The Best Instant Pot Spanish Rice

🧂 Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 tsp smoked paprika

  plain paprika will also work
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt & pepper
• 1 (796mL) can diced tomatoes in their juices
• 1 cup chicken broth
• 1 1/2 cups white rice
• 2 cups frozen veggies
• 1/4 cup cilantro, chopped (optional)
• Lime wedges, for garnish

Instructions

• 1 Add all ingredients to Instant Pot in the order in which they are listed, except
  for frozen veggies and cilantro.
• 2 Place lid on Instant Pot and make sure valve is set to seal. Press the pressure
  cook button and set to high, then cook for 5 minutes. Instant Pot will take
  about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
• 3 Meanwhile, microwave frozen veggies for 1-2 minutes until defrosted.
• 4 Do a quick release of the pressure on the Instant Pot by flicking the switch at
  the top with a spoon. Open the lid when pressure gauge has dropped and the lid
  opens easily.
• 5 Once lid is safe to open, stir in veggies and cilantro (if using), then add to
  bowls and garnish with lime wedges. Serve and enjoy!

Nutrition Info