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!

Cooked Mexican rice with peas and carrots, inside an instant pot, served with a wooden spoon.

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! Learn all of my instant pot tips!

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.

Process photos for making authentic mexican rice in the instant pot, including add the rice and toasting it and then adding tomato sauce, tomato bullion cubes, onion, garlic and 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).

Ingredients for Mexican rice inside an instant pot with a wooden spoon, and another photo of an instant pot with the cooked rice and frozen peas added on top.

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.

Instant Pot Mexican Rice in a clear mixing bowl with a serving spoon and a green cloth on the side.

Can I substitute brown rice?

Yes! To substitute brown rice, add ¼ 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.



Cooked Mexican rice inside an instant pot, served with a wooden spoon.
Prep 10 minutes
Cook 13 minutes
Total 23 minutes
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  • 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


  • 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.


*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.


Calories: 323kcalCarbohydrates: 50gProtein: 5gFat: 10gSodium: 371mgPotassium: 159mgFiber: 1gSugar: 1gVitamin A: 1805IUVitamin C: 5.1mgCalcium: 24mgIron: 0.7mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Turned out great! The first Recipe for Instant Pot Mexican Rice I have tried that didn’t turn out Burned or still hard.

  2. I made this recipe tonight, it turned out good, yes there was a bit of burnt rice but for the most part it was delicious. I didn’t add the carrots but I added the peas and also added a 1/3 frozen corn at the end.

  3. This is an excellent recipe, but requires two important modifications:

    1. Use 2 cups of water, not 1 1/2.

    2. Use the Rice setting on the Instant Pot.

  4. There’s not enough water in the 1x recipe for the instant pot to get to pressure. DO NOT make this recipe! All you get is burnt uncooked rice

  5. This was a quick and easy recipe. I didn’t read the comments before making it, but I did add 1/4 cup more water, from experience. The 2 issues I had were: the rice itself started breaking when stirring it in the oil at first. While cooking for 4 minutes on pressure setting, the bottom burned. When eating, the rice was cooked, but not fluffy as I expected with 4 minutes cook time, as noted in the recipe. I have liked other recipes I tried from this site. Maybe stating what size instant pot to use would be good. Mine was a 6qt.

  6. No, four cups of rice did not cook in 4 minutes. It did not cook in 8 minutes. It is a giant mess. Your 3x recipe is a mess.

  7. 1 star
    Followed recipe completely and kept burn message on IP. Tried to finish it on the stove but it was one big mess. Taste wise it is really good but it looked nothing like a rice in the picture.

  8. It tastes good, but I burnt some rice on the bottom of my instant pot by putting it on pressure cook. Maybe its just because this is my first time cooking the the instant pot!

    1. 3 stars
      What exactly did you do when making the rice in the insta pot? What size of insta pot did you use? Many people used the insta pot and it did not come out. They had to throw away because of it being a mess!

  9. 5 stars
    I tripled this recipe and then made 2 batches for a large party. Used Sazon Goya instead of the tomato bullion because I couldn’t find it at my grocery store. Came out perfectly and received many compliments!

    1. 2 stars
      I did everything the recipe called for except for some small changes and it came out almost perfect. There was a tiny bit of burnt rice at the bottom but I think next time if I add some more water that won’t happen. I did not add carrots or peas, I added 1/4 extra cup of water and 1/4 extra cup of tomato sauce. Next time I will do 1/2 cup extra of water. I did the 1x serving size.

  10. 4 stars
    This recipe is very good for the single serving but the 2x recipe time is the same as the single which is wrong.

  11. 5 stars
    This is the best Mexican rice recipe I’ve made and so easy. I added some very small chopped yellow and red snack size bell peppers, 1/4 cup of rotel tomatoes, carrots and jalapeño that I browned with the rice. Added the Rotel juice to make the 1 1/2 cups of water. I cooked for 4 minutes it was perfect. Thank you!

  12. 5 stars
    Best Mexican rice ever. I used fresh sweet corn off the cob instead of peas and Rotel tomatoes in place of fresh tomatoes. Was wonderful!!

  13. 5 stars
    This receipt is delicious! I will be using it as part of a catering gig for 30 people, and am wondering if I can double or triple this recipe successfully, and if so, do I need to change anything? I have an 8-qt instant pot.

  14. 5 stars
    I make Mexican food often and have tried many different Mexican/Spanish rice recipes. This is by far my favorite! Very easy and delicious!

  15. I have made this recipe a million times and it is always perfect. My husband asks for it all the time. We just love it!

  16. 5 stars
    I tried this recipe tonight, it was so easy and a huge hit! My picky husband loved it! I followed the recipe to the T. Flawless!!

  17. Please always tell guests etc who consume the rice that msg is present. Authentic recipes never include sazon and bullions. Those are modern-day additions that food companies have us consuming to keep us coming back for more. These brands like Knorr and Goya know exactly the terrible-for-you additives and food dyes they put in minority foods.

  18. 5 stars
    This recipe was amazing!! After reading other reviews that had issues with burning, I chose to use the preset rice setting on my instant pot (12 minutes) instead of the high pressure setting and it came out perfect. No other changes except omitting the carrots and peas. This will be a new staple in our house!!

  19. This recipe was amazing!! After reading other reviews that had issues with burning, I chose to use the preset rice setting on my instant pot (12 minutes) instead of the high pressure setting and it came out perfect. No other changes except omitting the carrots and peas.

    This will be a new staple in our house!!

  20. 5 stars
    This was so perfect when we realized we needed a bit more food for some company and were able to easily whip this up. Delicious, easy and quick!

  21. 2 stars
    I love this recipe. The reason I am giving it 2 stars is it keeps burning on the bottom of the instant pot. And this last time my instant pot stopped working and came on with pot burning. Is there a solution?

  22. It was delicious..I didn’t put enough garlic in..I put a whole chopped pepper and a jar of my canned tomatoes….will make this again

  23. 5 stars
    I tried the stove top version of this recipe first. While it tasted good, I couldn’t get it to fluff very well. So glad it was adapted for the Instant Pot! It was perfectly fluffy and delicious!! I’ll be making it with every Mexican food meal from now on!

  24. 1 star
    This is the worse Instant Pot recipe that I have ever tried to make. I constantly got a burn food message and would have to open the pot and scrape the bottom. I added chicken broth for more liquid, but that didn’t help. I finally transferred to a pot and am trying to finish cooking it. I would skip this recipe and look for another one.

    1. I’m so sorry you had trouble with it. I’m not sure which IP you have (we make this at least 1x week with no problems). I’d suggest spraying the bottom of the pan with non-stick cooking spray after you toast the rice, which should fix the burn notice problem.

  25. 5 stars
    This came out perfect. I stirred the rice constantly during the browning which sort of prevents good browning but I didn’t want it to burn. Next time I might brown in a non stick pan to prevent any issues. I also used Better than Bullion Sofrito Base for the tomato bullion. Thanks for a wonderful recipe.

  26. 4 stars
    The rice was delicious…once it cooked. My first pot started sticking and caused the burn alarm. I used the right amount of oil and let it get hot, so I dunno’. The rice seemed cooked though so I scooped out the top part…but some veggies were too firm. I had to cook a second pot for our party so once again I followed directions, but my InstantPot would NOT let me set it at 4 minutes. It gave me a 91, whatever that means, but after 20 minutes of coming up to pressure and my having to leave the house a few minutes…it cooked for a time I am unsure of and turned out great.

  27. 1 star
    Instant pot gave instant burn, I preheated pot, preheated oil, gave extra oil just in case, the rice was shiny, still BURN, BURN, BURN. My instant pot burned with any tomato recipes from day 1 of owning it. Ruined meal.

  28. 5 stars
    I have made this numerous times and it’s always delicious! Could I use brown rice and just adjust the IP time for what I normally pressure cook brown rice at?

  29. Followed the recipe and the rice was delicious. I doubled the recipe in my 6 qt IP. The only thing I had to change was the amount of granulated tomato bouillon. You need 4 tsp, but the recipe doesn’t automatically change that part.

