Instant Pot Mexican Rice is the perfect side dish to serve at your Cinco de Mayo fiesta! This pressure cooker Mexican rice recipe is a quick cooking, very flavorful version of restaurant style Mexican rice.
Have all of your ingredients prepped and ready to go before you begin cooking! Rice measured, veggies cut, spices measured into a cup, broth and water measured, etc. It goes much smoother.
Turn on the pot's Sauté setting. When it is hot, add the olive oil. Wait until the oil just starts to shimmer, then add the rice. Cook the rice, stirring almost constantly, until the grains turn a very pale tan color (not brown!).
Add the jalapeños and onions. Cook, stirring frequently, for a minute.
Add the and garlic. Sauté for about 30 seconds, stirring constantly.
Add the spices, diced chiles, and the can of diced tomatoes. Stir.
Add the broth and water. Stir.
Cancel the Sauté setting.
Add the tomato sauce and tomato paste on top, but do not stir.
Place the lid on the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure.
Stay with the pot until pressure is reached. This mixture is a little thick, so if it gives you the burn message you are right there to add a little more broth.
When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release any remaining pressure/steam.
When the pin in the lid drops back down, open the lid.
Give the rice a stir and taste to make sure the grains are cooked. If they are a little chewy, put the lid back on and let the pot sit for several more minutes while you get the rest of the meal ready. The rice will continue to soften in the residual heat.
Serve with any garnishes you like.