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

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

Tooltip

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