  30. 5 stars
    This recipe is perfect! I make it for our youth group at church, and they all ask me what taco shop I go to to buy the rice!
    I’ve read several other recipes for Mexican rice, and everyone complains about the burn. While you do have to rinse the rice quite well, it’s not about the rice ,it’s not about the age of your pot, and it’s not about the amount of liquid. It’s about how hot the oil is! When you add the rice you have to be sure your oil is shimmering before you put any rice in or the rice will leave a residue that causes the burn. I stir the rice with a rubber spatula, and before I add any liquid, I make very sure that the bottom of my pot is shiny…and I get perfect rice every time and I make it all the time! Always a double batch at once too! If the bottom of the pot is not shining, clean by adding a tiny bit of water and work it with your spatula until it is shining.
    And by the way, for people who wanted their rice fluffy… I have never had rice at a taco shop that was fluffy…. Do not overcook it! One last bit of advice, don’t flavor it up or spice it up more. The point of the rice is to calm down the spiciness of the rest of your menu. The spice is perfect. If it seems too salty, check the size of your bullion cube, they come in two sizes so be sure to use the size of cube recommended for one cup of bouillon.. I do prefer the crystals, though. Love this recipe exactly as written!

  31. 5 stars
    This worked beautifully. Can’t skimp on the oil or the rice will stick/burn to the pot. We excluded the salt altogether. Instead of tomato bouillon cubes, we used chicken bouillon paste from a jar (2 Tsp). We left out the peas because we didn’t have any. And I used 3 Tsp of garlic instead of 2! Can’t get over how fast the rice cooked!

  32. 4 stars
    Good recipe but did not quite work for me without some tweaking. It burned rather than pressure cooked every time I followed the proportions as listed. Two tomato cubes were too much, so l dropped to one. But I’m in Mexico and the cubes may be larger than the brands in the USA. Added an additional quarter cup of water and cooked 5-7 minutes. It’s been turning out perfectly and I make this a lot. I use roasted carrots and roasted corn rather than the peas. I also like to use a food processor for the onions, garlic, and tomatoes and add a bit of cilantro. Dissolving the tomato cube in the water also seemed to work better.

  33. 4 stars
    I did the entire 4 min for soft rice and 10 min natural release. The rice was still chewy. 🙁 The dish itself lacked flavor. I would try again and perhaps add more tomato sauce and some other spices? to add flavor. I would also add another minute or two to the cook time, too.

    1. 5 stars
      I tried it again tonight but added 1 tsp cumin, 1 tsp chili powder, 1/2 tsp oregano, and an additional tsp of minced garlic. I omitted the peas and at the very end just before serving I mixed in about 1/4 cup fresh chopped cilantro. I cooked for 5 min then 10 min NR. It was a hit with the whole family! Flavor was there and the texture of the rice was spot on and fluffy! Will make this over and over with these few additions!

    1. Did you rinse your rice well? It has to be rinsed very good to get all the sticky starch off or it will stick. Did you add the required liquid?

  34. This rice is delicious when prepared as written for granulated bullion, but if you are using the product that the affiliate link directs you can use (bouillon cubes) you should only use one, not two.

  35. 5 stars
    This was really good and tasted authentic. I pressure cooked for 5 minutes. Followed recipe except I threw in a bit of mixed veges before cooking since I did not have carrots.

  36. 5 stars
    I LOVE this recipe, I’ve made it at least 5 times or more now. I don’t think it’s very Mexican tasting, so I serve it alongside grilled chicken, ribs, steak, you name it! Add a little cilantro and lime juice if you’re serving it as a Mexican side dish (drop the peas and carrots) and it tastes even more amazing, which I didn’t think was possible! I follow the x2 recipe and it turns out perfect every single time. My husband is super picky about the texture of his rice and since making this recipe he always asks me to make it again and again! I’ve literally made it for friends and family purposefully on nights they’re coming for dinner and I send them home with leftovers and the recipe! Thank you so much for sharing, I’m very grateful for this recipe since I’m not the greatest chef.

  37. 5 stars
    I made the recipe as written, except that I did not have carrots and I used avocado oil instead of vegetable oil. It tastes exactly like the restaurants, maybe even a little better.

    I don’t know why people are getting a burn notice in their instapots. I’ve always cooked white and brown rice with 1 to 1 ratio and have never had that happen, even when I owned an off brand version. If this is your first attempt, do not double the water or you’ll have mushy rice (a sin!). Possibly the issue is that people don’t turn off the saute function when you add the wet ingredients and you burn off the water?? I cooked mine 4 minutes on high, natural released for 10, then added frozen peas and closed lid for 5 minutes while unplugged. It was absolutely perfect! Thank you for the delicious recipe!

    1. I have cooked rice many times in my IP and have never gotten a burn notice. Maybe the rice is not getting properly washed?

  38. 1 star
    Unfortunately it was going great until burn notice in instant pot… definitely needs more water for recipe. I had to finish on the stovetop with another cup of water.

  39. 5 stars
    I love this recipe and I am wondering if it freezes well? I am preparing for several days of hosting and trying to minimize time in the kitchen away from guests.

  40. 5 stars
    I’ve spent many years looking for a great Mexican rice recipe and I have finally found it! Comes out perfectly in the IP every time.

  41. Fantastic recipe. Made the stovetop version at least 50 times in a rice cooker, sometimes as written, sometimes substituting a homemade hot sauce for the tomato sauce. Always had a slight browning on the bottom that added amazing flavour to the dish. First time making this today in a 6 qt IP. Doubled it, but only used 1/4 cup oil as per the manufacturers recommendation not to use more. Browned the rice in a separate pan out of habit, and used boiling water to ensure the bouillon was dissolved and evenly incorporated (cannot get tomato so usually use whatever I have plus a few drops of food colour). After 4 min on high, there was barely any sticking–definitely no burning–not even the browning I enjoyed when using the rice cooker. Would maybe cook for 5 min next time as some of the rice at the top was a bit underdone after the natural release. But that may be specific to my IP. Would suggest forgoing the salt if using bouillon cubes that make 3 cups of broth rather than 2). Surpasses any Mexican rice I have ever eaten in a restaurant. Thank you for sharing!

  42. 5 stars
    The only Mexican rice recipe I use for the instant pot! I usually make a batch twice a month because it’s such a great side dish with any Mexican dish. Or even just on its own!

  43. 5 stars
    Made this as instructed and it turned out great. Served this chile colorado and fresh avocado. What a meal. Cooked this exactly by recipe on both items and I thought my wife was going to lick her plate. This is a keeper

  44. Does it do well in large batches? I wanted to make a “x3” recipe for my friend’s daughter’s quicenera….

  45. 5 stars
    This is a nice adaptation, much like we do it in the restaurant I cook in. The only thing I do differently is use tomato paste instead of the sauce and bouillon. Adding a little cumin and dried clove is a nice touch, as well as a little coriander or fresh cilantro at the end (I wouldn’t do both)

  46. 5 stars
    Delicious. Stole the show on our enchilada night. I used chicken bouillon only because I didn’t have tomato bouillon, and it still tasted great!

  47. My family loved this recipe! I had pureed a bunch of fresh tomatoes already, so I used about half a cup of those instead of canned given the difference in consistency. Otherwise, I followed the recipe exactly.

    I did get a burn error on my IP even though I know I scraped everything at the bottom. I just cancelled the time and left it alone until the pin dropped – the rice was perfectly cooked and just the middle had a lovely crust at the bottom.

    I’ll definitely be making this one again!

  48. 5 stars
    This is my absolute go to rice recipe when I am cooking a Mexican style dinner. I would love to add a Yukon gold potato diced, would I need to increase the water to 2 cups?

    Thank you for all the great recipes!

  49. 5 stars
    Delicious and easy to prepare rice! I used a small food processor and minced the garlic, onion, and two Roma tomatoes all together for an easy prep. I followed the recipe exactly and the rice came out perfect. No burned rice here!

  50. NOT ENOUGH LIQUID TO GET TO PRESSURE! This dish will burn unless you add a lot more liquid. Prob not worth doing in the instant pot unless you like scrubbing burnt rice off it.

  51. Thanks, used jasmine rice as it has lower starch content so skipped rinse. Followed recipe otherwise using tomato/chicken bouillon powder usually found on the Hispanic section. I also threw in a bay leaf as who ever gets it in their rice is lucky for the night lol. I just added frozen peas and carrots before closing up the instant pot and it turned out great. Nice way to free up a burner for fluffy rice. Thank you for the recipe!

  52. 5 stars
    I love this recipe, but every time I try to double it, the rice is undercooked. Have you cooked more than 1.5 cup of rice using this recipe in the instant pot? Any tips? Thank you!!!

