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–+ servings
Bowl of fluffy Instant Pot Spanish Rice topped with cilantro and sliced jalapeno.
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4.91 from 148 votes

Instant Pot Spanish Rice

This easy Instant Pot Spanish Rice recipe comes together with pantry staples to deliver perfectly cooked rice with bold Tex-Mex flavor.
Prep Time5 minutes
Cook Time3 minutes
Pressure Time30 minutes
Total Time38 minutes
Course: Side Dish
Cuisine: American, Tex Mex
Servings: 8
Author: Kristen Chidsey

Equipment

Ingredients

  • 2 cups long-grain rice see notes
  • 1 tablespoon extra virgin olive oil
  • ¼ cup diced yellow onion
  • 1 small jalapeño seeded and finely minced
  • 2 cloves garlic minced
  • 2 cups low-sodium broth chicken or vegetable
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon oregano
  • ⅔ cup tomato sauce
  • 1 tablespoon unsalted butter optional
US Customary - Metric

Instructions

  • Place 2 cups long-grain rice in a colander and rinse really well under running water until water runs clear. Drain well and set rice aside.
  • Turn the Instant Pot to sauté function, add 1 tablespoon extra virgin olive oil and let heat briefly (~1 minute). Once the oil has heated, add the minced onion and minced jalapeño and sauté for 2-3 minutes, stirring frequently, until the onion is translucent. Add the garlic and continue to sauté for 30 seconds just to toast garlic. Hit CANCEL to turn off the sauté function.
    Sauteed minced onion and jalapeno inside inner pot.
  • Pour 2 cups low-sodium broth into the inner pot and scrape up any browned bits on the bottom of the inner pot using a wooden spoon or spatula. This will prevent a burn notice.
    Using a wooden spoon to scrape bottom of inner pot after adding chicken stock.
  • Add 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon oregano to the inner pot and stir well. Add the rinsed rice into the inner pot, and gently push down with a spoon to submerge in stock. Add ⅔ cup tomato sauce over the rice, but do not stir into the rice.
    Liquid, rinsed rice and tomato sauce layered inside instant pot before being pressure cooked.
  • Place lid on the Instant Pot and be sure vent knob is pointed to sealed. Cook on HIGH pressure for 3 minutes for long-grain white rice, and 22 minutes for long-grain brown rice.
  • Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. Then remove the lid.
    Cooked Spanish Rice inside inner pot before fluffing with a fork.
  • If desired, add 1 tablespoon unsalted butter, and fluff rice with a fork to incorporate everything together. Serve as desired.
    Fluffed Spanish Rice inside inner pot.

Video

Notes

Type of Rice: This recipe works with both long-grain brown and white rice. The measurements remain the same regardless of which variety of rice you use, but the cook time will vary.
Control the Spice/Heat: Adjust heat: For a mild flavor, remove the seeds and ribs of the jalapeño. Want a little heat? Leave a few seeds in. Not a fan at all? Skip it entirely, but know the rice won't have quite as much depth.
Storage: Cool rice quickly before storing by spreading it on a shallow dish and chilling for 15-20 minutes. Once cooled, transfer to an airtight container and refrigerate for up to 4 days. Alternatively, freeze for up to 3 months. Thaw overnight in the fridge and use within 3 days. 
Reheat: Add rice and a splash of liquid to a heat-safe dish, cover with a damp paper towel, and microwave in 1-minute intervals until warmed through.
 

Nutrition

Calories: 196kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 520mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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