiladas
- Slow Cooker Refried Beans
How to Store
After cooking rice, let cool and store in an airtight container. Store in the refrigerator for up to three days. This rich makes great leftovers!
How to Reheat Mexican Rice
To reheat, sprinkle with a small amount of water, cover with a damp paper towel and microwave just until heated through. When microwaving, fluff often to avoid over heating. You can also reheat on the stovetop over very low heat. Use a covered pot and sprinkle in water to keep the rice moist.
Can I double this recipe?
Yes, you can double the recipe in a 6 Quart Instant Pot and keep all the same cooking time.
Why is my rice sticking in the Instant Pot?
The Instant Pot is great for making rice! But just like making rice on the stovetop, the starch in the rice can leave a sticky starchy residue after cooking. Here are some tips for preventing sticking.
- To reduce sticking, toast rice in oil or even butter before cooking. This will coat the rice grains in oil and keep it from getting too starchy.
- Don’t keep the heat on. Once the rice is finished cooking, fluff with a fork and turn off the heat.
- Use a Ceramic Instant Pot Liner . Consider buying a nonstick liner, it’s great for rice recipes, extra easy clean up, and it’s handy to have an extra liner on hand.
Instant Pot Mexican RicePrep Time10 minsCook Time12 mins
- This recipe does not call for rinsing the rice prior to cooking. If you prefer to rinse your rice, you will need to use less broth to account for the extra water in the rice.
- Use extra long grain white rice for this recipe. Other types of rice need adjustments to cooking time and liquid.
- Don’t let rice sit on warm setting. The starch will start to stick to the pot and make it harder to clean.
- Trying topping with shredded cheese while rice is still hot for cheesy Mexican rice!
Perfectly cooked authentic Mexican rice in the Instant Pot.Course: Side DishCuisine: MexicanKeyword: Instant Pot Mexican Rice, Mexican Rice Instant PotServings: 6Calories: 248 kcalIngredients
- 1/4 cup vegetable oil
- 2 cups extra long grain rice, Mahatma recommended
- 2 cups low-sodium chicken broth
- 8 oz tomato sauce
- 1 1/2 teaspoons kosher salt. Reduce by half if using table salt
- 1/2 teaspoon garlic powder
- fresh limes optional
- fresh cilantro optional
Nutrition FactsInstant Pot Mexican RiceAmount Per ServingCalories 248 Calories from Fat 9% Daily Value*Fat 1g2%Saturated Fat 0.3g2%Polyunsaturated Fat 0.3gMonounsaturated Fat 0.4gSodium 787mg34%Potassium 254mg7%Carbohydrates 52g17%Fiber 1g4%Sugar 2g2%Protein 6g12%Vitamin A 164IU3%Vitamin C 3mg4%Calcium 26mg3%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.
Using the Saute function, heat Instant Pot to high. Add oil, followed by rice and stir until rice starts to toast.
Stir in chicken broth, tomato sauce, kosher salt, and garlic powder.
Add Instant Pot lid and make sure Pressure Release Valve is set to sealing. Cook for 12 minutes on low pressure. Use a Quick Pressure Release once cooking is completed and use a fork to fluff rice.
Optional: serve with a squeeze of fresh lime juice and fresh cilantro.
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