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This Instant Pot Spanish rice is an easy side dish with fluffy rice, sautéed onions and peppers, garlic, and salsa for rich flavor. The pressure cooker does the work, so you don’t have to worry about scorching the rice or watching the pot on the stove.
It pairs well with tacos, enchiladas, burritos, grilled chicken, or any Tex-Mex meal, and it’s simple enough for busy weeknights.
With just a handful of pantry ingredients, you’ll have a flavorful rice dish that’s ready with very little hands-on time.
Serve this Instant Pot Spanish rice with my Chicken Burritos for a hearty family dinner, or pair it with these Blackened Shrimp Tacos for a quick meal that’s full of bold flavor.
Here’s Why This Instant Pot Spanish Rice Recipe Works
The rice gets toasted first: I like giving the rice a few minutes with the onion, garlic, and bell pepper before adding liquid. It adds flavor and helps the grains stay more distinct.
The pot gets deglazed before pressure cooking: Scraping up the browned bits after the broth goes in helps prevent a burn notice and keeps the flavor in the rice instead of stuck to the pot.
The salsa stays on top: Tomato-based ingredients can be thick, and thick ingredients are more likely to scorch on the bottom. Pouring the salsa over the rice without stirring keeps the pressure cooker happier.
The natural release protects the texture: Letting the rice sit for at least 10 minutes after cooking gives the grains time to finish steaming and settle before you fluff them.
Ingredient Notes
White rice: The recipe card includes timing notes for several rice varieties. Long-grain white rice, jasmine, and basmati all work, but they do not cook exactly the same.
Salsa: Salsa adds tomato, peppers, onion, and seasoning in one shortcut ingredient. Use a salsa you like, since its flavor comes through in the finished rice.
Chicken broth: Broth gives the rice more flavor than water. Use a lower-sodium broth if your salsa is already salty.
Onion, garlic, and bell pepper: These give the rice a fresh base before the salsa goes in. Saute them well enough to soften the onion and take the raw edge off the garlic.
Cilantro or parsley: Either works as a fresh garnish. Cilantro leans more Mexican rice, while parsley keeps the flavor milder.
Recipe Tips
Scrape the pot well: After adding the broth, loosen every browned bit from the bottom before pressure cooking.
Do not stir in the salsa: Pour it on top and leave it there until after the rice cooks.
Use the right timing for your rice: Jasmine, basmati, long-grain white rice, arborio, and brown rice need different cook times.
Let it naturally release: Give the rice at least 10 minutes before releasing the remaining pressure.
Fluff before serving: Stir gently after cooking to distribute the salsa and loosen the grains.
Spoon some fresh Zucchini Salsa over the rice or serve it on the side for a bright, fresh contrast.
Spanish Rice or Mexican Rice?
This style of tomato-seasoned rice is often called Spanish rice in the U.S., but it is also commonly searched as Instant Pot Mexican rice. The dish is closer to Mexican-style red rice than rice from Spain, but the name Spanish rice is familiar in many home kitchens.
Whichever name you use, the goal is the same: fluffy rice with tomato flavor, softened aromatics, and enough seasoning to stand next to tacos, enchiladas, grilled chicken, beans, or fajitas.
Pair this rice with my chicken fajitas for a quick weeknight meal everyone will love.
Frequently Asked Questions
Salsa is thicker than broth and can settle on the bottom of the pot. Pouring it on top helps reduce the chance of scorching or triggering a burn notice.
After sauteing the vegetables and rice, add the broth and scrape the bottom of the pot well. Make sure no browned bits are stuck before adding the salsa on top.
You can rinse it if you prefer a lighter texture, but drain it well before sauteing. Extra water left on the rice can change the liquid ratio.
Yes, but brown rice needs a longer cooking time. Use the brown rice timing in the recipe card notes rather than the shorter white rice timing.
Instant Pot Spanish Rice
This pressure cooker Spanish rice is built for easy weeknight meals: saute, deglaze, add the salsa on top, and let the Instant Pot do the rest. Keep the salsa layer undisturbed before cooking, then fluff everything together at the end.
It makes a great base for these Fish Taco Bowls, adding extra flavor and making the meal more filling.
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Easy Instant Pot Spanish Rice
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Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 1 cup white rice
- 1 cup chicken broth
- ½ cup salsa
- ½ teaspoon salt
GARNISH:
- fresh chopped parsley, or cilantro
Instructions
- Set the instant pot to sauté and get the olive oil hot. Add the diced onion and cook until it is soft and browned.
- Add the garlic, red pepper, and rice and sauté for 4 to 5 minutes to toast the rice. Add the chicken broth then scrape the bottom of the pot to remove any cooked on bits. (This is important to prevent a burn notice.)
- Pour the salsa on top (do not stir it in) and add the salt then lock the lid in place.
- Cook on High Pressure for 3 to 8 minutes based on the type of rice you use (see notes).
- Let the IP do a natural pressure release for at least 10 minutes then release the rest of the pressure manually.
Video
Notes
- Adjust the cooking time depending on the type of rice you use and the altitude. Higher altitude will require more cook time. If you are below 3,000 feet, you only need the lower cook time provided.
- Arborio rice is high in starch and will make a sticky, creamy texture.
Cooking time:
- Arborio rice= 5-6 minutes
- Jasmine rice= 3-5 minutes
- Basmati rice= 4-8 minutes
- “Generic” un-named long grain rice= 3-5 minutes (these are usually varieties like Carolina or Texmati.
- Brown Rice: Yes, this recipe works with brown rice, just increase the cooking time to 22 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Delicious!! I varied it slightly determined by what ingredients were on hand. I have added it to my recipe notebook.
Thanks for the comment, I’m glad it was a hit.
Great recipe. Really enjoyed it. Adding to the collection!
Thanks, glad you enjoyed it
That is an absolutely wonderful recipe!
thank you!