Vegan Instant Pot Mexican Rice Recipe (Gluten Free)

This Instant Pot Mexican Rice recipe is a quick and healthy way to spice up your Taco Tuesday with a healthy and simple side dish.  This is great to meal prep or make ahead for a quick side later. Serve with tacos, burritos, or beans.

This Instant Pot Mexican Rice Is:

  • Lightly spiced
  • Loaded with vegetables
  • Healthy
  • Sweet and savory
  • Packed with flavor
  • Versatile
  • Great as a side dish or in a burrito filling
  • Vegan, gluten free, and 100% natural

What’s In This Instant Pot Mexican Rice Recipe?

  • Long Grain Rice: I used basmati, but you can use any kind of rice you have on hand
  • Peas: for a little extra texture and flavor
  • Carrots: for color and crunch
  • Corn: gives the dish a wonderful sweetness.  You can use fresh, canned, or frozen corn.
  • Tomatoes: I  used a can of diced tomatoes, with the juice for a little extra color.
  • Garlic & Onions: for added flavor and texture!
  • Spices: chili powder, turmeric (for that awesomely vibrant yellow color), oregano, and cumin
  • Vegetable Stock or Water: if you are using a vegetable stock, just make sure it is low sodium.

How Do I Make This Vegan Instant Pot Yellow Rice?

  1. Set instant pot to Saute mode.  Add the olive oil, garlic, and onions and saute for 4 to 5 minutes until the vegetables begin to soften.
  2. Add the rice, peas, corn, diced tomatoes with the juice, vegetable stock or water, chili powder, turmeric, oregano, cumin and chili flakes if using.  Stir to combine.
  3. Set to Pressure Cook on High or Manual Mode for 3 minutes.
  4. Once rice is finished cooking, quick release.  Once float valve has gone down, carefully open the lid and fluff rice with a fork.  Taste and adjust seasoning if needed.  Enjoy!

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As always, if you make this  Instant Pot Mexican Rice Recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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Instant Pot Mexican Rice (vegan, gluten free)

This Instant Pot Mexican Rice (vegan, gluten free) is a quick and healthy way to spice up your Taco Tuesday with a healthy and simple side dish.  This is great to meal prep or make ahead for a quick side later. Serve with tacos, burritos, or beans.
5 from 5 votes
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Rice, Side Dish
Cuisine American, Mexican
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 yellow onion diced
  • 2 cups long grain rice
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 14- ounce can diced tomatoes with juice
  • 2 cups vegetable stock or water
  • 1 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • Res pepper flakes for heat optional, I added 1/2 teaspoon

Instructions
 

  • Set instant pot to Saute mode.  Add the olive oil, garlic, and onions and saute for 4 to 5 minutes until the vegetables begin to soften.
  • Add the rice, peas, corn, diced tomatoes with the juice, vegetable stock or water, chili powder, turmeric, oregano, cumin and chili flakes if using.  Stir to combine.
  • Set to Pressure Cook on High or Manual Mode for 3 minutes.
  • Once rice is finished cooking, quick release.  Once float valve has gone down, carefully open the lid and fluff rice with a fork.  Taste and adjust seasoning if needed.  Enjoy!
Keyword Instant Pot Mexican Rice, Instant Pot Mexican Rice Recipe, Mexican Rice Instant Pot Vegan, Vegan Mexican Rice in the Instant Pot, Vegan Yellow Rice for Tacos
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

2 Comments

  1. 5 stars
    This is super quick & easy! I doubled the spices though & had to sub the tomatoes for Rotel (it’s what I had). Will def make again, ty!

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