Instant Pot Mexican Rice

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Press the SAUTE button of the Instant Pot. Once it displays hot, add light olive oil and let it heat up for 30-40 seconds.

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Once the oil is hot, add garlic and onions and fry till the onions turn translucent (3-4 minutes). Keep stirring at regular intervals.

[{"selector":"#anim-9a54f622-cd0b-4c10-adc5-00d6c87c75d9","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-0e225a59-e612-4622-b072-6cb93019c105","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Swipe Up

Add rinsed and drained rice to the pot and saute for 3-4 minutes, until it absorbs the oil. Keep stirring gently.

[{"selector":"#anim-19a6a136-8c21-4e76-a901-1419c8bc20d9","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-97a71d26-9400-4d39-8004-be0daebdbcb3","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Swipe Up

Add Jalapeno pepper, red bell pepper, yellow bell pepper, peas, corn, and carrot and cook for 2-3 minutes.

[{"selector":"#anim-bf06060f-2513-46ee-aa3d-893174a78a17","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5b0bdccc-f1e2-4977-aa36-8673e364cbbe","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Swipe Up

Add canned tomato puree, salt, pepper powder, cumin powder, and paprika along with chicken or veg stock.

[{"selector":"#anim-71687fea-f464-4734-ac08-38fc33e54e07","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ba5afbf5-67b2-43a0-9b79-d7cd5c63e0fa","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Swipe Up

Press the CANCEL button. Close the lid of the Instant pot and set the valve to the sealing position.

[{"selector":"#anim-1e82567c-678e-4887-a313-da979ce44b2c","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5c8d8995-621f-4c6d-be45-02ce7e2038c1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Swipe Up

Press PRESSURE COOK and set the timer to 6 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes.

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Release the remaining pressure manually by moving the valve to the venting position (QPR). Let the rice sit for 5 minutes and then serve.

[{"selector":"#anim-f3b8a7f3-769b-40e6-850d-9d2366b1c6e8","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-97fa0865-4dff-4cbd-a7d7-d69bd94731e6","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Swipe Up

INSTANT POT MEXICAN RICE IS READY! CLICK BELOW FOR DETAILED RECIPE.

[{"selector":"#anim-253ba608-445b-4271-83f1-ba874058e3dc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(7.105427357601002e-15%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Tooltip FULL RECIPE

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Instant Pot Mexican Rice

Press the SAUTE button of the Instant Pot. Once it displays hot, add light olive oil and let it heat up for 30-40 seconds.

STEP 1

Once the oil is hot, add garlic and onions and fry till the onions turn translucent (3-4 minutes). Keep stirring at regular intervals.

STEP 2

Add rinsed and drained rice to the pot and saute for 3-4 minutes, until it absorbs the oil. Keep stirring gently.

STEP 3

Add Jalapeno pepper, red bell pepper, yellow bell pepper, peas, corn, and carrot and cook for 2-3 minutes.

STEP 4

Add canned tomato puree, salt, pepper powder, cumin powder, and paprika along with chicken or veg stock.

STEP 5

Press the CANCEL button. Close the lid of the Instant pot and set the valve to the sealing position.

STEP 6

Press PRESSURE COOK and set the timer to 6 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes.

STEP 7

Release the remaining pressure manually by moving the valve to the venting position (QPR). Let the rice sit for 5 minutes and then serve.

STEP 8

INSTANT POT MEXICAN RICE IS READY! CLICK BELOW FOR DETAILED RECIPE.

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