Instant Pot® Mexican Rice

Name: Instant Pot® Mexican Rice
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tablespoon avocado oil, or more as needed; 1/2 medium onion, finely chopped; 2 large cloves garlic, minced; 1 cup long-grain rice; 1 1/2 cups low-sodium chicken stock; 1/2 cup tomato sauce; 1 teaspoon salt; 1/4 teaspoon ground cumin; 1 pinch cayenne pepper

⏱️ Ready in 30 min 🥄 Prep 10 min 🔥 Cook 20 min 👥 4 servings 👁️ 28 views

Instant Pot® Mexican Rice is an moderately easy lunch you can prepare in just 30 minutes. Made with 1 tablespoon avocado oil, or more as needed, ½ medium onion, finely chopped, 2 large cloves garlic, minced, 1 cup long-grain rice and 1 ½ cups low-sodium chicken stock, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.

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🔗 Recipe adapted from AllRecipes

#Instant pot #Under 1 Hour #Under 30 Minutes #Lunch

📊 At a Glance

Prep 10 min

Cook 20 min

Serves 4

Difficulty Medium

🛒 Ingredients

1 tablespoon avocado oil, or more as needed

1/2 medium onion, finely chopped

2 large cloves garlic, minced

1 cup long-grain rice

1 1/2 cups low-sodium chicken stock

1/2 cup tomato sauce

1 teaspoon salt

1/4 teaspoon ground cumin

1 pinch cayenne pepper

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 225

% Daily Value*

Total Fat 4.1g 5%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 788mg 34%

Total Carbohydrate 41.1g 15%

Dietary Fiber 1.4g 5%

Total Sugars 2.2g

Protein 5.2g 10%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium.

Cover the bottom of the pot with avocado oil.

Cook and stir onion until soft, 4 to 5 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Add rice to the pot and mix until coated with oil and lightly browned.

Pour in chicken stock; stir any browned bits off the bottom of the pot.

Mix in tomato sauce, salt, cumin, and cayenne pepper.

Close and lock the lid.

Seal the vent and select high pressure function.

Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.