A perfect side dish for any Tex-Mex or Mexican inspired family dinner. Tastes restaurant style and is so quick and easy to make!
This is one of my favorite side dishes to make when I need something quick and easy to go with a Mexican inspired main.
My kids regularly request this with my Southwestern Baked Chicken!
Step by step photos
Ingredient notes
Rice: I use a plain old long grain rice that cooks in 20 minutes on the stove (according to the package). Don’t use instant rice, or minute rice. They will turn into mush. Also, I have never tried this with brown rice and I’d assume it needs more liquid and more cooking time, so try at your own risk.
Taco Seasoning: If you want to avoid packaged food, I have my own taco seasoning recipe!
Fire roasted tomatoes: Regular diced, canned tomatoes work, too.
Cooking tips
Do make sure to scrape ALL browned bits off the bottom of the pot, or you might not be able to pressure cook the rice due to the burn warning being triggered.
Manually release the pressure (according to manufacturer’s instructions) immediately once the pressure cooker indicates cooking time is up, to keep the rice from overcooking.
This tastes best served immediately, it will thicken more and more as it sits.
Stovetop instructions
Follow instructions for the instant pot in a large Dutch oven on the stove up to sealing the pot. Instead, close the lid, reduce the heat to medium-low and cook for around 20 minutes, stirring a few times.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Instant Pot Mexican Rice
Recipe details
Ingredients
- 1 tablespoon olive oil
- ½ cup onion finely diced
- 2 cloves garlic minced
- 1 ½ cups long-grain rice uncooked
- 1 tablespoon taco seasoning
- ¼ cup tomato paste
- 2 ¾ cups chicken broth
- ½ cup tomato sauce
- 1 (14-oz) can fire roasted tomatoes drained
- Optional: 1-3 seeded and minced jalapeño peppers and/or 2-3 tablespoons diced mild green chiles
- salt, pepper and red pepper flakes to taste
Instructions
- Set a 6-quart electric pressure cooker to sauté.
- Add oil and onion. Cook, stirring often, for 2 to 3 minutes or until softened.
- Add garlic and uncooked rice. Stir until coated with oil, then stir in taco seasoning and tomato paste.
- Add broth, scraping any browned bits off the bottom of the pot (IMPORTANT or you may trigger the burn warning during pressure cooking!).
- Stir in tomato sauce and drained tomatoes (and jalapeño peppers/green chiles, if using).
- Close and lock lid. Set pressure valve to the "sealing" position. Choose "pressure cook" on high (or "manual" on high on older models) for 6-7 minutes (6 for rice that still has a bite, 7 for well done rice).
- Once time is up, open pressure cooker immediately using quick release method (according to manufacturer's instructions). Stir well before serving and adjust seasoning to taste. This tastes best served immediately, it will thicken more and more as it sits.
Rachel says
If I were to double this recipe, would I need to adjust cooking time?
Nora Rusev says
Rachel, no, the cooking time would stay the same. Just make sure the volume doesn’t go over your pressure cooker’s maximum fill line. Hope that helps!
Stan says
I love this recipe! I use canned diced tomatoes with jalapeno, juice and all.
As a side note, my father was a hotel chef. My mother was large family home trained. Dad got out of the way. We never complained. I appreciate what you do and thank you!
Nora Rusev says
Thank you so much for sharing, Stan!
MacKenzie says
first time EVER I made a recipe bc I saw on instgram, and what a hit!!!!! family devoured. made with cilantro lime grilled chicken and chopped salad. Devine!!
Nora Rusev says
I am so glad, MacKenzie!