Instant Pot Mexican Rice
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This quick and flavorful dish brings all the taste of your favorite Mexican restaurant—straight from the Instant Pot!
Ingredients:
Image credit: All Recipes
Ingredients:
- 1 tablespoon avocado oil, or more as needed
- ½ medium onion, finely chopped
- 2 large cloves garlic, minced
- 1 cup long-grain rice
- 1 ½ cups low-sodium chicken stock
- ½ cup tomato sauce
- 1 teaspoon salt
- ¼ teaspoon ground cumin
- 1 pinch cayenne pepper
- Begin by activating the Sauté function on your multi-functional pressure cooker at a medium heat setting.
- Heat a layer of avocado oil in the pot. Cook the onions until tender, then incorporate the garlic and cook briefly until its aroma is released.
- Introduce the rice to the pot, stirring until it's glossy and lightly toasted. Add the chicken stock, using a spoon to deglaze the pot by loosening any browned bits.
- Incorporate the tomato sauce and seasonings (salt, cumin, and cayenne pepper), stirring to combine everything.
- Lock the lid in place, seal the steam vent, and program the cooker for High Pressure with a 7-minute cook time. Allow 10-15 minutes for the pot to pressurize before the timer starts.
- After the cook time, carefully release the remaining pressure using the quick-release valve. Open the lid, give the rice a final stir, and it's ready to serve.
