Instant Pot Spanish Rice

A delicious basic Spanish Rice to accent any meal.

Leveraging the multi-function possibilities of the Instant Pot, this recipe is truly one pot.

*A word of caution* any time you start a recipe by sautéing in the Instant Pot, it is absolutely critical to deglaze the pot. Or when the pressure is released, you’ll lift the lid to find the bottom burned. As directed below, don’t forget to deglaze the pot!

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Instant Pot Spanish Rice

Select “Sauté” setting on the Instant Pot, add:

1 Tbsp oil

1/4 cup onion, finely diced

1 tsp garlic, minced

Stir while cooking, about 2 minutes.

Deglaze pot by adding:

1/2 cup water (or chicken broth)

**Make sure the entire bottom was deglazed, or else the rice will burn**

Immediately add:

1 cup chicken broth

1 1/2 cups rice

1 (15 oz) can crushed tomatoes

1 tsp chili powder

3/4 tsp salt

1/4 tsp ground cumin

Stir well to combine.

Cover with pressure lid:

• Adjust pressure release valve to "Sealing"

• Select "Rice

Allow pressure cooker to complete cycle, then:

• 5 minutes Natural Pressure Release

• Quick Pressure Release any remaining pressure

Fluff rice & serve hot.

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Brenda’s tips:

• Serving size: 4

• Adjust spices for personal preferences

• Recipe can be doubled

• This Spanish rice is a great side to:

  • Beef Enchiladas

  • Tacos

  • Beef Enchilada Skillet

Seven Layer Dip

Seven Layer Dip is a perfect contribution to any party, refrigerates well and doubles as a fairly well-balanced snack or even meal.

This dip can be assembled using prepared refried beans and guacamole, or follow the links to make them from scratch.

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Seven Layer Dip

To a small mixing bowl, add:

1 (16 oz) can refried beans

2 Tbsp (1 pkg) taco seasoning

Stir together, spoon into the bottom of a 13” x 9” dish and spread smooth.

Spoon over the surface, evenly distributing:

1 cup guacamole

Use an offset spatula to spread, then dollop with:

1 cup sour cream

Spread evenly, then sprinkle with:

1 cup cheese, shredded

1/2 cup tomatoes, diced

1/2 cup black olives, sliced

1/4 cup green onions, chopped

Serve fresh with tortilla chips.

Refrigerate leftovers.

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Brenda’s tips:

• Serving size: 8-12

• Assemble dip in any flat-bottomed dish, narrower containers will create thicker layers

• Substitute salsa for the fresh diced tomatoes if desired

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Window to B’s kitchen . . .