Instant Pot

Mexican Taco Rice


  • 2 Cups Long-Grain Rice (White or Brown)
  • 1/2 White Onion, Chopped
  • 1/2 Cup Tomato Paste
  • 3 Cloves Garlic, Minced
  • 2 tsp Salt
  • 2 Cups Water
  • Optional: Jalapeno


  • Ground Beef cooked in Taco Seasoning
  • Lettuce, Shredded
  • Cheese, Shredded
  • Tomatoes, Cubed
  1. Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
  2. Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
  3. Lock lid onto the pressure cooker and select the High Pressure function.
  4. Cook white rice for 3 minutes, and brown rice for 22 minutes.
  5. Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
  6. Fluff rice with a fork, and serve hot.




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