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Instant Pot mexican rice served in a bowl with lime wedges on the side

Instant Pot Mexican Rice with Corn and Bell Peppers


  • Author: Preeti Gupta
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 Servings 1x
  • Category: Sides
  • Method: Pressure Cooking
  • Cuisine: Mexican

Description

Watch RECIPE VIDEO above. This Instant Pot Mexican Rice is incredibly flavourful, spicy and super versatile. It can be used as a filling for quesadillas, tacos, burritos, enchiladas or as a side dish with grilled chicken or veggies. We added some corn and bell peppers to make this recipe more hearty!


Ingredients

  • 3 tablespoons Oil
  • 3/4 cup finely chopped Onions
  • 3 Garlic cloves, minced
  • 2 teaspoon ground Chipotle Chilli Powder
  • 1 cup Basmati Rice (or long grain Rice)
  • 1 cup Tomato Puree (see Note 1)
  • 3/4 cup Corn Kernels (fresh or frozen)
  • 1 cup Bell Peppers, cut into juliennes (we used a mix of red, yellow and green)
  • 1 teaspoon roasted Cumin Powder
  • 1 1/2 cups Vegetable Stock
  • 1 1/2 teaspoon Salt
  • Sour Cream and chopped Coriander leaves for topping

Instructions

  1. Switch on the Instant Pot and turn on the saute function. Heat oil in the IP, add onions and garlic and cook stirring for 1-2 minutes till the onions are translucent.
  2. Add chipotle powder and rice and stir to coat the rice with the oil and onion mix. Roast the rice for at least 3-4 minutes, stirring occasionally.
  3. Add sweet corn, tomato puree, stock, cumin powder and salt. Give it a stir and close the IP and set on manual for 8 minutes.
  4. Once the 8 minute timer goes off, wait for five minutes and then release pressure manually. Gently stir in the bell peppers and close the lid again for 10 minutes. This will help steam and cook the peppers, while keeping them crunchy. Top with chopped coriander and sour cream to serve.

Notes

  1. Tomato Puree: To make tomato puree, add two medium sized tomatoes to a food processor, and process to a puree. Alternatively, you can also use 3/4 cup store bought tomato puree. Store bought puree is denser and more concentrated so we’ll use a little less.
  2. Brown Rice Mexican Rice: You can also use short grain brown rice to make mexican rice. For brown rice, increase the amount of vegetable stock to 2 cups, and pressure cook for 20 minutes.
  3. Stovetop Pressure Cooker: To cook the same recipe in a stove top pressure cooker, cook for 3 whistles and then take off heat. Let it sit for 10 minutes to let the pressure release by itself. Stir in bell peppers and cover and let it sit again for 10 minutes to let the peppers cook.
  4. Stovetop Method: To cook mexican rice on the stove, cook it covered on medium heat till it starts to boil and then on low for 12 minutes. Switch off the flame and leave the rice covered for another 10 minutes. Fluff up with fork