Mexican rice, also known as arroz rojo, is a beloved side dish found alongside tacos, enchiladas, and other Mexican favorites. Known for its vibrant red hue and rich tomato-garlic flavor, this rice is a staple in many Latin households and restaurants. Making it from scratch can seem time-consuming—but that’s where the Instant Pot comes in. This electric pressure cooker simplifies the process without sacrificing taste or texture.
With the Instant Pot, you can achieve fluffy, perfectly seasoned Mexican rice in under 30 minutes. It’s a hands-off, foolproof method that delivers consistent results every time. Whether you’re meal prepping or making a quick weeknight dinner, Instant Pot Mexican rice is a delicious and dependable option.

What Is Mexican Rice?

Mexican rice, often referred to as Spanish rice in the U.S., is a flavorful side dish made by sautéing rice in oil and then simmering it in a tomato-based broth. Unlike plain white rice, Mexican rice is seasoned with onions, garlic, cumin, and often includes vegetables like peas or carrots. The result is a savory and slightly tangy dish with a soft, fluffy texture.
Though it’s called “Spanish rice” in some places, it actually has no connection to Spanish cuisine. The term likely arose from the language overlap rather than the dish’s origin. Authentic Mexican rice plays a crucial role in traditional Mexican meals, offering balance and depth to spicy meats, beans, and sauces.

Why Make Mexican Rice in an Instant Pot?

Using an Instant Pot to make Mexican rice isn’t just about saving time—it’s about improving the overall cooking process. Traditional stovetop methods require careful heat control and frequent checking to prevent burning or uneven cooking. The Instant Pot automates much of this, delivering consistent results with minimal effort.
One major advantage of pressure cooking is that it helps lock in flavor. The spices and tomato base are absorbed more deeply into the rice, making each bite rich and satisfying. Toasting the rice directly in the Instant Pot using sauté mode also enhances the final taste.
Another benefit is the speed. While stovetop versions can take up to 45 minutes, the Instant Pot cuts this down to roughly 20–25 minutes, including pressure buildup and release. Plus, everything is cooked in a single pot, reducing cleanup time. Whether you’re a beginner or an experienced cook, the Instant Pot makes Mexican rice easy, fast, and delicious.

Ingredients for Instant Pot Mexican Rice

The beauty of Instant Pot Mexican rice lies in its simplicity. Below are the basic ingredients you’ll need, along with some variations and substitutions to customize the recipe:

Essential ingredients:

• 2 cups long-grain white rice (rinsed well)

• 2 tablespoons cooking oil (canola, vegetable, or avocado oil)

• ½ medium onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder (optional, for spice)

• 1 cup tomato sauce or 2 medium tomatoes, blended

• 2 cups chicken broth or vegetable broth

• Salt to taste

Optional add-ins and variations:

• ½ cup frozen peas or diced carrots

• ½ cup canned corn or black beans

• 1 diced jalapeño or serrano pepper for extra heat

• A squeeze of lime juice and fresh chopped cilantro for garnish

• Brown rice (adjust cooking time and liquid accordingly)

Substitutions and tips:

• You can use tomato bouillon for deeper tomato flavor if fresh tomatoes or sauce aren’t available.

• For a vegetarian version, simply use vegetable broth instead of chicken broth.

• Jasmine or basmati rice can be used, but the flavor and texture will differ slightly—adjust cook times accordingly.

Equipment Needed

To make Instant Pot Mexican rice, you don’t need much beyond the basics, which makes it an ideal recipe for weeknights or meal prep.

• Instant Pot (any 6-quart or 8-quart model will work)

• Measuring cups and spoons

• Wooden spoon or heat-resistant spatula

• Fine mesh strainer (to rinse rice thoroughly)

• Knife and cutting board (for chopping onions and garlic)

While not essential, a rice paddle can also help with fluffing the rice after cooking.

Preparation Tips Before You Start

Before you begin cooking, a few small prep steps can make a big difference in the texture and taste of your Mexican rice.

Rinse the rice thoroughly. This helps remove excess starch, preventing the rice from becoming sticky or mushy. Use a fine mesh strainer and rinse under cold water until the water runs clear.

Chop all your ingredients in advance. Since the sautéing step happens quickly in the Instant Pot, it’s helpful to have the onions, garlic, and tomatoes (if using fresh) prepped ahead of time.

Use the sauté function to toast the rice. This not only gives the rice a deeper, nuttier flavor but also helps keep it from clumping during pressure cooking.

Deglaze the pot. After sautéing, add a splash of broth to loosen any browned bits from the bottom. This prevents the Instant Pot from triggering the “burn” warning during pressure cooking.

