Best Instant Mexican Rice Recipes

INSTANT POT® MEXICAN RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.

INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
• Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
• Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

INSTANT POT® CHEESY MEXICAN LENTILS AND RICE

Steps:

• Combine chicken broth, tomatoes, lentils, rice, onion, jalapeno peppers, garlic, taco seasoning, oregano, and cumin in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
• Open the lid and stir in 1/2 of the Mexican cheese blend. Sprinkle remaining cheese over the top. Put the lid back on top and let sit for 4 minutes. Garnish with cilantro.

INSTANT POT® MEXICAN CHICKEN AND RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
• Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.

EASY INSTANT POT® MEXICAN RICE

Steps:

• Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add rice and saute, stirring frequently until the rice is golden, about 3 minutes. Mix in onion and saute until soft and translucent, about 3 minutes. Stir in chicken base. Add chicken stock, tomato sauce, and cumin. Stir to combine.
• Close and lock the lid. Select Rice function on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir and serve.

EASY INSTANT POT MEXICAN RICE

Steps:

• Set the Instant Pot {6 Quart} to Saute setting.
• Saute olive oil and onion until translucent about 1 to 2 minutes.
• Add in rice and saute for 2 to 3 minutes.
• Stir in chicken stock, salsa, and salt into the rice.
• Lock the lid in place, set to manual high pressure and turn time down to 10 minutes.
• Make sure the steam valve is set to sealed.
• Once the time is up, push the steam valve open and let all the steam release.
• Fluff the rice with a fork and serve.

INSTANT MEXICAN RICE

Steps:

• Combine all ingredients except cilantro in a 2-qt. microwave-safe bowl.
• Cook on high 5 minutes, remove from microwave and let stand about 5 minutes more.
• Fluff with fork, stir in cilantro, and serve.