Spanish Rice in an Instant Pot

Spanish rice is a popular Mexican side dish made from rice, tomatoes, bell peppers, vegetable broth, onions and spices.

Spanish rice instant pot

This Spanish rice (often also called Mexican rice) is a staple recipes in our home. James’ father used to serve this as a side dish for BBQ’d chicken, fish or steak, along with a dollop of homemade garlic aioli. This was one of the first of James’ family recipes I veganized, and then was one of the first recipes I cooked in my new Instant Pot. Spanish rice is very similar to a pilaf, but with a different flavor profile. We love this as a side; it’s easy, full of robust flavours and pairs well with almost anything—especially the Mexican dishes we so often make, like enchiladas, tacos, burritos and black beans.

how to make homemade spanish rice

What I love about this recipe is the room for substitutions. Don’t have fresh garlic or onion? No problem! Use powdered versions instead. Don’t have tomato paste? Pureed, stewed, crushed or salsa will work in a pinch. Try subbing this for the rice used in a burrito, or a Mexican grain bowl. Yummers!

Press ‘Saute’ on your Instant Pot and heat up 1 tbsp olive oil. Add 1 chopped onion, 2 minced garlic cloves, half of a red pepper, half a yellow pepper and half a green pepper and sauté all the veggies until soft, this will take about 3-5 mins.

Add the dissolved bouillon (I used Better Than Bouillon vegetarian chicken broth), tomato paste, chili powder and ground cumin and stir to combine. Then, add rinsed rice and stir to combine again. Top the rice with diced tomato and place the lid on the Instant Pot. Turn the pressure valve to the sealed position and hit the ‘Pressure Cook’ button and cook time to 10 mins. When the Instant Pot machine beeps, allow the pressure to release naturally for 10 mins.

After 10 mins, open the pressure valve to release additional pressure. Remove the lid, and fluff the rice with a fork. Serve rice with a side of vegan garlic aioli and a sprinkle of parsley.

Spanish rice instant pot

1.0 from 1 reviews
Spanish Rice in an Instant Pot
 
Prep time
Cook time
Total time
 
This Instant Pot Spanish Rice recipe is a quick and easy delicious side dish made with fresh veggies and vegetable broth. This vegan Spanish rice is a delicious accompaniment to grilled veggies, tofu, sausages and Mexican mains like tacos or enchiladas. This Spanish rice is very similar to the rice you often find served at Tex-Mex and Mexican restaurants. It is easy to make and substitutions are simple if you don’t have the exact ingredients at home.
Author:
Recipe type: Side
Cuisine: Spanish
Serves: serves 4-6
Ingredients
Instructions
  1. Press 'Saute' on your Instant Pot and heat up olive oil.
  2. Add onion, garlic, red, yellow and green peppers and sauté the veggies until soft about 3-5 mins.
  3. Add the dissolved bouillon (I used Better Than Bouillon vegetarian chicken broth), tomato paste, chili powder and ground cumin and stir to combine.
  4. Then, add rinsed rice and stir to combine again.
  5. Top the rice with diced tomato and place the lid on the Instant Pot.
  6. Turn the pressure valve to the sealed position and hit the ‘Pressure Cook’ button and cook time to 10 mins.
  7. When the Instant Pot machine beeps, allow the pressure to release naturally for 10 mins.
  8. After 10 mins, open the pressure valve to release additional pressure.
  9. Remove the lid, and fluff the rice with a fork.
  10. Serve rice with a side of vegan garlic aioli and a sprinkle of parsley.
 

Spanish rice instant pot

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5 Comments

  • Lydia Claire says:

    Could brown rice be substituted? Or would it need a different cooking time? Thanks. =)

  • dannie says:

    The dish looks colourful & tastful.

  • Kat says:

    I had such high hopes for this. I followed the directions exactly. It didn’t come to pressure, and when the timer went off it was completely scorched on the bottom and the rice wasn’t cooked at all. So disappointing.

    • Paul Anderson says:

      The same happened to me. The instant pot said burn and it definitely burned. Now I’m going to need to soak it for the next couple of hours. I think I just need to keep all my tomato recipes away from the instant pot. Other than that, what I was able to salvage was pretty tasty.

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