Instant Pot Authentic Mexican Rice
A traditional Mexican rice side dish with tomatoes, carrots, and peas, cooked in the Instant Pot. Perfectly seasoned with tomato bouillon and finished with a natural pressure release.
Ingredients
Method
Completed steps 0
Rinse rice under cold water until the water runs clear, then drain thoroughly.
Switch Instant Pot to sauté mode and wait until it is hot, then add oil.
Pour in rice and sauté while stirring frequently until it turns light golden, about 5 minutes.
Stir in garlic, onion, tomato sauce, salt, tomato bouillon, and carrots.
Add water and stir well until bouillon cubes dissolve completely.
Turn off sauté mode, close the lid, and move the valve to sealed.
Set to high pressure for 3 minutes (for tender grains) or 4 minutes (for softer rice).
When the timer sounds, let pressure release naturally for 10 minutes.
Carefully remove the lid and fold in the frozen peas, then gently fluff the rice with a fork.
Cover the pot with the lid again and let the rice rest for a few minutes before serving.
Notes
Rinsing the rice removes excess starch and prevents stickiness.
The 3-minute cook time yields rice with slight bite; use 4 minutes if you prefer softer texture.
Fluff gently with a fork rather than stirring to keep grains intact.
Calories: 323 kcal · Carbs: 50 g · Protein: 5 g · Fat: 10 g · Sodium: 371 mg · Fiber: 1 g · Sugar: 1 g
Adapted from tastesbetterfromscratch.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.