Prepare all of your ingredients so that they’re ready to go into the instant pot when it’s their turn.
Put the instant pot on the sauté setting. Then, add olive oil, onions, and rice into the pot.
Sauté the onions and rice for about 5 minutes until the onions become soft and translucent. Be sure to stir so neither the rice or onions stick or burn.
Turn off the sauté setting. Then add in all of the spices, salt and pepper, and garlic. Stir for about a minute to allow the garlic to cook.
Add in the chicken broth, then the tomato sauce. Stir again. (If anything is stuck to the bottom of the pot, be sure to scrape it up so you don’t get a burn warning in the middle of cooking.)
Place the lid on top of the pot. Pressure cook on high for 4 minutes with the valve in the “sealing” position. Once the timer goes off, flip the valve to “venting” and allow it do a manual release.
Once all of the pressure is out of the pot, remove the lid. Stir in the frozen peas and corn. The peas will defrost in the hot rice.
Spanish rice is a well suited companion to nearly any dish! Serve it with simple grilled chicken or steak, or spoon it on the side of nachos, homemade tortilla chips, and fajita tacos, or add it to the bottom of your favorite burrito bowl!
This rice keeps well in the refrigerator for about 5 days. It’s perfect as a dinner side dish, an addition to your lunch, or even as a mid-afternoon snack!