• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mom's Dinner
  • Home
  • All Recipes
  • Instant Pot
    • All Instant Pot Recipes
    • Instant Pot Soup
    • Instant Pot Beef
    • Instant Pot Chicken
    • Instant Pot Pork
    • Instant Pot Turkey
    • Instant Pot Pasta
    • Instant Pot Vegetarian
  • Dinner
    • Beef
    • Chicken
    • Pork
    • Turkey
    • Fish & Seafood
    • Mexican
    • Pasta
    • Vegetarian
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Instant Pot
  • Dinner
  • Podcast
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Instant Pot
    • Dinner
    • Podcast
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Side Dishes

    Instant Pot Mexican Rice

    Published: Jan 27, 2021 by Susie Weinrich · This post may contain affiliate links. 1 Comment

    • Share
    • Email
    Jump to Recipe

    Instant Pot Mexican Rice is the perfect side dish to serve with enchiladas, burritos or tacos. It is an easy way to make rice for your Mexican dinner! The rice cooks up perfectly in your electric pressure cooker and infuses will all the spices and seasonings.

    A bowl of Mexican Rice topped with green onions and cilantro

    Pair this with 15 Minute Refried Beans, Restaurant Style Salsa and a Tequila Cocktail for a great Mexican dinner!

    Table of Contents hide
    1 Ingredients and Supplies
    2 Using Brown Rice
    3 Rice Setting
    4 How to Make Mexican Rice in the Instant Pot
    5 FAQ
    6 Did you make this recipe?!
    7 Instant Pot Mexican Rice Recipe
    8 Instant Pot Mexican Rice

    Ingredients and Supplies

    Here are the things you need to make this Instant Pot Mexican Rice recipe:

    • 6-8 qt Instant Pot or Electric Pressure Cooker
    • olive oil
    • white or yellow onion
    • garlic
    • Long grain white rice
    • chicken broth
    • kosher salt
    • cumin, chili powder, onion powder, dried oregano
    • tomato sauce
    • cilantro and green onion garnish
    ingredients for Mexican rice laid out on a table

    Using Brown Rice

    You can absolutely use brown rice for this recipe. However brown rice has different cooking requirements. You will want to increase the chicken broth to 2 ¼ cups and cook the brown rice for 15 minutes on high pressure.

    Rice Setting

    If you have a modern Instant Pot then it is likely that your pot has a “rice” setting button. If it does you can use that to cook the Mexican Rice. It will automatically set the pot to cook for 12 minutes, normal heat, low pressure.

    If your pot does not have a rice setting button then you will just manually set it. Use the pressure/manual button and set it to cook for 12 minutes, “normal” heat and “low” pressure. To get to low pressure on your Instant Pot just push the “pressure” button a couple times a watch it scroll through pressure settings on the display screen.

    How to Make Mexican Rice in the Instant Pot

    Start by rinsing you rice in a fine mesh sieve. This will rinse away the extra rice starch that is on the outside of the rice grains. This will help your rice cook more evenly and prevent clumping/mushiness.

    Set the Instant Pot to sauté function, add the oil and sauté the chopped onions for about 5 minutes. Add the rice and garlic and sauté for another 3 minutes.

    Turn the sauté function off and add in the chicken broth, salt, cumin, chili powder, onion powder and oregano. Scrape up any browned bits from the bottom of the pot and make sure that all the rice is in the liquid.

    steps one through three for making mexican rice in the instant pot

    Gently pour the tomato sauce on top of the rice, but do not stir.

    Pop the lid on the pot and set the pressure valve to seal. Set the pot to cook on rice mode for 12 minutes (or manual low pressure 12 minutes).

    Do a quick release after cooking. Fluff the rice with a fork, incorporating the tomato sauce on top.

    steps four through six for making instant pot mexican rice

    Pro Tip: If you like your rice cooked even more just pop the lid back on the pot for another 5 minutes and let the residual heat of the pot cook the rice further.

    Serving

    Serve the rice topped with a little chopped green onion and or cilantro as desired. It is great with your favorite Mexican dinner or as the base of a delicious rice bowl.

    Storing

    Store leftover rice in an airtight container in the fridge for up to 5 days. You may need to add a little water when reheating.

    Freezing

    You can absolutely freeze rice! Make this dish once and eat it twice. Make the Mexican Rice and let it cool, spread it out on a sheet pan that will fit in the freezer and freeze for about 2 hours. Then pop the rice in a freezer safe baggie. It will stay good in the freezer for about 3 months.

    To reheat pour the frozen rice in a skillet over medium-low heat with a couple tablespoons of water. Stir until it is warmed through.

    FAQ

    How to prevent sticky rice?

    Rinse your rice in cool water before cooking. This will wash away the extra rice starch that is on the outside of each grain.

    How to prevent mushy rice?

    Do not overcook your rice. I recommend using the rice button on your Instant Pot, which is normal heat, low pressure for 12 minutes.

    How long do I cook white rice in the Instant Pot?

    I recommend 12 minutes on normal heat, low pressure (which is the same as the preset rice setting). After pressure cooking if you want it cooked a little more you can pop the lid back on and let the heat of the pot cook the rice for a couple more minutes.

