Instant Pot Mexican Rice
Loaded with flavor and so easy to make, this Instant Pot Mexican Rice is made from scratch with real ingredients, including tomato puree, cumin, chili powder, and jalapeño.
Turn on your Instant Pot and set it to Saute. Once hot, add avocado oil.
When the avocado oil heats up and begins to shimmer, add the garlic, jalapeno, and white onion. Stir occasionally and cook for 2 to 3 minutes, or until the onion is translucent.
Add the tomato paste, chili powder, cumin, and salt. Stir constantly until the tomato paste melts into the mixture and the spices are fragrant, about 1 minute.
Turn off the Instant Pot. Add the rice, vegetable stock, pureed tomato, carrot, peas, and corn. Stir to combine.
Place the lid on your Instant Pot and set the valve to the “sealed” position.
Set your Instant Pot to pressure cook on high for 4 minutes. Once the 4-minute timer is complete, allow the pressure to naturally release for 15 minutes.
Open the steam valve to release any excess pressure. Then, add the lime juice and fluff with a fork or spoon. Garnish with cilantro and serve.
Calories: 237kcal | Carbohydrates: 45g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 414mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1737IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg