Instant Pot
Mexican Rice
by whiskaffair
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
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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.
STEP 2
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Add rinsed and drained rice to the pot and saute for 3-4 minutes, until it absorbs the oil. Keep stirring gently.
STEP 3
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Add Jalapeno pepper, red bell pepper, yellow bell pepper, peas, corn, and carrot and cook for 2-3 minutes.
STEP 4
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Add canned tomato puree, salt, pepper powder, cumin powder, and paprika along with chicken or veg stock.
STEP 5
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Press the CANCEL button. Close the lid of the Instant pot and set the valve to the sealing position.
STEP 6
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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
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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.
STEP 8
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Tooltip
INSTANT POT MEXICAN RICE IS READY! CLICK BELOW FOR DETAILED RECIPE.
FULL RECIPE
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