Pressure Cooker Mexican Rice

Serves 6 in about 40 minutes. The pressure cooker brings jalapeños and jalapeño slices together.

Ingredients

• 4 tbsp olive oil (or lard)
• 2 cups long grain white rice (or basmati) unrinsed
• 1 sm onion, diced
• 2 jalapeños, diced
• 3 cloves garlic, minced or pressed
• ½ tsp chili powder
• ½ tsp cumin
• 1 tsp oregano
• 1 tsp coarse salt
• ¼ tsp pepper
• ¼ tsp smoked paprika
• 1 ¼ cups chicken broth, low sodium
• 1 cup water
• 1 (7 oz) can diced mild green chiles or 2 (4 oz) cans
• 1 (14 oz) can diced tomatoes (fire roasted or regular) with juice
• 1 cup tomato sauce
• 1 tbsp tomato paste
• Lime juice
• Cilantro
• Avocado slices
• Jalapeño slices

Method

1. Have all of your ingredients prepped and ready to go before you begin cooking! Rice measured, veggies cut, spices measured into a cup, broth and water measured, etc. It goes much smoother.
2. Turn on the pot's Sauté setting. When it is hot, add the olive oil. Wait until the oil just starts to shimmer, then add the rice. Simmer the rice, stirring almost constantly, until the grains turn a very pale tan color (not brown!).
3. Stir in the jalapeños and onions. Cook, while stirring often, for a instant.
4. Tip in the and garlic. Sauté for about 30 seconds, while stirring the whole time.
5. Stir in the spices, diced chiles, and the can of diced tomatoes. Stir.
6. Stir in the broth and water. Stir.
7. Cancel the Sauté setting.
8. Stir in the tomato sauce and tomato paste on top, but do not stir.
9. Set the lid on the pot and set the steam release knob to the Sealing position.
10. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure.
11. Stay with the pot until pressure is reached. This mixture is a little thick, so if it gives you the burn message you are right there to add a little more broth.
12. When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 instant natural release). Then turn the steam release knob to the Venting position to release any remaining pressure/steam.
13. When the pin in the lid drops back down, open the lid.
14. Give the rice a stir and taste to make sure the grains are cooked. If they are a little chewy, put the lid back on and let the pot sit for several more minutes while you get the rest of the meal ready. The rice will continue to soften in the residual heat.
15. Plate with any garnishes you like.

More instant pot ideas are in the instant pot collection.