Instant Pot Mexican Rice

Adapted from https://www.thekitchn.com/instant-pot-mexican-rice-22920834

Servings: 4 to 6

INGREDIENTS

1 tablespoon vegetable oil
1 small white onion, diced
2 cups long-grain white rice
3 cups water
1 (8-ounce) can tomato sauce
1 teaspoon ground cumin
1 teaspoon kosher salt
Chopped cilantro and lime wedges, for serving (optional)

STEPS

1) Heat the oil in a Instant Pot or electric pressure cooker using the sauté function until shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the rice and sauté for 2 minutes. Add the water, tomato sauce, cumin, and salt, and stir to combine.

2) Lock the lid in place and make sure the valve is set to seal. Set to cook on HIGH pressure for 4 minutes. Let the pressure release naturally for 10 minutes. Quick release any remaining pressure, fluff with a fork and serve. Serve with cilantro and limes, if using.


NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.