Instant Pot Mexican Rice

Recipe adapted from Tastes Better from Scratch.


  • 1 1/2 c. long grain white rice, rinsed
  • 1/4 c. vegetable oil
  • 1 tsp. garlic, minced
  • 1 onion, finely diced
  • 1/4 c. tomato sauce
  • 2 tsp. granulated tomato bouillon
  • 1/4 tsp. salt
  • 1 carrot, diced
  • 1 1/2 c. water
  • 1/3 c. frozen peas, optional
  • Juice of 1 lime


  1. Rinse the rice until the water runs clear. Drain well.
  2. Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
  3. Add rice and saute, stirring often, until lightly golden, about 5 minutes.
  4. Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
  5. Add water and stir well, making sure the bullion is dissolved.
  6. Turn Instant Pot off. Secure lid and turn valve to sealed position.
  7. Turn on to Manual or High Pressure, and cook for 4 minutes.
  8. When timer beeps, allow pressure to naturally release for 10 minutes.
  9. Remove lid and add peas, if using, and lime juice. Gently fluff the rice with a fork (don’t stir it).
  10. Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

Instant Pot Mexican Rice:

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