This super simple Spanish rice cooks up in the Instant Pot, making an easy side dish!
This Instant Pot Spanish rice is just like what you’d get at your favorite Mexican restaurant!
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I love going to our local Mexican restaurant and enjoying a filling dinner (my go-to is a chicken chimichanga smothered in queso–mmmmmm!), along with some Spanish rice on the side.
Spanish rice (or as some people refer to as Mexican rice) is one of those super simple side dishes that is really quite versatile–it can be served by itself as a side, or topped with beans and cheese, or stuffed into a burrito, sprinkled on a taco salad, or as the base for a taco chicken bowl.
But I could never quite master making it at home. That is, until I started making it in my Instant Pot!
I’ve been making Instant Pot rice for a while now, starting first with making brown rice in the Instant Pot, then moving on to jasmine rice and then basmati rice and even Rice-a-Roni in the Instant Pot!
So naturally, I decided to try making Instant Pot Spanish rice. Not only was it ridiculously easy (I mean, there are only 4 ingredients!), but it was also super tasty–just like what you’d get at a restaurant!
Making Spanish Rice in the Instant Pot
One thing I like about making rice in the Instant Pot is that you don’t have to babysit a simmering pot on the stove.
Every time I make rice on the stove, it inevitably boils or foams over, creating a mess of my stove top. Not so with the Instant Pot!
Instead, you end up with perfectly cooked rice that you didn’t have to stir even once during the cooking process.
How to Make Instant Pot Spanish Rice
It’s really easy to make this versatile dish!
Ingredients You’ll Need:
- Vegetable oil
- White rice
- Chicken bouillon
- Fresh salsa
How to Make It:
(Full printable recipe is available below)
Saute the rice. This first step is crucial to getting perfectly textured Spanish rice, just like what you’d get from a restaurant. You’ll start by heating some vegetable oil in the insert pot of the Instant Pot, using the Saute function, and adding the rice to the oil.
Stir it around and let it saute until it’s beginning to turn light golden-brown in color.
Add remaining ingredients. Next, you’ll press Cancel to turn off the Saute function. Add in the water, bouillion, and fresh salsa, stirring to combine.
Pressure cook. Last, you’ll cook at high pressure for 4 minutes. After the cook time, allow a 5 minute natural release followed by a quick release of remaining pressure.
After it’s cooked and the pressure has released, fluff the rice and serve! Yes, it really is that easy.
Perfect for your busy weeknights–enjoy!
Notes and Adaptations:
- You can choose the spice level of your fresh salsa–I chose a mild version because I’m not a fan of spicy food.
- As an optional addition, you can add in 1/2 tsp ground cumin and 1/2 tsp chili powder if you want a bolder flavor.
- You can double the recipe if desired.
- 2 Tbsp vegetable oil
- 1 cup white rice
- 1 cup water
- 1 tsp chicken bouillon base (or 1 cube chicken bouillon)
- 1/2 cup fresh salsa
- In the insert pot of the Instant Pot, add vegetable oil. Press the Saute button to heat the oil.
- Add the rice and stir, cooking until it begins to turn light golden-brown, stirring often.
- Press Cancel to turn off the Saute function. Add water, bouillon, and fresh salsa. Stir to combine.
- Close the lid and set the vent to the sealed position.
- Select a cook time of 4 minutes at high pressure. After the cook time is complete, allow a 5 minute natural release followed by a quick release of remaining pressure.
- Once the pressure has released and the valve has dropped, carefully remove the lid. Fluff rice with a fork and serve.
Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 353mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 2g
Nutrition information is automatically calculated and is not guaranteed for accuracy.