Instant Pot Mexican Rice

Original Post: https://www.evolvingtable.com/?p=26798

4.86 from 14 votes

This simple Instant Pot Mexican Rice recipe is so easy to make and is seriously just as good as the rice at your favorite Mexican restaurant! Fluffy rice and flavorful salsa come together in your pressure cooker for a quick side dish any day of the week.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Side Dish

Cuisine: Mexican

Servings: servings

Ingredients

2 cups white rice long grain
1 ½ cups vegetable broth or chicken broth
16 oz. jar salsa mild or medium
2 Tbsp. oil divided
1 tsp. salt to taste
Cilantro optional

Instructions

Using a mesh strainer, rinse the rice under cool running water for 1-2 minutes, or until the water runs clear. Drain completely.
Add rinsed rice, broth, salsa, 1 tablespoon oil, and salt to a 6-quart Instant Pot. Mix the ingredients until well combined.
Cover the pot with a lid and close the pressure release valve.
Set the Instant Pot to high pressure and cook for 4 minutes.
Allow a 10-minute natural pressure release before opening the valve to release the steam.
Drizzle in the remaining tablespoon of oil and mix it into the rice.
Serve Mexican rice with a sprinkle of cilantro and enjoy!

Video

Notes

If you decide to make Instant Pot brown rice, you can stick with the original time of 15 minutes. However, if you want to make Instant Pot white rice, you will want to reduce your time to 12 minutes and leave out ¼ cup of the broth so it doesn't get too mushy.
Use slightly less broth if you prefer a more brown rice-like texture.

Meal Prep and Storage

To Prep-Ahead: Preparing this dish ahead of time is not recommended as the texture of the rice changes once refrigerated.
To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To Freeze: To freeze the rice, store in a freezer safe airtight container for up to 3-4 months.
To Reheat: Cook the rice in a skillet with a bit of oil over medium-low heat for 5-10 minutes.

Nutrition