This easy Instant Pot Spanish Rice is so flavorful! It's made with a jar of your favorite salsa, cooks in just 5 minutes under pressure, and I'll show you exactly how to keep the dreaded burn notice away.
I've loved Spanish rice all my life; it's a dish my mom made often growing up. Now, whenever I make a Mexican-themed meal, it doesn't feel complete without it. But I hate having to babysit the stovetop. You have to watch the heat, keep the lid on, and hope it doesn't scorch on the bottom.
This Instant Pot version takes all that hassle and makes it so easy. You toast the rice with onion and spices, add the liquid, and let the pressure cooker do the rest. My secret ingredient for making it even easier is salsa! It has all the onions, tomatoes, and spices in one jar so there's hardly any chopping.
What is Spanish Rice?
In the US, "Spanish rice" is what most of us call the tomato-red rice served alongside tacos and enchiladas at Mexican restaurants. In Mexico, it's called arroz rojo (red rice) or arroz a la mexicana, which is why you'll also hear it called Mexican rice. They're the same dish!
Despite the name, it isn't really a dish from Spain. Rice dishes from Spain, like paella, are usually made with short-grain rice and saffron, which gives them a completely different flavor and texture.
Why You'll Love This Recipe
- It's hands-off: Once the lid is on, you can focus on the rest of dinner or just relax for a bit.
- It's packed with flavor: Cumin, oregano and smoky chipotle chile powder go a long way!
- You control the heat: Use mild salsa for kids or a hot one for spice lovers.
- It uses pantry staples: Rice, broth, salsa and spices are probably already in your kitchen.
Ingredients You'll Need
- Long grain white rice: This is the best choice to make sure you end up with fluffy, separate grains. Short-grain rice gets too sticky, so I don't recommend it for this recipe.
- Red salsa: Jarred or homemade salsa will both work. Use a red salsa (not salsa verde) and choose your heat level. It seems obvious, but the spice level of your salsa will have a big impact on the overall spiciness of the dish.
- Chicken or vegetable broth: Broth will add the most flavor, but don't stress about it if you don't have any. Just use water even though it'll be slightly less flavorful.
- Onion and garlic: Fresh is best here!
- Spices: Ground cumin, dried oregano, regular chile powder and chipotle chile powder. The chipotle adds a subtle smokiness, but if you'd rather skip it or you don't have any on hand, just use 2 teaspoons of regular chile powder.
- Cilantro: Fresh cilantro really brings all the flavors together, and it's my favorite herb so I add it if it's on hand. That said, if you're not a fan, feel free to skip it.
See the recipe card below for exact amounts.
How to Make Spanish Rice in the Instant Pot
1. Rinse the rice. Put the rice in a fine-mesh strainer and rinse it under cold water until the water runs mostly clear. This washes away extra starch, which keeps the rice from getting gummy and helps prevent the burn notice.
2. Toast the rice and onion. Set your Instant Pot to "Sauté" and heat the oil until it shimmers. Add the onion and rice and cook for about 3 minutes, stirring often. Toasting the rice gives it a nutty flavor and helps the grains stay separate.
3. Add the garlic and spices. Stir in the garlic, cumin, chile powders and oregano and cook for one more minute, until fragrant. Then turn off the Instant Pot.
4. Deglaze, then layer the salsa. Stir in the broth and salt, and scrape the bottom of the pot well to loosen any browned bits. Then gently pour the salsa over the top and don't stir it in. (More on why below!)
5. Pressure cook. Lock the lid, set the valve to "Sealing," and cook on high pressure for 5 minutes. (Older models call this button "Manual"; newer ones say "Pressure Cook.")
6. Release and fluff. Let the pressure release naturally for 5 minutes, then release the rest manually. Fluff the rice with a fork, gently mixing in the salsa as you go.
How to Avoid the Burn Notice
The "Burn" message is the number one complaint with Instant Pot rice, especially when tomatoes are involved. Here's how to avoid it:
- Scrape the bottom after adding the broth. Any browned bits stuck to the pot can scorch and keep the pot from coming to pressure.
- Don't stir in the salsa. Thick, tomato-based ingredients sink to the bottom and burn. Leaving the salsa on top keeps it away from the heat source while the broth shields it.
- Rinse your rice. Extra starch can thicken the liquid at the bottom of the pot even if you follow the steps above, so be sure to rinse thoroughly.
If you get the burn notice anyway: Turn off the pot, carefully quick-release the pressure, and open the lid. Scrape the bottom of the pot, add a couple of tablespoons of broth or water, and restart the cook time. A little browning on the bottom won't ruin the dish, so just leave any stuck bits behind when you serve it.
Tips for Fluffy (Not Mushy) Spanish Rice
- Don't skip the natural release. Those 5 minutes are what let the rice finish absorbing the liquid. A full quick release can leave it wet and undercooked, so be patient!
