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large bowl of orange rice with limes and cilantro as garnish. two utensils in the bowl
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5 from 4 votes

Instant Pot Mexican Rice

This pressure cooker mexi-rice is fast, easy and the perfect side to any mexican dish.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8 servings
Calories: 202kcal


  • 2 cups long grain rice
  • 3 Tablespoon Knorr tomato bouillon
  • 2 Tablespoon oil I use avocado
  • 3 cups water or broth
  • ¼ cup diced onion


  • Add the oil and turn the instant pot to saute setting. Add onion and cook until onions are soft and translucent. (if you dont like onions skip this step)
  • Stir all ingredients together in pressure cooker. Set to rice setting. You can quick release rice.



Sub for tomato bouillon:
  • Blend 2 tomatoes, boullion cube, garlic clove, and 1 ¼ cup water, onion. 
Or you can add a can of tomatoes, or half a can of tomato sauce. Still add bouillon, garlic and onion. 
*If you are making a larger batch of rice, or smaller here are a few notes.
  • I do 1 ½ TBS tomato bouillon for every 1 cup rice.
  • 1 TBS oil for 1 cup rice
  • and 1 ½ cups water to every 1 cup rice.


Serving: 1cup | Calories: 202kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 28mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg