Instant Pot Spanish Rice
Instant Pot Spanish rice is an easy way to make this flavor packed, savory side dish. Fluffy rice gets cooked with onions, garlic and a carefully chosen blend of spices for a delicious addition to any main.
We love having Mexican.
Taco night, burritos, fajitas.
It’s a staple.
And with 4 hungry boys, I’m always trying to fill out the meals more.
What better side to have with tacos than Spanish rice?
This Instant Pot Spanish rice is a delicious way to add more substance to your Mexican nights.
Plus it’s so easy and full of so much flavor.
What is Spanish rice?
Spanish rice is sometimes called Mexican rice and vice versa.
Both are very well seasoned rice dishes that pair well with Spanish and Mexican foods.
Spanish rice and Mexican rice both consist mainly of rice, garlic, a tomato product and broth.
Ingredients
To make this you’ll need:
- Rice– A long grain white rice like basmati or jasmine.
- Olive oil– To saute the aromatics in
- Aromatics– Diced yellow onion and minced garlic
- Cooking liquid– Chicken broth and water
- Spices– Salt, chili powder, smoked paprika, cumin, and dried oregano
- Tomato paste– The plain kind not the kind with added flavorings
- Butter
- Garnish– Freshly chopped cilantro leaves
How to Make
Instant Pot Spanish rice is an easy side dish anytime!
To make, put the liner into the Instant Pot then press the ‘saute’ button to heat up the pot liner.
Once the liner is hot, add the oil, onions, and garlic.
Cook the garlic and onions for 2-3 minutes, stirring often.
Once the onions are starting to soften and the garlic is fragrant hit the ‘cancel’ button.
Then pour the broth and water into the hot pot.
Scrape off any brown bits stuck on the bottom of the pot with a sturdy spoon to deglaze the pot.
Stir in the seasonings and the ric.
Once they are evenly combined, stir in the tomato paste.
Secure the lid on the Instant Pot and set the vent valve to the sealed position.
Pressure cook on ‘manual’ for 4 minutes.
When the Pot beeps, leave the vent valve closed and let the pressure naturally release for 15 minutes.
After 15 minutes, carefully open the vent valve to release any remaining trapped steam.
Fluff the rice and gently stir in the butter and cilantro.
Serve warm and enjoy!
Storing Leftovers
Store leftover rice in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
Serving Suggestions
We love to serve this rice with:
- tacos
- burritos
- Homemade Chipotle Steak Strips
- Sheet Pan Chicken Fajitas
Tips and Tricks
- For a more traditional Spanish rice and less of a Mexican style Spanish rice, add saffron and cut the amount of cumin in half.
- You could stir in a little thawed frozen corn after you cook the rice.
- Make sure to do the natural release and not a quick release. The rice won’t be cooked enough if you don’t naturally release it.
Other Instant Pot Side Dishes
Instant Pot Spanish rice is an easy side dish for all your favorite Mexican dishes.
Make it and enjoy!
Looking for other Instant Pot side dishes?
Try these:
- Instant Pot Garlic Green Beans
- Instant Pot Yellow Rice
- Creamy Bacon Ranch Potatoes
- Instant Pot Cilantro Lime Rice
- Instant Pot Mac & Cheese
If you’ve tried this INSTANT POT SPANISH RICE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Spanish Rice
Ingredients
- 2 cups basmati rice or jasmine
- 2 tbsp extra virgin olive oil
- 1/2 yellow onion peeled & diced
- 1 heaping tbsp minced garlic
- 2 cups chicken broth + 1/4 cup water
- 1 1/2 tsp salt
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 cup plain tomato paste
- 1 tbsp butter
- freshly chopped cilantro leaves for garnish
Instructions
- Insert the liner into the Instant Pot then press the 'saute' button, and let it heat up. Add the oil, onions, and garlic. Let it cook for 2-3 minutes, stirring often, then hit the 'cancel' button.2 tbsp extra virgin olive oil, 1/2 yellow onion, 1 heaping tbsp minced garlic
- Pour the broth and water into the hot pot, and use a sturdy spoon to scrape off any brown bits stuck on the bottom of the pot to deglaze it.2 cups chicken broth
- Add the seasonings to the pot and stir to evenly combine them with the liquid mixture. Add the rice, again stirring to evenly combine. Stir in the tomato sauce.2 cups basmati rice, 1 1/2 tsp salt, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp dried oregano, 1/2 cup plain tomato paste
- Close the lid, set the vent valve to the sealed position, and pressure cook on 'manual' for 4 minutes.
- When done cooking let the pot rest and naturally release pressure for 15 minutes. Carefully open the vent valve to release any remaining trapped steam.
- Stir to fluff the rice. Add the butter and cilantro then gently stir to incorporate being careful not to 'break' the rice.1 tbsp butter, freshly chopped cilantro leaves
- Serve warm & enjoy!
Notes
- For a more traditional Spanish rice and less of a Mexican style Spanish rice, add saffron and cut the amount of cumin in half.
- You could stir in a little thawed frozen corn after you cook the rice.
- Make sure to do the natural release and not a quick release. The rice won't be cooked enough if you don't naturally release it.
Nutrition
