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Instant Pot Mexican Rice

Yield: 8 (half cup) servings (4 points per serving for blue, green and purple)
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes

Ingredients

  • 2 cups long grain rice (rinsed)
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup yellow onion, chopped
  • 1 clove garlic, minced
  • 2 cups chicken broth
  • 8 oz. tomato sauce
  • Salt and pepper, to taste

Instructions

  • Turn the (6 qt.) Instant Pot to sauté. Add the olive oil, onion and garlic. Stir for 1 minute then turn the Instant Pot off.
  • Add the chicken broth to the Instant Pot then add the rice. Stir together then pour the tomato sauce over the rice.
  • Secure the lid and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 3 minutes.
  • When the time is up let the pressure manually release for 10 minutes, then release the pressure and remove the lid. Fluff the rice with a fork and serve.