Instant Pot Recipes from a Chef's Wife and IP Enthusiast

My Favorite Easy Instant Pot Mexican Rice

Start to finish cook time: 34 minutes (1 prep + 9 pressurize + 12 high pressure + 12 depressure)
*reaching pressure time is based of a 4QT*
Effort Level: Low

If you have made any of my recipes that feature rice as an ingredient, it's no secret I love Parboiled Rice. Parboiled Rice is a secret weapon Chef introduced to me a long time ago because I used to be the person that screws up rice every time I cooked it. Parboiled is the friendly cooperative version of rice, every time it comes out perfect without fail and it's super fast! I've been a believer of Parboiled Rice on the stove top ever since, but I recently took the plunge in the Instant Pot and was happy to realize it translates to IP too (there wasn't much online telling me if it was going to work out, so now I feel like I'm Columbus discovering new islands).

So this is my Mexican style version, it's just one additional step and I swear it's as good as it is at restaurants. Fun tip, I often make black beans in my IP and when I have leftovers I mix with the Mexican rice as a combo. It's really good if you are wanting something more than rice, although just the rice on it's own is just as good. You can get as creative as you want on additional garnishes!

I have a 4 quart mini that I bought specifically for sides and rice. I generally will throw on rice in my mini, while my main dish is cooking in my 6 quart. If my rice finishes first, it can sit on "warm" for about up to an hour and still be pipping hot (don't let it sit on "warm" longer than an hour as it will eventually burn to the bottom if you don't have a model that auto-shuts off. If you have only one IP you could cook the rice before your main dish and put in a glass Tupperware container in the microwave, to be given a 30-60 second nuke when your dish is ready.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!


  • 1 cup enriched parboiled rice
  • 1 3/4 cup water
  • 1/4 tsp salt
  • 1 packet of Mi Arroz Rojo/Red Rice Seasoning Mix, usually they sell in a box for $1-2 and comes with 4 packets in the box (I buy at Walmart)
  • 1 can Rotel (drained, optional)


  1. Pour 1 3/4 cup water and 1 cup parboiled rice into your Instant Pot. Add contents of one Mi Arroz packet and 1/4 tsp salt. Stir. Optional- add a can of drained rotel and DONT stir, just leave on top.
  2. Seal and set to high pressure for 12 minutes and allow 9 minutes to reach pressure. Be sure the steam vent is set to the sealed position and that keep warm is selected
  3. Once it beeps that it's finished on high pressure, allow to sit for 12 minutes before releasing remaining pressure.
  4. That's it, perfect rice each time!
  5. Serve as a side to tacos or burritos, mix with beans as a rice/bean side dish, garnish with any Spanish toppings (avocado, tomato, shredded lettuce, shredded cheese, beans ect).

Add water, parboiled rice, mi arroz packet, and salt. Mix.
Seal and set to 12 minutes, allowing 9 minutes to build pressure
and 12 minutes to natural release pressure before releasing
remaining pressure.
Stir and serve! Great as a side to tacos, can be mixed with black beans for rice/bean
mix, or could be topped with fun garnishes (avocado, shredded lettuce, shredded
cheese, and or taco sauce).