Name: Instant Pot Mexican Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/4 cup mild vegetable oil (like canola); 2 cups long grain white rice; 1 clove garlic (peeled and crushed); 1/2 onion (peeled and quartered, use half); 1 cube tomato bouillon (crushed); 1/2 cup tomato sauce; 1 teaspoon salt; 3 cups chicken broth

Instant Pot Mexican Rice

This Instant Pot Mexican Rice gets its authentic flavor from tomato bouillon, making it the perfect side for any Tex-Mex meal.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 1

Course: Side Dish

Cuisine: Mexican, Tex-Mex

Calories: 245

Ingredients Method Nutrition Notes

Ingredients

1/4 cup mild vegetable oil (like canola)
2 cups long grain white rice
1 clove garlic peeled and crushed
1/2 onion peeled and quartered, use half
1 cube tomato bouillon crushed
1/2 cup tomato sauce
1 teaspoon salt
3 cups chicken broth

Method

Rinse the rice under cold running water until the water runs clear. Set aside.
Peel and crush the garlic. Peel and quarter the onion; reserve half the onion for another use.
Turn the Instant Pot to the Sauté function (medium heat). Once hot, add the oil and then the rice. Cook for 3 to 5 minutes, until the rice turns very white and some grains become slightly golden. If the pot is too hot and the rice sticks, lower the heat to low.
Press Cancel. Add the garlic, onion, bouillon, tomato sauce, salt, and chicken broth. Be careful of any steam. Stir the rice mixture, making sure nothing is sticking to the bottom of the pot.
Close and lock the lid. Ensure the valve is in the sealing position.
Select Manual or Pressure Cook on high. Set the time for 4 minutes. Turn the Keep Warm function off.
When the cooking cycle ends, press Cancel (it’s okay if you don’t, it will turn off automatically since Keep Warm is off). Let the pressure release naturally for at least 10 minutes. Once the float valve drops, if any pressure remains, use the end of a wooden spoon to press the pressure release valve to release the steam.
Remove the lid. Fluff the rice with a fork. Stir in any additional vegetables like peas and carrots. Season with salt and pepper to taste.

Nutrition

Calories: 245kcalCarbohydrates: 38gProtein: 5gFat: 8gSaturated Fat: 1gCholesterol: 2mgSodium: 680mgFiber: 1gSugar: 2g

Notes

For a vegetarian version, use vegetable broth and a vegan or vegetarian bouillon cube, as tomato bouillon often contains chicken.

If you don’t have tomato sauce, combine a 6-ounce can of tomato paste with 1/2 cup water and use 1/4 cup of that mixture.

To add color and flavor, lightly sauté fresh diced carrots and frozen peas in a little butter, then stir into the finished rice.

Long grain rice is best for fluffy, separate grains; avoid short grain or glutinous varieties.

If the rice turns out mushy, let it rest with the lid off to dry out a bit.

Store leftovers in an airtight container in the fridge for up to 4 days; reheat with a splash of broth or water.

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Why This Recipe Works

The first time I made rice in my Instant Pot, I got the dreaded BURN notice. Not fun. The rice was a sticky, scorched mess, and I almost gave up on pressure cooker rice entirely. But I’m stubborn, you know? I kept testing, kept tweaking, and eventually, I cracked the code.

This instant pot mexican rice is the result of all that trial and error. It’s the recipe I make for Taco Tuesday, for summer BBQs with friends, and honestly, just for a quick side when I need something dependable. The secret? It’s all about the technique.

You get perfectly fluffy, separate grains with a rich, authentic flavor. No mushiness. No burn marks. Just a side dish that tastes like it came from your favorite taqueria. And the best part? It’s practically set-it-and-forget-it.

I promise, this is practically foolproof. Even if you’re a beginner, this works every time. Let me show you how.

Key Ingredients

instant pot mexican rice - main ingredients

The beauty of this mexican rice instant pot recipe is how simple the ingredient list is. You probably have most of this stuff in your pantry right now. Here’s what makes it work:

Long grain white rice: This is non-negotiable. Long grain rice stays fluffy and separate. Don’t use short grain or jasmine rice here, they’ll get gummy.
Tomato bouillon: This is the flavor bomb. It gives the rice that deep, savory, authentic taste you can’t get from just tomato sauce alone. Look for it in the international aisle or online.
Tomato sauce: Adds color and a gentle tang. The combo of bouillon and sauce is what makes this authentic mexican rice instant pot style.
Chicken broth: Use a good quality one. It’s the base of the whole dish. Low-sodium works great if you’re watching your salt.
Garlic and onion: A whole clove of garlic and half an onion. They infuse the rice with aroma without being overpowering.

