Instant Pot Spanish Rice Recipe
Spanish rice makes a delicious, flavorful side for Taco Tuesday, or any for any meal, really. But the time needed to pull off this dish is a bit of a deterrent if you ask us. That's why recipe creator Miriam Hahn, along with Mashed, has developed an Instant Pot version of Spanish rice, which, as she told us, "is about 30 minutes quicker, and you don't have to monitor it."
The best thing about this easy Instant Pot Spanish rice recipe — other than the speed at which it comes together — is how you can tailor the rice to your taste. "You can control the spiciness by the type of salsa you use and if you top it with jalapeños. If you prefer food milder, there are many mild salsas to choose from," Hahn told Mashed. Meanwhile, she notes, "I love to serve this with tacos, taco salad, tostadas, or taquitos. It is also great to pair with black beans and avocado and roll up in a tortilla."
Gather your ingredients for this Instant Pot Spanish rice
For your Instant Pot Spanish rice, you will need a cup of long grain rice, plus avocado oil, vegetable or chicken broth, a garlic clove, minced finely, salsa of your choosing — Hahn recommends using a chunky variety — as well as an armload of delicious, spices: cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. You can also opt to top your already-tasty Spanish rice with jalapeño, fresh cilantro, avocado, and lime.
We asked Hahn why she chose avocado oil specifically versus, say, vegetable oil, and as the wellness coach told Mashed, "I use avocado oil because it has a high smoke point and will not become carcinogenic at high heat." But fear not if avocado oil is not in your arsenal of ingredients. Hahn tells, "If you don't have avocado oil, you can use a high-quality olive oil."
Add your Instant Pot Spanish rice ingredients to the Instant Pot
Making your Instant Pot Spanish rice is easy! First, you'll turn on the sauté setting. Go ahead and add the avocado oil and your rice, sautéing for about three to five minutes. Although you can soon step away from your pot, at this point, be sure to keep stirring the rice and oil frequently. Next, add in the garlic and sauté again for just a few more minutes.
Now, Hahn instructs home cooks to hit the "cancel" button before layering in the broth — either chicken or veggie — and the colorful spices. Stir everything well before adding in the salsa. Do not stir any longer. Because, as Hahn notes, if you do, you might trigger the "burn" notification on your Instant Pot. "The Instant Pot is sensitive to thick liquids where it can stick to the bottom and set off the burn setting," Hahn elaborated.
Cook your rice for this Instant Pot Spanish rice
Now, you will close the lid on your Instant Pot, turning the nozzle on the lid to the sealing position. Next, press the "pressure cook" button and "high pressure," setting the timer to five minutes. Hahn notes that once the Instant Pot comes to full pressure, which will take about 13 minutes, you will see the time start to count down from five minutes.
When the timer beeps, let the rice mixture sit for five more minutes, and then change the nozzle on the lid to "venting," which will release any leftover steam. "Stand back when you do this!" Hahn advises, adding, "When you let an Instant Pot sit for a period of 'natural release,' it continues to cook as the pressure is coming down." Hahn further elaborates, "In this recipe, that five minutes of sitting makes the rice perfectly cooked." Quick note: If you use brown rice, the timing will be different. "Stick with long grain rice," Hahn advises.
Meanwhile, you will prep your toppings while your Instant Pot Spanish rice is cooking. Finally, fluff your Spanish rice with a fork, add your toppings, serve, and eat!
- 1 cup long grain rice
- 1 tablespoon avocado oil
- 1 cup vegetable or chicken broth
- 1 garlic clove, minced
- 1 cup chunky salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Jalapeño
- Fresh cilantro
- Avocado
- Lime
- Turn on the sauté setting on the Instant Pot. Add the oil and rice and sauté for about 3 to 5 minutes, stirring frequently. Add in the garlic and sauté a few more minutes.
- Hit the "cancel" button, and add in the broth and spices. Stir well.
- Now add the salsa to the top, and do not stir. This helps to avoid the "burn" notification.
- Close the lid, turn the nozzle on the lid to "sealing," and press the "pressure cook" button and "high pressure." Set time to 5 minutes.
- Once the Instant Pot comes to full pressure (about 13 minutes), you will see the time start to count down from 5 minutes.
- While the rice is cooking, prep the toppings.
- When the timer beeps, let it sit for 5 minutes, and then change the nozzle on the lid to "venting" to release any leftover steam.
- Now open the lid and fluff the Spanish rice with a fork. Serve and add toppings.
| Calories per Serving | 247 |
| Total Fat | 4.9 g |
| Saturated Fat | 0.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 1.8 mg |
| Total Carbohydrates | 44.6 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 3.7 g |
| Sodium | 567.0 mg |
| Protein | 6.1 g |