  53. 5 stars
    I have made this rice on the stove top many many times. Delish!
    Last night I tried this instapot recipe and it was HORRIBLE! I had to throw away the whole recipe! How do u keep it from burning!

    1. I sure wish I would have read your comment before I tried it today.. my kept burning too! Ruined my dish to take over to dinner date..anyone have a cure?

  54. 5 stars
    Typos corrected!

    This rice is amazing! I made it for the second time last night, and only had one tomato bouillon cube left. I used 8 oz tomato sauce in place of the other one, subbing for part of the water. Big mistake. I got the burn notice twice in a row and had to finish it on sauté mode with a lid. All that to say this recipe was perfectly developed for IP so please don’t go rogue like I did!

    1. Whenever it says to sauté in the Insta pot I do it on the stove and a fry pan. Then I transfer it to the Insta pot and continue with the recipe. That way I never get a burn notice!

  55. 2 stars
    Mine burns every time I try this recipe. I even tried sautéing it in a different pan and moving it to the instant pot, but it still burns.

  56. 5 stars
    Honestly, the best rice! Not too mushy. My sig other is the PICKIEST person on the planet about rice and he loves it.
    Thank you for is recipe!

  57. I have made this instant pot Mexican rice many times. The flavor is great! I have learned (the hard way) that I must add a lot more water – almost double – or I get a burn warning on my instant pot.

  58. 5 stars
    Alright so I NEVER EVER EVER comment on recipe pages but I absolutely had to comment in this. I followed the recipe exactly but my rice started sticking to the IP during the toasting step so I did the whole “deglaze” thing once I added the water. I knew that too much water had evaporated and too much rice had gotten stuck. Sure enough, literally 5 seconds before it would have come to pressure, I get the stupid burn notice. I was one of the first people I know to buy an IP and in total I’ve gotten maybe 3 burn notices in my life. I said “forget” it, let’s see what happens. So I turned it off and left it for 14 minutes (4 mins cook time and 10 NPR). Worst case, I have to start over. Well let me tell you, this was the best rice I have ever tasted. Perfectly seasoned, perfectly cooked, and even with the rice cooker setting, I somehow manage to screw up rice every time I try. I don’t know if I’ll make rice any other way ever again. THANK YOU! This recipe is incredible. ★★★★★

  59. 5 stars
    So glad I bought the 6 qt instapot after reading of the problems with the 8 qt. For those having difficulty, please don’t downgrade the recipe for the fault of the tool. 8 qt will have a problem. 6 qt does not. Thanks for sharing! We love it!

  60. 5 stars
    This came out perfect. I’ve been looking for an authentic “sopa de arroz” recipe for the InstantPot since my attempts on the stovetop turn my mom’s recipe into either mushy rice or dry overcooked rice.

    This recipe came out perfect just like mom used to make and it was so easy!

  61. I would love to make this but can’t use the tomato bouillon as it as MSG in it….if I use chicken stock how much tomato paste should I substitute?

  62. 1 star
    Unfortunately burned rice is inedible so I had to give this one star. I’ve made many rice dishes in the instant pot and none have ever burned. I was so shocked when it happened then I read the comments and I see it’s happening to everyone who doesn’t adjust the recipe 🙁 Sounds like this recipe needs to be changed so that no more families ruin their dinner following this as written 🙁

  63. I followed the recipe exactly as shown and I got a burn notice 🙁 I was using an 8 qt instant pot. Any idea why?

    1. Because the 8 qt IP is flawed and you can’t cook anything in it without getting the burned msg. The only thing it works for is liquid dishes, like soup, or stock. IP is aware of this but isn’t refunding us. They know the 8 qt does this.

      It is not the recipe. The recipe works fine in the qt.
      (I have both 6 & 8 qt machines. I use the 8 qt to make chicken stock & that’s about it. Even stews I only use the 6 qt. Sad, cause I bought the 8 qt to make stews etc. As the 6 is a tad small. But no choice now. Waste of $ but I get lots of broth & stock done.)

      1. 5 stars
        I get the burn notice every time I make this (6 qt Pro). But it’s so good I wait for the burn notice (maybe some day it will stop happening), put the rice in a dish for pot in pot, wash the inner pot, and proceed to cook as if it’s just lying in the bottom of the pot. This rice is as good as Mexican restaurant rice. Maybe better.

  64. I follow this recipe all the time and it’s absolutely delicious. My husband is obsessed. I usually double it to make it for company and we love the leftovers. However, do you think it’s possible for me to use less oil or would it burn? I usually use 1/2 cup since I double everything. Thank you!

    1. I would say yes. Way less. Just need to coat the rice in oil so it will toast. The liquid, water or stock,
      cooks the rice. This is a very good recipe, however, you can make it your own. I use fresh tomatoes, finely chopped, and grated onion. My preference, tho I make it with tomato paste, even just bijol, if I don’t have tomatoes on hand. Rice is very flexible. It’s the amount of liquid for cooking that matters, not the flavor elements, to prevent burning. You can’t saute then cook in the 8 qt IP. It will inevitably burn. It’s a flaw of the 8 qt. pot, not this recipe. IP is aware of this.

  65. So I made this today, however I added more liquid, 3 cups, so it wouldn’t burn. 4 minutes in instapot.. perfect. And I did the rice part on skillet and put the liquid and bouillon to get hot in instapot. Batch 2 I added diced tomatoes in instapot, just mild burn, but didn’t get burn notice. Batch 3 was doubled and got burn notice, turned off. There was still liquid in and mild burn.

    I needed to cook this for our meals on wheels clients for Monday, that’s why so much!

    I’ll definitely make again!

  66. I changed the servings on recipe to make 18 servings, so does the time still stay at 3-4 minutes in instapot?

  67. I’ve made your other Authentic rice stove top recipe. Now I’m going to try it in the instant pot. I notice you don’t include the Serrano peppers for this one. Do you think I could?

  68. 5 stars
    I’ve been attempting to make Mexican rice for years with no success. This recipe is the closest attempt yet and its pretty close to restaurant quality. I could not find the tomato bullion in my local store so I used chicken bullion instead. Maybe with that secret ingredient this would be perfect. Thanks for sharing this recipe.

    1. Update…. Adding the tomato bullion did make an improvement. I figured out that the burn notice happened when you leave it on sauté too long. I started turning off the sauté for about 3 minutes previous to starting the pressure cooking step and it comes out great. Essentials just letting it cool down a bit before pressure cooking.

  69. 5 stars
    Thank you for a great recipe. I made it with chicken broth because I didn’t have tomato bouillon. The flavor was perfect. No burn notice for me, but I made sure that the bottom of the pot was deglazed before cooking. Will definitely make this again!

  70. 5 stars
    This was excellent. Perfect color, great flavor- I might up the tomato bouillon to 1 tablespoon next time, but really no complaints at all. This is my new go-to Mexican rice recipe

  71. 5 stars
    So easy and absolutely fool proof. I could never get rice right. This does it! Flavor is awesome

  72. 2 stars
    Mine also burned! I tried adding more tomato sauce like others suggested but it just turned the rice into a more jambalaya texture because of the excess moisture. Next time I’ll try using the rice setting on my Instant Pot

  73. 5 stars
    I made this with my Ninja Foodi and the x3 recipe, but it kept telling me to add water during the pressure cook preheat. By the second round, it was actually nicely cooked! Just didn’t make it to the actual cook time lol

    Any recommendations for this?

  74. Thank you for your time developing this recipe…..Loved your recipe and was the center of our family meal. I love the red color and Mexicana flavor in rice vs. the Spanish flavor.

    Your recipe was spot on.

    I did however, adjust a little in that I did use 1 cup of fire roasted tomatoes and some tomato past vs. bullion. Also added 1/4 teaspoon cumin, chile powder and some butter.

    Consideration. On the pressure cooker, I too thought it would burn, so I followed the pressure cooker direction for “white rice” and the rice turned out more than perfect.

    SO GOOD!!! The 20 yr kids ate the rice cold for breakfast.

    chef warren

  75. Great recipe that I’ve used 3 times with no issues. Today I repeatedly got a Burn notice. I’ve made this exactly the same way all 4 times. Complete PIA to suddenly have it keep burning.

  76. Tastes good however after trying this recipe 3 times, following recipe exactly.. I keep getting the burn notice each time. I’m making it on the stove from now on 😒

  77. This rice was delicious and a hit at our Mexican dinner party. HOWEVER, I also got a burn message. I followed the recipe exactly as written. I immediately hit cancel, did a manual release, and I was pleased when I realized the rice was cooked so not a total loss. I removed the rice into a casserole dish being careful not to scrape the burn layer on the bottom.

