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.
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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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!
- 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
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Rinse the rice until the water runs clear. Drain well.
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Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
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Add rice and saute, stirring often, until lightly golden, about 5 minutes.
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Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
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Add water and stir well, making sure the bullion cubes are dissolved.
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Turn instant pot off. Secure lid and turn valve to sealed position.
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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).
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When timer beeps, allow pressure to naturally release for 10 minutes.
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Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
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Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Recipe Video
*Tomato bouillon cubes or granules can be found in the Mexican food at your local grocery store. You could substitute chicken broth, but the rice wont have the same rich color.
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.
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
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Amie says
This is so exciting… what about the serranos used in the previous traditional recipe?
Laura says
I cannot wait to try this. Thanks for posting. Have you tried to double or triple the recipe with similar results? We love to make extras for leftovers.
Lauren Allen says
I haven’t but I’m sure it would work great! Hope you get to try it soon 🙂
natassha says
I made this recipe doubled, the texture was great, the only thing I’d change is a half teaspoon less of the tomato boullion base as the rice cane out a little to red for my liking, otherwise I’d give it 3 1/2 stars out of 5
Rebecca says
Do you think I can add chicken? If so should I add extra water
Lauren Allen says
Definitely! I would add 1/4 cup extra water, and cut the chicken into small pieces so that it cooks faster and will be done with the rice.
Tara says
Best Mexican rice I’ve ever made and it was soooooo EASY! Thanks!
Kecia says
Can tomato paste be used for the bouillon?
Lauren Allen says
That would work, but the flavor would be different. The tomato bullion cubes flavored with chicken boullion.
Ellyn Fenton says
As a swim instructor I’m pretty busy during the summer months. My instant pot is my new best friend. Can’t wait to try this one, thanks Lauren.
Lauren Allen says
Thanks to the best swim instructor! My kids miss you already and we can’t wait to work with you again 🙂 Hope you enjoy the IP rice!
Ellyn Fenton says
Quick and easy recipe. Made with grilled pork roast, delish.
Jim S says
I have been meaning to give this one a try for quite a while… tonight was the night, and wow… amazing! The taste was spot on… this is going right up there with my favorite Instant Pot dishes.
But I do have a couple of critiques…
We followed the recipe to a T, but received several BURN notices while it was cooking…maybe from not enough oil initially?
The end product appears to be a bit ‘wet’ and the rice has a look of a jellied rice as opposed to a fried rice.
Even though the taste was one of the best rice dishes ive ever eaten at home, the visual appeal was not there at all and it definitely didnt look anything like the photos. I am thinking it was because we had to vent pressure multiple times during the cooking phase, but I am not sure… also, several people have told me to ignore ‘wash rice’ instructions… i think i may heed that advice next time too.
Nina says
I used the right ratios of all of the ingredients and I got the “Burn” screen on my IP. I then realized that your recipe has equal amounts of water and rice. Usually the ratio is more? I added more water and that seemed to work. Is that a typo? And is there a reason why the Serrano peppers aren’t included in the IP version?
Lauren Allen says
Hi Nina,
The ratio for white rice in the IP is 1:1. I didn’t add the Serrano peppers because they would get pressure cooked. I worry that they would really change the flavor of the rice. In the saucepan version they just steam on top of the rice.
Letha says
Perfect Spanish Rice in the Instant Pot! We loved it. Nice and light, not sticky and tomatoey like most recipes. Very authentic. The only change I made was lard in place of veg oil, and added 1 tsp. Chili powder. Yum!
Nate says
Spot on with the lard, I’m planning to do the same.
Natalie says
If you doubled the recipe, would you recommend doubling the time it cooks for? Or same amount of time in the instant pot? Thanks so much!
Lauren Allen says
The same amount of time 🙂 Enjoy!
Becky says
I give this 5 stars! Rice came out perfectly at 4 minutes- followed recipe exactly. Very authentic- oops I had one change I had fresh shelled peas from my farmers market so I added with
all other ingredients texture was perfect!
Thanks so much will be my go to recipe!
Gail says
I’d like to use brown long grain rice. Would the cooking time be longer or the same? If longer how many minutes? It looks delicious!
Lauren Allen says
Yes, add a little extra water and cook for 22 minutes 🙂
Violet says
When you say 22 minutes, that’s the 4 minutes plus the time to depressurize?
Lauren Allen says
Sorry, no. For BROWN rice you set the instant pot timer for 22 minutes, (that’s not including time to come to pressure, or natural pressure release of 10 minutes). for WHITE rice you only need to set the timer for 3-4 minutes. Hope that helps to clarify.
