Instant Pot Mexican Rice

Instant Pot Mexican Rice

The key to light, fluffy rice is to rinse thoroughly and watch the measurements closely.


  • 1 can fire roasted tomatoes (like Rotel) divided
  • 3 tablespoons oil
  • 1 small onion, diced
  • 2 garlic cloves, peeled
  • 2 cups rice, well rinsed 
  • 1 teaspoon salt
  • 2 1/2 cups chicken stock, water or a combination
  • 1 to 2 large jalapeños or serrano chilis, a slit cut down the side of each one, optional


Measure out one cup of the tomatoes and juice. Add to a blender and puree. Drain the remaining tomatoes and set aside both the pureed and drained tomatoes.

Add oil to Instant Pot and set to Saute setting. When hot and oil is shimmering, add the onion and cook, stirring, until it starts to look translucent. Add the garlic and sit for a minute or two more until it smells fragrant. Add the well rinsed and drained rice and stir around until some of the rice begins to look a little white around the edges, three to four minutes. Turn off pot and immediately add the salt, chicken stock or water or combination. Add the blended and the reserved tomatoes and stir minimally, but do make sure there is no coloring on the bottom of the pan, which could cause a “burn” notice. Add peppers if using.

Seal Instant Pot and set for High Pressure, 4 minutes. Allow to release for 12 minutes, then turn Instant Pot off. Fluff with a large fork. If any rice seems less than tender, cover for a few more minutes.


Rinse rice well. The easiest way is to place rice in a metal strainer and place the strainer in a mixing bowl or pot just a bit larger than the strainer. Run tepipd water over stirring the rice around with your fingers as the bowl fills up. Empty bowl and repeat five more times for a total of six times, or until water in bowl is clear.

Keywords: Hearty Sides, Side, Mexican or Southwestern, Rotel, Mexican Rice, Rice, Canned Tomatoes, Peppers, Hot Peppers

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