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Instant Pot Mexican Rice

Instant Pot Mexican Rice
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5 from 1 review

Ingredients

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  • 1/2 sweet onion, diced
  • 4 cloves of garlic, minced
  • 1 teaspoon oregano
  • 3 oz tomato paste
  • 3 cups long-grain jasmine rice, rinsed
  • 3 cups water or broth
  • Salt to taste
  • Cilantro for serving

Instructions

  1. Heat the Instant Pot to the saute setting, and drizzle in a little olive oil or butter. Add the onion, garlic, and season with salt and pepper. Saute until soft, about 2-3 minutes.
  2. Add the oregano, the rice, and the tomato paste. Add a splash of water and scrape the bottom of the Instant Pot. Season with salt (don’t go too crazy because you can add more later if needed.)
  3. Add in the rest of the water or broth, cover (and seal!), and set on manual, high pressure, for 11 minutes.
  4. Let the pressure release naturally. Stir, season with more salt if you’d like (a squeeze of lime juice is great, too!) and serve with chopped cilantro on top.

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