This post contains affiliate links.
This Instant Pot Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico– it's completely authentic– and I've adapted it to cook perfectly in the Instant Pot! The end result is Mexican rice that is so perfect, easy and delicious I may never go back to the stove-top version!
If you're a follower of TBFS you may already know that I'm a crazy huge fan of Mexican food. I have soooo many delicious Mexican recipes on my site–probably more than any other type of cuisine–because I LOVE it!
My husband and I lived in Puebla, Mexico for a few months when we were first married. I learned to make several authentic recipes while we lived there, but this Authentic Mexican rice is the one I use the very most. (You can check out some photos from our time there, and the story, here).
I've adapted my recipe to make Instant Pot Mexican Rice, and it turns out PERFECT. I love the way the instant pot cooks rice. You don't have to worry about mushy or gloopy rice. It's fluffy and tender, and exactly how rice should be!
Mexican rice is made of long-grain white rice, tomato, onion and garlic. In Mexico it is also often cooked with diced peas and carrots.
The chef who taught me to make Mexican rice used Tomato bullion cubes for extra great flavor, and to get that perfect orange color that you’re looking for. They should be easy to find at your local grocery store, in the Mexican food aisle.
You could even buy the granules instead of cubes (use 2 teaspoons). I buy tomato boullion at Walmart, in the Mexican food aisle or you can find them on Amazon.
How to make Mexican Rice in the Instant Pot:
Rinse the rice under water until the water runs clear. Drain well.
Turn instant pot to the saute setting. Add oil and rice and stir often, until the rice starts to get slightly golden.
Add tomato sauce, minced garlic, onion, tomato boullion and diced carrots.
Stir well. Add water and stir, making sure the boullion cubes are dissolved.
Turn instant pot off. Secure lid and turn valve to sealed position.
Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
When timer beeps, allow pressure to naturally release for 10 minutes.
Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Can I substitute brown rice?
Yes! To substitute brown rice, add 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.
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Instant Pot Authentic Mexican Rice
Equipment
Ingredients
- 1 1/2 cups long grain white rice
- 1/4 cup oil, (vegetable or canola oil)
- 1 teaspoon garlic, , minced
- 1/4 medium onion, , finely diced
- 1/4 cup tomato sauce, , or 2 pureed tomatoes
- 2 tomato bouillon cubes, ,finely chopped*, or 2 teaspoons granulated
- 1/4 teaspoon salt
- 1 carrot, , diced
- 1 1/2 cups water
- 1/3 cup frozen peas
Instructions
- Rinse the rice until the water runs clear. Drain well.
- Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
- Add rice and saute, stirring often, until lightly golden, about 5 minutes.
- Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
- Add water and stir well, making sure the bullion cubes are dissolved.
- Turn instant pot off. Secure lid and turn valve to sealed position.
- Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
- When timer beeps, allow pressure to naturally release for 10 minutes.
- Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
- Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.
Notes
Don't own an Instant Pot? No Problem!
If you don’t own an instant pot yet, you can make Authentic Mexican Rice on the stovetop with this recipe. Find my tips (and step-by-step photos) for cooking perfect mexican rice, above in the post.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
This post contains affiliate links. I love sharing my favorite products and cooking tools with you all!
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.
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
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!
Yes, you can double it.
This was so yummy! My rice in the instant pot has been hit or miss but this recipe turned out just right!
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?
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.
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.
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
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.
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?
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 🙂
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
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.
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.
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?
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!
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.