Instant Pot Mexican Rice

Name: Instant Pot Mexican Rice
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Ingredients: 2 cups long grain white rice; ¼ cup oil ((vegetable or canola oil)); ½ medium onion, (finely diced); 1 roma tomato, (diced); 4 cloves garlic, (minced); 1 ½ teaspoon kosher salt, (plus more to taste); 3 cups broth ((vegetable or chicken)); 2 tablespoons tomato paste; ½ cup frozen peas

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Prep Time: 8 minutes

Cook Time: 20 minutes

Total: 28 minutes

Servings: 8

Ingredients

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2 cups long grain white rice¼ cup oil ((vegetable or canola oil))½ medium onion, (finely diced)1 roma tomato, (diced)4 cloves garlic, (minced)1 ½ teaspoon kosher salt, (plus more to taste)3 cups broth ((vegetable or chicken))2 tablespoons tomato paste½ cup frozen peas

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Instructions

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Step 1

Add rice to a fine mesh strainer or colander and rinse under running water until the water runs clear. Drain well.

Step 2

Turn on the saute function on the Instant Pot and set to medium and add the oil to the pot.

Step 3

When hot, add the rice and saute for 5 minutes, stirring frequently, until the rice begins to lightly brown.

Step 4

Add the onion, tomato, garlic and salt. Stir and saute for 30 seconds.

Step 5

Add the broth and tomato paste. Stir together to mix until the tomato paste has completely dissolved.

Step 6

Turn the Instant Pot off, secure the lid, and turn the valve to the sealed position.

Step 7

Turn on Manual or High Pressure, set the pressure valve to the seal position, and pressure cook for 4 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully open the valve to release any remaining pressure.

Step 8

Add the frozen peas and gently fluff the rice with a fork. Don't stir it. Taste and season with more salt if necessary.