  78. 5 stars
    Made this tonight. Used an entire can of tomato sauce (8 oz, twice as much as listed) and used classic olive oil vs. vegetable. My instant pot is a non-stick crock-pot brand. This recipe turned out absolutely 1000% perfect. I will always double the tomato sauce 🙂

  79. 1 star
    Burns every time. I’ve tried this recipe 3x. The first time I doubled it, so I thought ok. It took too long to get to pressure and burned. The second time I just did single batch I used Tomato sauce and followed recipe to a T. Still burned. I thought maybe too much sugar in the tomato sauce. The third AND FINAL time I used fresh tomatoes and it still burned. I love the flavor of the rice that isn’t burnt to the bottom but this recipe isn’t worth the hassle of always having burned rice.

  80. 5 stars
    We have a winner! This was delicious and perfect!

    I have tried several recipes for Mexican rice.
    Recipes for the stove top, always under cooked or burnt.

    Recipes for my rice cooker, always mushy, even when I tried reducing the water, never good.

    This recipe is awesome. The rice was perfect, the flavor was great, just what I was wanting.

    Thank You!

  81. 5 stars
    I made this tonight to go with a casserole I’m making and it turned out fantastic! I made the following minor changes: I used butter and olive oil to toast the rice. Then I used 1/2 cup canned chopped tomatoes (with southwest spices), 1/2 cup of tomato sauce, 1/2 cup water, 1 cup chicken broth, plus a dash of cumin. I rinsed my rice (prior to toasting it as recommended) and then cooked on high pressure for 5 minutes. Let manually release after 10 minutes. Added frozen peas and carrots, replaced lid for 15 minutes to finish cooking. Was awesome and authentic. Great recipe!

  82. After reading the comments about the “burn” notice, I took another poster’s advice, and browned my rice, garlic, and onions on the stove. I increased the rice to 2 cups, and broth to 2 cups, as I have an 8 qt. Instant Pot which requires more liquid. I brushed my instant pot liner with canola oil. I mixed my spices and liquids together, then put the browned rice mixture and liquid in the pot, stirred it, added a bit of cumin and cayenne, stirred it, put the lid on, and set it for 5 minutes. After the 10 minute natural release, I released the remaining steam, opened the lid. The rice was perfect! I added the peas, and fluffed it up. Delicious!

  83. I didn’t do fresh vegetables. I used saffron, Better than Bouillon, garlic and onion powder, frozen peas and frozen corn, and small can of tomato sauce. It came out GREAT!!

  84. 5 stars
    Easy and delicious. I made a much more complicated recipe in the past and it didn’t taste this good. Still make this again!

  85. 4 stars
    Followed recipe exactly, and got my first ever burn notice. I managed to save the rice by moving it to another pot, adding 1/2 c. Water, pressure cooking on high for zero minutes. Any idea what caused the burn notice?

    1. Usually you get this when the tomato sauce burns. It’s very high in sugar. Add the tomato on top of the rest of the ingredients and DO NOT STIR. You could also cook this PIP (Pot In Pot).

  86. 4 stars
    The first time I made this recipe as written and had no problems. It reminded me of my childhood and is the closest recipe I’ve found to my aunts lost recipe. I tried to double the recipe and got a burn notice. Once I released the pressure, there was a couple of small spots that were scorched but overall the rice was mostly cooked. I added some more water and tomato sauce, warmed it to an almost boil and turned it off, then set the lid on to let it steam. Came out perfect!

  87. 1 star
    Like every other person said on here, I kept getting burn notice until I gave up. The rice was cooked after second burn notice but very bland. Followed recipe exactly.

  88. 5 stars
    I tried this recipe and it was great. I don’t have an insta-pot so I used my elite platinum pressure cooker. I shared this recipe with my daughter and sister.

  89. After reading through the comments I would like to add that when you saute rice in the IP you need to make sure to scrape and incorporate all the browned bits when you add the water otherwise the burn notice is likely.
    I think another recipe said this and I have never had the notice when following those directions. HTH

  90. For all those with the burn notice, here’s what I did. First I did like three attempts, measuring everything, watching the pot, and I still got the burn notice. So, on the fourth attempt, I sauted the rice in a cast iron and set aside, then I blended all the veg and spices and boullion togther in the food processor, and carefully added an extra 1/4 cup of wine. Finally, I sprayed the bottom of the IP with spray oil (canola) and put the rice on top. then I poured the mixture over the top. Sealed it, set for 4 mins on High Pressure setting, watched the pot to make sure the pin popped up, and then let it do its thing. After, I natural released for about 15 and then quick released the rest.

    The rice was perfect, not soggy at all, in fact it was perfectly cooked with a wonderful flavor. The Knorr tomato cubes, wine, and 15g of garlic paste (from Aldi) were the winning combination.

  91. This sounds delish and fairly eady! I’m freaking out a bit because I need to make enough for a crowd (about 30) and I’ve never made Mexican rice. Your recipe sounds doable, but how would I do that? I’ve got the big instant pot. And when you say cups of rice do you mean actual cups or the rice cups? Thanks!

    1. Cups means measuring cups. I would make several batches and make them ahead of time. This is a great recipe to make ahead and rewarm.

    1. How much extra water did you add? I did two attempts and burned it both times. Salvaged the second one in the rice cooker and it tastes delicious, but I’d really like to figure out the IP version!

  92. 1 star
    I followed this recipe to the letter and all it did was burn in my instant pot. I’m sure it would have been very good if it actually turned out.

  93. 5 stars
    I made this today. The rice was so nice and fluffy. Tasty also. this will become a go to whenever we do Mexican.

  94. Other than multiplying the ingredients, would you need to alter the time cooking of you tripled or quadrupled this recipe? (Want to make for a gathering)

  95. 5 stars
    This is the best – my family loved it. I have made it twice in the last week! Thank you for sharing this delicious, easy to make dish!

  96. 5 stars
    I used brown & jasmine rices & used the Instant Pot 15minute soak method before cooking but I forgot to saute before, follwed remainder of recipe using 3 fresh tomatoes, peas, carrots, etc. & it turned out beautifully. Good job.

  97. Why not dissolve the tomato bullion in the water? Seems that’s how I remember it being made.

  98. 5 stars
    I’ve made this recipe a couple of times and it’s delicious. Instead of peas I usually put in a can of rinsed black beans. Gives more protein and fiber. Everyone that’s tried this recipes loves it.

  99. 5 stars
    My first try at making Mexican Rice and it came out delicious! Definitely going to be my goto recipe!

  100. 5 stars
    I have used this recipe for about 2 years and I love it! I have tried it with and without peas and carrots, I have tried it with tomato sauce, and tomato puree. I usually round the rice and water up to 2 cups though and increase everything else proportionately. I would suggest more than the 1/4 t salt though–for fresh tomato puree, there’s no salt at all (everything in cans is usually salted, unless marked otherwise). I finally used up my dried caldo de tomate seasoning jar today and thought I’d make a review. The kids finally can have some decent quality Mexican rice at home since there are very few English language recipes for good Mexican rice (hint: Betty Crocker’s or other Americanized rice just will not do for this family!)

    1. Yes, you could. Thaw overnight in the fridge. Sprinkle with a little water before reheating, covered, in the microwave or on the stove.

  101. Got the burn notice and it actually did burn on the bottom. I cook plain basmati and brown rice all the time with no problem. I’ve gotta find a better recipe.

  102. 5 stars
    Loved this recipe and making rice in the instant pot makes it even better! I didn’t use the boullion but used my own adobo seasoning to avoid the msg and it still turned great!!

  103. 5 stars
    Very simple, and very good! I didn’t have tomato bouillon, so I used vegetable Better Than Bouillon, which contains tomato. It was very flavorful, and it turned out perfect. It rivals the rice from my favorite Mexican restaurant. Great recipe!

  104. 5 stars
    SO SO YUM! Easily made vegan. I didn’t have canned tomato sauce, so just used vegetable broth and a good amount of tomato paste. Added a little extra salt, too, since I wasn’t using bullion and also threw in a couple handfuls of frozen corn with the peas because my kids love corn in their mexican rice. Total keeper.

