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Instant Pot Spanish Rice

This Instant Pot Spanish Rice is so versatile, you can eat it with almost everything. Once you make it you will never turn back!

Months ago I mentioned this Instant Pot Spanish Rice on Facebook and was overwhelmed with requests for the recipe. It took me a few months to get this up and posted because I always eyeball my ingredients. I wanted to make sure to get it just right. I am sorry for holding out on all of you for so long.

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The recipe is super versatile. If I am making it as a side dish I make it exactly as written. If we’re eating it as a meal I add a pound of cooked ground beef or turkey seasoned with a little taco seasoning. Both ways are absolutely delicious. This recipe is easily doubled and tripled depending on the size of the crowd you’re feeding. I will frequently make this recipe with my Instant Pot Spicy Refried Beans and Instant Pot Shredded Chicken Tacos.

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This is a recipe that is perfect for serving to a large group of people at a block party or a get together with family. I love that this makes so many people happy and since its so easy to make, its a win-win situation.

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

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Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 1 vote

Instant Pot Spanish Rice

Print Recipe


  • 2 cups dry brown rice
  • 2 cups vegetable or chicken broth
  • 1 cup tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon fine ground sea salt
  • pinch ground cinnamon
  • 1/4 cup pickled jalapeños, optional
  • 1/2 cup pepper jack cheese, optional
  • sour cream, for serving
  • sugar free salsa, for serving


  • In order, add the brown rice, vegetable broth, tomato sauce, chili powder, cumin, garlic powder, oregano, sea salt and cinnamon to your Instant Pot Pressure Cooker. Do not stir. 
  • Place the lid on the pot. Make sure the vent valve is in the SEALING position.
  • Using the display panel select the MULTIGRAIN or PRESSURE COOK/MANUAL function (HIGH PRESSURE). Use the +/- buttons to program the pot to 28 minutes.
  • When the time is up open the vent valve to quickly release the pressure. You can serve the rice at this point or you can transfer it to a 2qt. casserole dish. Sprinkle the top with the cheese and jalapeños and broil it in the oven for 5 to 8 minutes. Serve with sour cream and salsa, if desired. 


Note: If we're going to eat this as a meal I add 1 pound of cooked ground meat or turkey seasoned with taco seasoning.
Servings: 6
Author: Brittany Williams


      1. So you just put the ground beef in without browning it first? I just want to be sure since I am new to the instant pot.


      2. Do you brown the meat first using the sauté button or do you add it in raw with the rice combination? 😬 New to this but loving your recipes….thank you!

      1. So I only cook this 8 minutes instead of 28 of using the Jasmine rice? Just trying to double check. I haven’t actually made rice yet in my ip yet some u unfamiliar with the cook times for it. Thank you.

  1. Do you ever cook your rice as a PIP method…..was wondering if I put this in a glass dish, inside on the trivet, if it would cook the same?

  2. It seems strange not to stir the ingredients. Your spices would be all in a clump, for example, not blended. Why the instruction not to stir?

    1. I’ve done it with white rice. I decreased the cooking time to what is usually done for the type of rice. So it was 8 minutes for the white rice. It was delicious.

    1. Sorry, I see where my question has already been asked and answered by you. I have the ingredients in the instant pot as we speak. A little worried though because I did not rinse my rice. Should have read all the comments first! Recipe sounds so delicious!

  3. Hi there, I have never made brown rice til I made this tonight. The taste was great but the rice had a strange texture. Not quite crunchy but not rice like. I added more broth and did 3 more minutes in the IP and it didn’t help too much. Is that just how brown rice is? All I could find at my store was long grain so I used that.

    I signed up for your meal plans and got the first one today and I’m so excited! Everything is something I will eat that sounds delicious. Thank you!

  4. Thank you *so much* for this recipe! I tried it tonight and it was the best Spanish Rice I have ever made! I added ground beef seasoned with taco seasoning, 2 cans fire roasted diced tomatoes (drained), 1 can of stewed tomatoes (hubby says I needed more, so maybe 2 cans next time…or 3???), 2 cups frozen corn kernels (b/c I had frozen on hand), and a small amount of diced green chilies. Super Yum!

    I used to make a type of Spanish Rice Casserole with the Spanish Rice Boxed mix you find in the store, but I have become very displeased with boxed mixes and very much in love with my Instant Pot, so went searching online and found your recipe! I modified your recipe to kind of replicate what I used to do with the boxed mix. Your recipe is AMAZING. I’ve never had Spanish rice turn out so good before!

    My husband wants me to take this and put it inside of a tortilla and make burritos out of it tomorrow…add a little sour cream and cheese, and another meal! Super yum. Oh, and my dogs devoured it, too. We always joke that if the dogs love it, you know it’s a great recipe ;).

    Thanks again!!! Peace.

  5. This is delicious and a hit with the whole family. I used Brown Jasmine Rice and decided to throw in canned black beans (drained and rinsed) after the rice cooked. I also mixed half of the cheddar cheese in directly and sprinkled the rest over the top. Then I just put the cover back on and let the cheese melt. Yum.

  6. Wow!! This was the best Spanish Rice I have ever made. So so simple!!! Thank you for the great recipe!

  7. I have an 8 qt IP DUO. I used Jasmine rice. It took 12 mins to come to pressure. Cooked for maybe a minute and I received the ‘burn’ message. I did a quick release…once I stirred the rice, it is edible but a tad on the chewy side. Thoughts?

  8. I have white rice fans at my house. Any idea what the cooking time is in the IP for substituting white rice in the recipe?

    1. In a response further up she said to cook white rice for 8 minutes. I’m responding as this was my question also. (I LOVE Brown rice but no one else I’m coming for does. sigh. Oh well!)

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