Instant Pot Mexican Rice

A vegetarian and vegan version of Instant Pot Mexican rice, made with simple ingredients. Great as taco or burrito filling, with beans, or on its own as a side dish.

Recipe by Yup, it's Vegan on January 21, 2019

Prep time: PT10M

Cook time: PT15M

Total time: PT45M

Rating

5 stars (4 reviews)

Keywords

Instant Pot Mexican rice

Ingredients

1 and 1/2 cups long grain white rice
1 and 1/2 tbsp vegetable oil ((or oil of choice))
1 small onion (finely chopped (any color))
2 cloves garlic (minced)
1 tsp paprika
2 tbsp tomato paste
1 and 3/4 cups + 2 tbsp low-sodium vegetable broth ((aka 2 cups minus 2 tbsp))
salt (to taste)

Cuisine

gluten-free
Mexican
nut-free
refined sugar-free
soy-free
vegan
vegetarian

Steps

Rinse the starch off of the outside of the white rice. My preferred way to do this (see the photos above) is to put the rice in a bowl, submerge it in water, mix it around, pour off the excess water, and repeat until the water is relatively clear. This uses a little bit less water than simply rinsing it. Then, drain the rice.
Set your Instant Pot to "Saute" mode. Once it's warm, add the vegetable oil and the onion. Cook for 1-2 minutes, stirring frequently, until the onion is fragrant.
Add the rice. Continue to cook, stirring almost constantly, until the rice is toasted and just starting to stick - about 3-4 minutes. Stir in the garlic, paprika, and tomato paste, and cook for just 30 seconds more. Immediately add the vegetable broth and stir everything together, scraping the bottom well.
Add the Instant Pot lid and flip the switch on the top to "Sealing". Using the "Manual" mode on "High" pressure, set the time to 4 minutes. After the pressure cooking is complete, allow the seal to naturally release (about 20 minutes). Season to taste with salt.
Serve the Instant Pot Mexican rice hot, fluffing gently before serving.

Nutitrion

Serving Size: 1 quarter cup
Calories: 90 kcal
Carbohydrates: 17 g
Protein: 2 g
Fat: 2 g
Sugar: 1 g
Unsaturated Fat: 1 g

Reviews

Ana on 2023-02-17 (5 stars):
Wow!!!!,amazing is my first time im cook Mexican rice on instant pot, and is 😍
Gabrielle on 2019-09-03 (5 stars):
This turned out great! I subbed brown rice, 1 cup rice : 1.5 cups water, cooked at high pressure for 22 minutes, natural release. I made your Instant Pot Black Beans as well and it's feeding me through the week!
Shannon @ Yup, it's Vegan on 2019-02-15 (5 stars):
Yes, I'm sure it could, but you'd want to update the liquid quantity and cook time to whatever you use for brown rice.
Bryan on 2019-01-22 (5 stars):
I've always loved this kind of rice! I'm excited to give to give this recipe a try, thank you!