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+ servings

Vegan Mexican Rice in the Instant Pot

Kelly Jensen
This vegan 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 2 votes
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Rice, Side Dish
Cuisine American, Mexican
Servings 8 servings
Calories 219 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 sweet onion diced
  • 2 cups long grain rice
  • 1/2 cup frozen peas
  • 1/2 cup sweet corn
  • 1 14- ounce Diced Tomatoes
  • 2 cups Vegetable Stock
  • 1 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • Crushed Red Pepper Flakes 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!

Nutrition

Calories: 219kcalCarbohydrates: 44gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 248mgPotassium: 221mgFiber: 2gSugar: 3gVitamin A: 362IUVitamin C: 10mgCalcium: 41mgIron: 1mg
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