Easy Instant Pot Mexican Rice Recipes

INSTANT POT AUTHENTIC MEXICAN RICE

Steps:

• 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.

INSTANT POT MEXICAN RICE AND BEANS

Steps:

• Press the "saute" button and once it is hot add the garlic and onions.
• Add the chipotle salsa, salt, and cumin powder and give it a stir.
• Add in the rice, water and lastly add the diced tomato. ( Do not stir after you add the tomatoes)
• Place the lid and make sure the valve is o Sealing. Pressure cook for 20 mins
• When the pot beeps let the pot sit for 10 minutes and then do a quick release any additional pressure.
• Add the black beans and chopped cilantro and mix everything well and serve it your choice topping.

EASY INSTANT POT® MEXICAN RICE

Steps:

• Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add rice and saute, stirring frequently until the rice is golden, about 3 minutes. Mix in onion and saute until soft and translucent, about 3 minutes. Stir in chicken base. Add chicken stock, tomato sauce, and cumin. Stir to combine.
• Close and lock the lid. Select Rice function on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir and serve.

15 MINUTES INSTANT POT MEXICAN RICE

Steps:

• Saute aromatics: Set the instant pot on SAUTE & set it on HIGH heat. Add oil and when the oil becomes moderately hot gently release the onion and garlic and saute until the onion begins to turn limp. Add salt to quicken the process of sautéing.
• Rinse Rice: While the onion and garlic are being sautéed rinse the long grain white rice several times under running tap water (Cold or normal temp.) until absolutely clear water runs through. This is super important & will help rinse out the surface starch from the rice. As a result you'll have fluffy Mexican rice, no more gummy/mushy rice & NO burn error! Drain the rinsed rice in a colander to remove excess water. DO NOT soak the rice in water, this will alter the cook time!
• Toast rinsed rice: Add the rinsed & drained rice back to the pot & toast the rice for 1-2 mins stirring continuously with a spatula. You'll notice the rice will begin to turn opaque, some grains might pop, that's absolutely fine. Toasting the rice will enhance the depth of flavor & take the dish to the top. TURN OFF the instant pot.
• De-glaze pot: Now pour the chicken stock into the pot and de-glaze the pot very well by scrapping the sides and the bottom of the pot to loosen any stuck food particles. This will prevent the BURN! Add the chili powder, the cayenne pepper (both optional) and the tomato sauce and give everything a quick stir. READ NOTES BELOW #7 (It's important).
• Pressure cook: Now, secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for 6 mins for al dente rice or 8 mins for softer rice. Once, the cooking cycle is over the instant pot will begin to beep. Allow the pressure to release naturally for 10 mins and than release the rest of the pressure manually by turning the valve from the sealing to the venting position. Open the lid carefully and TURN OFF the instant pot immediately.
• Fluff Rice & serve: With the help of a pair of fork fluff the rice gently and immediate remove the steel insert of the instant pot and keep it on the counter top to prevent the rice from getting over cooked by the residual heat & getting stuck at the bottom of the pot. Or you may transfer the fluffed Mexican rice into a serving bowl. Serve hot with your favorite Mexican dishes and enjoy!

INSTANT POT MEXICAN CASSEROLE

Steps:

• Turn the Instant Pot to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the chicken as you go, until the meat is no longer pink, about 7 minutes. Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.
• Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here). With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.
• Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure. Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.
• Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.

INSTANT POT® MEXICAN RICE

Steps:

• 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. Unlock and remove the lid. Stir rice before serving.