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.
Servings: 8
Calories: 234kcal
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
Calories: 234kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 802mg | Potassium: 255mg | Fiber: 2g | Sugar: 3g | Vitamin A: 496IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg