For our Mexican-themed dinner the other night, I made Cheesy Chicken Enchiladas, and my oldest son asked to have a rice dish to go along side. Wanting something quick and easy, I used my Instant Pot and came up with my version of a Mexican-style rice dish.
Cooking rice in a pressure cooker is super easy, and it’s definitely how I cook rice now. No more guessing how long to cook the rice or having to keep a close eye on it. Just add the rice and liquids, add the lid, and cook. It’s that simple.
I didn’t remember to take a separate picture of just the rice, but I did get one with the entire meal plated.
Feel free to experiment with variations of spice in this dish. My husband doesn’t like super spicy things while my kids do, so this is kind of middle-of-the-road as far as the spiciness goes.
Pressure Cooker Mexican Rice
2 cups white rice (I used jasmine)
3 cups beef or chicken stock, whichever you have on hand
1 package taco seasoning
1/2 teaspoon salt, optional depending how salty your taco seasoning is
1 can diced tomatoes, including juice
1 can Rotel tomatoes, including juice
Whisk together the stock (or water if not using stock) and the taco seasoning until the seasoning is completely dissolved. Add all ingredients to the pressure cooker, and stir everything to combine.
Add the pressure cooker lid, remembering to seal the vent. Select the manual setting, and cook on high pressure for 4 minutes. When the beeper sounds, turn off the pressure cooker, and let it set for 10 minutes. After 10 minutes, do a quick release to release any remaining pressure. Serve warm.