If you love restaurant-style Mexican rice but don’t love babysitting a pot on the stove, this
Instant Pot Spanish Rice recipe is about to become your new weeknight hero. Think fluffy
long-grain rice, tomato-rich sauce, warm spices, and just the right hint of heat – all done
in about 25–30 minutes, with the pressure cooker doing most of the work while you look busy.
In this guide, we’ll walk through the best rice-to-liquid ratios, how to avoid the dreaded
Instant Pot burn message, and a step-by-step method that pulls together the smartest
tricks from popular U.S. food blogs and Instant Pot experts. By the end, you’ll have a
reliable, repeatable Instant Pot Spanish rice recipe that you can dress up for taco night,
family dinners, or meal prep.
What Is Instant Pot Spanish Rice?
Spanish rice (often called Mexican rice in the U.S.) is a tomato-based rice dish made with
long-grain white rice, onion, garlic, broth, and spices like cumin, chili powder, and oregano.
Traditionally, the rice is toasted in oil, then simmered on the stove with tomato and broth
until fluffy. The Instant Pot version delivers the same cozy flavor, but with less guesswork:
no adjusting burners, no peeking under the lid, and no “is this done or still crunchy?” drama.
The Instant Pot shines with rice because it cooks under pressure with a steady, controlled
environment. Most well-tested recipes use roughly a 1:1 to 1:1.25 ratio of rice to liquid
for long-grain white rice, adjusting slightly when tomato sauce is part of the liquid.
The result: tender, separate grains with a saucy, tomato-forward flavor that goes with
almost anything.
Ingredient List for Instant Pot Spanish Rice
Core Ingredients
- Long-grain white rice (2 cups): Regular long-grain or jasmine works well. Avoid short-grain or sushi rice for this recipe.
- Oil or butter (2–3 tablespoons): Neutral oil (like canola or vegetable) or unsalted butter adds richness and helps prevent sticking.
- Yellow or white onion (about 1 medium, diced): Builds savory flavor.
- Garlic (2–3 cloves, minced): For that classic aromatic base.
- Tomato component: About 1 cup tomato sauce or canned tomato puree, or a 14–15 oz can of diced tomatoes (drained if very wet).
- Broth (about 2 cups): Chicken broth is classic; vegetable broth keeps it vegetarian.
- Spices:
- 1–2 teaspoons ground cumin
- 1 teaspoon chili powder or smoked paprika (or a mix)
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt (plus more to taste)
- Black pepper, to taste
- Water: Used as needed to reach a total liquid amount that cooks the rice properly (more on that below).
Optional Add-Ins
- Jalapeño or serrano, seeded and minced, for heat.
- Bell pepper, diced, for color and sweetness.
- Frozen peas, corn, or carrots for a veggie-packed version.
- Fresh cilantro or parsley, chopped, for garnish.
- Lime juice to brighten the flavor at the end.
Rice-to-Liquid Ratio for Instant Pot Spanish Rice
For long-grain white rice in the Instant Pot, most reliable sources land between
a 1:1 and 1:1.25 rice-to-liquid ratio. Tomato sauce counts as part of the liquid.
For this recipe:
- Use 2 cups rice.
- Use a total of about 2.25 to 2.5 cups liquid (broth + tomato sauce + any added water).
- If your tomato product is very thick, lean toward the higher end of the liquid range.
This balance keeps the rice fluffy instead of mushy, and avoids leaving the bottom dry,
which is one of the main causes of the burn warning.
Step-by-Step Instant Pot Spanish Rice Recipe
1. Rinse the Rice
Place the long-grain rice in a fine-mesh strainer and rinse under cold running water
until the water runs mostly clear. This removes excess surface starch that can make
the rice gummy and prone to sticking.
2. Sauté the Aromatics
- Set the Instant Pot to Sauté (Normal/Medium).
- Add the oil or butter and let it heat for 1–2 minutes.
- Stir in the diced onion and cook for 3–4 minutes, until softened and slightly translucent.
- Add the garlic and any fresh peppers (jalapeño or bell pepper) and sauté for another 30–60 seconds until fragrant.
3. Lightly Toast the Rice (Optional, But Careful)
If your Instant Pot tends to behave and not throw burn warnings, you can add the rinsed
rice and stir to lightly toast it for 1–2 minutes with the aromatics. This can enhance
the nutty flavor. Stir constantly and don’t let any grains or bits of onion stick to
the bottom. If your model is sensitive or you’ve had the burn message before, you can
skip this step and keep the rice un-toasted to reduce risk.
4. Add Spices and Tomato
- Turn the Sauté setting down to Low or cancel it if the pot is very hot.
