Instant Pot Mexican Rice

Ingredients

Buy

• 1/4 medium onion , finely diced
• 1/4 cup tomato sauce
• 2 tomato bouillon granulated, or cubes
• 1 carrot , diced
• 1/3 cup frozen peas

On Hand

• 1 1/2 cups long grain white rice
• 1/4 cup oil (vegetable or canola oil)
• 1 teaspoon garlic , minced
• 1/4 teaspoon salt
• 1 1/2 cups water

Instructions

• Rinse the rice until the water runs clear. Drain well.
• Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
• Add rice and saute, stirring often, until lightly golden, about 5 minutes.
• Add garlic , onion , tomato sauce , salt , tomato bullion and carrots and stir to combine.
• Add water and stir well, making sure the bullion cubes are dissolved.
• Turn instant pot off. Secure lid and turn valve to sealed position.
• Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
• When timer beeps, allow pressure to naturally release for 10 minutes.
• Remove lid and add peas . Gently fluff the rice with a fork (don't stir it).
• Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.