This Instant Pot Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico– it’s completely authentic– and I’ve adapted it to cook perfectly in the Instant Pot! The end result is Mexican rice that is so perfect, easy and delicious I may never go back to the stove-top version!
If you’re a follower of TBFS you may already know that I’m a crazy huge fan of Mexican food. I have soooo many delicious Mexican recipes on my site–probably more than any other type of cuisine–because I LOVE it!
My husband and I lived in Puebla, Mexico for a few months when we were first married. I learned to make several authentic recipes while we lived there, but this Authentic Mexican rice is the one I use the very most. (You can check out some photos from our time there, and the story, here).
I’ve adapted my recipe to make Instant Pot Mexican Rice, and it turns out PERFECT. I love the way the instant pot cooks rice. You don’t have to worry about mushy or gloopy rice. It’s fluffy and tender, and exactly how rice should be!
Mexican rice is made of long-grain white rice, tomato, onion and garlic. In Mexico it is also often cooked with diced peas and carrots.
The chef who taught me to make Mexican rice used Tomato bullion cubes for extra great flavor, and to get that perfect orange color that you’re looking for. They should be easy to find at your local grocery store, in the Mexican food aisle.
You could even buy the granules instead of cubes (use 2 teaspoons). I buy tomato boullion at Walmart, in the Mexican food aisle or you can find them on Amazon.
How to make Mexican Rice in the Instant Pot:
Rinse the rice under water until the water runs clear. Drain well.
Turn instant pot to the saute setting. Add oil and rice and stir often, until the rice starts to get slightly golden.
Add tomato sauce, minced garlic, onion, tomato boullion and diced carrots.
Stir well. Add water and stir, making sure the boullion cubes are dissolved.
Turn instant pot off. Secure lid and turn valve to sealed position.
Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
When timer beeps, allow pressure to naturally release for 10 minutes.
Remove lid and add peas. Gently fluff the rice with a fork (don’t stir it).
Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Can I substitute brown rice?
Yes! To substitute brown rice, add 1/4 cup additional water and cook on high pressure for 22-24 minutes (22 for low elevations, 24 for higher). Once the timer beeps allow the pressure to naturally release for 10 minutes before removing the lid and fluffing with a fork.
Don’t own an Instant Pot? No Problem!
If you don’t own an instant pot yet, you can make Authentic Mexican Rice on the stovetop with this recipe.
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Instant Pot Authentic Mexican Rice
Video
Ingredients
- 1 1/2 cups long grain white rice
- 1/4 cup oil (vegetable or canola oil)
- 1 teaspoon garlic , minced
- 1/4 medium onion , finely diced
- 1/4 cup tomato sauce , or 2 pureed tomatoes
- 2 tomato bouillon cubes ,finely chopped*, or 2 teaspoons granulated
- 1/4 teaspoon salt
- 1 carrot , diced
- 1 1/2 cups water
- 1/3 cup frozen peas
Instructions
- Rinse the rice until the water runs clear. Drain well.
- Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
- Add rice and saute, stirring often, until lightly golden, about 5 minutes.
- Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
- Add water and stir well, making sure the bullion cubes are dissolved.
- Turn instant pot off. Secure lid and turn valve to sealed position.
- Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
- When timer beeps, allow pressure to naturally release for 10 minutes.
- Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
- Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Notes
Don't own an Instant Pot? No Problem!
If you don’t own an instant pot yet, you can make Authentic Mexican Rice on the stovetop with this recipe. Find my tips (and step-by-step photos) for cooking perfect mexican rice, above in the post.Nutrition
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
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Paul Stanley says
My Wife is super picky about her Mexican rice. I have been trying to find a recipe I can make her at home for lunches instead of relying on specific restaurants she likes. I tried this one and it was a big hit. She loves it. She shared some with her co-worker too and he loved it as well. I left out the carrots, and used the granulated tomato bullion and it was perfect. Thank you so much for sharing this recipe.
Kristy says
Would it change the overall flavor if I left out carrots and peas? My little ones love Mexican rice but won’t touch it if there are veggies.
Lauren Allen says
Not at all, feel free to leave them out :-).
Judy Johnston says
Have you made this with brown rice? IF yes, what is the cooking time?
Lauren Allen says
Yes! Add about 1/3 cup extra water and cook for 22 minutes at high pressure with 10 minute natural release.
Christine says
22 minutes for brown rice?
Lauren Allen says
Yes.
Jan says
I get a ‘burn’ message on the instant pot about a minute in the pressure cook mode.
Anyone else experienced this?
Lauren Allen says
Next time be sure to deglaze the pan with water and scrape up any bits from when the rice sauteed. You could even more the rice off to the side and spray the bottom of the pot well with cooking spray before adding the water.
Jan says
Thank you.
Cass says
I have made this a few times, and I dont know why but my rice always turns out bright red insead of that orange color. Do you know why?
Traci says
Can I double the recipe and use the same pressure times?
Lauren Allen says
Yes. Enjoy.
Monica says
Can I substitute with jasmine rice?
Lauren Allen says
Yes, that’s fine, the flavor will just change slightly.
Laurie says
I love this recipe and have made several times with both white and brown rice. I was told that Basmati Light Brown Rice is also good to use for Mexican Rice. Can you use this in your recipe and if so what would the cooking time be?
Miguel says
Base recipe and instructions worked like a champ. I substituted chicken stock for water and tomato sauce and added about a tbsp of tomato paste to stock and a few other mods and it came out great.