Pressure Cooker Mexican Rice is thrown together and cooked in your Instant Pot or another electric pressure cooker brand.
Pressure Cooker Mexican Rice
It is the easiest side dish you’ll ever make and is so delicious. Your family is going to love this!
My search is over. I brought this to family dinner the other Sunday, and everyone loved it! I had never made rice in my (affiliate link) Instant Pot before, and it may now be the only way I do it.
I love my rice cooker to bits, but this rice was so much better than rice cooker rice to me.
Before you get started, I highly suggest making this awesome White Queso from The Cookie Rookie with your next taco night. That queso, this Mexican Rice, and these enchiladas would be AMAZING you guys. Just sayin’. You’re welcome.
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You may wonder what’s up with all the Instant Pot recipes lately. This isn’t actually a pressure cooking blog, but I got the pot a while ago and I’ve been using it SO much, I can’t help but share. If you’ve fallen in love with the Instant Pot like I have, you might want to check out my collection of Or Whatever You Do’s favorite Instant Pot Recipes.
My Instant Pot French Onion Beef Stroganoff is one of my instant favorites. (no pun intended)
Pressure Cooker Beef Brisket is the only way I’ll make brisket now. Short of doing it in a true smoker somewhere in Texas or Kansas City, this is going to get you the best brisket you can get.
I post what I cook and serve my family for the most part, so if we’re eating it, you are seeing it on here. That’s part of the reason I love blogging and sharing with you all so much!
I was even tempted to NOT share this recipe when I saw the photos because I just wasn’t entirely happy. Then I tasted it.
Who cares if it doesn’t look beautiful if it tastes AMAZING, right?
Pressure Cooker Mexican Rice is finished in about a half hour. It is some of the best Mexican rice I’ve ever had!
- 2 3/4 cups basmati rice
- 2 tablespoons butter
- 2 tablespoons bacon grease
- 14.5 ounce can stewed tomatoes
- 7 3/4 ounce El Pato Green
- 4 ounces mild green chiles
- 2 tablespoons mild chili powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1/8 cup dried diced onions, or 1/4 cup diced fresh onions
- 1 1/2 teaspoons paprika
- 1 tablespoon salt
- 2 cups water
- Place the rice, butter, and bacon grease into a large skillet or the bottom of your Instant pot. Put the pan over medium heat, or turn on the pot to saute.
- Stir frequently for 5-10 minutes, or until the rice is slightly browned.
- Remove from heat and place into your Instant Pot ( unless it is already there 😉 ). Dump in the rest of the ingredients, give it a stir, and place the lid onto the pot and seal it.
- Press the manual button and decrease the time down to 6 minutes. Let cook and come to pressure. Once the cycle completes, let the pot sit for 10 minutes before releasing the pressure.
- Remove lid, toss with forks to separate the grains, and serve with your favorite taco dish.
If you don't have bacon grease laying around, you can use butter. But bacon grease lends some pretty amazing flavor to this!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 997mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 3g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!