This Instant Pot Mexican Rice or Spanish Rice is easy to make, tastes like your fav Mexican restaurant and comes together in under 30 minutes in one pot. Make this delicious and flavorful rice as a side dish for tacos, burritos or wraps.
Once it displays hot, add light olive oil and let it heat up for 30-40 seconds.
Once the oil is hot, add garlic and onions and fry till the onions turn translucent (3-4 minutes). Keep stirring at regular intervals.
Add rice to the pot and saute for 3-4 minutes, until it absorbs the oil. Keep stirring gently.
Add Jalapeno pepper, red bell pepper, yellow bell pepper, peas, corn, and carrot, and cook for 2-3 minutes. You can adjust the amount of jalapeno pepper according to your taste.
Add tomato puree, salt, pepper powder, cumin powder, and paprika along with the veg stock.
Stir well to remove any rice stuck at the bottom of the pot.
Press the CANCEL button. Close the lid of the Instant pot and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 6 minutes on high pressure. It will take 10-15 minutes for the pressure to build up and the timer to start. Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually by moving the valve to the venting position (QPR). Use a spoon to move the value to avoid steam burn. Once the pressure is released, open the lid of the pot.
Let the rice rest for 5 minutes and then fluff it gently using a fork. Serve hot.