This easy recipe is the ultimate side dish or a satisfying vegetarian main dish. Ready in 30 minutes with minimal hands-on time, it's sure to become a family favorite!
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Pressure Building Time + Resting time 10 minutesminutes
Rinse the Basmati rice using a strainer till the water runs clear.
Soak the Basmati rice in water for 30 minutes.
Select the Saute program in the Instant Pot and set it to Normal.
Add ghee or oil in the inner steel pot. Once the oil heats up, Drain the rice and add it to the inner pot.
Saute the rice for about 5 minutes until it turns golden brown. Make sure to stir continuously to prevent the rice from burning.
Add onions, jalapeno peppers (if using) and garlic. Saute till the onions are soft and translucent.
Add the cumin powder, chili powder (if used), bell peppers, corn, and beans. Mix well and saute for a minute. Note: If using chopped tomatoes instead of canned, add them now.
Add water or broth along with salt to the inner pot. Mix well.
Deglaze the pot - scrape the bottom to make sure no bits are stuck to the bottom.
If using tomato sauce, or salsa instead of tomatoes, add it now. Do not mix.
Close the lid and set the steam valve to sealing.
Pressure cook for 3 minutes under high pressure.
When the cooking cycle is complete, wait for 10 minutes before moving the valve to 'venting' to release pressure.
Open the lid and let the steam escape. Wait for a minute or two and then fluff the rice gently with a fork.
Sprinkle cilantro and it is ready to serve.
Notes
This recipe was tested in an Instant Pot Duo - 6 quart. To make this in an 8-quart Instant Pot, make at least 2 cups of brown rice since 8-quart needs at least 2 cups of water to come to pressure.
I used a standard measuring cup for the recipe, not the rice cup that came with Instant Pot.
If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
Reheating leftover rice - Add a tablespoon of water for every cup of leftover rice. Reheat in the microwave for a minute or until heated through.
Variations
Dump-and-go method: If you are in a rush, you can add all the ingredients to the Instant Pot and set it to cook. But make sure to add the tomato base last and not mix it. This will prevent the rice from burning.Replace white rice with brown rice: If you want a healthier version, you can replace the white rice with brown rice. Since brown rice takes longer, the cooking time will change from 3 to 22 minutes.Replace tomato sauce with a cup of:
Salsa
Fire roasted tomatoes
Freshly chopped tomatoes
Note: If you are using any of the tomato-based sauces, add them last, and don't mix them. This will prevent the dreaded burn issue in the Instant Pot.Ran out of cumin powder? Feel free to substitute it with store-bought or homemade taco seasoning. Skip the veggies and beans to make Mexican rice that is a perfect base for burritos, tacos, nachos, and saladsFrozen bell peppers instead of fresh - If using frozen bell peppers, wait until the rice is cooked to mix them in so they don't become lumpy. Cover the rice for about 5 minutes, giving the frozen bell peppers enough time to get cooked in the residual heat.Skip the jalapenos - Don't like it spicy? Replace jalapenos with a teaspoon of mild chili powder or paprika.Fried Mexican rice - Fry any leftover Jasmine or Basmati in a skillet with a small amount of oil and aromatics listed in this recipe, similar to how you would make vegetable fried rice.Add saffron - For making Spanish rice, soak 4-5 strands of saffron in a tablespoon of warm water for 10-15 minutes. Add it to the cooked rice and mix well.