I can already hear you asking about the mexican rice instant pot ratio. It’s 2 cups of rice to 3 cups of liquid (broth + tomato sauce). That’s the sweet spot for fluffy, perfectly cooked rice.

Substitutions and Variations

One of the things I love about this recipe is how flexible it is. You can tweak it to fit your diet or what you have on hand. Here are some swaps I’ve tested:

Vegetarian/Vegan: Use vegetable broth instead of chicken broth. Also, check your tomato bouillon cube, some contain chicken. Look for a vegan or vegetarian brand.
Brown rice: Want to use brown rice? You can! Add ¼ cup of extra water or broth and cook on high pressure for 22-24 minutes. Let it natural release for 10 minutes before opening.
Add veggies: Stir in a handful of frozen peas and corn, or some diced carrots, right before you add the liquid. It makes the rice a full meal.
Spicy version: If you like heat, add a chopped jalapeño or a dash of cayenne pepper with the other ingredients.

These are just ideas. The base easy instant pot mexican rice recipe is perfect as is, but don’t be afraid to make it your own.

How to Make Instant Pot Mexican Rice

Okay, let’s get cooking. I’m going to walk you through the four main stages. Don’t worry, it’s easier than it sounds.

Stage 1: Rinse and Prep

First things first, rinse the rice under cold running water until the water runs clear. This is crucial. It washes away the excess starch that makes rice gummy and sticky. I put mine in a fine-mesh strainer and just let the tap run over it for a minute or so.

While the rice drains, peel and crush that garlic clove. Peel and quarter the onion. You’ll only use half the onion for this recipe, so save the other half for something else.

Stage 2: Toast the Rice

Turn your Instant Pot to the Sauté function on medium heat. Add the ¼ cup of vegetable oil. Once it’s hot, add the rinsed rice. Stir it constantly for about 3 to 5 minutes. You’ll see the rice turn from translucent to a very white color, and some grains will start to get slightly golden.

This toasting step is the secret to instant pot mexican rice no burn success. Coating the grains in oil prevents them from sticking to the bottom of the pot and triggering that dreaded burn notice.

If the pot gets too hot and the rice starts to stick, just lower the heat setting. No big deal.

Stage 3: Add Liquid and Pressure Cook

Press Cancel to stop the Sauté function. Now, carefully add the garlic, onion half, crushed tomato bouillon cube, tomato sauce, salt, and chicken broth. Be careful of any steam that might rise up.

Stir everything together, making sure to scrape the bottom of the pot. You want to make sure nothing is stuck there. This is another trick for the mexican rice instant pot burn notice fix.

Close and lock the lid. Make sure the valve is in the sealing position. Select Manual or Pressure Cook on high. Set the time for just 4 minutes. Turn the Keep Warm function off. I always do this to prevent overcooking.

Stage 4: Natural Release and Fluff

When the cooking cycle ends, let the pressure release naturally for at least 10 minutes. This is important. Don’t rush it. The natural release lets the rice finish cooking gently and absorb any remaining liquid.

After 10 minutes, if the float valve hasn’t dropped yet, use the end of a wooden spoon to carefully press the pressure release valve to release any remaining steam. Remove the lid.

Now, the best part. Fluff the rice with a fork. Gently separate those grains. You should see perfectly fluffy, separate rice with a beautiful reddish-orange color. If you’re adding peas and carrots, stir them in now.

Season with a little more salt and pepper if needed.

Tips for Perfect Rice

I’ve made this recipe dozens of times, and I’ve learned a few things along the way. Here are my top tips for getting it right every time:

My Foolproof Tips

❌ Mistake: Not rinsing the rice.

✅ Solution: Always rinse until the water runs clear. This removes the starch that makes rice gummy.

❌ Mistake: Skipping the toasting step.

✅ Solution: Toasting the rice in oil coats the grains and prevents sticking. It also adds a nutty flavor.

❌ Mistake: Not deglazing the pot.