  105. 5 stars
    This recipe was the second thing I cooked in my instant pot. Quick and easy and taste great! This recipe is definitely a keeper. Thanks for sharing!

  106. I rinsed my rice for like 5 minutes and it still stuck to the bottom of the pot. My medium saute setting is 340. I had to turn it off several times in the process and add water Fairly certain I’m just going to end up with burnt uncooked rice but we will see. I’m not trying to waste food so I’ll eat it regardless lol. My pot isn’t IP so I don’t know what the temp is for IP and my rice probably sucks so it’s not this recipes fault if it doesn’t turn out. Just beware if you own a different pot and have crappy brand rice. mine is the xl power pot or whatever. I usually get good results with rice but I don’t toast it first. I definitely couldn’t get it to toast. Bummer. Rice is so finicky.

  107. 3 stars
    First time I made this it was great and no burn notice. Then I made it two more times and both got the burn notice. Do you know why this is happening? Saw other comments about it too.

  108. what exactly does “let the steam release naturally” mean? I let it sit for 5 min, and no steam released.. ended up releasing it manually with the vent switch

  109. Just making sure I’m reading this right: 3-4 minutes for white rice; 24-26 for brown? Is that correct?

  110. We don’t own an Instant Pot so it would be great if you could give instructions for making this in a slow cooker.

  111. I tried this recipe tonight and followed the directions to a “T!” It was fantastic! We have pretty discerning palates, and I will be making this often… Thank you so much for the recipe!

  112. Have you tried with larger quantities? I would like to make for a team dinner and am considering tripling or quadrupling the recipe. Any advice?

  113. 3 stars
    I like the flavor of this recipe a lot, but even using the instructions to a T, I consistently get a burn warning in my IP Duo 10-1. It seems like the tomato sauce burns on the bottom every time. The rice itself comes out great, but there’s that burned layer on the bottom.

  114. 3 stars
    I ended up with a burn error and rice scorched to the bottom of my instant pot. I could not complete the process. I was able to salvage most of the un-scorched rice and finish off on stove top. The consistency wasn’t quite right at that point, but the flavor was good (why I gave 3 stars instead of 1).

    1. Same but I noticed early so I shut it off. Needed about 2 more minutes so I ran it again for 0 minutes and used a hand timer to turn off in 2 minutes. This saved my rice honestly but at the VERY bottom it did get a lil toasty burned which ironically didnt taste burned ! I saved it separately to eat for bf with some eggs.

  115. 5 stars
    I’ve made this recipe half a dozen times now and it has turned out great nearly every time. I prefer the 4 minute cook time, 3 was a little too firm for my taste.

    The one snag I did hit. When frying the rice in the instant pot stainless sleeve, the rice would start sticking to the bottom after only a minute or so, making it impossible to get the golden color. So instead, I fried the rice in a non-stick skillet first, then dumped the contents into the instant pot and continued with the recipe.

    To get around this and keep the recipe a truly one-pot dish, I purchased the ceramic coated non-stick liner for the instant pot, this works a treat.

    Other than that great recipe.

  116. Can this recipe be doubled? I have an 8qt IP. If so would the cooking time change or cooking time can stay the same?

  117. 5 stars
    This recipe is GREAT! I will definitely make again, just might add about a 1/2 tsp. Chili powder for a little more spice. Thanks for sharing this!

  118. 5 stars
    This was a big hit in our house. I have tried other recipes and this by far was the best. Simple and easy instructions. This will be our go to recipe from now on.

  119. Thank you for this authentic Mexican rice recipe for the instant pot. These are the ingredients that I use in mine and I was looking for a way to adapt it to the instant pot.

  120. I’ve made this several times and it never comes to pressure. I have no idea what is going on. I make plain white rice in my Instantpot all the time without issue. But this recipe doesn’t work! I’ve just gotten a Ninja pressure cooker and same problem. I’ve made this 4 times and same problem. it does end up cooking b/c it is getting boiled in the pot but it never comes to pressure so it takes forever to cook. Anyone else with this problem? I definitely have more that 1 cup of water in there. I just doubled the recipe so there is 3 cups of water. same problem.

    1. Sorry, did you solve the problem?? I just had the same issue with my 7.6 litres instant pot duo Evo! I put it to pressure cook and because it preheats it didn’t even get to start the 4 minutes of pressure cooking when the burnt error came and I had to quick release and open. I calculate it preheated for about 5-6 min, and the rice was nicely cooked, just had a very thin slightly burnt layer in the bottom. It’s my first time using it, so I hope someone can help me out.

  121. 5 stars
    Fantastic! This is the best recipe for Mexican rice ever. I left out the peas and carrots, and it was just like my favorite restaurant’s rice. Thanks!

  122. 5 stars
    This was my first time making Mexican rice in the Instant Pot, so, this recipe is didn’t then my stove top recipe. My first though when I opened the lid was it looked so oily. When I ate it I thought yes, it’s to oily, however, otherwise it was very good. My husband also questioned why it was so greasy, but, he thought the flavor was overall great. Better yet he has asked when I make it again. So, tomorrow I’m making it again. I am going to try 2 tbs oil, instead of 1/4 cup. Thank you for the recipe

  123. 4 stars
    This is a great recipe. I doubled it, so the rice didn’t really change color much when I sauted it. Too much volume for the Instant Pot I suppose. Regardless, the final product was delicious and nicely colored. I didn’t have any bouillon cubes so I substituted one packet of Sazon Goya. Worked great! Next time I may leave out the peas and carrots and just use a can of Rotel tomatoes instead. I also used my ceramic non-stick instant pot insert for this recipe since I often have issues with rice sticking to bare stainless steel insert. If you don’t have a non-stick insert, put it on your Christmas list. They are life changing!

  124. 5 stars
    Let me start off by saying I am a rice lover. I’ve made this rice several times and we love it every time! I don’t rinse my rice is that a starch thing? I have used fresh carrots as well as mixed frozen peas and carrots I think the frozen blend is better the fresh carrots leave no texture that they are in the dish. No other changes made. It’s definitely my go to on taco night or any other night. Lol!!

  125. 4 stars
    Flavors are good. We love this rice. The problem is that the rice sticks very quickly to the pot, within 2 minutes of the start of sealed steaming I get a ‘burn’ indicator. This happens every time. I rescue the rice and finish with the microwave or restart the cooker. Should the liquid to rice ratio be higher? Other suggestions?

  126. 5 stars
    Love, love love this recipe! I used serrano peppers instead of peas and carrots. My family thinks this is better than any Mexican rice they’ve had at any restaurant. I agree and have made it three times in the last week! Made the refried beans too, they were great too!

  127. 5 stars
    I have made this a couple of times now! I followed the directions as is and had no problems. It is delicious and easy to make. My kids love it as well! Highly recommend this recipe!

  128. 5 stars
    I’ve made this several time and it turns out great! I cannot find tomato bouillon so I sub tubed tomato paste. Quick easy side for a weekday meal.

  129. 3 stars
    Rice cooked fine. I used peeled, real tomatoes. The whole thing came out quite orange. Family comment was – I don’t NOT like it. The husband left it on his plate. No burn notice but I did have tremendous trouble continuously scraping the rice off the bottom during the saute stage. It just needed something! I did notice that my boullion cubes had chicken base in them. I cannot find tomato boullion that does not. Does anyone have advice?

    1. At Wal-Mart in the Mexican isle you should be able to find “Sazon seasoning” they are individual little packets, and they come in a small box. I always use that seasoning in my Spanish rice and it taste delicious.

      1. 5 stars
        sazón seasoning should be in everyone’s spice cabinet. I suspect even the most rural cook is near a Walmart (after all they have forced the closure of smaller grocers). The upside is that we now have ready access to a wider variety of seasonings.

    2. 5 stars
      It could be you did not let oil get really hot before you added rice. I stirred after a couple months minutes to make sure it wouldn’t stick. Use only 1/4cup of tomato sauce. I skipped the tomato boullion because I did not have it and have no Mexican store close.

  130. I also tried this recipe and got the burn notice. It didn’t even make it to pressure. Had to scrape bottom of pot.

  131. 5 stars
    Perfect! I omitted the carrots and peas, because my daughter wont eat those, and instead put some green pepper in right before closing the Instant pot. I used veggie broth instead of water, and didn’t use the mexican flavoring. Kiddo said it was perfecto. Will try with brown rice next time, and maybe some cumin and spice, and maybe some sneaky veggies.

