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Instant Pot Mexican Rice


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

Ingredients

Scale
  • 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