Instant Pot Mexican Rice
This foolproof Instant Pot Mexican Rice recipe is ready in under 30 minutes, and makes perfectly fluffy Mexican rice every time!
Ingredients
- 2 cups long grain white rice
- ¼ cup oil ((vegetable or canola oil))
- ½ medium onion, (finely diced)
- 1 roma tomato, (diced)
- 4 cloves garlic, (minced)
- 1 ½ teaspoon kosher salt, (plus more to taste)
- 3 cups broth ((vegetable or chicken))
- 2 tablespoons tomato paste
- ½ cup frozen peas
Instructions
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Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.
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Turn on the saute function on the Instant Pot and set to medium and add the oil to the pot.
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When hot, add the rice and saute for 5 minutes, stirring frequently, until the rice begins to lightly brown.
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Add the onion, tomato, garlic and salt. Stir and saute for 30 seconds.
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Add the broth and tomato paste. Stir together to mix until the tomato paste has completely dissolved.
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Turn the Instant Pot off, secure the lid, and turn the valve to the sealed position.
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Turn on Manual or High Pressure, set the pressure valve to the seal position, and pressure cook for 4 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully open the valve to release any remaining pressure.
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Add the frozen peas and gently fluff the rice with a fork. Don't stir it. Taste and season with more salt if necessary.
Nutrition (per serving)
Nutritional values are estimates from the original source.