This easy Mexican rice recipe is one of the most flavorful and simplest to make Instant Pot rice recipes. It is a delicious gluten-free, dairy-free, and soy-free side dish recipe that tastes great alongside chicken fajitas or tacos.
Absolutely in LOVE with Instant Pot Rice
When I got my Instant Pot Duo 6-quart this past Christmas I was a bit hesitant. There were A LOT of confusing buttons, and I had NO CLUE where to start.
After watching my hubby make 4 batches of bone stock, I figured it couldn’t be too complicated.
Along with this Instant Pot Orange Chicken, learning how to make Instant Pot rice was top of the to-learn list.
While perusing the button board I stumbled across a magical one… it simply said “rice.”
“WHAT?! There is a RICE button on this thing?”
After baking numerous batches of Instant Pot brown rice and Instant Pot white rice, I got a little adventurous and transformed my rice cooker Mexican rice recipe into one that will work for the Instant Pot!
Mexican Rice Recipe Judgement
Most Mexican restaurants are judged by me based on 2 key dishes:
- Their chicken and beef fajitas.
- And their Mexican rice recipe.
If one or both of these disappoints, I will probably vow to stay at home for the next few weeks and make my own Sheet Pan Chicken Fajitas and this Instant Pot Mexican rice recipe…
Because yes! It tastes AS GOOD as your favorite Mexican restaurant’s version!
How to Cook Mexican Rice?
Ok. So you don’t have an Instant Pot? No worries. (Although, you’re totally missing out!)
You can cook this easy Mexican rice in a rice cooker as well as on the stove.
Simply follow the measurements in the recipe below, and cook it like you cook regular rice!
Instant Pot Brown Rice + White Rice
As you will see in the Mexican rice recipe below, I use both brown and white rice.
To be honest, I have a tough time deciding whether to be a bit healthier (and go with brown) or a bit naughty (and go full on white rice), so tend to do a blend of both.
If you decide to just make Instant Pot brown rice, you can stick with the original time of 15 minutes.
However, if you want to just make Instant Pot white rice, you might want to reduce your time to 12 minutes and leave out 1/4 cup of the broth so it doesn’t get too mushy.
What Kind of Salsa should I Use?
If you are a bit of a weeny when it comes to spice, I highly recommend you use a MILD salsa.
Preferably a salsa you would enjoy eating by itself since that is where a bulk of the flavor will come from.
Also, try to choose a salsa that is in the middle as far as thickness. You don’t want one that is super runny or ultra thick.
I like to use Tostito’s chunky mild salsa (it’s not too thick!) as well as Mrs. Renfro’s mild salsa. (Please don’t buy these online! They’re crazy expensive. The links are just to show you what they look like.)
Will This Mexican Rice Freeze Well?
As a matter of fact, yes!! You can double this batch pretty easily and save a lot for later.
Be sure you seal it up tightly and let it comes to temperature in the refrigerator before heating up. Otherwise, you will have a lot of ice crystals that will make it watery.
Easy Instant Pot Mexican Rice Recipe
- 1 cup white rice*
- 1 cup brown rice*
- 2 cups broth* chicken or vegetable, regular sodium
- 15 oz. jar salsa mild
- 2 Tbsp. butter or olive oil
- ½ tsp. salt to taste
Combine all ingredients in your Instant Pot. Stir until combined.
- Place lid on and make sure the pressure release valve is set to sealed.
- Turn the Instant Pot on the “Rice” and “More” function. Or, set rice cooker to Low pressure for 15 minutes. (See note if doing all white or all brown rice.)
Once the Instant Pot is done cooking the rice, let rice sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)
- Release pressure valve, remove lid and stir Mexican rice. Serve rice with cilantro and enjoy!
- If you decide to make Instant Pot brown rice, you can stick with the original time of 15 minutes. However, if you want to make Instant Pot white rice, you will want to reduce your time to 12 minutes and leave out ¼ cup of the broth so it doesn't get too mushy.
- Use slightly less broth if you prefer a more brown rice-like texture.