Why You’ll Love Instant Pot Mexican RiceRecipe
This recipe turns plain rice into a vibrant Mexican‑style side that’s ideal for weeknight dinners. The Instant Pot simplifies the process, delivering consistently fluffy grains without much hands‑on time. The combination of aromatic onion, garlic, carrots, and tomato creates rich flavor, and it pairs beautifully with tacos, enchiladas, burrito bowls, and more.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup olive oil
2 cups long‑grain white rice
1/2 cup yellow onion, diced
1/2 cup carrots, diced
2 cloves garlic, minced
6 tablespoons tomato paste
3 cups chicken or vegetable broth
Kosher salt to taste
Directions
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Rinse the rice under cold water until the water runs clear to remove excess starch.
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Turn the Instant Pot to sauté mode. Add the olive oil and rice. Stir constantly until the rice turns golden, about 10 minutes.
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Add the diced onions, carrots, and minced garlic. Continue to cook and stir for about 5 minutes until the veggies soften, scraping off any bits stuck to the bottom.
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Turn off sauté mode. Stir in the tomato paste until evenly combined.
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Pour in the broth and give everything a gentle stir to combine.
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Secure the lid and set the Instant Pot to High Pressure for 3 minutes.
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Once cooking is complete, allow a 10‑minute natural pressure release before carefully turning the valve to release any remaining pressure.
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Fluff the rice with a fork, season with salt to taste, and serve.
Servings and timing
Yield: 8 servings
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
• Add frozen peas or bell peppers when you pour in the broth for extra color and nutrition.
• Use vegetable broth to keep this recipe vegetarian/vegan friendly.
• Swap tomato paste for tomato sauce for a milder tomato flavor.
Storage/Reheating
• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Place cooled rice in a freezer‑safe container for up to 1 month. Thaw in the fridge before reheating.
• Reheat: Warm portions on the stovetop or in the microwave until heated through.
FAQs
How do I prevent the rice from sticking to the Instant Pot bottom?
Make sure to rinse the rice well before cooking and sauté it briefly in oil before adding liquids to help prevent sticking.
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the liquid and adjust the cooking time since brown rice takes longer to cook.
Is this recipe gluten‑free?
Yes, this recipe is naturally gluten‑free when using gluten‑free broth.
Can I make this rice without an Instant Pot?
Yes, you can cook it on the stovetop in a covered pot; cook the rice in broth with the tomato mixture until tender.
How do I add more flavor to this rice?
Add spices like cumin or chili powder, or sauté additional aromatics like bell peppers.
Can this recipe be doubled?
Yes, you can double the ingredients, but ensure your Instant Pot is large enough and adjust liquid accordingly.
Why is rinsing rice important?
Rinsing removes excess surface starch, which helps the grains cook up fluffy and prevents them from clumping.
Can I add protein to this rice?
Yes, mix in cooked beans, chicken, or beef after pressure cooking for a more complete meal.
What should I serve with this rice?
This rice pairs well with tacos, enchiladas, flautas, and burrito bowls.
Can I use salsa instead of tomato paste?
You can substitute salsa for a zestier tomato flavor and adjust seasonings to taste.
Conclusion
This Instant Pot Mexican Rice is an easy and versatile side that elevates simple rice with bold flavors and minimal effort. With a few everyday ingredients, you can make a fluffy, satisfying dish that complements countless Mexican and Tex‑Mex meals, delivers great leftovers, and adapts to your pantry.
