Spanish Rice in the Instant Pot

I’m not going to lie, I am not good at making rice. I burn it all the time, and it’s become comical over the years. I’m not a huge fan of rice so it’s not really been a big deal, but my husband likes rice a lot and my daughter does too. I decided it was time to up my game.

 

 

I got my instant pot a few years ago and some of the first things I did with it was rice. It helped me build my confidence branch out and try some more complex stuff. After a few stove top fails (again), I decided to try some different things in the instant pot.

 

 

Success! I could add some flavors to the instant pot and get some great results. After playing with that a bit, my sister introduced me to a stove top Spanish rice that was awesome. My family loved it, but it was stove top and I wasn’t sure. So I decided to adapt it to the instant pot.

 

 

Works amazing! The rice is nice and fluffy and flavorful. I can set it up and let it go and not worry about it. Yummy Spanish rice ready for our Mexican meal. The leftovers are dreamy too. They heat up well and stay fluffy and flavorful.

 

Spanish Rice in the Instant Pot

 

 

2 Tbs EVOO

2 c long-grain rice (I use a mix of jasmine and long grain white rice)

2 large garlic cloves, minced

1 tsp chicken bouillon

¼ tsp cumin and cayenne pepper

1 - 8 oz can tomato sauce (my fave is la Mexicana)

1 ¼ c water

1 tsp salt

 

 

 

 

In the instant pot, turn on the sauté function. Once it’s warmed, add the oil and once heated add the rice. Allow the rice to cook for a few minutes, stirring occasionally so none of it burns. Once it is a nice light brown, add the garlic and give it one more minute. Then add the spices and the tomato sauce. Mix that together and add the water and the salt. Turn off the sauté function and put the lid on the pot. Make sure the steam valve is closed and turn on the pressure cook, setting it to 4 minutes. When the cook is complete, let the instant pot natural release for at least 15 minutes, after that you can quick release the steam that’s left, being careful not to burn yourself. Remove the lid when it’s done and give the rice a fluffing with a fork, and it’s ready to serve.

 

*You can make this on the stove top as well. Prepare the rice the same way with oil in a sauté pan. Add the garlic, and then add the spices and the tomato sauce. Finally add 4 cups water, 2 tsp bouillon, and salt and give it all one more stir. Place a lid on your sauté pan and allow the rice to simmer for about 20-30 minutes, until the liquid has been absorbed. Use a fork to fluff the rice and you’re ready to serve.