Easy Instant Pot Mexican Rice all the great flavors of Mexican Rice made easy with the use of salsa and a few items from your pantry. Loaded with lots of flavor and convenience.
You guys know I love quick and easy and this one is easy enough to make for Taco Tuesday every week! It's tasty and uses things I always have in my pantry and fridge. Well, if you are like me and keep salsa around like mayo 😉
It really is so simple and really tasty! It's a perfect side for any Mexican Food Dish and one I really think you will enjoy. Using convenient items you have arounds makes this a no brainer! But there is no skimping on DELISH here either!
What you need to Make Easy Mexican Rice
- White Rice
- Vegetable or Canola Oil
- Onion
- Chicken Stock
- Salsa
- Cumin
- Minced Garlic
- Salt
How to Make Instant Pot Mexican Rice
Step 1. Measure out and rinse rice through a mesh strainer or colander. This will keep the rice from becoming sticky.
Step 2. Just plug in that IP and set it to saute and let it get to HOT. Add in 1 teaspoon of vegetable or canola oil in (medium heat for the skillet) with your diced onion until cook until translucent about 2 or so minutes, during the last minute add in garlic.
Step 3. Add in the rice and let if jive in there about 2 to 3 minutes (while stirring it around), then add in chicken stock, salsa, cumin and salt. Scrape the bottom of the IP to be sure nothing has stuck to the bottom. You now have it ready to cook. Put IP lid on and lock. Set for manual high pressure for 10 minutes!
Step 4. Once the time is up, do a quick release by carefully opening the valve and let the steam release and pin drop. Open the lid and fluff and stir with a fork. It may look like there is too much liquid, but once you fluff it turns out perfectly!
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 or so 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 ¼ cup more of broth or water), salsa, cumin and sal.Place a lid on top and reduce to simmer and cook on stove top for 20 to 25 minutes until tender.
- Fluff it up with a fork and serve.
Yup it's that easy! I ain't kidding y'all! Enjoy!
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
Items you may like to Use to Make Instant Pot Rice
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Easy Instant Pot Mexican Rice
Easy Instant Pot Mexican Rice all the great flavors of Mexican Rice made easy with the use of salsa and a few items from your pantry. Loaded with lots of flavor and convenience.
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.
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 ¼ 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:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Calories: 296Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 3mgSodium: 831mgCarbohydrates: 56gFiber: 2gSugar: 4gProtein: 8g
Updated Recipe & Photos 5/5/2019 (added garlic and cumin to the recipe).
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Head on over to visit two of my favorite link ups: Meal Plan Monday and Weekend Potluck ! You can find this and other great recipes I know you will love as much as I do!!
Brenda Cofell says
Each time I make this it burns on the bottom. Do you have any advice how to make this stop happening?
Nikki - Soulfully Made says
Brenda, take a wooden spoon after putting in the chicken stock and scrape the bottom and make sure you don't have any bits stuck to the bottom. That can cause that burn notice. I have not had that happen with this one even if I miss that scraping step, but it can happen if something is stuck or you don't have enough liquid. Are you using a 6 qt IP?
Regina says
This was the first recipe I tried with my IP it appeared to be alittle moist but thickened up from the rice absortion and it turned out fabulous!
Nikki - Soulfully Made says
I am so glad you enjoyed it! Welcome to the IP world! I am working on some new recipes to get up soon! This is one of my favorites!
Deb says
Just made this in my new instant pot. I used parboiled rice and followed the instructions exactly as written. Turned out perfectly cooked! Thanks for the recipe!
Nikki - Soulfully Made says
You are so welcome and I am so glad you enjoyed the recipe.
Bridget says
Well, I LOVED your old recipe so much, I am giving that a 5 star~ but where did it go???? I just went crazy looking for it only to realize it's changed! Nooooooo!
Nikki - Soulfully Made says
Thank you so much Bridget. I mostly updated the pictures. I made a slight change to the recipe, only adding a little garlic and cumin. Also adding the step to rinse the rice. You can omit those and you will still have the original recipe.
Nicole says
I tried this today for the first time in the IP. I usually make this dish on the stovetop but I had other things on the go so I thought I would give it a shot. I was pleased to see that it came out well but it was a little chewy for our taste. I imagine that the cook time can vary with the type of rice. I did a little hack and without adding any more watee I sealed up the pot again and put it on the egg setting but only let it cook 2 minutes to make it a little softer and it was PERFECT. Kids loved it. Will have to double the recipe next time. Thank you!