- Stir in cumin, chili powder, oregano, salt, and pepper. Cook 30 seconds to bloom the spices.
- Pour in the tomato sauce (or diced tomatoes) and a splash of broth to deglaze the bottom. Use a wooden spoon to scrape up any browned bits. This is crucial for avoiding the burn warning.
5. Add Remaining Liquid and Layer Properly
- Add the rest of the broth and any additional water to reach about 2.25–2.5 cups total liquid.
- Stir gently to combine, making sure there are no clumps of rice stuck to the bottom.
- Level the rice so it’s evenly distributed. Don’t pack it down.
6. Pressure Cook
- Lock the lid and set the valve to Sealing.
- Cook on Manual/Pressure Cook – High for 4 minutes.
- When cooking time ends, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
7. Fluff and Finish
- Open the lid and let the rice sit undisturbed for about 2–3 minutes.
- Fluff gently with a fork – don’t stir aggressively or it can get sticky.
- Taste and adjust salt, then add a squeeze of lime juice and chopped cilantro if using.
Pro Tips for Perfect Instant Pot Spanish Rice
- Don’t skimp on rinsing. Rinsed rice cooks up lighter and less sticky.
-
Deglaze like a pro. After sautéing, always splash in some broth or water
and scrape the bottom clean. Any stuck bits are prime fuel for a burn message. -
Tomato counts as liquid. Thick tomato puree and sauce contribute to the total
liquid, but not as effectively as broth. If your sauce is very thick, err toward the higher
end of the liquid range. -
Know your Instant Pot size. In larger 6- and 8-quart models, very small
amounts of rice (like 1 cup) can scorch more easily. Using 2 cups of rice and enough liquid
helps distribute heat more evenly. -
Turn off “Keep Warm” while cooking rice. Some cooks find that the Keep Warm
setting continuing to heat the bottom can cause sticking. You can disable it when setting
your cook time and only turn it back on if needed after fluffing the rice. -
Let it rest before fluffing. A brief rest after pressure release lets excess
moisture redistribute so the grains stay separate.
Easy Variations on Instant Pot Spanish Rice
Vegetarian or Vegan Spanish Rice
Use vegetable broth instead of chicken broth and olive oil instead of butter.
The rest of the recipe stays the same. Top with extra veggies, avocado slices,
or black beans for a plant-based side or light main.
Spicy Spanish Rice
Add minced jalapeño or serrano to the sauté step, and increase the chili powder.
For serious heat lovers, a pinch of cayenne or a dash of hot sauce stirred in after
cooking works beautifully.
Brown Rice Version
Brown rice needs more time and liquid. As a general guideline:
- Use a slightly higher liquid ratio (about 1:1.25 to 1:1.5 liquid to rice).
- Cook on High Pressure for 22–24 minutes and allow a full natural release.
- Expect a chewier, heartier texture.
Veggie-Packed Spanish Rice
Stir in frozen peas, corn, or small diced carrots before cooking. They’ll cook
with the rice and soften perfectly. You can also mix in canned black beans or
pinto beans after cooking so they stay intact.
Serving Ideas for Instant Pot Spanish Rice
- Taco night sidekick: Serve alongside tacos, fajitas, enchiladas, or burrito bowls.
- One-bowl meal: Top a bowl of Spanish rice with grilled chicken, sautéed peppers, avocado, and salsa.
- Stuffed peppers: Use leftover rice as a filling for bell peppers with cheese and beans.
- Breakfast leftovers: Reheat rice in a skillet with a little oil and top with fried eggs and hot sauce.
Frequently Asked Questions
Why did I get a burn message?
The most common culprits are food stuck to the bottom, too little liquid, or very thick
tomato products concentrated near the heat source. Always deglaze, scrape the bottom
clean, and ensure you’re using at least about 2.25–2.5 cups total liquid for 2 cups rice.
Can I double this recipe?
Yes. You can usually double the rice and liquid while keeping the cook time the same.
Just make sure you don’t exceed the Instant Pot’s maximum fill line and maintain the
same rice-to-liquid ratio.
How do I store and reheat leftover Spanish rice?
Store cooled rice in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave with a splash of water or broth and cover so it steams
back to life. You can also reheat in a skillet with a bit of oil for a “fried rice” style texture.
Can I freeze Instant Pot Spanish rice?
Yes. Portion cooled rice into freezer-safe bags or containers and freeze for up to 2–3 months.
Thaw in the fridge overnight, then reheat with a splash of broth or water.
Conclusion
Instant Pot Spanish Rice is the kind of recipe that looks impressive on the table but is
secretly incredibly simple. With the right rice-to-liquid ratio, a good deglaze, and a few
flavor-boosting spices, you can turn basic pantry staples into a side dish that always
disappears first.
