Instant Pot Spanish Rice
Elevate your mealtime with this convenient and delicious Instant Pot Spanish Rice recipe that's sure to become a family favorite.
Servings 6 servings
Calories 314kcal
Equipment
- 1 Instant Pot
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 cup white rice long-grain, rinsed
- 1 ½ cups chicken broth - or beef
- 14.5 oz petite diced tomatoes undrained (1 can)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
chopped fresh parsley (optional, for garnish)
Instructions
- Set your Instant Pot to sauté mode. Add olive oil and let it heat up. Add the ground beef and cook until it's browned, breaking it up with a spoon as it cooks.
- Add the diced onion, bell pepper, and minced garlic to the pot. Sauté for 2-3 minutes until the vegetables begin to soften.
- Stir in the rinsed rice, diced tomatoes (with their juices), broth, paprika, cumin, chili powder, salt, and pepper. Mix everything well.
- Secure the lid on the Instant Pot, ensuring the valve is set to the sealing position. Cook on manual (high pressure) for 5 minutes.
- Once the cooking time is complete, allow for a natural pressure release for about 5 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
- Carefully open the lid and fluff the Spanish rice with a fork. If there's excess liquid, let the rice sit for a few minutes to absorb it.
- Serve the Instant Pot Spanish rice with ground beef hot, garnished with chopped fresh parsley if desired.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 34g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 193mg | Potassium: 617mg | Fiber: 3g | Sugar: 5g | Vitamin C: 34mg | Calcium: 55mg | Iron: 3mg | Net Carbohydrates: 31g