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Instant Pot Spanish Rice

This Instant Pot Spanish Rice is a quick and easy way to make perfectly cooked and flavorful rice!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American, Mexican, Spanish
Keyword: easy rice recipe, mexican side dish, quick rice
Servings: 6 cups
Calories: 282kcal
Author: Jennifer Debth




  • 2 tablespoons unsalted butter use a plant-based variety to make this vegan
  • 1/2 large yellow onion diced
  • 1 tablespoon minced garlic
  • 2 cups cold water
  • 2 cups long grain white rice don’t rinse
  • 1 (8 oz) can tomato sauce
  • 1 (1 oz) packet taco seasoning
  • 1/2 teaspoon salt plus more to taste, if necessary
  • Lime juice for serving, if desired
  • Cilantro for serving, if desired
  • Crumbled cotija or feta for serving, if desired


  • Hit SAUTE on a 6 quart Instant Pot, once it reads HOT add in butter and allow to melt.
  • Once melted, add in onion and garlic and sauté, stirring regularly, for 2 minutes.
  • Hit CANCEL, then stir in cold water, scrapping up any brown bits that may have stuck to the bottom. This helps avoid a BURN notice.
  • Stir in rice.
  • Pour tomato sauce on top, then sprinkle on taco seasoning and salt. Do NOT stir. This also helps avoid a BURN notice.
  • Close and lock the lid.
  • Make sure the pressure valve is pointing to SEALING, then cook on HIGH pressure for 3 minutes.
  • Once the cook time is up, allow the pot to do a natural release for 15 minutes before flipping the valve to release any remaining pressure.
  • Use a fork to gently fluff the rice, then immediately transfer to a serving dish to serve with optional toppings and enjoy!
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Nutritional information does not include garnishes. 


Serving: 1cup | Calories: 282kcal | Carbohydrates: 55g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 762mg | Potassium: 203mg | Fiber: 2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg