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If you’ve ever struggled to get that restaurant-style Mexican rice just right at home, this is the one that finally delivers. No mushy texture, no bland bites—just fluffy, flavorful rice every time. What makes mine stand out? It’s quick, reliable, and full of bold taste with hardly any effort. Made with real life in mind and built on pantry staples you probably already have, this Instant Pot Mexican Rice is a game-changer for weeknight meals or your next taco night spread.
Mexican rice doesn’t have to be complicated or full of steps to be delicious. This is one of those recipes that proves simple can still mean so much flavor. And the secret? A good salsa. It adds layers of flavor—tomatoes, peppers, onions, garlic, and seasoning—all in one scoop. No need to chop and prep a dozen things when the jar does the heavy lifting.
And let me tell you—using the Instant Pot makes it even easier. It takes all the guesswork out and gives you perfectly fluffy rice every time with almost no effort. But if you don’t have one yet, no worries—I’ve got you covered with simple stovetop instructions that turn out just as tasty.
This version is easy enough to pull off on a busy weeknight but still feels like your eating in your favorite restaurant. Bonus: it’s made with pantry staples, which means you probably already have everything you need. And that’s a win in my book.
Bonus: it’s made with pantry staples, which means you probably already have everything you need. And that’s a win in my book.
Instant Pot Mexican Rice Ingredients
- White Rice – Long grain works best. Rinse it so it doesn’t get sticky.
- Vegetable or Canola Oil – Either’s fine! Just a neutral oil to sauté.
- Onion – Adds great flavor. Yellow or white both work.
- Chicken Stock – Gives it that rich, savory depth. You can sub with veggie broth too.
- Salsa – This is the flavor bomb! Use your favorite—mild, medium, or spicy.
- Cumin – Warm, earthy goodness. Totally makes it taste like Mexican rice.
- Minced Garlic – Fresh or jarred—either brings in that little punch of flavor.
- Salt – Season to taste! Start with what’s listed and adjust if needed.
How to Make Mexican Rice in Instant Pot
Step 1: Rinse the rice.
Place the rice in a mesh strainer and rinse under cold water until the water runs clear. This helps keep the rice from getting sticky.
Step 2: Sauté.
Set the Instant Pot to sauté and let it heat up. Add oil and diced onion. Cook for about 2 minutes until the onion is soft. Add in the garlic during the last 30 seconds.
Step 3: Toast the rice.
Stir in the rice and cook for 2–3 minutes, stirring often. This adds a little extra flavor and keeps the texture nice.
Step 4: Add liquids and seasoning.
Pour in the chicken stock, salsa, cumin, and salt. Stir well and scrape the bottom of the pot with a wooden spoon to prevent anything from sticking.
Step 5: Pressure cook.
Lock the lid in place and set the Instant Pot to manual high pressure for 10 minutes. Make sure the steam valve is sealed.
Step 6: Quick release and fluff.
When the timer goes off, do a quick release by carefully turning the steam valve to venting. This allows the steam to release immediately (use a towel or spoon to protect your hand from the hot steam).
Once the pin drops, open the lid and fluff the rice with a fork. It may look like there’s extra liquid, but once fluffed, it all comes together.
How to Make Mexican Rice (Stovetop)
Step 1: Rinse the rice.
Use a mesh strainer to rinse the rice.
Step 2: Sauté.
Heat oil in a skillet over medium-high heat. Add diced onion and cook for about 2 minutes until soft. Stir in the garlic during the last 30 seconds.
Step 3: Toast the rice.
Add the rinsed rice and stir for 2–3 minutes until lightly toasted.
Step 4: Add liquids and seasoning.
Pour in chicken stock (add about ¼ cup more than the Instant Pot version), salsa, cumin, and salt. Stir to combine.
Step 5: Simmer.
Cover with a lid, reduce heat to low, and let simmer for 20–25 minutes until the rice is tender and the liquid is absorbed.
Step 6: Fluff and serve.
Remove from heat, fluff with a fork, and serve warm.
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Easy Instant Pot Mexican Rice Tips
- Rinse that rice – Don’t skip this step. It helps remove excess starch so your rice doesn’t turn out gummy.
- Use a good salsa – The salsa brings most of the flavor here, so use one you love! Chunky, smooth, mild, or spicy—it’s totally up to you.
- Watch the salt – Depending on your broth and salsa, you may want to start with a little less salt and adjust to taste after cooking.
- Sauté for flavor – Toasting the rice and sautéing the onion/garlic adds so much depth. It’s worth the extra couple of minutes.
- Check your Instant Pot seal – Always make sure your sealing ring is in place and the valve is set to sealing. This ensures the rice cooks properly.
- Fluff, don’t stir – Once it’s done, use a fork to gently fluff the rice. Stirring too hard can make it mushy.
A FEW MEXICAN FAVORITES IN THE SOULFULLY MADE KITCHEN
- Crock Pot Salsa Verde Chicken
- Creamy Green Chile Chicken Enchiladas
- Smokey Charro Beans
- Walking Tacos
- Easy Instant Pot Beef Barbacoa
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Instant Pot Mexican Rice Recipe
Ingredients
- 1 tablespoon vegetable oil
- ¼ cup onion, diced
- ½ tsp garlic, minced
- 2 cups long grain white rice
- 2 ⅓ cups chicken stock
- 1 tsp cumin
- 1 cup salsa
- 1 teaspoon salt, (or to taste)
Instructions
- Rinse rice with water in a mesh strainer.
- Set the Instant Pot {6 Quart} to Saute setting and let it get hot.
- Saute vegetable oil and onion and until cook until translucent, about 2, during the last minute add in garlic.
- Add in rice and saute for 2 to 3 minutes.
- Stir in chicken stock, salsa, cumin, and salt into the rice. Scrape bottom of pan with wooden spoon to be sure nothing is stuck to the bottom.
- Lock the lid in place, set to manual high pressure and set time to 10 minutes.
- Make sure the steam valve is set to sealed.
- Once the time is up, push the steam valve open and let all the steam release.
- Fluff the rice with a fork and serve.
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Notes
STOVE TOP EASY MEXICAN RICE INSTRUCTIONS
- Measure out and rinse the rice.
- In a skillet over medium high heat, pour 1 teaspoon of vegetable or canola oil. Add diced onion and cook until translucent about 2 minutes, during the last minute add in garlic.
- Next add in the rice and saute it about 2 to 3 minutes (while stirring it around), then add in chicken stock (add about 1/4 cup more of broth or water for stovetop cooking), salsa, cumin and salt. Place a lid on top and reduce to simmer and cook on stove top for 20 to 25 minutes until tender.
- Fluff with a fork and serve.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
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I have made this many times with long grain white rice and love! I have a ton of jasmine rice though…any thoughts on IP time if I use that instead??
Thank you so much, Sami! I haven’t tried it with jasmine rice yet.