This is the Best Instant Pot Spanish Rice – it’s super flavourful and comes together in one pot with pantry staples and frozen vegetables.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil such as canola oil.
- Yellow onion – white onion or shallots would also be good.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Smoked paprika – plain paprika or cayenne will work in place of smoked paprika.
- Chili powder – make your own using a combination of cumin, paprika and cayenne.
- Cumin – coriander will provide a similar flavour.
- Salt & pepper – to taste.
- Canned diced tomatoes – a can of crushed or whole peeled tomatoes would also work.
- Chicken broth – vegetable broth would be the best substitute here.
- White rice – you can use another long grain rice of your choice but cooking times may vary. If you’re using brown rice, increase the cooking time to 22 mins.
- Frozen veggies – use any frozen veggie combo of your choice. I typically use a mixture of peas and carrots, but corn would be delicious too.
- Cilantro – leave this off altogether if you’re not a fan.
- Lime wedges – these are optional so you can leave them off if need be.
How to make Spanish rice in the Instant Pot
Step 1: Add everything to the Instant Pot.
Add everything but the frozen veggies and cilantro to the pot in the order listed.
Step 2: Cook on high pressure for 5 minutes.
Step 3: Defrost the veggies.
Microwave the veggies until defrosted.
Step 4: Do a quick release of the pressure.
Step 5: Stir in the veggies and cilantro.
Fluff the rice with a fork and stir in the microwaved veggies and cilantro.
Step 6: Serve and enjoy!
Garnish with lime wedges and serve.
Tips and Tricks
- Spice up the seasonings: Stir in some cinnamon or nutmeg, or add in some cayenne pepper for more of a kick. If you really like spice, stir in some diced jalapenos!
- Add some protein: If you want to turn this Spanish rice into a full meal, you can stir in some cooked protein before serving like chicken, shrimp or beef.
- Try out different veggies: This recipe is great for using up any leftover veggies you may have kicking around the fridge. Feel free to stir in any cooked veggies of your choice like bell peppers and corn.
- Don’t toast the rice first: Some Spanish rice recipes call for toasting the rice first, but when making it in the Instant Pot, I’d avoid that, as it could lead to the burn setting being triggered while pressure cooking.
- Use salsa: Swap out the canned diced tomatoes and yellow onion for an equal amount of your favourite jarred salsa.
Frequently Asked Questions
If you find that your rice is too mushy after cooking, you added too much liquid. Make sure you’re sticking to the 1:1 liquid-rice ratio. For every one cup of dry rice, you should only be adding one cup of liquid like chicken broth.
No, I wouldn’t use the rice setting on your pressure cooker for this recipe. Cook on high pressure for 5 minutes instead, then do a quick release of the pressure.
This Instapot Spanish rice pairs well with practically anything, and not just Mexican or Spanish foods. The tomato-based flavor of the rice pairs perfectly with dishes such as marinated steak, baked chicken breast, burrito bowls, tacos or enchiladas.
I’d suggest rinsing the rice before cooking it in the Instant Pot. Rinsing the rice will remove any excess starch or debris, which will improve the texture of the cooked rice.
I’d recommend using white rice for this recipe, like basmati rice. You can try using brown rice, but you’ll need to increase the cooking time to 22 minutes.
Storing and reheating
This Instant Pot Spanish rice recipe is great for meal prep! Store the leftovers in an airtight container in the fridge for up to a week. I like to make a large batch and serve it for dinner one night, then reheat the leftovers for lunch later in the week. From there, it’s easy to add on some extra protein.
You can reheat the rice in a pot on the stovetop or in the microwave for 1-2 minutes. I recommend stirring in some water, broth or tomato juice before reheating so the rice doesn’t dry out.
Can you freeze Spanish rice?
Yes! You can freeze Spanish rice for up to 3 months. Once the rice has cooled, transfer it to airtight glass containers or Ziploc bags and freeze. When you’re ready to enjoy, let it defrost in the fridge then reheat as normal, or reheat straight from frozen in the microwave for 2-3 mins with some liquid to prevent it from drying out.
More Instant Pot rice recipes
Meal prep tools for this recipe
- Order some smoked paprika if you want a more authentic taste.
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
The Best Instant Pot Spanish Rice
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika plain paprika will also work
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt & pepper
- 1 (796mL) can diced tomatoes in their juices
- 1 cup chicken broth
- 1 1/2 cups white rice
- 2 cups frozen veggies
- 1/4 cup cilantro, chopped (optional)
- Lime wedges, for garnish
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed, except for frozen veggies and cilantro.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Meanwhile, microwave frozen veggies for 1-2 minutes until defrosted.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Once lid is safe to open, stir in veggies and cilantro (if using), then add to bowls and garnish with lime wedges. Serve and enjoy!
