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Ninja Foodi Mexican Rice in a blue bowl over a red towel
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5 from 2 votes

Easy Instant Pot Mexican Rice

Delicious fluffy Mexican Rice, cooked in a pressure cooker for flawless results every time!
Prep Time5 mins
Cook Time8 mins
Pressure build and Release10 mins
Total Time23 mins
Course: Side Dish
Cuisine: Mexican, Spanish
Servings: 6 servings
Calories: 338kcal
Author: Hilda Sterner


  • pressure cooker


  • 2 tablespoon unsalted butter
  • 1 tablespoon avocado oil (or other oil)
  • 1 medium onion (diced)
  • 1 medium carrot (diced)
  • 2 cups Jasmine rice
  • 2 cloves garlic (minced)
  • ½ cup canned corn (drained)
  • 1 14.5 oz can chicken broth (plus water to equal 2½ cups)
  • teaspoon sea salt
  • 2 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon Tajin
  • ¾ cup diced tomatoes


  • Before you begin, chop/mince your vegetables and rinse the rice in a fine strainer until the water runs clear. You want to remove all the starch so the rice doesn't stick.
  • Select the sauté function on your Instant Pot or Pressure Cooker (I used my Ninja Foodi). When hot, add butter and oil, onion, and carrot. Saute for 2 minutes.
  • Add rice, garlic, and corn. Saute for an additional minute. Turn the pressure cooker OFF.
  • Stir the salt into 1½ cups of chicken broth and pour over the rice. Deglaze the bottom of the pot, if necessary.
  • Stir enough water into the remaining broth to equal one cup. Whisk in tomato paste, chili powder, and Tajin until the tomato paste dissolves. Pour the sauce over the rice but do not mix in. Top with the chopped tomatoes, then lock the lid and set the vent to seal. Select high pressure (pressure cook) and set the timer to 4 minutes.
  • When the time is up, release the pressure and do a natural pressure release (NPR) for 10 minutes. Release pressure by turning the valve to vent. Mix rice, then fluff with a fork before serving.



  • To up the protein, you can also add a can of rinsed canned black beans when adding the tomatoes.
  • If you're a vegetarian, you can use vegetable broth instead. It will still have amazing flavor.
  • If you prefer stove-top directions, check out my Mexican Spanish Rice recipe.
  • Leftover rice can be enjoyed in a Mexican Rice Bowl or in a Breakfast Burrito, topped with shredded cheese.
  • If you are interested in other Instant Pot rice recipes, check out my Assyrian Instant Pot Jasmine Rice recipe.
  • Store leftover Mexican rice in an airtight container in the fridge for up to a week.
  • To reheat rice stored in the refrigerator, you can place it in a microwave-safe bowl and microwave it for 30 seconds, or up to one minute, depending on the wattage of your microwave. 
  • To freeze the rice, place cooled rice in quart-sized or individual-sized freezer bags. Make sure to squeeze out all the air in the bag then label the bag with the date. Stack the bags flat in the freezer and they should be good for 1 to 2 months. After that, the texture begins to deteriorate.
  • To reheat frozen rice, break it into chunks while still in the bag and then pour it into a microwave-safe bowl. Add a tablespoon of water and cover with a napkin. Microwave for approximately 2 minutes. 


Serving: 1cup | Calories: 338kcal | Carbohydrates: 61g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 648mg | Fiber: 5g | Sugar: 4g