Easy Instant Pot Spanish Rice
Easy and fast Spanish rice in the Instant Pot. This recipe uses salsa to heighten flavor and make the recipe fast and convenient.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic 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.
Weight Watchers
SmartPoints= 4Slimming World
If you replace the olive oil with cooking spray this recipe is Syn FreeNutrition
Serving: 1 | Calories: 117kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 729mg | Fiber: 2g | Sugar: 4g