Amy F says
I just made this tonight and it is FANTASTIC! I did double the amount of garlic, used some lard in place of oil, and added a few strands of saffron. I also put the onions and garlic in when the rice was almost done toasting. I’m from Phoenix, and we know our Mexican food here! This is an AUTHENTIC recipe you shared, thank you!
Lauren Allen says
Thanks Amy, what a great compliment! I’m so happy you enjoyed it 🙂
Jeana Paulson says
I tried this recipe and it was delicious. It came out light and fluffy which I had never been able to achieve before. I couldn’t find the tomato bouillon at first so used tomato paste instead. The second time I made it I added a bag of frozen corn and used chicken broth instead of water. It was out of this world good! Thanks for helping me get the perfect rice!
Jan says
Why is there such a difference in the amount of water in the instant pot recipe? It seems like it wouldn’t be enough and it’s a lot less than the regular recipe. Can’t wait to try it.
Lauren Allen says
The instant pot pressure cooks, so it cooks the rice differently than the stove top. Instant pot only requires a 1:1 rice/water ratio for cooking white rice, where the stovetop requires a 1:2 rice/water ratio.
Maggie Unzueta says
Great food photos. It looks so good.
Angela Anderson says
Hi. Any advice on a MSG free substitute for the tomato bouillon? Can I just use organic chicken bouillon? Or chicken broth in place of the water? 🙂
Lauren Allen says
Yes, you can just use chicken broth instead–the flavor will be the same, it just wont have the same rich color. 🙂
Uma says
I tried this today for some family visiting from Europe and they loved it. Changes – added some mushrooms along with the carrots and a few pinches of saffron. delish!
Jack says
1 1/2 rice cups or regular measuring cups?
Lauren Allen says
1 and 1/2 cups with a regular measuring cup.
Chelsea says
Can you add cubed potatos to this? Would they get mushy in the instantpot?
Lauren Allen says
I’m not sure–I’ve never tried that 🙂
Tara says
I couldn’t find the tomato bullion at my grocery store. What can I substitute instead? My kids are looking forward to this tonigh
Lauren Allen says
Chicken bullion or just use chicken broth instead of water. You just wont get the same color 🙂
Jeremy says
If I don’t have access to the tomato bouillon could I use chicken bouillon cubes and extra tomato sauce or what would you suggest?
Lauren Allen says
Yes, substitute chicken bouillon cubes.
Ann says
Can I use the rice setting on my IP? That works great for plain rice.
Lauren Allen says
Sure 🙂
Clarissa Booker says
What if I don’t want to use any veggies, does this change the recipe?
Lauren Allen says
No, you can leave them out with no other changes 🙂
Eileen says
I will never buy boxed again! This was amazing!!
Lauren Allen says
Thanks Eileen! I’m really glad you liked it.
Neal says
Just perfect! I have been looking for a long time for an easy but delicious Mexican rice recipe. I followed your recipe and it came out awesome. Thank you so much.
Em says
This recipe turned out amazing. It was so easy. I didn’t have onion so I added some onion powder and I skipped the peas. It tastes just like rice you get at a Mexican restaurant. I will definitely keep using this recipe.
Wendy Flatt says
Made this last night and LOVED it. I might use a tiny bit less oil next time, and I added about 1/4 c. more water than was called for since I used tomato paste instead of tomato sauce. Thanks for a fantastic recipe!
Carol says
This was really good.I will make it again.I cut oil in half used 2
cups frzn
mixed veggies, used veg broth that I had and 2 veggie bullion cubes, went 4 min and only 7 for natural release. Yummy and vegan
Dawn says
This is the tastiest thing I’ve made in the Instant Pot so far! But I did get a “burn” notice at the very end of cooking and there was a thin layer of burnt rice stuck to the bottom of the pan. I opened the pot right away with QR when I saw “burn” and rice seemed on the wet side still, but soft and tasty.
Any suggestions on what may have gone wrong? I’ve heard tomato products sometimes cause the burning and read suggestions to not stir but then the bullion wouldn’t be dissolved so that’s not a solution. It was really good and I’d like to make it often but need to figure out how to avoid the burning.
jerry hanson says
Next time I will add some heat. Could just add some sriracha chili sauce to each plate or serving.
Sue says
This was one of the first recipes I saved when I got my Instant Pot after Christmas! I finally made it tonight for dinner! It was so good! The changes I made were using frozen corn vs peas. I also added some cumin, pepper and smoked paprika when finished. Next time, I will add these in the beginning. Thank you for the great recipe!