Instant Pot Mexican Rice

This reminds me of my best friend's Mexican mom's rice on with a tiny smidgen of heat. The rice is not heavily spiced with cumin or Mexican oregano or laden with a hunch of veggies trying to healthy up my carbs�� The spicy tomato sauce I used is one I can get at Walmart on the International foods aisle. If you can't locate it in your area, use mild rotel same amount & give it a whiz in a food processor (or leave it chunky). I used Better Than Bouillon Chicken for the broth.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil or 3  tablespoons butter
• 2  cups long grain white rice
• 2  cups chicken broth or 2  cups water
• 1  tablespoon  dried onion flakes (to taste)
• 1 -2  tablespoon  minced garlic
• 1  teaspoon kosher salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon garlic powder
• 1 (7 3/4ounce) can  el pato salsa de chile  Fresca soda (yellow can)

Directions

1. Insert IP cook pot in unit.
2. Set up on Saute, Medium heat.
3. Melt butter and add rice. Stir to coat and toast until most of the rice is slightly golden. Add onion flakes and minced garlic after about 5 minutes. Cook to color rice but do not brown the garlic. Turn off Saute function.
4. Set IP panel for Pressure Cook or Manual for 3 minutes on high pressure.
5. Add chicken broth and all seasonings. Stir gently to incorporate.
6. Level out rice and gently pour the can of El Pato over the top of the rice & water. DO NOT STIR!
7. The water is enough to cook the rice. The tomato sauce is simply a flavoring agent. Due to its thickness and maybe natural sugars if tends to impede the rice cooking if stirred in and tends to scorch on the bottom of the pot.
8. Lid up your pot, make sure your ring is in place & hooked around that wire ring nice & tight. Seal & press start.
9. After 3 minute beeper sounds, just leave it alone. This will be a natural pressure release for about 12-18 minutes. Pin will drop when ready.
10. Open your pot. The top will appear wet, more liquid than you think it should be. Gently dip in and begin to mix in the tomato sauce until all incorporated. Should appear somewhat drier, still moist and have nice fluffy separate grains.
11. Turn off or use keep warm for a bit but watch so bottom doesn't get burned over the heating element.
12. Great side for Mexican dishes, filling for burritos and I like leftovers mixed in with scrambled eggs for breakfast burritos too.
13. Note: El Pato has hotter tomato sauces if that's your thing. If no heat at all is your thing Mexican brand Del Fuerte makes a lightly seasoned tomato sauce in a black cardboard 7 3/4 oz carton or and 8 oz can of plain tomato sauce would work. If you want fresh cilantro can be added before serving.