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+ servings
instant pot Mexican rice garnished with cilantro
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4.85 from 13 votes

Instant Pot Mexican Rice

We are bringing to you instant pot Mexican rice which is restaurant-style than you can make easily at home and is healthier too. It’s packed with flavors and is great with any Mexican dishes especially tacos, burritos.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 236kcal

Ingredients

  • 1 ½ cup long grain brown rice can use long grain white rice- check recipe notes for rice water ratio
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 can 8 ounce tomato puree
  • 1 ¾ cup vegetable stock
  • ½ red bell peppers diced small
  • 1 cup vegetables – mix of diced carrots frozen peas, frozen corn kernels
  • ½ teaspoon cumin powder
  • ½ teaspoon chili powder adjust as per your spice tolerance levels
  • 2 ripe roma tomatoes diced
  • Salt and pepper to taste
  • 2 tablespoon fresh cilantro leaves

Instructions

  • Rinse rice, drain the water and keep aside.
  • Press SAUTE button on your instant pot. Wait for pot to turn hot.
  • Heat olive oil in IP. Saute minced garlic and onions in instant pot. You want to cook onions until it turns pink or translucent.
  • Next add rinsed rice and toast it in the oil onion mix. This will take just a minute.
  • Add tomato sauce/puree along with vegetables. In this recipe I have used diced red bell peppers, diced carrots, frozen corn and frozen peas.
    Cook’s Pro Tip: You can make tomato sauce at home easily. It’s inexpensive and takes less time too. Pick ripe roma tomatoes and score X mark on it’s bottom. Bring a pot of water to boil. Place roma tomatoes into hot boiling water. Let tomatoes cook for 5 to 7 minutes.
    Drain blanch tomatoes from boiling water. Let it sit for few minutes to cool down so it’s easy to handle.
    Peel off skin, and blend blanched tomatoes in a blender. Homemade tomato puree ready.
  • Pour vegetable stock into the pot.
  • Note: Water rice ratio will vary if you use long grain white rice. Use 1 cup water for 1 cup long grain white rice.
  • For long grain brown rice water rice ratio is – 1 cup rice : 1 ¼ cup water
  • Add in the seasonings – salt and pepper to taste, cumin powder and chili powder. Stir it well.
  • Cover pot with lid. Make sure the pressure knob is in SEALING position.
  • Now select HIGH PRESSURE mode and adjust time to 5 minutes. My rice was cooked perfectly with a bite to it. If you want rice to be cooked to soft consistency increase time to 7 minutes.
    Pro-Tip: For long grain white rice set timer to 3 minutes (for soft cooked rice, set timer to 5 minutes).
  • Once cooking time completes, let the pressure come down naturally for 5 minutes.
  • Then force the pressure out with manual pressure release (MPR) turning knob to VENTING position.
  • Open lid.
  • Add diced roma tomatoes into the pot. Fluff rice gently with fork.
  • Garnish with fresh coriander leaves.
  • Serve it immediately in your favorite dish.

Notes

Water rice ratio:
Long grain white rice: Use 1 cup water for 1 cup rice.
Long grain brown rice: 1 ¼ cup water for 1 cup rice.
Vegetables:
Use carrots, red bell peppers, corn kernels, peas. A mix of all of these or pick your favorite and use that alone.
Tomato puree:
Use canned tomato puree or make your own at home. You'll need 8 ounces of tomato puree.
For homemade tomato puree:
Pick ripe roma tomatoes and score X mark on it’s bottom. Bring a pot of water to boil. Place roma tomatoes into hot boiling water. Let tomatoes cook for 5 to 7 minutes.
Drain blanch tomatoes from boiling water. Let it sit for few minutes to cool down so it’s easy to handle.
Peel off skin, and blend blanched tomatoes in a blender. Homemade tomato puree ready.
 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
 

Nutrition

Calories: 236kcal | Carbohydrates: 45g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 312mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2397IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 1mg