Description
Instant Pot Spanish rice is the perfect side for tacos and enchiladas! Also called Mexican rice, it’s easy to make in a pressure cooker.
Ingredients
Scale
- 1/2 medium white onion (1 cup finely diced)
- 2 tablespoons olive oil
- 2 cups medium or long grain white rice
- 1 1/2 cups salsa, divided
- 1 teaspoon adobo sauce from a can of chipotle peppers*
- 2 cups vegetable broth
- 1/2 teaspoon kosher salt, plus more to taste
Instructions
- Finely dice the onion.
- Turn on Saute mode (on Medium) and add the olive oil to the Instant Pot. When it is heated, add the onion and cook for 5 to 6 minutes until the onions are just translucent.
- Add the rice and cook for 2 minutes, stirring occasionally. Add 1 cup salsa, adobo sauce, broth, and kosher salt.
- Cook on high pressure for 8 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Natural release for 10 minutes: After the Instant Pot beeps, set a timer and wait for 10 minutes to let the Instant Pot naturally release pressure. Then vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own during this time, meaning that there is no remaining steam in the pot.)
- Stir in the additional 1/2 cup salsa. Taste and add additional kosher salt to taste, as necessary.
Notes
*This quantity of adobo sauce doesn’t add heat, just flavor. Save the remainder of the can by refrigerating for a few weeks, or place the contents in a sealable container and freeze it for a few months.
- Category: Side Dish
- Method: Pressure COoker
- Cuisine: Mexican
- Diet: Vegan