    Difference between Mexican Rice & Spanish Rice?

    This recipe is specifically for Mexican rice, which is seasoned with tomato and chili powder/cumin. Spanish rice is usually seasoned with saffron threads and has more of a yellow color.


    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe

    Instant Pot Mexican Rice Recipe

    Mexican Rice in a bowl with green onions and cilantro on top

    Instant Pot Mexican Rice

    A delicious recipe for Mexican Rice that is made in your Instant Pot. Makes an amazing side dish for any Mexican dinner or the base for a rice bowl.
    5 from 1 vote
    Print Pin Rate SaveSaved to Grow
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Pressure and Natural Release: 15 minutes
    Total Time: 32 minutes
    Servings: 10 people
    Calories: 175kcal
    Author: Susie Weinrich

    Equipment

    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 2 tablespoon olive oil
    • 1 small onion yellow or white
    • 3 garlic cloves minced
    • 2 cups long grain white rice (can use brown rice, see notes)
    • 14.5 oz can chicken broth
    • 1 teaspoon kosher salt
    • 1 teaspoon chili powder
    • 1 teaspoon onion powder
    • ½ teaspoon cumin
    • ½ teaspoon dried oregano
    • 8 oz can tomato sauce
    • green onions and cilantro for garnish
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Start by rinsing you rice in a fine mesh sieve. This will rinse away the extra rice starch that is on the outside of the rice grains. This will help your rice cook more evenly and prevent clumping/mushiness.
    • Set the Instant Pot to sauté function, add the oil and once it reads hot sauté the chopped onions for about 5 minutes.
      Add the rice and garlic and sauté for another 3 minutes. The rice will turn translucent and a little brown. Yum!
    • Turn the sauté function off and add in the chicken broth, salt, cumin, chili powder, onion powder and oregano.
      Give it a good stir and scrape up any browned bits from the bottom of the pot. Make sure that all the rice is in the liquid.
    • Gently pour the tomato sauce on top of the rice, but do not stir.
    • Pop the lid on the pot and set the pressure valve to seal. Set the pot to cook on rice mode for 12 minutes (or manual low pressure 12 minutes).
    • Do a quick release after cooking. Fluff the rice with a fork, incorporating the tomato sauce on top.
    • Pro Tip: If you like your rice cooked even more just pop the lid back on the pot for another 5 minutes and let the residual heat of the pot cook the rice further.

    Notes:

    BROWN RICE: to use brown rice increase the chicken broth to 2 ¼ cups and set the pot to cook on high pressure for 15 minutes. 
    FREEZING LEFTOVER RICE: let it cool, spread it out on a sheet pan that will fit in the freezer and freeze for about 2 hours. Then pop the rice in a freezer safe baggie. It will stay good in the freezer for about 3 months.
    To reheat pour the frozen rice in a skillet over medium-low heat with a couple tablespoons of water. Stir until it is warmed through.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 175kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 508mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

    More Mom's Dinner Recipes to Love

    • Four Great Ways to Cook Haricot Verts
    • Dreamiest Honey Butter
    • Oven Roasted Broccoli
    • Oven Roasted Carrots
    • Share
    • Email

    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

      We would love to have you comment & rate the recipe! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. TAS

      February 13, 2021 at 12:40 pm

      This will be my go to recipe anytime I make enchiladas, tacos, burritos etc! Very easy and tasty!

      Reply

    Primary Sidebar

    susie in the kitchen with a camera and a board of food

    Hi, I’m Susie, the Mom at Mom’s Dinner! Here you will find simple dinner recipes (and more) that are made with easy to find ingredients. Read More…

    NEED QUICK DINNER IDEAS? CHECK OUT THE PODCAST!

    mom's dinner featured in these places, buzzfeed, foodgawker, food yub, fridgg

    Helpful Meal Resources

    • Easter Dinner Menu For 10
    • Easy Meals for House Guests
    • 30 Easy Meals for a Large Group on Vacation
    • 30+ Sunday Family Dinner Ideas (by season!)

    New Recipes

    • How To Make Shredded Chicken
    • Easy Instant Pot Carnitas
    • Five Star Chicken Salad with Grapes
    • Saucy Hoisin Meatballs
    • Italian Style Meatball Soup
    • Savory Waffles with Ham and Cheese

    Easter Recipes

    • Classic Deviled Eggs
    • Instant Pot Hard Boiled Eggs with Easy to Peel Shells
    • Broccoli Bacon Salad
    • Oven Roasted Asparagus
    • Ham Balls
    • Ultimate Cheesy Potato Casserole
    All Easter Recipes

    Favorite Tequila Cocktails

    • Classic Margarita on the Rocks
    • Perfect Orange Margarita
    • Tequila Soda
    • Tequila Hot Toddy
    • Fresh Ginger Margarita
    • Frothy Tequila Sour Cocktail
    All Tequila Recipes

    Footer

    ^ back to top

    About

    • Susie Weinrich
    • Privacy Policy
    • Accessibility Policy

    Newsletter & Contact

    • Sign Up! for emails and updates
    • Contact Me!

    Recipes

    • Recipe By Category
    • Instant Pot Recipes
    • Dinner Recipes

    Copyright © 2022 Mom's Dinner