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Instant Pot Mexican Rice

Flavorful and loaded with veggies, this Instant Pot Mexican rice recipe is the perfect quick and easy one pot meal to whip up.
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Course: Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 Servings
Calories: 1071kcal
Author: Enozia Zehra Vakil

Ingredients

  • 1 cup Rice (soaked for 30 minutes)
  • 1 tablespoon Oil
  • 2 tablespoon Garlic (minced)
  • ½ cup Red and yellow bell pepper (chopped)
  • ½ cup Musrooms (chopped)
  • 1 tablespoon Red paprika powder
  • 2 teaspoon Cumin powder
  • 1 tablespoon Taco seasoning
  • 1 teaspoon Salt
  • 1 cup Kidney beans (cooked)
  • ½ cup Tomato puree
  • 2 cup Chicken broth
  • ½ cup Sweet corn

Instructions

  • Turn the instant pot to saute and add oil. Add the minced garlic and saute.
  • Next, add all the vegetables one by one and saute.
  • Add the powdered spices next and mix well. Let it cook for 2 minutes.
  • Next, add in the cooked beans, tomato puree, and rice.
  • Add the chicken broth. Stir together.
  • Sprinkle the corn on top and give one last stir.
  • Put the lid on, close the steam valve and set to high pressure for 9 minutes with a 2 minute natural release. Then let out the rest of the steam quickly.
  • Lift the lid and fluff the rice mixture.
  • Serve hot after garnishing with chopped onions and chopped raw mango pieces.

Nutrition

Serving: 5Servings | Calories: 1071kcal | Carbohydrates: 163.8g | Protein: 32.5g | Fat: 30.8g | Saturated Fat: 0.7g | Sodium: 1973mg | Potassium: 903mg | Fiber: 24.6g | Sugar: 57.6g | Calcium: 73mg | Iron: 15mg