15-Minute Instant Pot Mexican Rice

updated Jun 14, 2019
Instant Pot Mexican Rice

This popular side dish can be made quickly with just a handful of ingredients to round out any meal.

Serves 4 to 6

Prep10 minutes

Cook15 minutes

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Credit: Joe Lingeman

Restaurant-style Mexican rice is one of our most popular weeknight side dishes. Why? The fragrant, lightly spiced grains make a delicious bed for everything from grilled chicken to slow-cooked beans. And while it isn’t hard to make on the stovetop, sometimes you need a quick shortcut, which is where the Instant Pot comes into play.

This rice is just as flavorful as the original — complete with aromatic onions and fragrant cumin — but a can of tomato sauce and the Instant Pot make this crowd-pleaser even faster for weeknight meals and last-minute potlucks alike.

Credit: Joe Lingeman

You’ll start by using the sauté function to cook onions until tender, and then use the pressure cooker on manual to cook the rice for just 4 minutes under pressure. A natural release will gently steam the rice for about 10 minutes and then release all the pressure. You’ll need a combination of tomato sauce and water to cook the rice, which you can flavor with cumin or whatever dried spices you love.

Instant Pot Mexican Rice

This popular side dish can be made quickly with just a handful of ingredients to round out any meal.

Prep time 10 minutes

Cook time 15 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1 tablespoon

    vegetable oil

  • 1

    small white onion, diced

  • 2 cups

    long-grain white rice

  • 3 cups

    water

  • 1 (8-ounce) can

    tomato sauce

  • 1 teaspoon

    ground cumin

  • 1 teaspoon

    kosher salt

  • Chopped cilantro and lime wedges, for serving (optional)

Instructions

  1. Heat the oil in a Instant Pot or electric pressure cooker using the sauté function until shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the rice and sauté for 2 minutes. Add the water, tomato sauce, cumin, and salt, and stir to combine.

  2. Lock the lid in place and make sure the valve is set to seal. Set to cook on HIGH pressure for 4 minutes. Let the pressure release naturally for 10 minutes. Quick release any remaining pressure, fluff with a fork and serve. Serve with cilantro and limes, if using.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.