This Instant Pot Spanish Rice is fluffy, full of flavor, and ready in a fraction of the time. Made with pantry staples like long grain white rice, tomato sauce, garlic, onion, and simple spices, it’s an ideal side for tacos, enchiladas, burritos, or any Mexican-inspired meal. Quick, easy, and consistently delicious.
One of the things I love most about Mexican restaurants is their rice—it’s hard to beat. The good news: you can recreate that restaurant-style rice at home in minutes using ingredients you likely already have on hand.
Spanish rice, also called Mexican rice or arroz rojo, is a classic side made with rice, onion, garlic, tomato sauce, and spices. Cooking it in the Instant Pot delivers consistent, tender results without constant attention or stovetop temperature checks. If you’ve tried Instant Pot jasmine rice, you know how reliably perfect pressure-cooked rice can be.
What You’ll Need
Scroll to the bottom for the full printable recipe card.
- Long grain white rice
- Olive oil
- Butter
- Chicken broth
- Onion
- Garlic
- Tomato sauce
- Chili powder
- Cumin
- Salt
How To Make Instant Pot Spanish Rice
- Sauté: Set the Instant Pot to Sauté and heat the oil and butter. When the butter has melted and the pot is hot, add the chopped onion and minced garlic. Cook 3–4 minutes, until the onion is soft and translucent.
- Rinse the rice: While the onion cooks, rinse the rice in a colander until the water runs clear. Rinsing removes surface starch and helps produce light, fluffy rice while reducing the chance of a burn notice in the Instant Pot.
- Add ingredients: Add the rinsed rice to the pot along with chicken broth, tomato sauce, chili powder, cumin, and salt. Stir to combine, scraping any browned bits from the bottom.
- Cook: Secure the lid, close the vent, and set the Instant Pot to High pressure for 3 minutes.
- Release and serve: Allow the pressure to release naturally until the lid unlocks. Open the pot and fluff the rice with a fork before serving.
Recipe Tips & Suggestions
- Use salsa: Substitute jarred salsa for tomato sauce for a different, slightly chunkier flavor.
- Storage: Serve immediately for best texture. Leftovers keep in an airtight container in the refrigerator for 4–5 days. Reheat in the microwave until warmed through.
- Make it spicy: Add finely chopped jalapeño with the onions, or increase the chili powder or add cayenne to taste.
Serving Spanish Rice
This Spanish rice pairs well with virtually any Mexican main: fish tacos, chicken fajitas, enchiladas, or southwest-style chicken. It also complements non-traditional mains like baked pork chops or simple baked chicken bites.
More Tasty Mexican Recipes
- Potato Tacos
- Crunchwrap Supreme
- Mexican Pizza
- Flank Steak Tacos
- Cafe Rio Chicken
Instant Pot Spanish Rice
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 8 oz tomato sauce
- 1 1/2 cups long grain white rice
Instructions
- Set the Instant Pot to Sauté and add the olive oil and butter. When hot, add the onion and garlic and cook 3–4 minutes until the onion is soft.
- Rinse the rice well in a colander to remove excess starch; this helps achieve a fluffy texture and prevents the burn notice.
- Add the rinsed rice and remaining ingredients to the pot. Stir to combine and scrape any browned bits from the bottom.
- Secure the lid, close the vent, and set to High pressure for 3 minutes.
- Allow the pressure to release naturally until the lid unlocks. Remove the lid and fluff the rice with a fork.
Nutrition
Carbohydrates: 18 g |
Protein: 3 g |
Fat: 6 g |
Sodium: 1060 mg
Nutrition information is an estimate and should be used as a guide.
Additional Info
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