Ingredients
Scale
- 2 cups long-grain white rice
- 2 tablespoons vegetable oil or avocado oil
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 2 cups chicken broth (or vegetable broth for a vegan version)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt (adjust to taste)
- Optional: Fresh cilantro and lime wedges for garnish
Instructions
- Step 1: Sauté and Toast
Set your Instant Pot to the “Sauté” function and add the vegetable oil. Once the oil is hot, add the long-grain white rice. Stir the rice constantly for about 3 to 5 minutes until it becomes slightly opaque and turns a light golden brown. This toasting process is essential because it prevents the rice from becoming mushy and adds a wonderful nutty flavor. Add the diced onion and cook for another 2 minutes until softened, then stir in the minced garlic for 30 seconds until fragrant. - Step 2: Pressure Cooking
Stir in the tomato sauce, chicken broth, cumin, chili powder, and salt. Make sure to scrape the bottom of the inner pot with a wooden spoon to release any browned bits of rice or onion; this prevents the “Burn” notice. Place the lid on the Instant Pot and lock it. Turn the steam release valve to the “Sealing” position. Cancel the Sauté function and select “Manual” or “Pressure Cook” on high pressure for 7 minutes. - Step 3: Natural Release and Fluffing
When the cooking time is finished, do not open the lid immediately. Allow the pressure to release naturally for at least 10 minutes. This “Natural Pressure Release” (NPR) allows the rice to finish steaming and absorbing any remaining moisture. After 10 minutes, carefully turn the valve to “Venting” to release any remaining steam. Remove the lid and fluff the rice gently with a fork. Garnish with fresh cilantro and a squeeze of lime juice before serving.
- Cook Time: 30 minutes