Instant Pot Spanish Rice, also known as Mexican rice, is a flavorful side dish found in many Mexican restaurants. This version is simple and quick to make at home with the help of an Instant Pot, and makes a delicious side dish to your Taco Tuesdays.
Turn the instant pot onto saute and allow to heat.
Add the olive oil, onion, and garlic and saute, stirring frequently, until the onion is translucent, about 2-3 minutes.
Turn the instant pot off.
Add the chicken stock and scrape the bottom of the pan, releasing any browned bits that have stuck to the bottom.
Add the seasoning and the rice and stir well, making sure the rice is covered by the stock and there is nothing stuck to the sides of the pan.
Pour the tomato sauce on top. Do not stir.
Place the lid on the instant pot and lock into position. Make sure the vent is set to “sealing”.
Turn the instant pot on and set it to high pressure for 3 minutes.
When the timer has finished, allow the instant pot to naturally release its pressure. You don’t want to do a quick release because you need the rice to finish absorbing the liquids and finish cooking.
When the pot has naturally released all the pressure, remove the lid.
Add the butter to the instant pot and use a fork to fluff the rice and stir in the tomato sauce and the butter.
Serve with chopped cilantro on top.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days.