✅ Solution: After toasting, stir the liquid well and scrape the bottom. This prevents the burn notice.

❌ Mistake: Quick releasing the pressure.

✅ Solution: Always let the pressure release naturally for at least 10 minutes. This ensures even cooking.

❌ Mistake: Leaving the Keep Warm function on.

✅ Solution: Turn it off. The Keep Warm setting can overcook the rice and make it mushy.

If you’re looking for the best instant pot mexican rice, these tips are your golden ticket. Trust me.

What to Serve with Mexican Rice

This rice is the ultimate side dish. It’s so versatile, it goes with almost anything. Here are some of my favorite pairings:

Tacos: The classic combo. Serve this instant pot mexican rice for tacos with your favorite fillings.
Enchiladas: A perfect bed for saucy enchiladas. It soaks up all that goodness.
Burritos: Use it as a filling for a massive burrito. So good.
Grilled meats: This instant pot mexican rice summer BBQ side is amazing with grilled chicken, steak, or fish.
Fajitas: Serve it alongside sizzling fajitas for a complete meal.
Refried beans: A classic Mexican side dish duo. Rice and beans, you can’t beat it.

I love making a big batch of this rice for meal prep. It’s the instant pot mexican rice side dish that I can rely on all week long.

How to Store and Reheat Leftovers

This recipe makes a good amount of rice, and it stores beautifully. Here’s how to keep it fresh:

Storage: Let the rice cool completely. Transfer it to an airtight container and store it in the fridge for up to 4 days. It’s perfect for mexican rice instant pot meal prep.

Freezing: You can freeze it for up to 3 months. Just let it cool, then place it in a freezer-safe bag or container. Squeeze out as much air as possible before sealing.

Reheating: The key to reheating is adding a little moisture. Sprinkle the rice with a small amount of water, cover it with a damp paper towel, and microwave in 30-second bursts until heated through. Or, reheat it on the stovetop in a covered pot over very low heat with a splash of broth or water.

Don’t just nuke it without water, or it’ll dry out. A little steam goes a long way.

instant pot mexican rice - final presentation

Frequently Asked Questions

Now go make this and tag me when your family devours it! I promise, this instant pot mexican rice will become a staple in your house. It’s quick, it’s easy, and it’s absolutely delicious. Happy cooking!

Source: Nutritional Information

Can I substitute brown rice in this instant pot mexican rice recipe?

Yes, you can! Add ¼ cup of extra water or broth and cook on high pressure for 22-24 minutes. Let the pressure release naturally for 10 minutes before opening. The texture will be chewier, but it’s still delicious.

Can I double this instant pot mexican rice recipe?

I wouldn’t recommend doubling it in a 6-quart Instant Pot. The rice needs room to expand and cook evenly. If you have an 8-quart pot, you can double it, but keep the cook time the same at 4 minutes.

Why is my rice sticking in the Instant Pot?

Sticking usually happens for two reasons: you didn’t rinse the rice well enough, or you didn’t toast it in oil. Rinsing removes starch, and toasting coats the grains in oil. Both steps prevent sticking and the dreaded burn notice.

Do I have to sauté the onion and garlic?

In this recipe, you add the whole garlic clove and onion half directly to the pot with the liquid. You don’t need to sauté them separately. They infuse the rice with flavor as it cooks. You can remove them before serving if you like.

What kind of salsa should I use with this mexican rice instant pot recipe?

This recipe doesn’t use salsa. It gets its flavor from tomato sauce and tomato bouillon. If you want to add salsa, stir it in at the end as a topping. A chunky red salsa or a green tomatillo salsa would be great.

Can I make this on the stovetop?

Absolutely. Toast the rice in oil in a saucepan, then add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes. Fluff with a fork and let it rest for 5 minutes before serving.

How long does this instant pot mexican rice keep?

Store it in an airtight container in the refrigerator for up to 4 days. It’s great for meal prep. You can also freeze it for up to 3 months. Just make sure it’s completely cool before freezing.

Is this mexican rice instant pot recipe vegetarian?

It can be! Use vegetable broth instead of chicken broth. Also, check your tomato bouillon cube. Some brands contain chicken. Look for a vegan or vegetarian tomato bouillon cube to make it fully plant-based.

How to Make Instant Pot Mexican Rice?