Once you master this base recipe, you can adapt it endlessly – make it spicy, pack it with
veggies, keep it vegan, or pair it with your favorite protein for a complete meal. And the
best part? Your Instant Pot handles the hardest part, while you taste-test the salsa.
Real-Life Experiences & Extra Tips for Instant Pot Spanish Rice
The first time most people try Spanish rice in the Instant Pot, they usually fall into one
of two camps: “Wow, that was easy and perfect” or “Why is my rice glued to the bottom of
the pot like it signed a lease there?” If you’ve ever been in the second group, you’re not
alone – but a few practical tweaks can completely change your results.
One common pattern from home cooks is skipping the rinse. It’s tempting when you’re tired
and dinner needs to happen now, but unrinsed rice carries extra starch that makes everything
more prone to clumping and sticking. Think of rinsing as a 60-second insurance policy for
fluffy rice. Many experienced Instant Pot users mention that once they made rinsing a habit,
their rice stopped turning into a solid block.
Another shared experience: getting a burn message after enthusiastically toasting the rice.
On the stove, heavy toasting can be great, but the Instant Pot heat is concentrated at the
bottom. A light toast – 1 to 2 minutes at most, with constant stirring – is usually plenty.
The moment you see rice starting to stick or brown aggressively, it’s time to add liquid
and deglaze. Some cooks simply skip toasting in the Instant Pot altogether and still get
flavorful results by blooming spices in oil and using a robust broth.
Many people also learn the hard way that tomato sauce behaves differently than water or broth.
Thick tomato puree at the bottom of the pot can scorch before pressure builds. That’s why
layering matters: sauté onions and garlic, deglaze with a bit of broth, then add rice and
tomato, and finally the rest of the liquid. If your tomato product is very thick, thinning
it with a little broth or water before adding it to the pot can help distribute it more evenly
and reduce hot spots.
Then there’s the “too wet vs. too dry” struggle. A lot of cooks report that the first time
they attempt Spanish rice in the Instant Pot, they treat tomato sauce purely as flavor,
not as liquid. The result is undercooked rice with hard centers. On the other hand, dumping
in a lot of extra water to avoid burning can leave you with soft, mushy grains. That’s why
working within the 1:1–1.25 ratio window and counting tomato as part of the liquid is so
important. Once you dial in what works for your exact brand of rice, your specific model,
and your preferred texture, the recipe becomes almost automatic.
Another practical tip from Instant Pot veterans is to think about portion size and pot size.
In big 6- or 8-quart models, a small amount of rice spreads into a thin layer that sits
right on the heated surface. Doubling the recipe or cooking at least 2 cups of rice gives
you a thicker layer that’s less likely to burn. This is especially helpful if you’re feeding
a family or like to meal prep – more rice, fewer problems, and plenty of leftovers for burrito
bowls and quick lunches.
If you’re cooking for picky eaters (or “texture skeptics,” as we might call them nicely),
you can soften the flavors the first time you serve this. Use mild chili powder, go easy on
the jalapeño, and focus on tomato, onion, and garlic. Once everyone realizes this is not
“spicy scary rice” but “delicious taco-restaurant rice,” you can gradually introduce more
heat and extra toppings. A sprinkle of cheese or a dollop of sour cream on top can also help
win over hesitant diners.
For busy weeknights, many home cooks swear by turning Spanish rice into the base for a full
meal. While the rice cooks, they quickly sauté or grill chicken, shrimp, or sliced steak.
When the Instant Pot beeps, dinner is basically done: rice in the bottom of the bowl, protein
on top, plus whatever toppings are hanging around in the fridge – salsa, shredded lettuce,
avocado, chopped tomatoes, or crumbled queso fresco. One pot, minimal cleanup, big pay-off.
Finally, don’t underestimate leftovers. Spanish rice actually tastes better on day two as the
flavors continue to mingle. You can crisp it up in a skillet with a little oil for a toasty
edge, turn it into stuffed peppers, or stir it into a soup or stew to bulk it up. If you’re
really planning ahead, make a double batch on the weekend and freeze portions. On a chaotic
weeknight, pulling a bag of ready-to-go Spanish rice from the freezer is basically giving
your future self a high-five.
The bottom line: Instant Pot Spanish rice isn’t just a side dish; it’s a flexible, forgiving
base that adapts to your tastes and schedule. Once you’ve had a few rounds of practice and
adjusted the ratios to your liking, you’ll have a “house recipe” that friends and family
request again and again – and no one has to know how little effort it actually takes.