Instant Pot Spanish Rice
Try this Spanish rice pressure cooker recipe. This is the best Spanish Rice you will make. Try this easy instant pot Spanish recipe recipe!
Servings: 8
Cost: $4.11 Recipe, $0.51 per Serving
Ingredients
- 2 cups Long Grain White Rice
- 2 Tablespoons Butter
- ½ White Onion diced
- 2 teaspoons Minced Garlic
- 2 cups Chicken Broth
- ½ teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
- ½ teaspoon Dried Oregano
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 cup Tomato Sauce
- 3 Tablespoons Cilantro chopped
Instructions
- Rinse 2 cups long grain white rice thoroughly in a colander and set aside.
- Turn the Instant Pot to the sauté setting and add 2 tablespoons butter. Heat until melted.
- Add ½ diced white onion and sauté for a few minutes until the onion becomes soft and translucent.
- Stir in 2 teaspoons minced garlic and cook for 1 minute until fragrant. Then turn the Instant Pot off.
- Pour in 2 cups chicken broth and scrape any browned bits from the bottom of the Instant Pot insert.
- Stir in the rinsed rice, ½ teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Press the rice down gently to ensure it is fully covered by the broth.
- Pour 1 cup tomato sauce evenly over the top without stirring it into the rice mixture.
- Seal the Instant Pot lid and cook on high pressure for 3 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 15 minutes.
- After 15 minutes, carefully move the valve from sealing to venting to release any remaining pressure.
- Let the rice sit for 5–10 minutes, then fluff it gently with a fork.
- Stir in 3 tablespoons chopped cilantro, serve warm, and enjoy!
Video
Notes
You can use oil instead of butter if you prefer. Vegetable broth or water can be used instead of chicken broth, but I find that chicken broth adds the most flavor.
Refrigerate any leftover rice in an airtight container for up to 5 days or you can freeze the leftovers for up to 3 months.
This recipe can be made with brown rice if you prefer. If using brown rice, cook on high pressure for 22 minutes instead of 3 minutes.
Nutrition
Calories: 211kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 684mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 433IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
