Instant Pot Mexican Rice (Outdoor-Ready, Easy Version)

2 tbsp neutral oil (canola or avocado)

1 cup long grain white rice (preferably jasmine or standard long grain)

¼ cup finely diced onion (optional, but adds flavor)

1–2 cloves garlic, minced or grated

1 tbsp tomato paste or ½ cup tomato sauce

1 ½ cups chicken broth (or water + bouillon)

½ tsp kosher salt

¼ tsp ground cumin

Optional: a pinch of oregano or a squeeze of lime juice to finish

Set up your Instant Pot outside (shade is ideal for visibility and safety). Select Sauté mode.
Heat the oil, then stir in the rice and toast, stirring frequently, until golden (about 4–5 minutes).
Add onion and garlic (if using), cook for 1 more minute.
Stir in tomato paste/sauce, cumin, and salt. Let it sizzle briefly.
Pour in the broth and stir to deglaze the bottom.
Cancel Sauté. Lock the lid and set to Manual/Pressure Cook – 3 minutes on high pressure.
When cooking is done, allow a 10-minute natural release, then release any remaining pressure manually.
Fluff with a fork. Optional: stir in a squeeze of lime or chopped cilantro.

Course🍚Side Dish

DietsPescaterian🥛Dairy-free...

Category🍚Rice

Cuisine🇲🇽Mexican

Occasions📆Everyday🏕️Outdoor Cooking

Season🔁Year-round

DifficultyEasy ⏰ 20m