This Instant Pot Mexican Rice recipe is my favorite side-dish for any Mexican food we eat! I perfected this recipe while living in Mexico– it’s completely authentic– and I’ve adapted it to cook perfectly in the Instant Pot! The end result is Mexican rice that is so perfect, easy and delicious I may never go back to the stove-top version!

Cooked Mexican rice with peas and carrots, inside an instant pot, served with a wooden spoon.

If you’re a follower of TBFS you may already know that I’m a crazy huge fan of Mexican food. I have soooo many delicious Mexican recipes on my site–probably more than any other type of cuisine–because I LOVE it!

My husband and I lived in Puebla, Mexico for a few months when we were first married. I learned to make several authentic recipes while we lived there, but this Authentic Mexican rice is the one I use the very most. (You can check out some photos from our time there, and the story, here).

I’ve adapted my recipe to make Instant Pot Mexican Rice, and it turns out PERFECT. I love the way the instant pot cooks rice. You don’t have to worry about mushy or gloopy rice. It’s fluffy and tender, and exactly how rice should be! Learn all of my instant pot tips!

Mexican rice is made of long-grain white rice, tomato, onion and garlic. In Mexico it is also often cooked with diced peas and carrots.

The chef who taught me to make Mexican rice used Tomato bullion cubes for extra great flavor, and to get that perfect orange color that you’re looking for. They should be easy to find at your local grocery store, in the Mexican food aisle.

You could even buy the granules instead of cubes (use 2 teaspoons). I buy tomato boullion at Walmart, in the Mexican food aisle or you can find them on Amazon.

How to make Mexican Rice in the Instant Pot:

Rinse the rice under water until the water runs clear. Drain well.

Turn instant pot to the saute setting. Add oil and rice and stir often, until the rice starts to get slightly golden.

Add tomato sauce, minced garlic, onion, tomato boullion and diced carrots.

Process photos for making authentic mexican rice in the instant pot, including add the rice and toasting it and then adding tomato sauce, tomato bullion cubes, onion, garlic and carrots.

Stir well. Add water and stir, making sure the boullion cubes are dissolved.

Turn instant pot off. Secure lid and turn valve to sealed position.

Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).

Ingredients for Mexican rice inside an instant pot with a wooden spoon, and another photo of an instant pot with the cooked rice and frozen peas added on top.

When timer beeps, allow pressure to naturally release for 10 minutes.

Remove lid and add peas. Gently fluff the rice with a fork (don’t stir it).

Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

Instant Pot Mexican Rice in a clear mixing bowl with a serving spoon and a green cloth on the side.

Can I substitute brown rice?

Yes! To substitute brown rice, add ¼ cup additional water and cook on high pressure for 22-24 minutes (22 for low elevations, 24 for higher). Once the timer beeps allow the pressure to naturally release for 10 minutes before removing the lid and fluffing with a fork.

Don’t own an Instant Pot? No Problem!

If you don’t own an instant pot yet, you can make Authentic Mexican Rice on the stovetop with this recipe.

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Recipe

Cooked Mexican rice inside an instant pot, served with a wooden spoon.
Prep 10 minutes
Cook 13 minutes
Total 23 minutes
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Equipment

Ingredients
  

  • 1 1/2 cups long grain white rice
  • 1/4 cup oil (vegetable or canola oil)
  • 1 teaspoon garlic , minced
  • 1/4 medium onion , finely diced
  • 1/4 cup tomato sauce , or 2 pureed tomatoes
  • 2 tomato bouillon cubes ,finely chopped*, or 2 teaspoons granulated
  • 1/4 teaspoon salt
  • 1 carrot , diced
  • 1 1/2 cups water
  • 1/3 cup frozen peas

Instructions
 

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

Notes

*Tomato bouillon cubes or granules can be found in the Mexican food at your local grocery store. You could substitute chicken broth, but the rice wont have the same rich color.
Don't own an Instant Pot? No Problem!
If you don’t own an instant pot yet, you can make Authentic Mexican Rice on the stovetop with this recipe.
 
Find my tips (and step-by-step photos) for cooking perfect mexican rice, above in the post.

Nutrition

Calories: 323kcalCarbohydrates: 50gProtein: 5gFat: 10gSodium: 371mgPotassium: 159mgFiber: 1gSugar: 1gVitamin A: 1805IUVitamin C: 5.1mgCalcium: 24mgIron: 0.7mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I made this in my Ninja Foodi (pressure cooker/air fryer combo) I did substitute tomato bouillon (since I didn’t have on hand) for Chicken Better than Bouillon. It was a definite crowd pleaser, absolutely delicious! Better than most Mexican restaurants!

  2. I am glad I wasn’t the only one who’s rice burnt in the IP! (during the PC phase). I was wondering how this could have happened…

  3. 5 stars
    I doubled this recipe, left out the carrots and peas and used “no chicken” chicken broth in place of the tomato bullion and water. I also added just a smidge more onion and tomato sauce. I ran my instapot on the rice setting (about 10 min) with the natural release for 10 min. My son-in-law is from Mexico and said this recipe was SO GOOD! He went back for seconds, which he rarely does! Ha! Thus one is definitely going in my recipe book. Thanks for sharing!!

  4. 5 stars
    Turned out great! The first Recipe for Instant Pot Mexican Rice I have tried that didn’t turn out Burned or still hard.

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