Instant Pot Mexican Rice

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Made entirely in the instant pot in minutes and a close replica of restaurant-style Mexican rice, this instant pot Mexican rice is perfectly fluffy and packed with flavor!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 227kcal

Ingredients

1/2 lb fresh roma tomatoes, cut into 1-inch cubes (about 2 medium)
2 tablespoons vegetable oil, divided
1 small yellow onion, finely diced
1 small jalapeno, minced
2 medium cloves garlic, minced
1 teaspoon ground cumin
1-1/2 cups long-grain white rice
1-1/2 cups chicken broth
Salt and pepper to taste
Minced fresh cilantro for topping

Instructions

Place tomatoes in a blender and blend on high until tomatoes are completely smooth. Set aside for a moment.
Heat a 4-quart instant pot using the BROWN/SAUTE function. Once instant pot is hot, add 1 tablespoon oil and swirl to coat bottom. Add onion and jalapeno and sauté 3-5 minutes until onions are lightly browned. Add garlic and cumin and sauté 1 additional minute until fragrant. Remove onion mixture from instant pot.
Keep instant pot on BROWN/SAUTE function. Add remaining 1 tablespoon vegetable oil to pot and swirl to coat bottom. Add rice to pot and sauté 3-5 minutes until rice is lightly toasted.
Pour blended tomato sauce, chicken broth, and onion mixture over rice and bring to a low simmer. Once simmering, season rice with salt and pepper to taste then turn off BROWN/SAUTE function.
Secure lid on instant pot and close vent. Cook rice on low pressure 12 minutes then allow to release pressure naturally for 3 minutes.
Release any remaining pressure from instant pot and remove lid. Fluff rice with a fork and season with additional salt and pepper to taste if needed. Serve Mexican rice with cilantro on top and enjoy!

Notes

Storing Instructions

Store rice in refrigerator up to 6 days.

Recipe slightly adapted from Stellan Spice.

Nutrition