Instant Pot Mexican Rice

Ingredients

• 1 tablespoon avocado oil, or more as needed
• ½ medium onion, finely chopped
• 2 large cloves garlic, minced
• 1 cup long-grain rice
• 1 ½ cups low-sodium chicken stock
• ½ cup tomato sauce
• 1 teaspoon salt
• ¼ teaspoon ground cumin
• 1 pinch cayenne pepper

Instructions

1. Step 1: Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
2. Step 2: Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4–5 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Step 3: Add rice to the pot; mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot.
4. Step 4: Pour in chicken stock, stirring up any browned bits from the bottom.
5. Step 5: Mix in tomato sauce, salt, cumin, and cayenne pepper.
6. Step 6: Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10–15 minutes for pressure to build.
7. Step 7: Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.