Instant Pot Spanish Rice


  • 2 tbsp. of avocado oil
  • 1 tsp. of minced garlic
  • 3/4 cup of tomato sauce
  • 2 cups of long grain white rice
  • 2 1/2 cups of chicken stock
  • 1 tsp. of fine sea salt
  • 1/2 tsp. of cumin


  • Make sure you have everything measured and ready to go because you have to move pretty quickly for this recipe so your rice doesn’t burn.
  • Set your instant pot on saute. Add your oil and garlic and cook garlic for 15-20 seconds. Immediately add rice and continuously stir for 1-2 minutes.
  • Add in the tomato sauce, chicken stock, salt, and cumin. Scrape the bottom so the rice doesn’t burn.
  • Close and lock the lid. Turn your instant pot to manual and cook for 8 minutes.
  • Once your 8 minutes are done use the quick release vent.
  • Mix well once it’s done venting.

You can add steamed vegetables to it if you’d like. I put mine in afterwards because my husband doesn’t like them in his rice, but I’d imagine you could add them in {frozen} when you add your tomato sauce and other liquids so it could all cook together.










Adapted from:

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