Instant Pot Mexican Rice
Discover the secret to flawless Instant Pot rice that’s perfectly fluffy every time—ready to elevate your meals in just minutes.
Total time
45 min
Servings
8
Calories
228.6
Category
Sides
This Instant Pot Mexican Rice is a quick, easy, and budget-friendly side dish that delivers authentic flavor without the fuss. Ready in under an hour, it’s the perfect accompaniment to tacos, burritos, or any Mexican-inspired meal.
Ingredients
Makes 8 servings
- 3 olive oil
- 2 butter
- 2 long grain white rice
- 1 chicken broth
- 1 -2 water
- 1 garlic
- 1/2 kosher salt
- 1/2 pepper
- 1/2 onion powder
- 1 garlic powder
Method
Insert IP cook pot in unit.
Set up on Saute, Medium heat.
Melt butter and add rice. Stir to coat and toast until most of the rice is slightly golden. Add onion flakes and minced garlic after about 5 minutes. Cook to color rice but do not brown the garlic. Turn off Saute function.
Set IP panel for Pressure Cook or Manual for 3 minutes on high pressure.
Add chicken broth and all seasonings. Stir gently to incorporate.
Level out rice and gently pour the can of El Pato over the top of the rice & water. DO NOT STIR!
The water is enough to cook the rice. The tomato sauce is simply a flavoring agent. Due to its thickness and maybe natural sugars if tends to impede the rice cooking if stirred in and tends to scorch on the bottom of the pot.
Lid up your pot, make sure your ring is in place & hooked around that wire ring nice & tight. Seal & press start.
After 3 minute beeper sounds, just leave it alone. This will be a natural pressure release for about 12-18 minutes. Pin will drop when ready.
Open your pot. The top will appear wet, more liquid than you think it should be. Gently dip in and begin to mix in the tomato sauce until all incorporated. Should appear somewhat drier, still moist and have nice fluffy separate grains.
Turn off or use keep warm for a bit but watch so bottom doesn't get burned over the heating element.
Great side for Mexican dishes, filling for burritos and I like leftovers mixed in with scrambled eggs for breakfast burritos too.
Note: El Pato has hotter tomato sauces if that's your thing. If no heat at all is your thing Mexican brand Del Fuerte makes a lightly seasoned tomato sauce in a black cardboard 7 3/4 oz carton or and 8 oz can of plain tomato sauce would work. If you want fresh cilantro can be added before serving.
Easy swaps
- Instead of long grain white rice, use jasmine or basmati rice
- Instead of chicken broth, use vegetable broth
- Instead of butter, use vegan butter or olive oil
- Instead of El Pato tomato sauce, use 1 can (8 oz) tomato sauce + 1/2 tsp chili powder
- Instead of garlic (fresh minced), use 1 tsp garlic powder (add with other seasonings)
Frequently asked
Why can't I stir in the tomato sauce before cooking?
The thick tomato sauce can sink to the bottom and scorch, plus it may prevent the rice from cooking evenly. Layering it on top ensures fluffy rice without burning.
Can I use brown rice instead?
Yes, but you'll need to increase the pressure cooking time to 22 minutes and use 1 1/2 cups water instead of 1-2. The natural release will be longer too.
What is natural pressure release and why is it important?
Natural release means letting the pot depressurize on its own without manually venting. This allows the rice to finish steaming and absorb remaining liquid, preventing a mushy texture.
My rice turned out mushy or stuck to the bottom. What went wrong?
Too much liquid or stirring the tomato sauce in before cooking are common causes. Also, ensure your sealing ring is properly fitted and you're using the exact water amount.
