Authentic Pressure Cooker Mexican Rice Recipe

Pressure Cooker Mexican Rice is quick to assemble and cooks perfectly in an electric pressure cooker like the Instant Pot. It makes a flavorful, easy side dish that pairs wonderfully with tacos, enchiladas, or grilled meats.

Pressure Cooker Mexican Rice

This is one of the easiest, most satisfying side dishes you’ll make. The rice develops a toasty, slightly nutty flavor from browning before pressure cooking, and the tomato, chilies, and spices give it classic Mexican-inspired taste. It comes together in about 35 minutes from start to finish, and it’s a dependable crowd-pleaser.

I brought this rice to a family dinner and it disappeared. If you own a pressure cooker and haven’t tried rice this way yet, you’ll be surprised how well it turns out — better texture and flavor than many stovetop or basic rice cooker methods. The browning step is small but makes a big difference, so don’t skip it.

If you enjoy cooking with a pressure cooker, this recipe fits right into an easy weeknight routine. The method is a simple “dump and go” after an initial sauté: brown the rice in butter and bacon grease (or just butter), add the tomatoes, chiles, seasonings, and water, then pressure cook for a short time. Let it rest and fluff before serving for the best texture.

I usually cook what my family eats, and this rice made it into regular rotation after the first try. The photos didn’t capture how good it tasted, so don’t judge by looks — the flavor is what counts.

Yield: 8 servings

Instant Pot Mexican Rice

Easy dump-and-go Instant Pot Mexican rice. Browning the rice first adds great flavor.

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Ingredients

2 ¾ cups basmati rice
2 tablespoons butter
2 tablespoons bacon grease (or additional butter)
1 (14.5 ounce) can stewed tomatoes
7 ¾ ounce can tomato sauce or canned green sauce (El Pato Green-style)
4 ounces mild green chiles
2 tablespoons mild chili powder
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
⅛ cup dried diced onions, or ¼ cup diced fresh onions
1 ½ teaspoons paprika
1 tablespoon salt
2 cups water

Instructions

Place the rice, butter, and bacon grease in a large skillet or in the inner pot if using the pressure cooker’s sauté function. Sauté over medium heat, stirring frequently.
Cook the rice for 5–10 minutes, stirring often, until the grains are lightly browned and have a toasted aroma. This step builds flavor and improves the final texture.
If you browned the rice in a skillet, transfer it to the pressure cooker. Add the stewed tomatoes, tomato-style green sauce, green chiles, chili powder, onion powder, garlic powder, dried or fresh onions, paprika, salt, and the 2 cups of water. Stir to combine.
Secure the lid and set the cooker to manual or pressure mode for 6 minutes. Allow the cooker to come to pressure and complete the cooking cycle. When the cycle finishes, let the pot sit undisturbed for 10 minutes to naturally release pressure before opening.
Open the lid, gently fluff the rice with forks to separate the grains, then serve hot alongside tacos, enchiladas, grilled meats, or beans.

Notes

Bacon grease is optional but adds a smoky, savory depth that complements the tomato and spices. If you prefer a vegetarian version, use butter or a neutral oil instead. Adjust salt and chili powder to taste depending on how spicy or salty your canned ingredients are.

Nutrition Information (approximate per serving)

Yield: 8 | Serving size: 1

Nutrition data is an estimate. Consult a trusted source if you require precise values for medical or dietary tracking.