Step-by-step instructions for making Instant Pot Mexican Rice

Making Mexican rice in the Instant Pot is simple and straightforward. Here’s a detailed guide to help you get the best results every time:

1. Rinse the rice thoroughly. Use a fine mesh strainer to rinse the rice under cold running water until the water runs clear. This step is essential to prevent sticky rice.

2. Set the Instant Pot to sauté mode. Add oil to the pot and wait until it heats. Sauté the chopped onions until soft and translucent, about 2–3 minutes. Add minced garlic and stir for another 30 seconds.

3. Toast the rice. Add the rinsed rice to the pot and stir frequently for 2–3 minutes, until it starts to turn lightly golden. This builds flavor and helps prevent clumping.

4. Add spices and tomato sauce. Stir in the cumin, chili powder (if using), and salt. Then add the tomato sauce (or blended tomatoes) and stir to coat the rice evenly.

5. Pour in the broth and deglaze. Add chicken or vegetable broth, scraping the bottom of the pot to remove any stuck-on bits. This is key to avoiding the burn warning.

6. Seal and cook. Cancel sauté mode. Secure the lid, set the valve to sealing, and pressure cook on high for 4–6 minutes (depending on your preferred texture). Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

7. Fluff and serve. Carefully open the lid, fluff the rice with a fork or rice paddle, and serve warm. Garnish with chopped cilantro or a squeeze of lime, if desired.

Common mistakes to avoid

Getting perfect Mexican rice in the Instant Pot comes down to a few crucial steps. Here are some common pitfalls to watch out for:

• Skipping the rinse: Unwashed rice leads to sticky, gluey texture. Always rinse thoroughly.

• Not deglazing: Failing to scrape the bottom after sautéing can cause the Instant Pot to show a burn warning.

• Using too much liquid: This results in overly soft or mushy rice. Stick to a 1:1 ratio of rice to liquid.

• Quick releasing pressure too soon: This can cause unevenly cooked rice. Always wait at least 10 minutes for a natural release.

• Forgetting to toast the rice: Toasting enhances flavor and texture—don’t skip it!

Variations and add-ins

One of the best things about this recipe is how customizable it is. Here are a few popular variations:

Vegetarian and vegan: Use vegetable broth and skip any meat-based ingredients. You can also add more vegetables like zucchini, bell peppers, or mushrooms for extra flavor and nutrition.

With protein: Stir in cooked shredded chicken, seasoned ground beef, or chorizo after pressure cooking. The warmth of the rice will heat the protein through.

With beans or corn: Add canned black beans, pinto beans, or corn (drained) after the rice is cooked. These additions give more texture and turn the rice into a more filling dish.

Spicy version: Add chopped jalapeños, serrano peppers, or a dash of hot sauce before cooking for extra heat.

Brown rice substitute: Brown rice requires a longer cooking time—set to 20–22 minutes high pressure and use slightly more broth.

How to store and reheat leftovers

Instant Pot Mexican rice stores and reheats well, making it a great meal prep option.

Refrigerator: Let the rice cool completely before transferring to an airtight container. It will keep for up to 5 days in the fridge.

Freezer: For longer storage, portion the rice into freezer-safe bags or containers. Flatten the bags to save space and label them with the date. Frozen rice lasts up to 3 months.

Reheating: Add a splash of water or broth before reheating in the microwave or on the stovetop to restore moisture. Heat until hot throughout, stirring occasionally.

Serving suggestions: what goes well with Mexican rice?

Mexican rice is incredibly versatile and complements many dishes. Try serving it with:

• Tacos, burritos, enchiladas, or fajitas

• Grilled chicken, carne asada, or carnitas

• Black beans, refried beans, or guacamole

• A fried egg on top for a quick, hearty breakfast

• As a base for taco bowls or burrito bowls

It also works great as a filling for stuffed peppers or alongside a fresh garden salad.

FAQs

Can I use jasmine or basmati rice instead of long grain white rice?
Yes, but the texture will be slightly different. Jasmine is softer and more aromatic, while basmati is longer and less sticky. Adjust liquid and time slightly.

Why is my Instant Pot rice mushy or sticky?
It’s likely due to excess liquid or skipping the rinsing step. Always rinse the rice and measure liquids carefully.

Can I double the recipe?
Yes, doubling works well as long as your Instant Pot has enough space. Keep the cooking time the same, but allow a bit more time for pressure to build and release.

Do I need to rinse the rice?
Yes. Rinsing removes surface starch and helps prevent clumping or mushiness.

How long does it take to cook rice in the Instant Pot?
White rice generally takes 4–6 minutes under high pressure, followed by a 10-minute natural release for best texture.

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