  132. This was amazing!!! I added a packet of sazon but this turned out so good. My whole family loved it. I will happily make this again.

  133. 4 stars
    Flavor is great, but I have gotten the burn notice both times I’ve made it. I started out adding water since it was a bit dry last time, ended up adding more after burn notice. Finally came to pressure & cooked, so crossing my fingers!

  134. This recipe was meant to be a side dish for the enchiladas I made, but they ended up being the highlight of the meal! Soooo much better than a mix!

    I made shredded chicken in my instant pot first then used that liquid to make this rice, instead of water. Besides that, I followed it line by line. Next time I will make two batches! Thank you for the recipe!

  135. My son is allergic to MSG so I can’t use the tomato bullion, how much broth should I sub instead? Thanks so much!

  136. Hi! I was planning to use frozen peas and carrots. Do you think that would be ok? If so, should I add them when you say to add the carrots or at the end?

  137. My rice has come out not fully cooked the last two times in the IP.

    I used the ratios as listed and let the steam naturally realease.

    What is a fix?

      1. Are you using regular white rice (other types of rice have different cooking times)? If you are using regular long grain white rice, you could try cooking it for 2-3 minute longer.

  138. I make it with fresh tomato instead of sauce, and I leave out peas and carrots. We love it. My tomato boullion cubes are huge, so I just use one.

  139. Definitely had trouble with this recipe, got burn notice. Salvaged by throwing another cup of water in and then started again. Got another burn, but somewhat edible

  140. Great flavor! My 1st time cooking with long grain white rice and tomato boullion; I did get burn notice, but not until the start of the natural release, so I ended up quick releasing after a few minutes cause I was afraid of what I’d find in pot. It wasn’t burned, but definitely looked like it could‘ve used more water (and I might’ve sautéed too long?) so next time I’ll up the water a little. Over all very tasty & will definitely try again!

    1. 5 stars
      I tripled the recipe but had to keep adding cooking time until it cooked. Would you happen to know how much time I should let it cook if the recipe is doubled or tripled? After it was done, it was super tasty.

  141. 5 stars
    I love this rice! Everyone who has tried it says it’s the best! I’m going on vacation and taking freezer meals. Can this be frozen? If so, what is the best method to freezer it?

    1. I’m happy you liked it! Yes, once the rice as cooled, add it to a freezer-safe bag and seal the air out. To reheat, break the frozen rice apart into small pieces and add to a microwave safe bowl. Cover tightly with plastic wrap and rewarm for 2 minutes or so. Enjoy!

  142. This recipe is fantastic and now my go-to for Mexican rice. Can this recipe be doubled? And if so, should I make any changes?
    Thank you!

  143. 5 stars
    Amazing, layered in flavors! Everyone in my family loves it and asks for it frequently. Tweaks I make: we all love onion and garlic, so I always add extra of both, squeeze of lime and a few chunks of avocado just before serving. Highly recommend this recipe.

  144. 1 star
    Burn notice after burn notice. Adding more liquid and scraping was absolutely no help. Next time I’m just going to make my Mexican rice the old fashioned way – on the stove.

    1. Same issue burn notice after a minute. Still looking for the perfect recipe to make spanish rice.

      1. 5 stars
        I’ve had this problem, the solution is to just cook it on the “rice” setting! And make sure you’re scraping down the sides so there isn’t any rice stuck. Happy cooking! I love this recipe!

  145. 5 stars
    I make a very similar recipe so I’m sure this is delicious. Just wanted to mention that the Knorr Tomato Bouillon cubes actually make 2 cups of broth, so you would need 2 teaspoons to equal ONE cube (4 teaspoons in this recipe). I LOVE the tomato bouillon flavor so always use the 4 teaspoons. Hope that helps someone!

    1. 5 stars
      I’m from San Antonio, so I’m VERY picky with my tex-mex dishes. And this recipe is a winner! I followed the exact recipe and it came out great!!! So tasty. Note: I did get a “burn” message on my instapot, but I simply pressed the “cancel” button (it was practically done anyways). Then I let it sit for 10 minutes–just like the recipe says to. So yummy! Thank you for the recipe 🙂

  146. 5 stars
    Wow this was amazing! So easy to follow and it cooked perfectly. I’ve never had much success with rice in the instant pot but this was great- nice and fluffy. I was a little worried there would be too little water but it really was just right. Delicious flavour from the oil and tomato. This is going to go on my favourite recipe list. Thank you for sharing! *I didn’t have tomato bouillon so I used 1 vegetable stock cube and crumbled it in and 1 tbsp of tomato puree*

  147. 5 stars
    Didn’t have tomato bullion, so substituted chicken stock for the water & added 1 Tbsp tomato paste for color. Delicious!

  148. 5 stars
    I made this recipe tonight and the flavor was AWESOME!! However the rice was a bit on the crunchy side but still tasted amazing! I live in Utah and I was wondering if the high altitude effects the cooking time? I cooked it for 4 minutes. Any recommendations? I WILL be making this again.

  149. 5 stars
    I originally made your stovetop version of this and absolutely loved it! I decided to see if there was an Instant Pot version and lo and behold, I’m right back here! This recipe is delicious just like the stovetop version!

    My only question is: Is there a way to add there Serrano peppers into this recipe? I miss it! Could I add it in while it cools without something terrible happening?

    1. Yes, you could set it right on top the same way! I’m so happy you found me (again!). Enjoy!

  150. Do NOT put rice in sauté unless it is DRY. SCORCH city. Tried to blanch bottom of pot after “sauté” but the pressure cook phase still burned thick and hard to bottom. Use DRY rice for sauté

    1. Exactly my experience. Sautéing the rice made the rice stick and burn. Rice didn’t cook correctly either. Sauté onions first, add rice and water at the same time.

      1. Yeah so the rice burned on me since I rinsed it well. The rice will need to dry out first because it should be cooked in the oil to let it golden/brown a bit before adding everything else.

  151. I’m trying to feed a crowd of 100. Do you know if I can double, triple or quadruple the recipe for 1 cooking batch?

      1. Do you make any adjustments when doubling the recipe? I have tried 3 times and always get the burned message when I double the recipe. When I use the portions in the recipe, though, it comes out beyond perfect! (That’s why I want to make more because it’s soooo delicious)

  152. 5 stars
    Delicious! Did not have tomato bouillon cubes , so I used chicken bouillon. Very, very tender rice!! Will make this again!

  153. 5 stars
    Easy and so delicious! I’ve tried other Mexican rice recipes, but this one came the closest to what we get at our favorite restaurant. The tomato bouillon is the secret ingredient!

  154. 5 stars
    OMG. I was blown away. I didn’t believe it was going to be done in 4 minutes, well it was and it was very good. I followed my recipe that i use for the stove top and it came out wonderful. Thank you posting the directions for the insta pot.

  155. We are travellers who cannot access tomato bullion cubes. Instead, we replace the tomato sauce and bullion cubes with 1/4 cup of canned or bottled salsa in mild, medium or hot depending on the accompaniment. It tastes wonderful.

  156. 5 stars
    I don’t usually leave comments but you have to know this is the best rice recipe I have found and loved! I have been making this rice for about a year now, this is my to go to! I have gotten several compliments on this recipe. The only thing I do different is, I don’t add salt. The last few times I have only added one cube instead of 2 and it’s still good!

  157. 4 stars
    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.

  158. 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?

  159. 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?

    1. 5 stars
      Did you use tomato stock? I always use chicken stock because that’s what I have on hand it usually turns out an orangey color, if not a bit lighter than hers.

      1. I didn’t realize the tomato bullion has chicken in it also 🙁 Any suggestions to make this vegetarian?? Thank you!

  160. I get a ‘burn’ message on the instant pot about a minute in the pressure cook mode.
    Anyone else experienced this?

    1. 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.

    2. I did too. It beeped then burn. Cooking now and not sure what to do. Will try off and wait ten minutes.

    1. Yes! Add about 1/3 cup extra water and cook for 22 minutes at high pressure with 10 minute natural release.

  161. 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.

    1. 5 stars
      This was a big hit at my house. The only modification I made was similar to another commenter’s suggestion: homemade vegetable stock and tomato paste instead of water and bullion. The color is quite pleasant. I also took a couple more minutes with the peas at the end since mine were in a pretty solid ice block. Next time I will remove them from the freezer earlier so they may melt a little first.

  162. 5 stars
    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.

