Name: Easy Instant Pot Mexican Rice
Prep time: 5 min
Cook time: 4 min
Total time: 19 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 4 large scallions (green onions), chopped; 1 large carrot, diced small; 2 garlic cloves, minced; 2 cups uncooked long-grain rice; 1 tsp ground cumin; 1/2 tsp chili powder; 2 cups water; 1/2 cup salsa; 1 cup cherry tomatoes, halved; 2 tablespoons fresh cilantro, chopped; 1 tablespoon butter; salt and pepper to taste

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An easy Instant Pot Mexican Rice packed with vegetables, herbs and spices, and tons of flavor. A perfect side for your Mexican food favorites, cooked in 4 minutes.

We love Mexican food at our house. And we use any excuse to make it, be that game days, Friday nights… or simply, “just because.”

And rice, whether you call it Mexican rice or Spanish rice, goes a long way toward filling up the son and husband. So it is almost always on the table along with Mexican food.

If you’re a fan of black beans, you might also want to try the Instant Pot Mexican Rice with Corn and Black Beans. It’s just as yummy!

What is the difference between Mexican Rice and Spanish Rice?

The difference between Spanish rice and Mexican rice is simply in the spice you use. Both types of rice contain the same basic ingredients; rice, tomatoes, and onions. Spanish rice, however, typically uses a saffron spice for flavor and Mexican rice typically uses cumin.

If you love Mexican food, likely Mexican Rice is a staple. Along with beans, corn, tortillas, and guacamole! This Instant Pot Mexican Rice is a standby favorite, with easy ingredients, convenient and simple in the pressure cooker.

How to Make Instant Pot Mexican Rice

To make this Instant Pot Mexican rice, I use a 6-quart Instant Pot and use both the saute function and the manual high-pressure function.

First, turn on the saute setting on your pressure cooker. Once hot, add oil to the bottom of the insert. Scatter the scallions, carrots, and garlic over the oil; saute about 1 minute. Then add the uncooked rice and continue to saute until it becomes opaque. Stir in the ground cumin and chili powder; cook about 30 seconds or until the spices become fragrant. Turn off the saute setting.

Stir water into the rice, vegetables, and spices. Then add the salsa, cherry tomatoes, chopped fresh cilantro and butter; do not stir. Lock the lid in place, set the valve to “sealing,” and set the pressure cooker to manual high pressure for 4 minutes.

Once cooked, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure. Season with salt and pepper to taste. Fluff the rice with a fork, add additional fresh cilantro as a garnish, if desired, and serve.

I have one word… YUM!