Best Instant Pot Vegan Mexican Rice Recipe Made Easy

If you’re craving a vibrant, flavorful Mexican rice that’s entirely vegan and made effortlessly in your Instant Pot, you’ve come to the right place! This recipe combines the perfect blend of spices, fresh vegetables, and fluffy rice cooked to perfection—all without the fuss of standing over the stove.

Mexican rice is a beloved side dish that pairs beautifully with tacos, burritos, or even on its own as a hearty meal. By using the Instant Pot, the cooking time is dramatically reduced, and the flavors meld together in a way that’s simply irresistible.

Whether you’re a seasoned plant-based eater or just looking to add more vegan dishes to your repertoire, this Instant Pot vegan Mexican rice recipe is a must-try. It’s packed with wholesome ingredients, easy to customize, and incredibly satisfying.

Plus, it’s a fantastic way to impress your family and friends with a nutritious and colorful dish that’s bursting with authentic Mexican flair.

Why You’ll Love This Recipe

Simplicity meets flavor: This recipe uses staple pantry ingredients and fresh veggies, making it easy for anyone to whip up a delicious meal in no time.

Instant Pot magic: The pressure cooker locks in moisture and intensifies the flavors, while cutting down cooking time significantly.

Vegan and wholesome: No animal products here—just plant-based goodness that’s naturally gluten-free and packed with fiber.

Perfectly balanced spices like cumin, smoked paprika, and chili powder give this rice an authentic Mexican taste without being overpowering.

Versatile and customizable: Add beans, corn, or your favorite veggies to make it your own.

Ingredients

• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 1 tablespoon olive oil or avocado oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 3/4 cups vegetable broth (low sodium preferred)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 cup frozen corn kernels (optional)
• 1/2 cup black beans, drained and rinsed (optional)
• Salt and black pepper to taste
• Fresh cilantro, chopped for garnish
• 1 lime, cut into wedges for serving

Equipment

• Instant Pot or any electric pressure cooker
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Fine mesh strainer (for rinsing rice)
• Cutting board and knife
• Mixing bowl (optional, for prepping ingredients)

Instructions

1. Rinse the rice: Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear. This removes excess starch for fluffy rice.
2. Sauté aromatics: Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Add spices and rice: Stir in the cumin, smoked paprika, chili powder, and oregano. Add the rinsed rice and toast it for 2 minutes, stirring frequently to coat the grains in the oil and spices.
4. Add liquids and veggies: Pour in the diced tomatoes and vegetable broth. Stir to combine everything evenly. If using, add the corn and black beans now.
5. Pressure cook: Seal the Instant Pot lid and set the valve to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ setting on high pressure for 6 minutes.
6. Natural release: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
7. Fluff and season: Open the lid and use a fork to fluff the rice gently. Taste and season with salt and pepper as needed.
8. Garnish and serve: Sprinkle chopped fresh cilantro over the top. Serve with lime wedges on the side for squeezing over the rice.

Tips & Variations

For a nuttier flavor, try using brown rice, but increase the cooking time to 22 minutes on high pressure and natural pressure release for 15 minutes.

Add diced bell peppers or zucchini for extra veggies and color.

To make it spicy, toss in some diced jalapeño or a pinch of cayenne pepper.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of vegetable broth to keep the rice moist.

Nutrition Facts

Serving Suggestions

This Instant Pot vegan Mexican rice is wonderfully versatile. Serve it alongside vegan Jamaican Minced Beef Recipes for a fusion twist or pair it with crispy tofu tacos for a full Mexican feast.

It also makes a fantastic base for bowls topped with guacamole, black beans, corn salsa, and your favorite hot sauce. For a heartier meal, try it with a side of steamed vegetables or a fresh salad like the Kosher Sushi Salad Recipe.

For those who love baking as much as cooking, this rice pairs beautifully with bread recipes such as the Marzipan Challah Recipe, adding a touch of sweetness to your savory meal.

Conclusion

Mastering this Instant Pot vegan Mexican rice recipe means you’ll always have a quick, flavorful side dish ready to elevate any meal. The combination of spices, fresh ingredients, and the convenience of the pressure cooker makes this a recipe you’ll want to return to again and again.

It’s perfect for busy weeknights, meal prepping, or feeding a crowd with minimal effort.

Not only is it delicious and nutritious, but it also celebrates the vibrant flavors of Mexican cuisine in a plant-based format that everyone can enjoy. Give this recipe a try, customize it to your liking, and don’t forget to experiment with other vegan delights like those found in the Julie Marie Eats Recipes collection.

Happy cooking and buen provecho!

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