Set the Instant Pot to sauté. Allow it to get hot and add the oil.
Add the rice and stir to combine with olive oil. Cook on sauté until rice is toasted (~9 minutes).
Add onion and sauté until slightly softened (~2 minutes). Add garlic and stir.
Press “off/keep warm”to turn the Instant Pot off.
Add chicken stock and salt. Use chicken stock to deglaze the insert if anything stuck to it.
Add the tomato juice but do not stir it into the rice mixture.
Place the lid on the Instant Pot and set the vent to sealing. Press Manual>High>6 minutes.
Allow for a 5-minute natural release and then do a quick release.
When the vent has dropped, carefully open the lid and fluff the rice to incorporate the tomato juice.
Do NOT stir the tomato juice into the rice before cooking. Instead, pour it on top without combining, and then cook.Do not rinse the rice for this recipe.Select low-sodium tomato juice if it is available.Stovetop Instructions: Heat olive in a heavy saucepan (like a dutch oven) and stir in rice. Toast until lightly browned.Add onion and sauté until slightly softened. Add garlic and stir.Add chicken stock, tomato juice, and salt. Stir.Bring mixture to a boil, reduce to low, and cook for 20 minutes with the lid on. Remove from heat and let sit for 10 minutes with the lid on.
Instant Pot Mexican Rice
Amount Per Serving (0.5 cups)
Calories 169Calories from Fat 45
% Daily Value*
Saturated Fat 1g6%
Vitamin A 82IU2%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Mexican Rice - https://www.sustainablecooks.com/instant-pot-mexican-rice/