Instant Pot Mexican Rice

20 Minutes

7 minute Mexican rice made in the instant pot for those busy weeknights or weekends! Simple ingredients and simple instructions but loaded with tons of flavor.

With busy week nights happening more often now than ever, I want something quick but also filling! Not many recipes can be cooked in 7 mins and most importantly no babysitting required. I love using my instant pot to make quick meals and for my meal prepping!

This 7 minute Mexican rice is made in the instant pot and require little to no work! I did chop up an onion and a jalapeño pepper but other than that everything else is petty much a dumb and go recipe. I’ve made this recipe a ton of times and use it part of my meal prep.

You can make this recipe and use this recipe in burritos, side dish for enchiladas, Mexican rice bowls with some salsa, sour cream and sautéed veggies and makes a great filling for chimichangas or my green chile burritos! And don’t forget you can use the leftover rice to make Stuffed poblano peppers with my garlic queso!

Instant Pot Mexican Rice

---

• Author: Sweta Patel
• Total Time: 20
• Yield: 4 1x

Print Recipe

Pin Recipe

Full Screen

Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

• 2 cups long grain rice – washed and rinsed
• 2 cups veggie broth
• 1/4 cup enchilada sauce
• 1 serrano or jalapeño – diced
• 3 cloves garlic – minced
• 1 small onion – diced
• 1/4 cup frozen peas
• 2 tbsp salsa
• 1 tsp each of the following: onion & garlic powder, smoked paprika, ground cumin, taco seasoning.
• salt to taste
• 3 tbsp oil

---

Instructions

1. Turn sauté mode on the your instant pot, add oil and wait for it to heat up.
2. Add the onions and cook for 2 mins, followed by adding in the peas, diced Serrano and garlic. Stir and cook for 2 mins.
3. Add the washed and rinsed rice, cook for 1 min so the rice develops a nice nutty flavor. Add all the seasonings and stir.
4. Stir in the salsa, veggie broth and enchilada sauce. Mix everything together and turn off sauce mode.
5. Place the lid on the instant pot and make sure the vent is sealed. Press the “Pressure Cook or Manual” button and adjust the time to 7 mins. Turn OFF “keep warm”Once the 7 mins are done, let the instant pot do a natural release which can take up to 10-15 mins. DO NOT break the seal. After the 15 mins you can break the seal, not much steam will release because of the prior resting for 15 mins.
6. Serve with any Mexican dish or with some grilled chicken! Enjoy!

• Prep Time: 15
• Cook Time: 7
• Category: Dinner

Keywords: Mexican Rice, instant pot