Instant Pot Mexican Rice


Olive Oil White rice Diced onion Garlic Chicken broth Tomato sauce Chicken bouillon Whole cumin


Start by adding the tomatoes, onion, and garlic to a blender. You can skip this step by using tomato sauce.

Add tomatoes to a blender


Only use enough water to blend the tomatoes. You can also use chicken broth to help blend the tomatoes instead of water.

Add water


Set the tomato mixture aside. Start with this step first. The next steps require your undivided attention.

Blend until smooth


Start by pressing the “Saute” button.  Add the oil. You need enough oil to brown the rice.

Add the Olive oil


This is long grain white rice. Sushi rice, wild rice, or anything other than long grain white rice are not recommended.

Add the white rice


It will turn slightly golden. Do not let the rice turn black! If it burns, you will need to start all over again.

Toast the rice


Add the chicken broth and tomato sauce to the instant pot.

Add the tomato sauce


This is a commonly used ingredient in Mexican cooking. You can very easily swap this out for salt.

Add the chicken bouillon


Cover the Instant Pot with the lid. Set it for 7 minutes and make sure that the venting knob is on SEALING.

Cover with the lid


Stand back at a safe distance. Release pressure carefully, using the back of a cooking spoon.

Turn the knob to venting


Carefully unlock and remove the lid. All you need to do now is stir to combine and serve.

Unlock and remove the lid


This yummy recipe is perfect for all your favorite dishes like Picadillo, Chicken Diablo, Carnitas. Hope you enjoy this Mexican staple.


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