Begin by setting your Instant Pot to the 'Sauté' function. Once it’s hot, add 1 tablespoon of olive oil. Allow the oil to heat, then add the finely chopped onion. Sauté for about 3 minutes, or until the onion becomes translucent. Add the minced garlic and continue to sauté for an additional 30 seconds, or until fragrant.
Next, add the rinsed and drained long-grain white rice to the pot. Stir well to coat the rice in the oil and mix with the sautéed onion and garlic. Allow the rice to toast slightly for about 1-2 minutes.
Now it’s time to add in the remaining ingredients: pour in 1 1/2 cups of low-sodium vegetable broth, 3/4 cup of tomato sauce, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of kosher salt. Stir everything together until well combined.
Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 8 minutes. The Instant Pot will take a few minutes to come to pressure before the cooking time begins.
Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully switch the valve to 'Venting' to release any remaining steam. Open the lid and fluff the rice gently with a fork.
Your Instant-Pot Mexican Rice is now ready to be served! It pairs beautifully with dishes like Mexican Bean Dip or can be enjoyed simply on its own as a nutritious side.
