Instant Pot Spanish Rice
A quick Tex-Mex side dish of long-grain rice cooked with tomato sauce, jalapeño, and warm spices.
Ingredients
Method
Completed steps 0
Rinse the 2 cups rice in a colander under running water until the water runs clear, then drain completely.
Switch the pot to sauté mode and heat the 1 tablespoon olive oil for about 1 minute. Add the onion and jalapeño, stirring often for 2–3 minutes until the onion turns translucent. Stir in the garlic and cook for 30 seconds more to release its aroma.
Cancel sauté mode. Pour in the 2 cups broth and scrape the pot bottom with a wooden spoon to dissolve any stuck-on bits and prevent a burn warning.
Stir in the 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon oregano. Add the drained rice and gently press it down to submerge it. Spread the ⅔ cup tomato sauce over the top without mixing it in.
Seal the lid and set the vent to sealed. Pressure-cook on HIGH for 3 minutes (white rice) or 22 minutes (brown rice).
After cooking finishes, allow pressure to release naturally for at least 15 minutes, then open the lid.
Stir in the 1 tablespoon butter if using, and fluff the rice with a fork to combine all ingredients. Serve warm.
Notes
For brown rice, increase the high-pressure cook time to 22 minutes instead of 3.
Rinsing the rice removes excess starch and helps achieve fluffy, separate grains.
The tomato sauce layer on top prevents the rice from overcooking at the surface.
Calories: 196 kcal · Carbs: 40 g · Protein: 4 g · Fat: 2 g · Sodium: 520 mg · Fiber: 1 g · Sugar: 2 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.