Instant Pot Mexican Rice

Whenever I make enchiladas or tacos, this Instant Pot Mexican Rice is on the table too. It’s flavorful enough to stand alone, but also makes everything else better. Fluffy, bold, and absolutely fuss-free!

👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Amy Dong📖 chewoutloud

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

📝 Preparation Steps

Sauté

In the Instant Pot, add oil and turn to sauté mode. Once oil is sizzling hot, add onions and garlic, stir for no longer than ⏱️ 1 minute.

garlic (minced)4 cloves

Add and Mix

Add rice, broth, and salsa, mixing well.

salsa (your desired spice level)1 cup

Pressure Cook

Close lid tightly and pressure cook on high for ⏱️ 3 minutes. Let Instant Pot do a natural release, and let it go into "warm mode" for ⏱️ 10 minutes before opening lid.

Fluffy and Serve

Uncover, fluff with fork, and add salt/pepper to taste. Serve with freshly chopped cilantro and lime wedges.

salt (to taste)freshly chopped cilantrolime wedges

Nutrition Facts

calories

271 kcal

fat Content

8 g

serving Size

1 serving

fiber Content

2 g

sugar Content

2 g

sodium Content

506 mg

protein Content

5 g

cholesterol Content

1 mg

carbohydrate Content

46 g

saturated Fat Content

1 g

unsaturated Fat Content

6 g

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