Easy Instant Pot Mexican Rice Recipe

This simple Instant Pot Mexican Rice recipe is so easy to make and is seriously just as good as the rice at your favorite Mexican restaurant!  Fluffy rice and flavorful salsa come together in your pressure cooker for a quick and easy side dish any day of the week.  Pair it with your favorite Mexican dinners like tacos, enchiladas, or fajitas for a fabulous meal!

Instant Pot Mexican Rice Recipe

I’m a huge fan of Mexican food, who isn’t? It’s probably my favorite cuisine to cook at home.

That’s why I am constantly making a wide variety of Mexican recipes. They have so much flavor, the ingredients are simple, and they come together pretty quickly.

But every delicious taco or enchilada needs a tasty side dish to go along with it, and that’s where this Mexican rice comes in!  (Cilantro Lime Rice is also another great option with tons of fresh flavors!)

The classic taste and texture of restaurant-style Mexican Rice is incredible, but sometimes it can be quite the undertaking to make.  That is, until now!

The process has been simplified while still capturing that authentic flavor we all love. Instead of using a ton of spices, tomatoes, and other ingredients, we’re using a jar of salsa. Yup, that’s it!

Plus, it’s made even faster than the traditional recipe by cooking it in the Instant Pot.

Believe it or not, it tastes AS GOOD as your favorite Mexican restaurant’s version! Don’t believe me? Try it for yourself to find out!

Ingredients

The ingredients you will need to make this Mexican rice are so simple and include:

• Rice – Long grain white rice results in the best flavor and texture. Medium and short grain will result in mushy rice. You can also use brown rice but some adjustments will need to be made with the cook time and amount of liquid used.
• Salsa – Use your favorite salsa as this is how the rice gets the majority if its flavor. Mild is the most family-friendly salsa to use, but if you like a little kick use medium instead. Also, for a deeper flavor use roasted salsa instead of regular.  It makes a big difference!
• Broth – Vegetable broth will keep this recipe vegan, but if you’d like you can use chicken broth instead.
• Oil – Any oil will work in this recipe, but I recommend olive or avocado oil.

Types of Salsa

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.

Here are a few salsa brands that work well in this recipe:

• Mrs. Renfro’s Salsa – They have SO many flavors to choose from! Of course they offer the traditional mild, medium and hot in addition to green salsa and extra hot ones. If you’re feeling adventurous try one of their fruity salsas or the craft beer or tequila flavors.
• Tostito’s Chunky Salsa – This easy-to-find brand should be at your local stores. They have mild, medium, and hot, and the texture is the perfect mixture of chunkiness and liquid.
• Mark’s Good Stuff Salsa – I highly recommend their Restaurant salsa.  It boasts fire-roasted tomatoes, fresh onions and peppers for the best authentic taste.
• 365 Organic Thick & Chunky Salsa – This organic salsa can be found at Whole Foods and is made from only whole food ingredients and has amazing flavor.

And if you’ve got a lot of extra tomatoes, you can always use your own Homemade Salsa or Roasted Tomato Salsa.

How to Cook in Instant Pot

Here are the steps to take when making Instant Pot Mexican Rice:

1. Rinse the rice. Use a mesh strainer to clean the rice until the water runs clear. This removes the starchy outer coating and is essential for getting fluffy rice.
2. Add rice, broth, salsa, seasonings, and half of the oil to the pressure cooker. Make sure to mix so the rice doesn’t end up settling at the bottom of the pot. (step 1 above)
3. Cook on high pressure for 4 minutes. If you like more tender rice, cook for 5 minutes instead.
4. Release the pressure naturally for 10 minutes, then open the steam valve.  Be careful to avoid burning yourself.  When opening the valve, be sure to point it away from you.
5. Drizzle with the remaining oil and then mix until well combined.  Then serve with a sprinkle of fresh chopped cilantro! (step 2 above)

Stovetop Recipe

Here are the steps to take if you want to make this Mexican Rice recipe on the stovetop instead of in an Instant Pot:

1. Stir the broth and salsa together in a medium-sized pot.
2. Heat the mixture to a boil.
3. Add the rice and stir to combine.
4. Return to a boil.
5. Cover with a lid, reduce heat and simmer for 20-25 minutes or until tender.

Meal Prep and Storage

• To Prep-Ahead: Preparing this Mexican dish ahead of time is not recommended as the texture of the rice changes once refrigerated.
• To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To Freeze: To freeze the rice, store in a freezer safe airtight container for up to 3-4 months.
• To Reheat: Cook the rice in a skillet with a bit of oil over medium-low heat for 5-10 minutes.

