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Instant Pot Mexican Rice Recipe Card


5 from 1 review

Description

This recipe is super easy. All you need to do is place everything in your pressure cooker and DO NOT STIR.


Ingredients

  • 2 cups of Basmati Rice (Affiliate Link) - rice and drain
  • 2 Tbsp of olive oil (Affiliate Link)
  • 2 tsp of minced garlic
  • One small onion diced
  • Two cups of vegetable, chicken, or turkey broth - I used turkey broth for this one.
  • 1 cup of tomato sauce (Affiliate Link)
  • One canned black beans (Affiliate Link) - 15 oz.
  • 1 cup of frozen peas and carrots
  • 1 tsp of sea salt
  • 1/2 tsp oregano dried
  • 1 tsp chili powder (Affiliate Link)
  • 1/2 tsp cumin
  • 1 - 2 tablespoons of Dairy Free Butter Spread
  • Diced Jalepano (optional) if you want to spice

Instructions

  1. Dice up the onion. Rinse the black beans. Rinse the rice and set it aside.
  2. Dice up garlic and set aside. Measure out the frozen carrots and peas.
  3. Measure the broth, olive oil (Affiliate Link), tomato sauce (Affiliate Link), salt, cumin, chili, oregano and salt.
  4. Turn the Instant Pot (Affiliate Link) to saute. Let it heat up, add the olive oil (Affiliate Link) and diced onion. Cook for 5 minutes, and then add the diced garlic. Turn the Instant Pot (Affiliate Link) off.
  5. Add the broth, oregano, cumin, chili, salt and stir.
  6. Add the black beans and rinsed rice. Do not mix. Add tomato sauce (Affiliate Link), peas, and carrots to cover the rice.
  7. Turn the pressure cooker to high and cook for 5 minutes, keeping the valve closed. This process will take about 30 minutes.
  8. After the cooking time is done, let the pressure release valve release naturally. This will take at least 15 minutes.
  9. After removing the lid, add butter spread to the rice and mix before serving. Add more salt if needed.

Equipment

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: rice recipe
  • Method: pressure cooker
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 280 kcal
  • Sodium: 436 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 8 mg