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instant pot mexican rice
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5 from 4 votes

Instant Pot Mexican Rice

This Authentic Restaurant style Mexican rice aka Spanish rice is an easy ,spicy flavored rice recipe requires just a few ingredients and takes less than 30 minutes to make in an Instant Pot Pressure Cooker
Course Main Course
Cuisine Mexican
Keyword instant pot mexican rice, mexican rice, spanish rice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 254kcal
Author bhavana

Ingredients

Measuring cup used 1 cup = 250 ml

Instructions

INSTANT POT METHOD:

  • Press SAUTE on Instant Pot. Add oil and once it’s hot, Add minced garlic and onions and saute till onions are soft and translucent.
  • Next add rinsed basmati rice.Toast the rice for 30 secs(till aromatic).This step helps your rice to cook up into separate grain and is more flavorful.This step is optional.
  • Add diced red bell pepper ,jalapeño ,red chilli powder ,ground cumin ,salt ,water or vegetable broth and give a quick stir and deglaze the pot ie make sure there is no food particle sticking to the pot to avoid burn alerts.
  • Add the tomato sauce or canned crushed tomatoes on top. Do NOT STIR.
  • Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.
  • Allow natural pressure release for 5 minutes and then do Quick Release for any remaining pressure.
  • Add fresh cilantro/coriander leaves ,lime Juice.Stir well to combine.
  • Serve this instant pot mexican aka spanish rice as a side or inside burritos or tacos! 

STOVE TOP PRESSURE COOKER METHOD:

  • Follow the same steps and close the lid place a whistle and cook for 1 whistle on medium flame.

STOVE TOP POT METHOD:

  • Heat olive oil in a large saucepan over medium high heat. Add oil and once it’s hot, Add minced garlic and onions and saute till onions are soft and translucent.
  • Next add rinsed basmati rice.Toast the rice for 30 secs(till aromatic).This step helps your rice to cook up into separate grain and is more flavorful.This step is optional.
  • Add diced red bell pepper ,jalapeño ,red chilli powder ,ground cumin ,salt ,water or vegetable broth ,tomato sauce and give a quick stir.Reduce the heat to low and cover with lid.
  • Simmer for 20-25 minutes, until all liquid has been absorbed and rice is tender.
  • Then follow the steps to add the lime juice, and cilantro to the rice.Note make sure add extra 1 cup of water while cooking on a stove top.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

TIPS & VARIATIONS:

1.Do not forget to deglaze the pot before adding tomato sauce. You might end up getting burn notice alert.After adding tomato sauce DO NOT STIR.
2.Add vegetables like chopped carrots, green beans or frozen peas ,corn to make it more healthy.
3.Rice cooking time variations:
White Basmati rice: Cook on high pressure for 5 minutes, 5 minutes natural pressure release, rice/water ratio is 1:1. No soaking required.
Brown rice: Cook on high pressure for 22 minutes, 10 minutes natural pressure release, rice/water ratio to 1:1¼
Quinao:Cook on high pressure for 2 minutes, 10 minutes natural pressure release, reduce water ratio to 1:1
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 254kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 365mg | Potassium: 261mg | Fiber: 2g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 29.2mg | Calcium: 36mg | Iron: 1.3mg