Instant Pot Spanish Rice

I came up with the brilliant idea to remake a bunch of old recipes and give them pretty new pictures this week. I picked the ones that needed the most help, and bought all of the ingredients. Then I realized that I would not have anything new to post if I am working on 5 old recipes, duh!! I still have a bunch of cherry recipes finished, but I am already bored with those. Then I realized that I could make Instant Pot Spanish Rice to go along with my Chicken Enchiladas…..

I already had all of the ingredients to make my Mexican Rice to go along with the enchiladas, but then I got a brilliant idea…why not make Instant Pot Spanish Rice instead and have a new recipe to post!! I figured that I would give them completely different names as well. ;

Once you try this Instant Pot Spanish Rice, you will never make it on the stove again! It turned out perfectly and not a single grain of rice was stuck to the bottom of the pan!!

Plug in your Instant Pot and push the Saute button. Once the pan is hot, add the oil. Swirl it around the bottom of the liner and add the diced onions…..

Saute the onions, stirring frequently, until softened, about 4 minutes.

Add the rice and saute until they begin to turn a golden color, about 2 minutes…..

Continue stirring to make sure they do not burn. Add the garlic, stir and cook for one minute.

Add the chicken stock, crushed tomatoes, cumin, and chili powder…..

Stir together, scraping the bottom to make sure nothing is sticking. Press the Cancel button.

Place the lid on your Instant Pot and twist to lock. Check to make sure the “knob” is in the Sealing position. Press the Manual button and adjust the time to 8 minutes…..

When the Instant Pot beeps, allow the pressure to release naturally for 5 minutes. Carefully twist the knob to release the remaining pressure and remove the lid.

Stir/fluff the rice…..

Stir in the cilantro, season with salt and pepper if needed, and serve with your favorite main dish…..

I wasn’t kidding, this Instant Pot Spanish Rice turned out perfectly. It is not mushy, or sticky. The grains are separated and nothing burned to the bottom of the pan, lol

Notes:

• I used extra-long grain Mahatma Rice.
• When I first opened the Instant Pot, there was a layer of liquid on top and I almost panicked. As you can see, it all came together once it was stirred together…so don’t panic!
• The chili powder is optional, I just added it to add a little something extra to the flavor.
• When you saute using your Instant Pot, it comes up to pressure much more quickly since it is already hot!
• I have this Instant Pot and absolutely love it, in case you couldn’t tell. {affiliate link}

Cooking your rice in an Instant Pot frees up your hands to create the main course, like…..

Shredded Beef Enchiladas

Shredded Beef Chimichangas

Creamy Seafood Enchiladas

For those of you waiting for the Rice Pilaf recipe that I promised you a few weeks ago, I apologize. I lost the recipe and need to start from scratch to recreate it. 🙁 Hmm, I wonder if I can make that in an Instant Pot as well? LOL

Enjoy!!

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Instant Pot Spanish Rice

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Once you try this Instant Pot Spanish Rice, you will never make it on the stove again! 

Course: Side Dish

Servings: 6

Ingredients

• 3 Tablespoons olive oil
• 1 cup chopped yellow onion
• 2 cups long grain rice (or extra long)
• 2 cloves fresh garlic, minced
• 3/4 cup crushed tomatoes
• 2 1/2 cups chicken stock
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder (optional)
• 1/8 cup chopped cilantro

Instructions

1. Plug in your Instant Pot and push the Saute button. Once the pan is hot, add the oil. Swirl it around the bottom of the liner and add the diced onions.

2. Saute the onions, stirring frequently, until softened, about 4 minutes.

3. Add the rice and saute until they begin to turn a golden color, about 2 minutes. Continue stirring to make sure they do not burn. Add the garlic, stir and cook for one minute.

4. Add the chicken stock, crushed tomatoes, cumin, and chili powder. Stir together, scraping the bottom to make sure nothing is sticking. Press the Cancel button.

5. Place the lid on your Instant Pot and twist to lock. Check to make sure the “knob” is in the Sealing position. Press the Manual button and adjust the time to 8 minutes.

6. When the Instant Pot beeps, allow the pressure to release naturally for 5 minutes. Carefully twist the knob to release the remaining pressure and remove the lid.

7. Stir/fluff the rice. Stir in the cilantro, season with salt and pepper if needed, and serve with your favorite main dish

This recipe will be partying at these link parties!