  163. 5 stars
    This was beyond delicious. I’m very judgmental on Mexican rice and this rice was gooooood. The tomato boullion makes the rice so much better. I added a can of fire-roasted tomatoes and green Chile’s. Que delicioso! Thanks for the recipe. Definitely pinning this.

  164. 1 star
    No wonder the high ratings. The tomato bouillon cubes you link to contain monosodium glutamate. Yikes! MSG makes everything tastes good, but it’s a neuro toxin, among other things. Diana did good by using tomato paste instead. I would have hoped that you would shy away from suggesting the use of MSG in any recipe Lauren.

    1. 5 stars
      I wanted to leave a quick note about subbing powdered bouillon. I believe a cube of the tomato is good for 2c water? A teaspoon is powdered is good for only 1c so definitely double it to 4tsp powdered, if you’re going that route. I just made this and used only 2tsp of Knorr powdered bouillon and it was way understated. I added a bunch right after it finished cooking and added a little water to help it soak up. I also decreased the oil by a TB and it worked just fine. Looking forward to making it again with more bouillon powder!

      JOE–Do just the tiniest bit of research about MSG and you’ll see it’s completely safe to eat. US News and World Reports has a nice article about why Americans think it’s harmful and why that incorrect information has been so pervasive. MSG is no more than glutamate, an organic compound naturally occurring in foods with lots of umami (tomato, parmesan cheese) plus sodium. Many many studies have shown MSG is completely safe, no more harmful than table salt, and definitely NOT a neuro toxin.

    2. I used organic Better Than Bouillon seasoned vegetable base containing carrots, celery, onions and tomatoes. No MSG and the rice turns out perfectly.

  165. Luv this recipe. I didnt have tomato cubes so I substituted with 2 tbs tomato paste. It gave the nice color to the rice. I also added a little chili powder to spice it up!

  166. 5 stars
    This was delicious, easy and quick! It was perfect with my enchiladas. I will definitely be making this recipe from now on.

  167. I noticed you don’t say whether to turn off the IP during the natural release and then wait 10 min. When making white rice I do turn it off because it sticks and burns if I don’t but with additional wet ingredients I’m not sure if it still needs to be on during the release?

  168. Hi! Do you have any recommendations making a larger batch of this for a party? Do I just double all the ingredients or would I still use the same amount or just a bit more for certain ingredients, like the oil?

  169. 5 stars
    Super quick and tasty. I added onion powder since my wife doesn’t like onion pieces and added about a tablespoon of adobo sauce.

  170. 5 stars
    By far the best mexican rice recipe on the interwebs! I hv tried many and this one is the best! We have made this many times and love it. Perfect for fajita night, taco night, enchilada night or all the nights!

  171. This is a wonderful basic recipe! I also could not find tomato bouillon so I used “Better Than Boullion” vegetable flavor, it at least had tomato in it. I also did not add the peas and carrots as I’ve never had rice in a Mexican restaurant that had them in it. It turned out excellent but we thought it lacked in flavor. Next time I will experiment with some seasoning.

    1. The tomato boullion will be near the Mexican food. It has a chicken flavor so it adds a lot. I made this exactly as written and it was the best we’ve ever had. Don’t skip adding the veggies.

  172. Put some cumin in this rice and it’s perfect. It’s how my Wela taught me, and how her Abuela taught her.

  173. I just got an instant pot for Christmas. Haven’t used it at all yet. So when you say “naturally release” at the end what exactly do you mean? Will it release without turning the knob to vent?

    1. Yes, just don’t touch the pot while it naturally releases the pressure, meaning you don’t turn the valve at all. Enjoy!

  174. 5 stars
    Made this to go with tri-tip tacos…. It was fire. I had no cube but added garlic powder& onion powder and extra salt…. It did the damn thang

    1. This was literally the best rice I’ve made in my Instant Pot, and I’ve tried quite a few recipes. It rivals my mother-in-laws rice, which is no easy feat! I didn’t have the tomato bouillon, so I used a few teaspoons of chicken flavored Better than Bouillon. I also added a few tablespoons of enchilada sauce I had leftover. Thank you, I will be using this recipe many, many more times!

  175. Tried making this twice and both times my pot didn’t come to pressure because of burn notice (rice was sticking to pot despite putting more than the required oil). I don’t understand what is going wrong. Any insight 0

  176. I don’t know why, but Every time I try to make a rice dish in the instant pot with tomato sauce it says “burn” and wont cook correctly! I followed these instructions carefully but it still burned the bottom and wouldn’t come to pressure. What went wrong???

  177. Yum! I didn’t have time to go to the store…. I subbed a chicken flavor packet from some Top Ramen for the boullion, added some sofrito, and subbed frozen roasted corn from trader joes for the peas. My girlfriend thought it was delicious, even after I told her I dug the ramen packet out of the trash (don’t worry.. I washed it! 😉 ).


  178. Thank you! This looks FANTASTIC!! I am making food for a pretty big crew (about 60 kiddos) and need to fill my 8 qt instant pot as much as I possibly can. What adjustments do you recommend? (The event it tomorrow, so anything you can help me with would be GREATLY appreciated!!)

    1. How fun! You should be able to double or triple with no other changes. (You may want to double check your IP manual to make sure your rice/water ratios are the same as stated here). The pot will take longer to come to pressure, but I’d keep the pressure cook time at 4-5 minutes, with a natural release.

    1. I think it reheats really well. Sprinkle a little bit over water over it, cover it and microwave it (the water will help steam the rice again, so it will taste fresh).

  179. 5 stars
    Made this with white rice, it was excellent. Plan to try with brown rice the next time just to see how that tastes. Closest to authentic Mexican Rice that I’ve ever had.

  180. Hi Lauren!

    Do you think I could use tomato paste (one tablespoon?) instead of the bouillon cubes? Unfortunately, I can’t find any cubes that are vegetarian.


  181. 5 stars
    My substitutions: I did not have tomato bouillon, used chicken instead. I used a frozen carrot & pea mixture, doubled the quantity indicated for peas (omitted the fresh carrot). I doubled the recipe, cooked it 4 mins on manual high and natural released 12 minutes. Delicious! Perfect consistency. I made this for an event, but will make it at home soon. Thank you!

  182. 5 stars
    Thank you. FINALLY! I can stop looking for a perfect Spanish rice (that’s what it’s called where I live) that actually tastes like an authentic Mexican restaurant. If you don’t know what an authentic Mexican restaurant is, chances are it’s not Chili’s or Chi-Chi’s or a place where your menu is (probably) a handed to you by a gringo. I’m talking about a family-run restaurant where the cook is a husband and the head waiter/hostess is a wife (or some variety of that). A place where the cooks actually learned to cook from their grandmas over a cruddy old range in a 25 year old pan and a wooden spoon that looks as if it’d survived a fire because it had.

    Thank you for bringing this recipe to cooks who basically want to live in that Mexican restaurant but are running a household and have the Instant Pot! This makes my Peruvian chicken (and my tacos and enchiladas and tostadas) a lot more of a meal.

  183. 5 stars
    Thanks for all your work on this! I’m from South Texas & finding a true South Tex-Mex recipe is hard to come by. Yours is spot on & reminds me of when I used to live there. Delicioso!

    1. 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. Enjoy!

  184. This is great rice! I soaked my rice for about 5 mins. before rinsing,so I think it may help with the issues of burning.
    Next time I will add just a touch of chili.

  185. 5 stars
    This was delicious! I checked 4 stores locally and couldn’t find the tomato boullion. I just used chicken, but the tomato sauce still gave a red color. Everyone enjoyed it. I’d like to try with brown rice next time just to increase the nutritional value! Any thoughts about the impact using brown rice would have on the taste or the cooking instructions? Thanks for the great and EASY recipe!

    1. It tastes great with brown rice! Add 1/4 cup additional water and cook for about 22 minutes high pressure.

  186. Made 2 double batches in my 8qt IP with success. Confess that I omitted the peas and carrots. I also substituted coconut oil for the vegetable oil. It was a big hit with the family.

  187. 5 stars
    Instapot recipes are a dime a dozen. So are “Spanish rice” recipes. Well, look no further! Today I made this recipe and other than just adding a little salt to taste, this rice is the closest thing ever to no muss, no fuss Spanish rice. Just the right texture (not sloppy, not dry!), and the lightest flavor for a great, authentic flavor! Mexicans make rice simple. They don’t use a bunch of crap in their rice like Gringos think they do. Light, simple and fresh ingredients are key, and you’ll have rice in as little as 30 minutes (I needed a good 15 minutes to cook my rice). ENJOY

  188. Hi! Can this recipe be doubled in the instant pot? I have an 8 quart IP. I would like to make this over the weekend to feed a crowd. Thanks in advance!

