Instant Pot Mexican Rice
This foolproof Instant Pot Mexican Rice recipe is ready in under 30 minutes, and makes perfectly fluffy Mexican rice every time!
- Prep time
- 8 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups long grain white rice
- ¼ cup oil ((vegetable or canola oil))
- ½ medium onion, (finely diced)
- 1 roma tomato, (diced)
- 4 cloves garlic, (minced)
- 1 ½ teaspoon kosher salt, (plus more to taste)
- 3 cups broth ((vegetable or chicken))
- 2 tablespoons tomato paste
- ½ cup frozen peas
Instructions
- 1
Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.
- 2
Turn on the saute function on the Instant Pot and set to medium and add the oil to the pot.
- 3
When hot, add the rice and saute for 5 minutes, stirring frequently, until the rice begins to lightly brown.
- 4
Add the onion, tomato, garlic and salt. Stir and saute for 30 seconds.
- 5
Add the broth and tomato paste. Stir together to mix until the tomato paste has completely dissolved.
- 6
Turn the Instant Pot off, secure the lid, and turn the valve to the sealed position.
- 7
Turn on Manual or High Pressure, set the pressure valve to the seal position, and pressure cook for 4 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully open the valve to release any remaining pressure.
- 8
Add the frozen peas and gently fluff the rice with a fork. Don't stir it. Taste and season with more salt if necessary.