Instant Pot Mexican Rice Recipe

I’ve made this recipe at least 10-15 times since May with success! Truly delicious go to for us. My husband even says it is one of the best Mex. Rice I’ve ever made and I agree…full of more flavor than I expected using the Instant Pot (IP)! I’ve subbed taco seasoning when out of cumin and have made this exactly as written too. Here are some tips for some who might be new to the IP as I was. #1 Rinse your rice. #2 Do not stir in the tomato sauce—recipe doesn’t say to do so, but you might be tempted out of habit. When I stirred, IP did not come to pressure and some rice was uncooked. I fired up pot for 3 additional minutes, but ended up with a very thin burned layer of rice on bottom of pot. No big deal, just remove the pot and cover it with foil. Cooked rice will lift off fine and some like the crisp part anyway. Barely any rice wasted from my own newbie error. You’ll just have to soak the pot a little to wash out what’s left…easy peasy. #3 Do not try to do natural release because you’re busy with other dishes. Texture change noted…still good though. #4 Chunky/Thick salsas do not seem to work as a sub. #5 If rice done and you think too much moisture, just leave it on keep warm and excess moisture will be absorbed by rice or evaporate lending to perfect fluffy and delicious Mexican Rice. End of story, make exactly as recipe instructs and you won’t be disappointed! Yum! Thanks again, Bren—I’ve been converted to making your rice in the IP! :)

This is the best Mexican rice recipe I've tried so far...outstanding! I should note, however, that I didn't have the chicken stock on hand. Instead, I replaced the 1 1/2 Cups of chicken broth with 2 Teaspoons of "Better Than Bouillon" dissolved into 1 1/2 Cups warm water. Also added 1 whole diced Serrano pepper. This is my go to Mexican rice recipe from here on out. The ingredient proportions and cook time were spot on, and I did NOT experience any burn issues whatsoever. To clarify one thing, I waited exactly 5 minutes AFTER engaging the pressure release mechanism before opening the lid...flawless rice. Seriously. Release the pressure immediately after the 7 minute cook time, and then wait the 5 minutes.

I was going to try this recipe but seeing many having issues with the burn notification. I think the problem is not the scraping the bottom of the pot but rather that the recipe calls for the rice to be cooked on high pressure. Rice in a Instant Pot should be low pressure and natural release and a 1:1 ration of rice and liquid as I see others having wet, sticky rice. I think I will try this recipe but change the liquid and cook time based off Instant Pot manual recommendations or use the rice button. I will also add some other seasoning I normally use in my regular version of Mexican rice. Adobo, Sazon, Chicken bullion and a green pepper.

To those who have the burn error. It is more an instant pot issue. Either turn off the saute a little early or let it cool down before you start the pressure cooking.

While the rice was sauteing, I whisked all the other ingredients in a small bowl. When the rice and onions were golden, I added a half cup of drained canned pinto beans (all I had on hand, will use black next time) before adding the rest of the mixed ingredients. When I took the lid off I added a half cup of frozen corn with the chopped jalapeno in it from Presidents Choice. Stirred it up and put the lid back on and by the time I had my salsa and sour cream out, it was ready. Served with beef fajitas. Family approved and went back for seconds. Will definitely make this again. Thank you!

This recipe is a keeper. I doubled the onion, added 1 cup of frozen corn, and 1 can of black beans. I omitted the cayenne pepper. I followed the advice from other reviews and didn’t stir in the tomato sauce. Everything turned out great and this was super easy to throw together! We’ll be having this one again. I served it with grilled chicken thighs. Yummy.

I made this recipe according to the instructions the first time around. The base recipe was decent, but it was too wet and didn't have as much flavor as I hoped. My grandmother is from mexico and used to make rice all the time. I took the base recipe and tweaked it a bit. I slightly browned the rice on the saute setting before adding the broth/sauce. I used bullion instead of chicken broth and reduced the amount of water by 1/2 cup. I added a tablespoon of onion powder and followed the rest of the recipe! Came out great!

Excellent! I did have to make a quick version, however. In a hurry for supper and this worked great. I used minute rice, cooked stove-top, brought to a boil, and then turned down to low for 5 minutes. Worked out well and my husband loved it! Paired with chicken quesadillas - wonderful!

Good Mexican Rice, but came out burnt on bottom. Got the burn warning only a minute or less into the cook portion. I think maybe the other commentators are correct and it has to do with the saute. Will definitely let it cool off before beginning the rice portion next time and report back. l Followed the recipe and only changes I made was to double it, sub EVOO, and add 1/2 tsp chili powder. Instant Pot Ultra 8

Good flavor! The only thing i changed was to cut the salt in half, subbed chicken broth, subbed olive oil, and I plopped the sauce in without stirring like others suggested. After the seven mins, i did a quick release and set my timer for 5 mins. Opened up and fluffed with a fork. one tip: Immediately out of the pot, it was very soggy. I set out on the counter and allowed some of the wetness to soak in and it was much better after a 20 minute rest.

This recipe is the closest I've ever gotten to restaurant-style Mexican rice. It's fluffy, mildly flavored, and a great side dish. If you want a bolder flavor, use puréed salsa in place of the tomato sauce. To avoid a burn error, just pour the tomato product (sauce or salsa) on top of your rice before cooking, don't stir it in.

Should’ve looked at the reviews first because, it burnt immediately lol

It made the burn notification go off on my instant pot and burned it to the bottom of the pan. Don’t waste your time with this recipe!

Burned almost immediately.

This one turned out flawless.

It’s simple, quick, and tastes fantastic.

Tasty and Easy to modify also - it came out good and only takes a few minutes to prep— I used basmati rice

I don't usually eat rice, but I need to start adding it to my diet. I followed the recipe exactly as written. This rice went perfectly in my bean/corn/rice burrito. Great flavor, not over the top.

I still start with the frying pan but the pot makes the best rice. I'm at a little higher elevation. Rice is always perfect.

So good! I doubled the recipe, y family loved it! Definitely going into the recipe pile for favs. It was very simple and easy to make.