Cyndi says
How long should I cook it in an 8qt?
Nikki - Soulfully Made says
I have not ever made this in an 8 qt, I would think the time would remain the same. It may take a little longer to come to pressure.
Elizabeth says
We've made this once and it is very good. How long do you recommend we cook it for a double batch? Thanks!
Nikki - Soulfully Made says
I haven't tested it with double the recipe, but the same amount of time should work well with this one.
Dianne says
I wanted to try this recipe but didn't have salsa without mango in it so I used a can of rotel tomatoes and home made chicken broth. It was very good but next time, I'll try the salsa. I may sauté some ground beef before and add the rice for a Mexican rice meal.
Thanks. Tonight, I'm cooking your enchiladas!
[email protected] says
Adding beef sounds delicious for a complete meal! I love the idea! Snap a pick of your meal and share it with us on our facebook group or IG (I would love to see it)! I hope you enjoy the enchiladas too! It sounds like the perfect meal for Cinco de Mayo! <3 Nikki
Sarah says
I’ve made this twice and it’s so delicious! Wondering if you’ve ever used brown rice and if so, what are the modifications? Thanks!
[email protected] says
Thank you!! I am so glad it turned out delicious! I have not made it with brown rice. That would be a healthier option. If I do I will give you a shout to let you know if it needs modifications. <3 Nikki
Autumn Battaglia says
In case it helps anyone else, I did it with long grain brown rice today. I did 15 minutes high pressure and then let it naturally release and it turned out perfectly. 🙂
Nikki - Soulfully Made says
Thanks so much for sharing!
Carla says
I love this recipe! I have made it multiple time and it always comes out great.
[email protected] says
Thank you so much Carla! You made my day!! I love how easy it is! So glad you have come by and hope you stop back by often!
Wanda Lopez says
I must try this method. Looks so good and easier to do than my method.
[email protected] says
Thank you for stopping by Wanda! It is very easy, I hope you do! I would love to hear how it goes for you!
Constance Smith says
My instant pot is the first "gadget" I have bought in a long time that is worth its weight in gold! They are so versatile!
[email protected] says
I agree 🙂 LOVE IT!! Hope you have a wonderful week Constance!!
Tara says
Yum! Such a great use of the instant pot. I would love to try this rice with those enchiladas!
[email protected] says
Thank you Tara! I love how easy they both are!! I'd love how it goes if you make them!
Liz @ Books n' Cooks says
I'm starting to feel like I need an instant pot... great recipe! Love how easy and flavorful it is.
[email protected] says
Thank you Liz! I felt the same way until not too long ago. I finally purchased one and love it! Still want to experiment and make more recipes.
Denise Wright says
I love Mexican rice but can't quite make it right. Can't wait to try this. Don't you just love that Instant Pot?!
[email protected] says
I love it too! This is such an easy version but love it! I hope you do too! I am so glad I finally bought one! It's been fun creating recipes and cooking things so quickly! I want to try cheesecake soon!
Vicky @ Avocado Pesto says
Love that this cooks in the instant pot - I need to try this! I have a pressure cooker at home but pretty much never use it. Also love that this recipe uses salsa - brilliant way to add in a whole depth of flavor!
[email protected] says
Thank you Vicky! I love the flavor the salsa gives and makes it super easy! I am fairly new to IP and trying a few things out. This one was a win with my family.
Linda says
I love rice in all its forms but I never tried preparing it like that ! Thanks for sharing this, it looks really easy. I'll give it a try as soon as possible 🙂
[email protected] says
Thank you! It really is super easy and very tasty! Let me know how it works out for you!
Jagruti says
Oh, wow..rice cooked with salsa looks so tempting and delicious. Thanx for sharing.
[email protected] says
Thank you! The salsa gives it a lot of flavor!
Marsha | Marsha's Baking Addiction says
I absolutely love rice dishes, this sounds so delicious!
[email protected] says
Thank you!
Lisa | Garlic & Zest says
I think I'm the only person on the planet that doesn't have an instant pot! I'm sure I could manage this rice on the stovetop though! Love the salsa in it! That's a genius shortcut!
[email protected] says
I haven't had mine very long. I felt the same way. I have loved experimenting with things I already make in other ways.