- Fluff right away. Once the lid is off, fluff the rice with a fork immediately so it doesn't keep steaming into a clump.
- Measure carefully. The pot is sealed, so liquid doesn't evaporate the way it does on the stovetop. Any extra liquid can make for soggy rice.
Toppings and Variations
You can serve Instant Pot Spanish rice as is, or top it with sliced avocado, minced jalapeño, shredded cheese and lime wedges. Here are a few more easy ways to change it up:
- Add corn: Stir in a cup of thawed frozen corn after fluffing.
- Add black beans: Fold in a can of drained black beans after cooking.
- Add some citrus: Squeeze some fresh lime juice over the rice just before serving.
What to Serve with Spanish Rice
This rice goes with just about any Mexican-inspired main dish. Try it with my Instant Pot Parmesan-Crusted Carnitas Quesadillas, Easy Alaskan Crab Tacos, or a bowl of Instant Pot Turkey Chipotle Chili. It's also great in burrito bowls with grilled chicken, beans and all your favorite toppings.
Storing and Reheating
- Fridge: Let the rice cool completely, then store it in an airtight container for up to 4 days. Try to get the leftovers into the fridge within an hour or two of cooking.
- Freezer: Freeze completely cooled rice in freezer bags, pressed flat, for up to 3 months. Thaw it overnight in the fridge.
- Reheating: Add a tablespoon of water or more broth, loosely cover it, and microwave in 1-minute increments, stirring in between, until it's heated through.
Frequently Asked Questions
Can I use brown rice?
This recipe is written for long grain white rice, and since brown rice needs a much longer cook time and usually a bit more liquid, it doesn't work as a direct swap.
Can I use water instead of broth?
You definitely can. The rice will be a little less flavorful, so taste it after cooking and add a pinch more salt if you think it needs it.
Is this Instant Pot Spanish rice vegetarian or gluten-free?
If you use vegetable broth, it's vegetarian and vegan. Rice is naturally gluten-free, but check the labels on both your broth and salsa to make sure.
Can I make this in a 3-quart Instant Pot?
Yes, just halve the recipe. The pressure cook time stays the same.
Why is my rice still crunchy?
It usually means the pressure was released too soon or a little liquid escaped. Put the lid back on (with the pot off) and let the rice sit for 5 to 10 minutes. The steam will finish the job.
Instant Pot Spanish Rice
Fluffy, flavorful Spanish rice made easy in the Instant Pot! Salsa, cumin and a little smoky chipotle give it restaurant-style flavor in just 5 minutes under pressure.
Ingredients
- 2 teaspoons extra-virgin olive oil
- ¼ cup chopped onion
- 3 garlic cloves, minced
- 3 teaspoons ground cumin
- 1 teaspoon chipotle chile powder
- 1 teaspoon regular chile powder (or omit the chipotle chile powder and use 2 teaspoon regular chile powder)
- ½ teaspoon dried oregano
- 2 cups uncooked long grain white rice
- 2 cups chicken or vegetable broth (or water)
- 2 cups red salsa
- ½ teaspoon coarse salt
- ¼ cup chopped cilantro
- Optional toppings: sliced avocado, minced jalapeño, shredded cheese, lime wedges
Instructions
- Rinse the rice well in a fine-mesh strainer to remove as much starch as possible. Drain well.
- Press “Sauté” on the Instant Pot and set the heat level to “Normal.” When the display says “HOT,” add the oil. When it’s shimmering, add the onion and the rice. Sauté for about 3 minutes, stirring frequently so the rice doesn’t stick to the bottom.
- Add the garlic, cumin, chipotle chile powder, regular chile powder and oregano; cook for about 1 more minute, stirring frequently. Press “Cancel” to turn off the Instant Pot.
- Stir in the broth and salt. Scrape the bottom of the pot to remove any browned bits (this is important to make sure the pot comes to pressure). Gently pour the salsa over the top. DO NOT STIR.
- Close and lock the lid and make sure the valve is set to “Sealing.” Press “Manual” (or “Pressure Cook”) and set the pressure to “High.” Set the timer for 5 minutes.
- When the time is up, allow the pressure to release naturally for 5 minutes, then release any remaining pressure manually. Fluff the rice with a fork, sprinkle with cilantro and serve on its own or with the suggested toppings.
Notes
- Spice level: The heat comes mostly from your salsa. Use mild salsa for a family-friendly version, or hot salsa and the chipotle powder for more kick.
- Burn notice: Scraping the bottom after adding the broth and leaving the salsa unstirred on top are the two most important steps for avoiding it.
- Cook time: Includes sautéing, about 10 minutes for the pot to come to pressure, 5 minutes at high pressure and a 5-minute natural release.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 2gSaturated Fat: 0gUnsaturated Fat: 2gSodium: 710mgCarbohydrates: 46gFiber: 2gSugar: 3gProtein: 5g
This data was provided and calculated by Nutritionix.
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