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Home » Sides » Instant Pot Spanish Rice

Instant Pot Spanish Rice

By Erin · June 28, 2020 · Updated September 21, 2020 · 4 Comments

Disclosure: This post may contain affiliate links.

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rice in a pressure cooker with text overlay
Gluten Free Vegetarian

This Instant Pot Spanish Rice is incredibly flavorful and ready in just 25 minutes! It’s made using broth, tomato sauce, and spices and is the perfect side dish to any meal. 

rice in a pressure cooker

Disclaimer: This post is sponsored by USA Rice and The Feedfeed (links). As always, all opinions are my own. Thank you for supporting brands that help run this site!

Instant Pot Spanish rice is the ultimate side dish to any meal. While you can absolutely eat it as-is, it’s really delicious alongside these tofu enchiladas or in this taco salad.

As with all of my USA Rice recipes, this Spanish rice was made with U.S.-grown rice because of its flavor and texture. I used long grain white rice, which works perfectly for this recipe.

Why you’ll love this recipe

  • It’s a super flavorful side dish and an exciting way to eat rice
  • It can be made in the Instant Pot OR over the stovetop

ingredients with text overlay

Ingredient notes:

Rice – the recipe was tested using U.S.-grown long grain white rice, so that’s what I recommend using

Oil – I like using olive oil or avocado oil to coat the bottom of the Instant Pot, which will prevent the rice from sticking to it

Broth – vegetable or chicken

Tomato sauce – I definitely recommend using canned tomato sauce, and going for a brand that has some other flavors in their sauce, like garlic and/or onion

Step-by-step instructions

Step 1: Rinse the rice. Rinsing rice removes the starch from it and only takes a few seconds. Simply pour the rice into a mesh sieve or strainer and run water over it for 10 seconds or so.

Step 2: Add oil, butter, rice, and garlic to the Instant Pot. Adding oil to the bottom will prevent the rice from sticking, but the butter helps to add a nice flavor to the whole dish. So, add butter, along with the rice and garlic and sauté for 1 minute.

rice and butter in a pressure cooker

Step 3: Add all other ingredients. Pour everything EXCEPT the cilantro into the pot, then close the lid and make sure the knob on top is set to “seal”.

rice and broth in a pressure cooker

Step 4: Pressure cook for 4 minutes.

Step 5: Natural release for 10 minutes. Then, remove the lid and fluff the rice with a fork. You might notice the tomato sauce sitting on top, and that’s ok! Simply stir and fluff the rice until everything is combined. Last, stir in the chopped cilantro.

rice in a pressure cooker

FAQs and Tips

Substitutions:

  • Butter: if you want to omit the butter, simply add a total of 3 tbsp of oil instead
  • Broth: you can use vegetable or chicken–whatever you have on hand

Can I use jarred sauce?

I wouldn’t. Most canned sauces use very simple ingredients, which is what we want, and many jarred sauces have spices like oregano and basil, which we want to avoid since this is Spanish rice and not an Italian dish.

How should I store this, and how long will it last?

Store rice in an air-tight container in the refrigerator. It’ll last for up to a week, though it tastes best if consumed within 48 hours.

large bowl of rice

Related recipes

  • Cilantro Lime Brown Rice
  • Baked Zucchini Fritters
  • Easy Vegetarian Fajitas

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

rice in a pressure cooker

Instant Pot Spanish Rice

This Instant Pot Spanish Rice is incredibly flavorful and ready in just 25 minutes! It's made using broth, tomato sauce, and spices and is the perfect side dish to any meal. 
5 from 6 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Author: Erin

Ingredients

  • 1 1/2 cups U.S.-grown long grain white rice
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 2 cups broth vegetable or chicken
  • 1 1/4 cup canned tomato sauce
  • 3 tbsp cilantro chopped

Instructions

instant pot:

  • Pour rice into a mesh sieve and rinse for 10 seconds.
  • Add oil, butter, rice, and garlic to your Instant Pot and press "sauté". Sauté for 1-2 minutes, stirring continuously until the butter melts.
  • Add chili powder, cumin, salt, broth, and tomato sauce and stir. Place lid on the Instant Pot, making sure the knob on top is set in the "seal" position. Pressure cook rice for 4 minutes, then naturally release for 10 minutes before manually releasing the rest of the pressure and removing the lid.
  • Fluff rice with a fork and stir in the cilantro.

stove top:

  • Pour rice into a mesh sieve and rinse for 10 seconds.
  • Add oil and butter to a large dutch oven and heat over medium heat. Once melted, add the rice and garlic and sauté for 1-2 minutes.
  • Then, add chili powder, cumin, salt, broth, and tomato sauce and stir. Increase heat to high and bring rice to a boil, then reduce to a simmer and place a lid on the pot. Simmer for 12-14 minutes or until the rice has absorbed the liquid.
  • Remove the lid, fluff rice with a fork and stir in the cilantro.

Notes

Substitutions: Butter - can omit the butter and just use 3 tbsp oil instead; Broth - chicken OR vegetable will work
*Make sure to use canned tomato sauce (not jarred) and try to find one that has other spices in it, like garlic and/or onion

Nutrition

Calories: 197kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 614mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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Filed Under: Dinner, Gluten Free, Mediterranean Diet, Sides, Vegetarian

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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