Description
This foolproof Instant Pot Mexican rice is a flavorful side dish made with pantry staples, including fluffy rice, onion, garlic, and tomato paste.
Ingredients
Scale
- 1/4 cup olive oil
- 2 cups long-grain white rice
- 1/2 cup yellow onion, diced
- 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 6 tablespoons tomato paste
- 3 cups chicken or vegetable broth
- Kosher salt to taste
Instructions
- Rinse the rice well with cool water.
- Turn the instant pot to saute mode. Add the oil and rice to the pot. Stir constantly until golden, about 10 minutes.
- Add the onions, carrots, and garlic and continue to cook for 5 more minutes while stirring. Make sure to scrape off any bits that stick to the bottom of the instant pot.
- Turn off the instant pot. Add the tomato paste and stir.
- Pour in the broth. Place the lid on the pot and set to the sealed position.
- Cook on manual high pressure for 3 minutes. Once the cooking time has elapsed, let the pressure naturally release for 10 minutes.
- Release the remaining pressure. Season to taste. Fluff the rice and serve.
Notes
- If you get the burn notice while cooking, turn off the cook mode. Release the pressure valve and open the lid. Use a spatula to scrape the bottom of the pot and then reseal and restart cooking. Sometimes the rice will get sticky if it isn’t rinsed well enough.
- Do not leave the cooked rice on warm mode because it will get mushy.
- Feel free to add other vegetables, like frozen peas at the same time the broth is added to the pot.
