If you've ever tried to recreate the fluffy, flavorful rice from your favorite Mexican restaurant at home, you know it can be a challenge. Traditional stovetop methods often result in sticky, unevenly cooked rice that just don't have that same delicious flavor. But have no fear, because your Instant Pot is about to become your secret weapon.

This Instant Pot Mexican Rice combines fridge and pantry staples, like canned tomato sauce, diced carrots, frozen corn and peas to deliver a vibrant, restaurant-quality side dish in under an hour. No more babysitting the stove or dealing with burnt rice at the bottom of your pan. With the help of your Instant Pot, you'll achieve perfectly fluffy rice every time!

Instant pot Mexican rice in a blue-rimmed serving bowl with a serving spoon.

For years, I tried to replicate that delicious, perfectly-seasoned rice from my neighborhood Mexican restaurant (IYKYK!), but all the recipes I tried always seemed to fall flat with either mushy clumps of overcooked rice or undercooked rice that was still hard even after simmering.

And after recreating many rice recipes with the help of my instant pot, like this chicken fried rice, rice pilaf, and sushi rice, I've come to realize that using an instant pot like a rice cooker, helps to take some of the guesswork out of it. There's no stirring, burning, or mushiness. Just perfectly consistent results every time!

I often just keep a can of tomato sauce in my pantry, as well as frozen corn and frozen peas in my freezer, for those busy weeknights when I don't know what to make for dinner and opt for an impromptu throw-everything-from-the-fridge chicken fajita bowl together.

Many of the other recipes out there use chicken bouillon for a rich, savory flavor. However, I'm not really a huge fan since it's usually packed full of sodium and other questionable ingredients. Using low sodium chicken broth, paired with the tomato sauce, still adds that same flavor AND allows you to remain in control of the salt level and ingredients added.

Whether you're planning a taco night, a fajita feast, or a burrito bar, this Mexican rice is the ideal companion. It's quick, easy, and packed with flavor, making it a must-try side dish, along with these homemade refried beans, for all of your Taco Tuesday or Cinco de Mayo celebrations.

Ingredients

Instructions

Step 1: Turn your instant pot to the sauté setting. Once hot, add olive oil.

Step 2: Add rice. Cook for about 8 to 10 minutes, stirring often, until lightly golden brown.

Onion, carrot, garlic, and tomato sauce added to the rice in an instant pot.

Step 3: Add onion, carrot, garlic, tomato sauce, chili powder, and salt. Stir to combine.

⭐️ Quick Tip! Cooking the rice in oil helps to build flavor. As it cooks, it becomes lightly toasted, giving it a nutty aromatic taste. Make sure you don't skip this step for perfectly flavored rice.

Step 4: Pour in broth. Stir again.

Step 5: Turn instant pot off. Secure the lid and place the valve in the “sealing” position. Pressure cook on high for 3 minutes.
Step 6: When the timer beeps, allow the pressure to naturally release for 15 minutes.
Step 7: Carefully switch the valve to the “venting” position to remove any remaining pressure. Remove the lid.

Step 8: Add corn and peas. Fluff with a fork to mix together.

Instant pot Mexican rice with peas, carrots, and corn and garnished with cilantro in a serving bowl.

My Top Tips!

⭐️ When cooking in an instant pot, you don't need as much liquid (because it doesn't evaporate, like it does when cooking on the stovetop), so don't follow the water/broth to rice ratios on the back of your rice package. Instead, you'll just need equal parts rice to broth, especially since the tomato sauce also adds some liquid of its own.

⭐️ Adding the frozen corn and peas after cooking ensures that they don't turn mushy. The residual heat of the cooked rice will help them defrost and lightly cook them instead.

⭐️ If you choose to make this Mexican rice on the stovetop, instead of in an instant pot, you'll want to use 3 cups of broth and simmer the rice/veggies, covered, for about 15 to 20 minutes.