FAQs

What’s Mexican rice called?

In English we tend to call this dish simply ‘Mexican Rice’, but in Spanish it’s referred to as arroz rojo, or red rice.

What is the difference between Spanish rice and Mexican rice?

The two are very similar and are often referred to as one another, but there is a slight difference. Mexican Rice is made with cumin, whereas Spanish Rice is seasoned with saffron which results in more of a yellow color.

What is Mexican rice seasoned with?

More often than not, cumin, garlic, chili powder, onions, and tomato sauce are used to flavor the popular side dish. This version of the recipe makes it super easy and uses salsa instead!

Is Mexican rice gluten free?

Rice itself is gluten free, but some of the ingredients may not be. Sometimes chicken broth contains gluten, so make sure to double-check the label.

Pro Tips and Tricks

• Use long grain white rice.  Medium grain or short grain rice will clump up when cooked and give you a mushy texture.
• Brown rice will require some changes.  Since brown rice requires additional liquid and cook time, make sure you adjust these accordingly if you substitute it for the white rice.
• Pick a good quality salsa.  Salsa makes up the majority of the flavor in this recipe so make sure you pick one you really like.
• Don’t over-do the liquid.  If you use too much broth or salsa you’ll end up with mushy and not fluffy rice.
• Serve with a sprinkle of cilantro.  Take this simple side dish over-the-top by adding on a bit of fresh cilantro just before serving.

Make it a Meal

This Mexican rice recipe pairs well with these other main dishes:

Easy Skillet Steak Fajitas Recipe

Chicken Mole Enchiladas

Mexican Shrimp Ceviche with Avocado

Shredded Chicken Enchiladas

Oven-Baked Sheet Pan Chicken Fajitas

Easy Chicken Enchiladas Verdes

Roasted Cauliflower Tacos

Easy Shredded Chicken Tacos

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Instant Pot Mexican Rice Recipe

This simple Instant Pot Mexican Rice recipe is so easy to make and is seriously just as good as the rice at your favorite Mexican restaurant! Fluffy rice and flavorful salsa come together in your pressure cooker for a quick and easy side dish any day of the week.

Course Dinner, Side Dish

Cuisine Mexican

Keyword instant pot rice, Mexican rice recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 8 servings

Calories 215 kcal

Ingredients

• 2 cups white rice long grain
• 1 ½ cups vegetable broth or chicken broth
• 16 oz. jar salsa mild or medium
• 2 Tbsp. oil divided
• 1 tsp. salt to taste
• Cilantro optional

Instructions

1. Using a mesh strainer, rinse the rice under cool running water for 1-2 minutes, or until the water runs clear. Drain completely.
2. Add rinsed rice, broth, salsa, 1 tablespoon oil, and salt to a 6-quart Instant Pot. Mix the ingredients until well combined.
3. Cover the pot with a lid and close the pressure release valve.
4. Set the Instant Pot to high pressure and cook for 4 minutes.
5. Allow a 10-minute natural pressure release before opening the valve to release the steam.
6. Drizzle in the remaining tablespoon of oil and mix it into the rice.
7. Serve Mexican rice with a sprinkle of cilantro and enjoy!

Recipe Video

Recipe Notes

• 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.

Meal Prep and Storage

• To Prep-Ahead: Preparing this dish ahead of time is not recommended as the texture of the rice changes once refrigerated.
• To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To Freeze: To freeze the rice, store in a freezer safe airtight container for up to 3-4 months. 
• To Reheat: Cook the rice in a skillet with a bit of oil over medium-low heat for 5-10 minutes.

Pro Tips and Tricks

• Use long grain white rice.  Medium grain or short grain rice will clump up when cooked and give you a mushy texture.
• Brown rice will require some changes.  Since brown rice requires additional liquid and cook time, make sure you adjust these accordingly if you substitute it for the white rice.
• Pick a good quality salsa.  Salsa makes up the majority of the flavor in this recipe, make sure you pick one you really like.
• Don't over-do the liquid.  If you use too much broth or salsa you'll end up with mushy and not fluffy rice.
• Serve with a sprinkle of cilantro.  Take this simple side dish over the top by adding on a bit of fresh herbs just before serving.

Nutrition Facts

Instant Pot Mexican Rice Recipe

Amount Per Serving

Calories 215 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 757mg33%

Potassium 241mg7%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 2g2%

Protein 4g8%

Vitamin A 475IU10%

Vitamin C 1mg1%

Calcium 30mg3%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.