Instant Pot Mexican rice is an easier take on a classic, mild taco night side dish. Rice cooked along with a puree of tomato, onion, and garlic. It is simple enough that you’re going to want to make this every week.

Here I am with another Mexican recipe for your Taco Tuesday! Before we get into the recipe, a disclaimer. I am not Mexican. I adapted this recipe from my Aunt who is from Mexico. She did tell me that most regions of Mexico have a different take on this traditional side dish.

So don’t yell at me that this isn’t your version of traditional Mexican rice.

It is made in an Instant Pot so we are already off to an untraditional start. Ready to make some rice now?

The base of the rice starts with a puree of fresh tomato, a half an onion, and one garlic clove. The puree cooking alongside the rice is what gives it that pretty reddish color. 

My Aunt told me the key to Mexican rice is to sauté it until it is golden and toasted. It helps the rice to not become gummy while cooking. Other than a little bit of pureeing and sautéing, the rest of the recipe is hands off.

Instant Pot Mexican rice is tasty but on the bland end. It is supposed to be that way.

Add in a little hot sauce or roasted tomato and tomatillo salsa. Top the rice with either some shredded fajita chicken or chipotle carnitas. 

Top the rice with some Instant Pot pinto beans for a vegetarian option. 

Ever since making this for Christmas I have been making it once a week for taco night. I can honestly say, that as a person that normally messes rice up when cooking it on the stovetop, this method is foolproof.

Instant Pot Mexican Rice

Yield: 3-4 Cups cooked rice

Prep Time: 5 minutes

Cook Time: 13 minutes

Time to Come to Pressure: 7 minutes 5 seconds

Total Time: 25 minutes 5 seconds

Traditional flavored Mexican rice made easier and quicker in the Instant Pot.

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Ingredients

• 2 Roma Tomatoes, roughly chopped
• 1/2 yellow onion, peeled and roughly chopped
• 1 garlic clove, peeled and smashed
• 1/2 tsp salt
• 1 tbsp canola oil
• 1 carrot, peeled and diced
• 2 cups white long grain rice
• 2 cups stock or water
• 1/2 cup frozen peas

Instructions

1. Add the tomatoes, onion, garlic, and salt to a food processor puree until practically liquified. Set off to the side.
2. Press Sauté on the Instant Pot. Once the display says "Hot", add the oil, swirl to coat. Add the carrot and rice. Mix to evenly coat with oil. Sauté the carrot and rice for about 5 minutes.
3. After 5 minutes, add in the water/stock and the tomato/onion mixture. Mix to combine.
4. Secure the lid with the steam vent sealed. Press "Pressure Cook" and make sure the light is beneath "High Pressure." Adjust the time until the display reads 8 minutes.
5. Once the timer sounds, allow the Instant Pot to naturally release pressure for 10 minutes. Just let the pot be and it will count up to 10. Release any remaining pressure, remove the lid, add the peas and mix to combine.
6. Transfer the rice to a large baking sheet to cool so it does not keep cooking. Eat right away or store in an air-tight container with a lid for up to a week.

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