Subj : Instant Pot Mexican Rice To : All From : Ben Collver Date : Thu Aug 21 2025 09:38:51 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Instant Pot Mexican Rice Categories: Mexican, Rice Yield: 4 Servings 2 tb Olive oil (30 ml) 1/2 sm Yellow onion (50 g); - finely chopped 3 cl Garlic; minced 1 1/2 c Long grain white rice - (285 g); rinsed 1/2 ts Ground cumin (1 g) 1 ts Salt (5 g) 1/2 c Canned tomato sauce - (120 ml) 1 1/2 c Low-sodium vegetable broth - (360 ml) 1/2 ts Chili powder (2 g) 3/4 c Carrots (100 g); diced 1/2 c Frozen peas (100 g); - add after cooking 1/2 Lime (15 ml); juice of 2 tb Fresh cilantro (4 g); - chopped, for garnish Preparation time: 10 minutes Cooking time: 25 minutes Instant Pot Mexican Rice is a total game-changer! It turns out perfectly cooked and fluffy every time. This easy recipe will be your go-to! Set the Instant Pot to Saute mode. Once hot, add olive oil and chopped onion. Saute for 3 to 4 minutes until translucent. Add garlic and cook for another 30 seconds, stirring often. Stir in rinsed rice and saute for 2 to 3 minutes until lightly golden. Add cumin and salt. Mix well. Press Cancel to stop sauteing. Stir in tomato sauce, chili powder if using, vegetable broth, and diced carrots. Scrape up any brown bits at the bottom of the pot to prevent a burn notice. Secure the lid and set the Instant Pot to cook on Manual (High Pressure) for 4 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Stir in the frozen peas immediately after opening the lid so they heat through but stay bright green. Fluff the rice with a fork. Taste and adjust seasoning if needed. Serve with a squeeze of lime juice and garnish with fresh cilantro. Recipe by Jessica Hylton Recipe FROM: MMMMM .