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Easy Instant Pot Mexican Rice all the great flavors of Mexican Rice made easy with the use of salsa and a few items from your pantry. Loaded with lots of flavor and convenience.

an overhead view of this instant pot mexican rice recipe

You guys know I love quick and easy and this one is easy enough to make for Taco Tuesday every week! It’s tasty and uses things I always have in my pantry and fridge.  Well, if you are like me and keep salsa around like mayo 😉

It really is so simple and really tasty! It’s a perfect side for any Mexican Food Dish and one I really think you will enjoy. Using convenient items you have arounds makes this a no brainer! But there is no skimping on DELISH here either!

 

Instant Pot Mexican Rice Ingredients

  • White Rice – Long grain works best. Rinse it so it doesn’t get sticky.
  • Vegetable or Canola Oil – Either’s fine! Just a neutral oil to sauté.
  • Onion – Adds great flavor. Yellow or white both work.
  • Chicken Stock – Gives it that rich, savory depth. You can sub with veggie broth too.
  • Salsa – This is the flavor bomb! Use your favorite—mild, medium, or spicy.
  • Cumin – Warm, earthy goodness. Totally makes it taste like Mexican rice.
  • Minced Garlic – Fresh or jarred—either brings in that little punch of flavor.
  • Salt – Season to taste! Start with what’s listed and adjust if needed.

How to Make Mexican Rice in Instant Pot

Step 1: Rinse the rice.
Place the rice in a mesh strainer and rinse under cold water until the water runs clear. This helps keep the rice from getting sticky.

Step 2: Sauté.
Set the Instant Pot to sauté and let it heat up. Add oil and diced onion. Cook for about 2 minutes until the onion is soft. Add in the garlic during the last 30 seconds.

Step 3: Toast the rice.
Stir in the rice and cook for 2–3 minutes, stirring often. This adds a little extra flavor and keeps the texture nice.

Step 4: Add liquids and seasoning.
Pour in the chicken stock, salsa, cumin, and salt. Stir well and scrape the bottom of the pot with a wooden spoon to prevent anything from sticking.

Step 5: Pressure cook.
Lock the lid in place and set the Instant Pot to manual high pressure for 10 minutes. Make sure the steam valve is sealed.

Step 6: Quick release and fluff.
When the timer goes off, do a quick release by carefully turning the steam valve to venting. This allows the steam to release immediately (use a towel or spoon to protect your hand from the hot steam).

Once the pin drops, open the lid and fluff the rice with a fork. It may look like there’s extra liquid, but once fluffed, it all comes together.

an overhead view of this instant pot mexican rice recipe

How to Make Mexican Rice (Stovetop)

Step 1: Rinse the rice.
Use a mesh strainer to rinse the rice.

Step 2: Sauté.
Heat oil in a skillet over medium-high heat. Add diced onion and cook for about 2 minutes until soft. Stir in the garlic during the last 30 seconds.

Step 3: Toast the rice.
Add the rinsed rice and stir for 2–3 minutes until lightly toasted.

Step 4: Add liquids and seasoning.
Pour in chicken stock (add about ¼ cup more than the Instant Pot version), salsa, cumin, and salt. Stir to combine.

Step 5: Simmer.
Cover with a lid, reduce heat to low, and let simmer for 20–25 minutes until the rice is tender and the liquid is absorbed.

Step 6: Fluff and serve.
Remove from heat, fluff with a fork, and serve warm.

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an overhead view of this instant pot mexican rice recipe

A FEW MEXICAN FAVORITES IN THE SOULFULLY MADE KITCHEN

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an overhead view of this instant pot mexican rice recipe
Recipe
5 from 25 votes

(click stars to rate)

Instant Pot Mexican Rice Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Author: Nikki Lee
Easy Instant Pot Mexican Rice all the great flavors of Mexican Rice made easy with the use of salsa and a few items from your pantry. Loaded with lots of flavor and convenience. 

Ingredients 

  • 1 tablespoon vegetable oil
  • ¼ cup onion, diced
  • ½ tsp garlic, minced
  • 2 cups long grain white rice
  • 2 ⅓ cups chicken stock
  • 1 tsp cumin
  • 1 cup salsa
  • 1 teaspoon salt, (or to taste)

Instructions

  • Rinse rice with water in a mesh strainer.
  • Set the Instant Pot {6 Quart} to Saute setting and let it get hot.
  • Saute vegetable oil and onion and until cook until translucent, about 2, during the last minute add in garlic.
  • Add in rice and saute for 2 to 3 minutes.
  • Stir in chicken stock, salsa, cumin, and salt into the rice. Scrape bottom of pan with wooden spoon to be sure nothing is stuck to the bottom.
  • Lock the lid in place, set to manual high pressure and set time to 10 minutes.
  • Make sure the steam valve is set to sealed.
  • Once the time is up, push the steam valve open and let all the steam release.
  • Fluff the rice with a fork and serve.

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Notes

STOVE TOP EASY MEXICAN RICE INSTRUCTIONS

  • Measure out and rinse the rice.
  • In a skillet over medium high heat, pour 1 teaspoon of vegetable or canola oil.  Add diced onion and cook until translucent about 2 minutes, during the last minute add in garlic.
  • Next add in the rice and saute it about 2 to 3 minutes (while stirring it around), then add in chicken stock (add about 1/4 cup more of broth or water for stovetop cooking), salsa, cumin and salt. Place a lid on top and reduce to simmer and cook on stove top for 20 to 25 minutes until tender.
  • Fluff with a fork and serve.

Nutrition Information

Serving: 1serving Calories: 296kcal (15%) Carbohydrates: 56g (19%) Protein: 8g (16%) Fat: 4g (6%) Saturated Fat: 2g (13%) Cholesterol: 3mg (1%) Sodium: 831mg (36%) Fiber: 2g (8%) Sugar: 4g (4%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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43 Comments

  1. 5 stars
    I have made this many times with long grain white rice and love! I have a ton of jasmine rice though…any thoughts on IP time if I use that instead??