Instant Pot Mexican Rice

In an effort to save money, we decided to have most of our weekday lunches consist of beans & rice. As you all know, I LOVE my Instant Pot so I’ll take just about any excuse to use it! Here’s our spin on how to make an economical, yet healthy & tasty lunch!

Serving size: 12-16


  • 4 TBSP Avocado oil
  • 1 Onion, chopped
  • 2 tsp Minced garlic
  • 4 cups Organic, Sprouted Short Grain Brown Rice**
  • 1.5 six ounce cans of Organic Tomato paste, mixed with 12 ounces filtered water, dash of Garlic Salt & dash of Herbs de Provence (Blend together in food processor)
  • 5 cups Chicken Stock or Broth
  • 2 tsp Celtic Sea Salt
  • 1 tsp Cumin
  • Dash of Cayenne pepper


  1. Set the Instant Pot on saute and add your oil and onions. Leave the lid off and stir frequently
  2. Saute the onions for about 4 minutes, then add in the rice & garlic
  3. Saute the onions, garlic & rice for about 2 minutes
  4. Add in the tomato sauce, chicken stock, salt, cumin, and cayenne pepper and stir. Scrape the bottom so it doesn’t burn
  5. Close and lock the lid. Turn the instant pot to manual for 8 minutes
  6. When the 8 minutes is up and the instant pot beeps, open the vent and place a towel over it until depressurized (be careful, it is very hot)
  7. Pair with some sprouted black beans, cheese, sour cream, tomato & cilantro and eat up!


** To sprout your rice, use a 1:1 ratio of uncooked rice to warm, filtered water & add 2 TBSP Apple Cider Vinegar. Let sit for at least 7 hours! Drain water & rinse rice and continue with recipe as directed.

Sprouted rice


 rillie12Written by Kayla Rillie, RD 



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