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Instant Pot Mexican rice turns plain rice into a flavor-packed side that’ll make your Taco Tuesday legendary! With a handful of pantry staples and zero hovering over the stove, you’ll have perfectly cooked, restaurant-style Mexican rice ready in no time.

A bowl of Mexican rice garnished with chopped cilantro, placed on a wooden surface with a lime wedge and cilantro sprigs beside it.

The rich tomato base, with hints of garlic and cumin, creates a delicious Mexican rice flavor. Each forkful delivers that signature orange-red color and savory taste that pairs perfectly with everything from basic tacos to elaborate enchiladas.

What makes this Mexican rice so good is the hands-off perfection the Instant Pot delivers. Gone are the days of scorched bottoms, undercooked centers, or gummy, overcooked messes. Instead, you get that ideal separate-but-tender texture that’s nearly impossible to achieve on the stovetop.

My family absolutely loves this recipe, and I love how easy it is. Just dump everything in, set it, and forget it while you work on the rest of your meal. The Instant Pot creates foolproof rice every single time. It reheats beautifully for leftovers and even freezes well for future meals when you’re really in a hurry.

Let me show you how a few minutes of preparation rewards you with perfectly cooked Mexican rice. You’ll be amazed at how easy it is to make perfect Mexican rice in your Instant Pot!

Looking for more easy Instant Pot recipes? Try Instant Pot Chicken Chow Mein, Instant Pot Zuppa Toscana, or Instant Pot White Chicken Chili.

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Ingredient Notes

For exact amounts needed see the recipe card below

White rice: I don’t recommend substituting brown rice as it needs different cooking times and liquid ratios.
Onion
Garlic
Oil
Canned tomatoes with chilis: I typically use Rotel, but any brand works.
Tomato sauce
Broth or water: While water works fine, I prefer using vegetable broth for extra flavor. Chicken broth is also an excellent option if you’re not keeping it vegetarian.
Spices: The combination of cumin, chili powder, salt, and cayenne creates that Mexican flavor.

How to Make Instant Pot Mexican Rice

Set your Instant Pot to sauté mode. Once it’s hot, add the oil and let it warm up for about a minute.
Add the chopped onion to the pot. Let it cook for about 5 minutes, stirring occasionally.
Add the minced garlic and stir for 30 seconds.
Add your rice and stir for 1 minute. Then turn off the sauté function.
Add all your remaining ingredients: the cumin, chili powder, cayenne pepper, salt, canned tomatoes with chilis, tomato sauce, and your broth or water. Stir to combine.
Close the lid and set it to either the Rice setting for 8 minutes or use Manual mode if your model doesn’t have a dedicated Rice setting. Make sure your sealing valve is in the correct position.
Once the cooking time is up, let the pressure release naturally for 5-10 minutes. After that, you can carefully release any remaining pressure manually.

A pot containing cooked rice, diced tomatoes, and chopped onions, with some browned food residue visible on the sides. — Add rice and canned tomatoes.

Overhead view of a pot filled with diced tomatoes, chopped onions, green peppers, and uncooked rice. — Add all the remaining ingredients.

A spoonful of cooked rice with tomatoes is held above an open stainless steel electric pressure cooker. — Set to Rice setting for 8 minutes.

Serving Ideas

I serve this Mexican rice as a side dish at least once a week at my house. It pairs perfectly with any Mexican-inspired meal, but don’t feel limited to just tacos and enchiladas.

Here are some of my favorite ways to serve this flavorful rice:

As a base for burrito bowls
Alongside grilled chicken or fish
With black beans for a simple vegetarian meal
Stuffed in burritos or tacos
Alongside fajita vegetables and meat
Next to your favorite enchiladas
With classics like Colombian Empanadas

I love to set out some fresh toppings that everyone can add to their rice. Try diced avocado, fresh cilantro, a squeeze of lime juice, or even a sprinkle of Mexican cheese. My family loves being able to customize their portions!

How to Store

This Instant Pot Mexican rice keeps well, making it perfect for meal prep! I often make a double batch on Sunday to use throughout the week.

It will keep in an airtight container in the fridge for up to 5 days. To reheat, sprinkle with a bit of water and microwave until hot.

You can also freeze it in individual containers for up to 3 months. To use from frozen, thaw overnight in the refrigerator, and then microwave it until hot.

A bowl of Mexican rice garnished with chopped cilantro, placed on a wooden surface with lime and cilantro on the side.

Tips & Tricks

Be sure to check out the step by step instructions

The key to restaurant-style Mexican rice is to sauté it first. Those few minutes of toasting the rice in oil with the onions and garlic add a depth of flavor.
Let the pressure release naturally for at least 5 minutes. The natural release time allows the rice to finish cooking perfectly, preventing it from sticking to the bottom of the pot.
While you can use brown rice, you’ll need to adjust the cooking time to 22 minutes on high pressure. The liquid ratio should remain the same, but keep in mind that brown rice will yield a slightly different texture.
To make this less spicy, omit the cayenne pepper and use mild diced tomatoes with green chilies. You can always add heat later with some hot sauce at the table.
You can double this recipe. Just double all ingredients while keeping the cooking time the same. Make sure you don’t fill your Instant Pot past the max fill line.

Did You Make This? Leave a Star Rating!

A bowl of cooked rice garnished with herbs is placed in front of an Instant Pot on a wooden surface.

4.47 from 67 votes