The Best Instant Pot Spanish Rice
This is the Best Instant Pot Spanish Rice – it’s super flavourful and comes together in one pot with pantry staples and frozen vegetables.
Servings: 6 servings
Calories: 243kcal
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!
Video
Notes
Add some protein like chicken, shrimp or black beans to make this dish a complete meal.
You can make this recipe with brown rice, but you’ll need to increase the cooking time to 22 minutes.
Store the leftovers in the fridge for up to a week. Add some liquid then reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze this Spanish rice for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 243kcal | Carbohydrates: 48g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 279mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3676IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 2mg