This is how we make our favorite fluffy Instant Pot Mexican rice! I make this recipe at least once a week for our Mexican-based dinners, and it is loved by all.
Over the years, I've had the good fortune to partake of nearly every good (and not so good) Mexican restaurant north of the national border.
While I've not had the privilege of being taught an age-old recipe, I have a decent idea of what Mexican rice should be, and this recipe comes pretty darn close!
This recipe is my family's favorite version of Mexican rice, made even easier by using the Instant Pot! We eat this rice with all of our Mexican-based meals, at least once a week.
Ingredients needed
- Olive oil - Grapeseed oil also works and is neutral in taste.
- Long-grain white rice - If you use brown rice, the cook time increases from four minutes to 25 minutes. My favorite rice to use is white basmati rice.
- Vegetables - Onion, garlic, carrot, green peas
- Tomato sauce
- Water
- Cilantro
Recipe steps
Begin by sauteing the onion, garlic, and carrot in the olive oil, along with a pinch of salt. Let it all cook for a minute or two.
Next, stir in the water and tomato sauce and give it a gentle stir just to combine everything.
Cook the rice on the Instant Pot rice setting.
Rice tips and tricks
- Rinse the rice. I like my rice fluffy, which is accomplished initially by rinsing the starch off the grains. If you don't wash the grains, the rice will be 'sticky', in a similar vein as risotto.
- Saute the rice. Allowing the rice to gently cook in the oil a bit brings out its flavor.
- Don't stir the rice. This step is quite easy, as you're using the Instant Pot, which categorically prevents peeking and stirring.
- Season the rice. Without enough salt, your rice will be bland. Be sure to taste at the end for your preferred amount.
Recipe notes
To make a complete Mexican meal, serve this rice with my Homemade Tortillas, Refried Beans, Tacos, and/or Tostadas!
If you prefer a bit more spice, take a peek at my Tex Mex Rice instead.
Instant Pot Mexican Rice
Ingredients
- 1 Tablespoon olive oil
- 1 ¼ cups long-grain white rice (I like basmati)
- 3 Tablespoons yellow onion chopped
- 1 small carrot grated
- 2 small garlic cloves minced
- ⅓ cup tomato sauce
- about 1 ½ cups water see Instructions for exact amount
- ½ teaspoon sea salt plus more to taste
- ¼ cup frozen green peas rinsed and drained
- ½ cup cilantro (lightly packed; about a handful) chopped
Instructions
- First, rinse your rice well in a fine mesh sieve for about 10-20 seconds.
- Hit the 'saute' button on your Instant Pot and add in the oil.
- Add in the onion, garlic, carrot, and 1/4 teaspoon of sea salt; cook for 30-60 seconds.
- In a measuring pitcher, measure out the 1/3 cup of tomato sauce; then, add in enough water to equal 1 3/4 cups TOTAL.
- Pour in the tomato water and give the mix 1-2 small stirs, just enough to combine the ingredients.
- Place the lid on the Instant Pot. Set the Pot to cook on the 'rice' setting.
- Let the pressure naturally release (in other words, don't touch anything!) for 10 minutes. The display will read: LO10.
- Manually release any remaining pressure and remove the lid.
- Fluff the rice with a fork and stir in the peas, cilantro, and remaining salt.
- Once cool enough to taste, check for seasoning.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Marci
Can I use brown basmati rice? If so, how would I change the recipe? Thank you!
Lauren
Hi Marci,
I think that would work - set the Instant Pot to 22 minutes instead of 4 and leave everything else the same. Let me know how it goes if you try it!
Diane
Can you do this in an eight quart instant pot? If so any changes?
Lauren
Hi Diane,
I only own a 6 quart, so I can't say for sure, sorry!
Diane DiPrete
Can you use an 8 quart instant pot ? What changes ?