Yellow Mexican Rice (Instant Pot)
Savory and delicious Yellow Rice Recipe ready in under 20 minutes, in an Instant Pot! It can be made without any add-ins or with vegetables. All the flavor you love in a scoop. Eat it alone, or pair it with favorites like tacos de papa, nopales, camarones, or a yummy guisado.
Servings: 6
Calories: 154kcal
Equipment
- Instant pot
- Instant pot utensil (or wooden / silicone utensil)
- Measuring spoons 1/4 tsp, 1/8 tsp, 1 tsp, and 1 tbsp
Ingredients
- 1 tablespoon oil
- 1/4 large white onion
- 3 garlic cloves
- 1 cup long-grain rice
- 1 cup water
- 1 cup broth (unsalted, or low sodium)
- 1/2 teaspoon unsalted butter optional
- 1 tsp kosher salt (see Ingredients notes under broth)
- 1/4 tsp parsley flakes optional
- 1/8 tsp cumin
- 1/8 tsp turmeric powder
Optional Vegetables
- 1/4 cup frozen peas
- 1/4 cup green beans
- 1/4 cup carrots
Optional
- serrano or jalapeno (for slight spice)
- 4-5 cilantro sprigs
Instructions
- Round up all of the ingredients and your measuring spoons and keep them within reach. Rinse and prep additional fresh or frozen veggies if you are making your Mexican yellow rice with vegetables.
- Press sauté setting on the instant pot, let warm for 3 minutes, add oil and let warm for 1 minute.
- Carefully add the garlic and onion to the oil and let it sauté for about 2 minutes.
- Add a cup of rice to your instant pot. Stir the rice into the oil for 1 minute so that all rice grains get coated.
- Turn sauté setting to off. And immediately proceed to the next steps for the cooking portion in this instant pot Mexican rice recipe.
- Add water, broth, cumin, parsley, salt, turmeric powder, and butter, then stir in 30 seconds. Add diced vegetables to the top of the rice.
- Cover with instant pot lid, lock, and seal the venting. Press Manual button, ensuring to disable the 'keep warm' setting, and set time to 6 minutes.Note: The time it takes for the instant pot to reach pressure for this rice is 8 minutes, followed by 6 minutes of cooking.
- Once the instant pot has finished, allow a natural release for 6 minutes (a.k.a, leave it alone for 6 minutes after it has cooked).
- After 6 minutes have passed, carefully turn the release switch to venting. Once pressure has released, open up your instant pot and cover with the lid or a kitchen towel. Once cooled, remove the lid, remove and dispose of cooked onion and garlic. Fluff or plate your delicious yellow rice and enjoy.
Notes
Recipe yield: 3 cups cooked yellow rice and veggies, 6 - 1/2 cup servings
Broth: If the broth is unsalted, use 2 teaspoons kosher salt depending on your flavor needs. If the broth is salted, use 1-1.5 tsp of kosher salt.
Is this recipe vegan? To make this vegan Mexican yellow rice, eliminate the butter and use a vegetable broth. It will still be and yield delicious results!
I need to make sure this rice is super soft: My recommendation is to add ¼ cup water if you want softer rice (think semi-risotto texture). Yes, use the same cook time of 6 minutes, do not increase the time. Another option is to make the recipe exactly as is AND allow a natural pressure release of 10 minutes.
Utensils used: Using steel utensils in your instant pot will scratch it, so be careful. We use heat safe alternatives like bamboo, silicone, or wood to protect our Instant Pot.
Visit the blog for the full post details, tips, and more meal recipes that complement this tasty Mexican Yellow Rice on LatinasQueComen.com!
Nutrition
Serving: 6 | Calories: 154kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 553mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 604IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg