Cooking up some delish Mexican food? You can’t forget the rice! This Instant Pot version is ready in less than 10 minutes.

For the sake of my family, I try to switch up the meal plan. But trust me, I could eat Mexican food every day. For breakfast, lunch and dinner. I love the simplicity and flavors, plus a kick of spice. Are you the same way?

Olivia insists on having refried beans and rice with our Mexican meals. I have been making rice in the Instant Pot lately, so I figured Mexican rice should turn out, as well. Oh my gosh, it’s SO MUCH BETTER. I will admit, I’m a late joiner to the pressure cooker bandwagon…but I am officially obsessed.

Some add corn and peas to their Mexican rice, we are just a sweet corn family. This rice turns out fluffy and perfect–almost like fried rice, but not greasy. You have to try it to understand!

The essential piece of the Mexican rice puzzle is Knorr’s Tomato Boullion with chicken. Obviously, if you’re vegetarian, use the veggie style. But this powder is a staple in my spice cabinet. It’s also great to add a little somethin’ somethin’ to pasta sauce. You can find it in the ethnic food aisle, right by other Mexican favorites. 

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Easy Instant Pot Mexican Rice

Prep Time

1 min

Cook Time

6 mins

Total Time

7 mins

 

Light and fluffy, but full of flavor, this Mexican rice comes out perfectly every time! 

Course: Side Dish

Cuisine: Mexican

Keyword: Cilantro, Rice, Tomato

Servings: 6 people

Ingredients

• 1.5 cups long grain white rice
• 1/2 cup chopped onion
• 1 cup frozen sweet corn
• 2 cloves garlic, minced
• 3 teaspoons Knorr Tomato Bouillon with Chicken found in the ethnic aisle
• 1.5 cups water
• 1/4 cup cilantro, finely chopped Sub green onion, if desired
• 1/4 teaspoon kosher salt

Instructions

1. Set your pressure cooker to the Sauté setting. Add 1 teaspoon of oil, rice, corn and onions. Stir and allow rice to toast up, about 1-2  minutes. 

2. Turn off sauté setting. Add garlic, tomato bouillon, cilantro and salt. Stir until tomato powder is coating the rice. Add water. Stir.

3. Turn on rice setting (or manual) for 6 minutes. Put on lid and make sure steam valve is closed.

4. Once done cooking, allow the pressure to naturally release. Stir rice to fluff it up and top with extra cilantro. 

Recipe Notes

If you are a cilantro hater, use green onion!

If you’re looking for a great guide to switching up your Instant Pot meals, I cannot recommend my friend Stefanie’s book, Quick Prep Cooking with Your Instant Pot enough. The recipes are delicious and super easy to prep–try the Kimchi Fried Rice for your next MYO Takeout night. SO amazing. 

What’s your favorite Mexican meal? Are you a pressure cooker fan?