Instant Pot Spanish Rice

After fluffing – when done cooking, all the tomatoes are on the top

Submitted by Andy

This is an experiment – I doubled the base recipe. It makes a lot doubled

Ingredients

  • 6 tablespoons olive oil
  • 2 cup chopped white onion (frozen)
  • 4 cups long grain rice
  • 4 cloves minced garlic (squeeze bottle)
  • 1 14.5 oz can diced tomatoes, drained
  • 4 cups Knorr chicken stock, prepared
  • 1 cup Knorr tomato stock, prepared
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro (didn’t have)

Instructions

  • Plug in your Instant Pot and push the Saute button. Once the pan is hot, add the oil. Swirl it around the bottom of the liner and add the diced onions.
  • Saute the onions, stirring frequently, until softened, about 6 minutes cooking from frozen.
  • Add the rice and saute until they begin to turn a golden color, about 4 minutes. Continue stirring to make sure they do not burn. Add the garlic, stir and cook for one minute.
  • Add the chicken stock, crushed tomatoes, cumin, and chili powder. Stir together, scraping the bottom to make sure nothing is sticking. Press the Cancel button.
  • Place the lid on your Instant Pot and twist to lock. Check to make sure the “knob” is in the Sealing position. Press the Pressure Cook button (high pressure) and adjust the time to 9 minutes.
  • When the Instant Pot beeps, allow the pressure to natural release for 9 minutes. Carefully twist the knob to quick release the remaining pressure and remove the lid.
  • Stir/fluff the rice. Stir in the cilantro, season with salt and pepper if needed (not needed in my opinion), and serve with your favorite main dish

Recipe doubled and adapted from Here