Instant Pot Mexican Rice
- By Amy Dong
- Updated Aug. 17, 2025
At all our Mexican inspired meals, this Instant Pot Mexican Rice is on the table too. It’s flavorful enough to stand alone, but also a winning side dish. Fluffy, bold, and absolutely fuss-free!
In This Article
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Amy’s Notes
This Instant Pot Mexican Rice is one of my favorite sides to cook when I want something bold, easy, and guaranteed to turn out right. Here’s why I keep making it:
- Fast, Foolproof, and Fluffy: The Instant Pot does all the work. I just set it, walk away, and come back in 15 minutes to perfectly tender rice that’s never mushy or dry. It’s one of my top instant pot recipes!
- Big Flavor from Simple Ingredients: With just salsa, garlic, and broth, the flavor is rich and savory. No tomato sauce required. This combo adds just the right amount of spice and depth.
- Perfect with Everything: We serve it with tacos, fajitas, and enchiladas. It soaks up sauces beautifully and always gets eaten first.
- Great for Meal Prep: Like my Instant Pot Jasmine Rice, this rice reheats beautifully, so I often double the batch and use it for easy lunches or taco bowls throughout the week.
- Better Than Takeout: After trying this, my family agreed right away. The flavor is more vibrant and the texture more satisfying than any restaurant version we’ve had.
Key Recipe Ingredients
- Long Grain White Rice – Light and fluffy when cooked, long grain or jasmine rice soaks up all the flavor without clumping.
- Chunky Salsa – Adds bold flavor and moisture to the dish in one step—choose your favorite spice level to make it mild or zesty.
- Chicken Broth – Provides a savory base that infuses the rice with depth and keeps it tender and moist.
- Onion & Garlic – Lightly sautéed to build flavor from the start, this aromatic duo forms the base of the rice’s classic taste.
- Olive Oil – Used to sauté the aromatics and coat the rice, helping prevent sticking while adding richness.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Rice Options: Long grain white rice or jasmine rice both work beautifully. If you prefer brown rice, increase the cook time and liquid, or try my Instant Pot Brown Rice Recipe.
- Broth Choices: Regular chicken broth gives great flavor, but low-sodium broth works well if you’re watching salt. For a vegetarian version, use veggie broth in the same amount.
- Add Veggies: Stir in frozen peas, corn, or diced carrots before pressure cooking. Just make sure they’re evenly distributed so they cook evenly.
Step-By-Step Recipe Instructions
- Using Instant Pot sauté mode, cook garlic and onions for 1 minute.
- Add rinsed long-grain rice to the pot.
- Add salsa and mix well to fully coat the rice.
- Pressure cook for 3 minutes, then natural release. Fluff and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make Ahead Entirely: This rice can be fully cooked in the Instant Pot ahead of time. Once done, fluff with a fork and let it cool. Store in an airtight container in the fridge for up to 4 days.
What To Serve with Instant Pot Mexican Rice
Tacos and Enchiladas
- This fluffy, flavorful rice is the perfect sidekick to all your favorites like Carne Asada Tacos, Grilled Steak Tacos, or your other favorite tacos and burrito bowls.
- Our family also loves them with this White Chicken Enchilada Casserole or a Healthier Chicken Enchilada Casserole.
Other Mexican Mains
- Mexican rice is also excellent with saucy mains like Crockpot Salsa Chicken, Easy Mexican Chicken Stew, or One-Pot Salsa Verde Chicken – just spoon everything over the rice for a fast, filling meal.
Tex-Mex Sides
- Serve it alongside Pico de Gallo, Blender Salsa, or Corn Avocado Salsa with a big bowl of chips for an easy, crowd-pleasing spread.
- It also pairs great with a scoop of Mexican Street Corn Salad (Esquites) to round out a colorful, flavor-packed plate.
Instant Pot Mexican Rice
Whenever I make enchiladas or tacos, this Instant Pot Mexican Rice is on the table too. It’s flavorful enough to stand alone, but also makes everything else better. Fluffy, bold, and absolutely fuss-free!
Ingredients
- 3 TB olive oil
- ¼ cup onion, chopped
- 4 cloves garlic, minced
- 1 ⅔ cups long grain white rice, or jasmine rice
- 1 ½ cups chicken broth
- 1 cup chunky salsa, your desired spice level
- salt, to taste
- black pepper, to taste
Optional Garnishes:
- freshly chopped cilantro
- lime wedges
Instructions
- In the Instant Pot, add oil and turn to sauté mode. Once oil is sizzling hot, add onions and garlic, stir for no longer than 1 minute.
- Add rice, broth, and salsa, mixing well.
- Close lid tightly and pressure cook on high for 3 minutes. Let Instant Pot do a natural release, and let it go into "warm mode" for 10 minutes before opening lid.
- Uncover, fluff with fork, and add salt/pepper to taste. Serve with freshly chopped cilantro and lime wedges.
Notes
- Alternate Stovetop Method: All ingredients remain the same, but increase to 2 cups chicken broth. Sauté onions and garlic in hot oil for 3 minutes. Add rice and stir 2 minutes. Stir in salsa and broth. Bring to a boil. Cover immediately and simmer 25 minutes or util liquid has been fully absorbed. turn heat off and let rice rest covered for 15 minutes. Uncover, fluff with fork, amd add salt/pepper to taste.
- Rinse the rice before cooking to remove excess starch. This helps prevent clumping and results in fluffier rice.
- Do not sauté onions/garlic too long , or the bottom of the pot may become a bit scorched with brown bits, which can lead the the Instant Pot giving a burn signal during rice cooking
- Don’t skip the natural release. Letting the rice rest in warm mode for 10 minutes after pressure cooking ensures the grains finish cooking evenly without turning mushy.
- Taste and season at the end. Depending on your salsa and broth, you may not need much extra salt.
- This recipe is part of our Mexican & Tex-Mex Recipes Collection.
- Serve Mexican Rice alongside Carne Asada, Sheet Pan Chicken Fajita, or some Salsa Verde Chicken for a filling meal.
Nutrition (per serving)
Calories: 271kcal | Carbohydrates: 46g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 506mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
Frequently Asked Questions
Do I have to sauté the onion and garlic?
Yes, but only for about 1 minute. Sautéing helps release flavor, but cooking them too long may cause browning on the bottom of the pot, which could trigger a burn notice.
What kind of salsa should I use?
Use your favorite chunky salsa – mild, medium, or hot – depending on how spicy you want the rice to be. Smooth or runny salsas may change the consistency.
Can I make this on the stovetop?
Yes! Use the same ingredients but increase the broth to 2 cups. After sautéing, simmer everything for 25 minutes covered, then let rest for 15 minutes before fluffing.
How long does it keep?
Leftover Mexican rice can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to bring back moisture.
Is Mexican Rice vegetarian?
You can use vegetable broth for a vegan or vegetarian Mexican rice dish.
More to Cook And Eat
- Instant Pot Whole Chicken – Store-bought rotisserie chicken can be expensive, bland, or dry. This Instant Pot Whole Chicken is budget-friendly, extra tender, and deliciously juicy.
- Instant Pot Risotto – This Instant Pot Risotto is deliciously savory, requires no fuss, and very little effort. You can easily serve this bright, flavorful dish on any busy weeknight.
- Instant Pot Chicken Curry – This Instant Pot Chicken Curry needs only 5 minutes of cook time in the pressure cooker. Tender, flavorful, and healthy.
- Instant Pot Beef Stroganoff Recipe – This mind-blowing Instant Pot Beef Stroganoff Recipe is a jackpot hit! Beef Stroganoff has never been easier, faster, and tastier.