Instant Pot Spanish Rice

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Instant Pot Spanish Rice, otherwise known as Mexican Rice, tastes just like the rice from an authentic Mexican restaurant. It is full of flavor, perfectly cooked, and incredibly delicious. It is the perfect side dish to serve with my Chicken Enchiladas!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

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! 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!!

How to make Instant Pot Spanish Rice:

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!

Recipe Notes and Tips:

• 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 sauté 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}

Mexican recipes for you to serve with rice:

• Shredded Beef Enchiladas
• Shredded Beef Chimichangas
• Creamy Seafood Enchiladas
• Instant Pot Red Chile Pork Tamales
• Grilled Steak Fajitas

Additional rice recipes:

• Instant Pot Yellow Mediterranean Rice
• Classic Rice Pilaf
• Instant Pot Fried Rice
• Shrimp Fried Rice

Looking for delicious Instant Pot Recipes? Sign up for a FREE Top 10 Instant Pot Recipes e-Book and receive future recipes delivered to your inbox!

Enjoy!!

Instant Pot Spanish Rice

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

4.48 from 36 votes

Print

Course: Side Dish

Cuisine: Mexican, Spanish

Keyword: rice recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 346kcal

Author: Lisa Johnson

Ingredients

• 3 tablespoons olive oil
• 1 cup chopped yellow onion
• 2 cups long grain rice (or extra long)
• 2 cloves fresh garlic, minced
• .75 cup crushed tomatoes
• 2.5 cups chicken stock
• .5 teaspoon cumin
• .5 teaspoon chili powder (optional)
• .13 cup chopped cilantro

Instructions

• 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

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}

Nutrition

Calories: 346kcal | Carbohydrates: 58g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 191mg | Potassium: 316mg | Fiber: 2g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg