I find myself making this Instant Pot easy Spanish rice at least once a week as a side to pretty much everything! My family has been making Spanish rice for half a century. We all make it the way my grandma taught us. However, with the purchase of my Instant Pot, I’m now teaching my family how to make grandma’s signature recipe in half the time and half the steps!
It’s not like making Spanish rice is a chore, but it’s about getting the rice perfectly cooked and not mushy or too dry. Plus, it’s so fast to make the rice in the Instant Pot pressure cooker.
Make The Best Instant Pot Easy Spanish Rice
The Instant Pot can be pretty intimidating looking. Though, once you get this recipe down, you won’t think twice about choosing the stovetop over the holey grail, Instant Pot. The Instant pot is a great rice cooker; however, I choose to do my manual steps to cook it the best way. It did take me some trial and error to get it right. Trust me, though, this way is perfect.
15-minute Instant pot Mexican Rice
Add canola oil to Instant Pot and press the Saute setting.
Saute rice, chopped onion, cumin, chili powder, and paprika stirring constantly. Do this for a few minutes until the rice starts turning golden brown and the onion starts looking transparent.
Add the water, tomato sauce, bouillon, and minced garlic. Give a quick stir.
Make sure your valve is set to sealing as you lock the top of your Instant Pot close.
Turn off the instant pot, then select manual (pressure cook) at high pressure. Set the timer for 5 minutes.
Once the Instant Pot is done, you will hear a beep. Let the Instant Pot go on a natural release for 10 minutes (aka don’t turn the valve just yet). Let it sit there.
After the 10 minutes is up, do a quick release by opening your valve to venting using a long kitchen utensil.
Once that’s done and the pin drops, take the top off your Instant Pot, then fluff the rice with a fork.
You can let the Instant Pot sit on warm for as long as you would like. I like to give my rice about 20 minutes to air out and get the moisture out, but you can choose based on how you like your rice.
Instant Pot Easy Spanish Rice With Sides
Serve with some barbacoa, carnitas, tacos, enchiladas or on its own. Top with some cilantro There you have it, your easy Mexican rice from the Instant Pot.
Instant Pot Easy Spanish Rice
Ingredients
- 2 cups long-grain white rice, uncooked
- 2 tbs canola oil
- ½ of a yellow onion chopped fine
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp paprika
- 2 (8-oz) cans tomato sauce
- 2 1/2 cups warm water (I use a smidgen less ~2 ¼ cups)
- 4 tsp Calde de Tomate (tomato bouillon) or chicken bouillon OR vegetable bouillon
- 3 tsp fresh minced garlic
Instructions
- Add canola oil to Instant Pot and press the Saute setting.
- Saute rice, chopped onion, cumin, chili powder, and paprika stirring constantly. Do this for a few minutes until the rice starts turning golden brown and the onion starts looking transparent.
- Add the water, tomato sauce, bouillon, and minced garlic. Give a quick stir.
- Make sure your valve is set to sealing as you lock the top of your Instant Pot close.
- Turn off the instant pot, then select manual (pressure cook) at high pressure. Set the timer for 5 minutes.
- Once the Instant Pot is done, you will hear a beep. Let the Instant Pot go on a natural release for 10 minutes (aka don’t turn the valve just yet). Let it sit there.
- After the 10 minutes is up, do a quick release by opening your valve to venting using a long kitchen utensil.
- Once that’s done and the pin drops, take the top off your Instant Pot, then fluff the rice with a fork.
- You can let the Instant Pot sit on warm for as long as you would like. I like to give my rice about 20 minutes to air out and get the moisture out, but you can choose based on how you like your rice.
- Serve with some barbacoa, carnitas, tacos, enchiladas or on its own. Top with some cilantro There you have it, your easy Mexican rice from the Instant Pot.
