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Instant Pot Mexican Rice (vegan, gluten free)

The Herbeevore
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 4 votes
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Rice, Side Dish
Cuisine American, Mexican
Servings 8 servings
Calories 219 kcal



  • 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!


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