Instant Pot Mexican Rice

Ingredients

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

Instructions

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.

2. 2

   Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

3. 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. 4

   Pour in chicken stock; stir any browned bits off the bottom of the pot.

5. 5

   Mix in tomato sauce, salt, cumin, and cayenne pepper.

6. 6

   Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.

7. 7

   Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.