Here’s a super fast and easy Instant Pot Spanish Rice that can be made in a jiffy in your Pressure Cooker. I love multitasking with my IP, because while the rice is cooking I can be preparing my salad fixings and heating up some refried beans.
Any night can now easily become a tasty Mexican Dinner night!
And let me tell you, Mexican dinners are always a hit at my house.
And honestly, they’re SO easy to prepare, especially if you’re brand new to this way of eating and are just beginning to learn how to cook.
I like to heat a can of fat-free refried beans (look for the fat-free label otherwise it may contain lard), a can of low-sodium pinto beans (drained), and a small can of chopped green chiles, and mix them together in a pan.
BAM, instant burrito filling and it takes about 5-10 minutes to heat. Toss in some shredded lettuce, a spoonful of chopped tomatoes or salsa, and maybe a dab of my Green Chile Sour Cream and you have some tasty, nutritious, burritos – without all the grease and oil from the Mexican Restaurants.
The only thing that’s missing…. is a side of fluffy Spanish Rice.
And now…..with the help of my trusty Instant Pot Pressure Cooker…. I got that covered as well.
If you’re still on the fence about an Instant Pot, let me just say that I use mine…a LOT.
They are SO convenient!
I can sauté, steam, slow cook, boil, and pressure cook – all in the same pan.
And it’s as easy as pressing a few buttons and walking away. It automatically turns off the heat AND depressurizes when finished, and keeps your food warm for you until you have time to dish it up…..
And with just one pan to wash, super easy clean up too (you’re welcome all you husbands out there).
I’ll include an Amazon Link here if you’re interested. Remember this is an affiliate link, meaning if you actually buy one, I will receive a small commission from Amazon ….
Instant Pot Spanish Rice
Chop up ½ a small Onion, and ½ a Red Bell Pepper and add them to your Instant Pot. Add just enough Veggie Broth to the pan to keep the veggies from sticking and set your IP to SAUTE mode. Make sure the temp setting is LESS and press the + or – buttons to adjust if necessary.
Sauté the veggies for a few minutes, just until they soften a bit, and the onions turn translucent.
Now if you like spicy…….this would be the time to add a little chopped jalapeño, or maybe some extra green chiles as well, but it’s totally optional.
Add 2 cups of Veggie Broth (always buy the low sodium variety) and the spices and stir to mix everything well. I used chile powder and ground cumin, but again – if you like spicy….try adding a little chipotle chili powder or cayenne to the mix. Let me know what works for you.
Meanwhile, rinse 1½ cups of white rice in a colander until the water runs clear. Then add your rice to the Instant Pot and stir well.
Finally, add 1 cup of your favorite salsa to the center of the rice (DO NOT STIR) and attach the lid.
Make sure the vent is set to SEALING
Press MANUAL mode.
Set it to LOW PRESSURE
Set timer for TEN (10) minutes.
Once the timer goes off you can simply wait for it to depressurize for 10 minutes (NPR), remove the lid, and fluff with a fork.
Quick. And. Easy.
I know plain white (or brown) rice can get kind of boring, so adding salsa and a few veggies really perks this rice up. Leave a comment if you jazz it up in any way. I love reading your ideas and seeing your pictures!
Happy Mexican Dinner night…. and enjoy!
Here’s a super fast and easy Instant Pot Spanish Rice that can be made in a jiffy in your Pressure Cooker. Make any night … a tasty Mexican Dinner night!
- 1/2 small Onion
- 1/2 small Red Bell Pepper
- 1 1/2 cups White Rice
- 2 cups Vegetable Broth (low sodium)
- 1/2 tsp Chili Powder
- 1/4 tsp Ground Cumin
- 1 cup Salsa
- Chop 1/2 small Onion and 1/2 Red Bell Pepper and add to your IP
- Add just enough Veg Broth to bottom of pan to prevent sticking and using the SAUTE mode, LESS setting…. sauté the veggies until soft.
(Use the + or – buttons to adjust the heat settings, LESS, NORMAL, MORE)
- Add 2 cups of Veg Broth and the spices and stir to combine.
- Rinse your rice well until the water runs clear, than add to your IP.
Stir to combine.
- Add 1 cup of your favorite Salsa to the center of the pot and DO NOT STIR.
Tomatoes scorch easily and we want to prevent them from sitting on the bottom or sides of the pot.
- Attach lid, make sure vent is turned to SEALING, and cook on MANUAL mode, LOW PRESSURE, for 10 minutes.
- Allow it to depressurize naturally for 5 minutes before removing lid.
- Fluff rice with fork and serve.