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Instant pot Mexican rice is served in a big white bowl.
4.85 from 13 votes
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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
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.