  189. Hi Lauren. I would like to make this recipe as a side dish for a party of about 35 people. Any advice on making in advance and then just heating the day of the party?

    1. That would be fine. After making it, cool it, store in the fridge. to reheat….. sprinkle with water, cover it lightly, and you can reheat in microwave. Enjoy.

  190. 5 stars
    I tried so many Mexican rice recipes before this one, and none of them had the authentic Mexican flavor that all my favorite local restaurants have. Then I tried yours, and FINALLY found the one! This recipe is perfect. It tastes exactly like the restaurant. Actually, it’s even better. I’ve made it multiple times now, first on my generic Aldi brand pressure cooker and now on my Instant Pot, and it comes out perfect every time!
    Thank you for such a great recipe.

  191. I have looked in every store in my area for tomato bouillon. All the tomato bouillon say chicken flavored.
    Is this what I want??????? Tomato chicken??????? Any suggestions? Making your recipe in three days. HELP

    Thanks Betty

    1. Hi Betty, the Tomato Bouillon is often in the Mexican Food aisle. Knorr brand also makes it but Chicken flavor will work as well,
      it will just not have the redish color.

      1. It literally says on the link “tomato bullion with chicken flavor”. Like… can no one read? Lauren has taken literally months out of her life LIVING in Mexico to bring you the most real and authentic recipe she can…. and you can’t even read the link she’s posted? I mean, come on. Should she come over and cook it for everyone too?

    2. If you click on the link in the ingredients, the package says it’s tomato bullion with chicken flavor, and there’s a picture of a chicken sitting in the vegetables. I think yes, that’s the one you want 🙂

  192. Hi Lauren.
    Ive tried this recipe twice following it precisely. Both times after about 1 minute into the 4 minute pressure cooking time, the message “burn” shows on the instapot LCD . Has this happened for anyone else? I am guessing it shows message because of too little liquid??? however I have followed the recipe. Any thoughts please. And Thank you

    1. I’m sorry that’s happening! It has never happened to me, but my IP is several years old and newer instant pots are more sensitive. My first advice would be to make sure to rinse the rice REALLY well. Once you have browned the rice a little on saute and then added everything except for the water, try pushing the mixture to one side and spraying the bottom of the pot well with cooking spray. Move the rice to the other side of the pot and spray that side too. Then and add the water. Those things should help! You could also try adding 1/4 cup extra water if you want.

      1. Did this work? Adding tomato sauce seems to be a real problem. What about adding tomato paste instead and not mixing? Add on top of rice. I’m going to try this way today.

  193. I need to make this dish for 16 people. I will probably need to make multiple batches. Any suggestions on how to keep the early batches warm/fresh tasting?

    1. I would just pour it into a large bowl and cover with tinfoil while you make the next batch. You could even place it covered, in a warm 200 degree oven if you’d like. Also, you should be able to double the recipe in your instant pot if it’s a 6qt or bigger. Enjoy!

  194. 5 stars
    I double the recipe for a bridal taco shower. Got wonderful comments – the best Mexican-Rice ever even restaurants. The pre- browning is important so rice stays as individual grains and not gloppy. So fast in Instant Pot and I could be totally focused on other dishes. Set and Forget. Thanks for the recipe.

  195. 5 stars
    This is absolutely the best Mexican Rice I have made and believe me I have tried A LOT of Mexican rice recipes. I have been searching for years to find a recipe that tastes just like my abuela’s version and this one is actually BETTER (shhh don’t tell her though)!!!! Thank you SO SO SO much! My abuela would be proud!

    1. Yes! Add 1/4 cup more water and cook on high pressure for 22 minutes, with 10 minute natural release.

  196. I’m getting married soon and a local restaurant is doing most of the food. We are having street tacos, roasted corn on the Cobb and I’m to make the refried beans and rice. I’m planning on using your recipe, I’d like to get them made up before hand, have you ever frozen this recipe and than reheated?

    1. I haven’t, but it should be fine! Add some water to the top of the rice before covering and reheating to allow it to steam again.

  197. 5 stars
    I have always struggled making Mexican rice. The flavor is always good but it’s either undercooked or mushy. This recipe came out perfect!!!! My husband is from Mexico City and says it’s very authentic. Thank you..thank you..thank you..for sharing your recipe!!!

    1. No, the cook time stays the same, the instant pot will just take longer to come to pressure the fuller it is.

      1. What does come to pressure mean. I dont see anything about waiting for it to come to pressure in the recipe?

        1. Once you set your IP timer, it will not start counting down until the pot builds up enough pressure to cook what is inside (this usually takes 5-15 minutes, depending on the volume of food inside. Once it is there, you will finally see the number you set on the timer begin to count down. When the timer gets to 0, the pot will beep, meaning time is up. Anything after that “beep” is when the pot begins to naturally release pressure/steam. That’s when you wait for 10 minutes before manually releasing the remaining pressure and opening the lid. Hope that helps.

  198. 5 stars
    I made this exactly according to the recipe, it was delicious and will be our go-to Mexican rice going forward. Thanks!

  199. 5 stars
    This rice recipe is absolutely amazing! Tastes exactly like the rice from our favorite Mexican restaurant! Thank you for sharing this awesome recipe!

  200. The Tomato Boullion link goes to a Knorr product and ingredients list says that it contains Hydrogenated Beef fat (among other ingredients) so we’ll try to sub with organic tomato paste. Wonder if there is a more natural/healthy boullion instead of Knorr?

  201. 5 stars
    I have made this recipe twice. Once was a single batch and we loved it so much, I doubled it the second time. It is the most delicious rice I have ever cooked and came out perfect every time. I couldn’t find the tomato bullion locally, so I ordered it on Amazon. Will definitely make this over and over again.

  202. Is the cooking time the same if I double the recipe? And do you double all the ingredients too? Thanks for your help.

      1. Can I triple this recipe in 6 qt Instant Pot and just triple all the ingredients? Should I use whole can 8 oz tomato sauce?

        1. As long as the ingredients don’t come above the fill line in the instant pot that will work! You’ll want about 3/4 cup tomato sauce.

  203. The amount of water called for in this recipe is not enough. All I got was a burn error on my instant pot. Typically when I make stove top Mexican rice I add 2 cups of liquid for every cup of rice. Am I missing something here?

    1. The Instant Pot only requires a 1:1 ratio for white rice and water. If you have a newer instant pot they are much more sensitive to the burn notice, so check you manual to see what the minimum liquid requirements are.

  204. 5 stars
    Substituted 2 teaspoons of tomato paste for the boullion and it came out great! I’m excited to play with more seasonings next time. Don’t be mistaken, though, because this was great as is.

  205. 5 stars
    Delicious! Used frozen peas and carrots, cooked 6 minutes(I have a different pot) and was lucky I found the tomato bullion at the dollar store. Made a huge difference. Last time I didn’t have it. Thanks! I’ve been looking for a great spanish rice recipe for years

  206. 5 stars
    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!

  207. 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.

  208. 5 stars
    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

  209. 5 stars
    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!

  210. 5 stars
    My family and I loved this rice!!! I accidentally forgot to wash it and used chicken broth instead of the bouillon/water. I didn’t have any of the tomato bouillon so it was lighter in color. We loved it so much I am not sure that I even want to mess with trying the original way.

  211. 5 stars
    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.

  212. 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.

  213. 4 stars
    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?

  214. I couldn’t find the tomato bullion at my grocery store. What can I substitute instead? My kids are looking forward to this tonigh

  215. 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!

  216. 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? 🙂

    1. Yes, you can just use chicken broth instead–the flavor will be the same, it just wont have the same rich color. 🙂

  217. 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.

    1. 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.

  218. 5 stars
    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!

  219. 5 stars
    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!

  220. 5 stars
    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!

        1. 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.

  221. 5 stars
    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!

  222. 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!

  223. 5 stars
    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!

  224. 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?

    1. 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.

  225. 4 stars
    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.

  226. 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.

    1. 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!

    1. That would work, but the flavor would be different. The tomato bullion cubes flavored with chicken boullion.

  227. 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.

    1. 3 stars
      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

      1. 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.