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Mexican Style Rice (Instant Pot)

Sue Lau
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Prep Time 10 mins
Cook Time 25 mins
Pressure release 10 mins
Course Side Dish
Cuisine Mexican
Servings 4


  • 3"x8" round casserole
  • silicone sling


  • 16 ounce jar Pace restaurant style salsa
  • 1 teaspoon garlic
  • 1 cup long grain rice (rinsed and drained)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon powdered chicken bouillon
  • 1 cup frozen peas and carrots
  • 1/4 cup frozen corn niblets
  • 1/4 cup sliced black olives
  • 3/4 cup water


  • Place one cup water in the bottom of the cooker.
  • Stir together ingredients for rice in a 3"x8" round casserole dish that fits inside the cooker on a silicone sling (to be able to lift it out), lower it into the cooker, add the lid, set to seal with the vent closed.
  • Cook at manual/high pressure for 25 minutes and use the quick release.
  • Stir before serving.


From the kitchen of palatablepastime.com
Keyword Electric Pressure Cooker, Instant Pot
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