Instant Pot Mexican Rice

Mexican Rice in the Instant Pot

Don’t ask my why it took me so long to start using my Instant Pot. My mother-in-law gave me one for Christmas over a year ago and I kept waiting to use it. I thought it might be tricky or something. But now I’ve started using it on a regular basis. I just love how quickly things cook in it, plus I love that it has a saute feature so you aren’t using two pots. This Mexican Rice really is unbelievably easy to make and it tastes like the rice you’d get from a restaurant. This recipe uses white rice but sometime in the future I’d like to figure out how to make it with brown rice.

This recipe comes from Barbra Shieving’s new cookbook The Electric Pressure Cookbook. If you own a pressure cooker you need this book!It’s filled with 200 fast and foolproof recipes so you can put your new pressure cooker to great use! It also has an introductory section with information about how to get the most of of your pressure cooker which is awesome because how many of us aren’t pros with a pressure cooker?

How to Make Mexican Rice in the Instant Pot

Saute onions and garlic on saute setting then select cancel. Pour in chicken broth, water, tomato sauce, chili powder, cumin, cayenne pepper and season with salt and pepper to taste, stir. Mix in rice. Lock the lid in place, make sure valve is set to “sealing” position, select manual (or high pressure) and 4 minutes cook time. When the cook time ends, turn the pressure cooker off and let the pressure release naturally for 10 minutes. Once steaming stops finish using the quick pressure release method according to manufacturers instructions. Fluff rice with a fork and serve warm.