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instant pot Mexican Rice

Instant Pot Mexican Rice

Instant Pot Mexican Rice is a dump and cook recipe made with long-grain white rice, veggies, and lots of taco seasoning.
Course Main Course
Cuisine American, Mexican
Keyword Instant Pot Mexican Rice
Prep Time 15 minutes
Cook Time 4 minutes
NPR 10 minutes
Total Time 29 minutes
Servings 6 servings
Calories 289kcal
Author Catalina Castravet


  • 1 1/2 cups long grain white rice
  • 1 tablespoon taco seasoning
  • 1/4 cup canola oil
  • 4 cloves garlic minced
  • 1 small onion finely diced
  • 1/4 cup tomato sauce or salsa
  • 1/4 teaspoon salt
  • 1 carrot cleaned and diced
  • 1 1/2 cups chicken broth or veggie broth
  • 1/3 cup frozen peas
  • 1/3 cup corn kernels frozen or from a can (drained)


  • Rinse the rice under cold water until the water runs clear. Drain very well.
  • Turn Instant Pot to saute and once hot add the oil.
  • Once the oil is shimmering, add rice and saute, stirring very often, until lightly golden, about 5 minutes.
  • Add the rest of the ingredients and stir to combine.
  • Turn off Sauet mode.
  • Lock lid and turn valve to sealed position.
  • Pressuree cook for 3-4 minutes (3 minutes for tender, or 4 minutes for softer rice).
  • Once done, allow pressure to naturally release for 10 minutes, after that releease remaining pressure manually.
  • Fluff the rice with a fork, cover with the lid and let it rest for 5-10 minutes.
  • Serve topped with chopped parsley, avocado, sour cream and salsa.



  • Make sure you rinse the rice to remove the extra starch.
  • You can dump and cook this recipe, but sauteing the rice will result in better texture and flavor overall.
  • Use more taco seasoning if desired.


Calories: 289kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 426mg | Potassium: 226mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1849IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg