Instant Pot Spanish Rice
Easy Spanish Rice In The Instant Pot is a go-to recipe for taco night or for serving with your favorite Mexican dishes. It’s easy to assemble, and you can stay hands-free while you prep your main meal. Try this made-from-scratch version for restaurant-worthy results!
Servings 8
Calories 212kcal
Equipment
Ingredients
- 2 tablespoons avocado oil
- 2 cups long grain white rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/8 teaspoon cumin
- 8 oz tomato sauce
- 2 cups chicken broth
Instructions
- Turn Instant Pot to sauté mode and heat avocado oil
- Add rice and stir while letting it toast for about 3-4 minutes
- Turn off Instant Pot and add remaining ingredients
- Add lid and set to seal
- Set Instant Pot to high pressure for 8 minutes (it takes about 10 minutes to come to pressure before it starts cooking)
- When cooking time is completed, turn valve for quick pressure release or allow for a natural pressure release
- Fluff rice with a fork and stir to combine before serving
Notes
- Store leftover rice in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave by sprinkling with water, covering loosely, and heating in short bursts while stirring between, or reheat on the stovetop in a skillet with a splash of broth to add moisture.
- Rinse uncooked rice until the water runs clear (about 1-2 minutes) to remove excess starch.
- Toast the rice until it smells slightly nutty but hasn’t browned.
- Use the “pressure cook” setting on high, not the “rice” button, for consistent results.
- Let the rice rest for 5 minutes after pressure release, then fluff to lock in texture.
- If you double the recipe, plan for extra time for pressurization.
Nutrition
Calories: 212kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 646mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg