Instant Pot Salsa Rice

I’ve made my stovetop Mexican rice for years, but this Instant Pot version is so much easier and comes out perfectly every time! There’s very little effort involved—the Instant Pot does all the work. I always make extra and freeze the leftovers to reheat for other meals. 🍚

🍅 Instant Pot Salsa Rice

🧅 Ingredients

• 
  1 tablespoon oil
• ¼ cup chopped onion
• 2–3 cloves garlic, minced
• 1½ cups long-grain white rice, rinsed and drained well
  
• 1¼ cups chicken broth
• 1 cup salsa
• Sliced green onions, for topping

👩‍🍳 Directions

1. Select Sauté. Add the oil and onion; cook until softened.
2. Add the rice and stir for 1–2 minutes. Add the garlic and cook for 30 seconds.
3. Press Cancel. Add the chicken broth and scrape the bottom thoroughly to loosen anything stuck.
4. Spread the rice evenly, making sure it’s submerged in the broth.
5. Spoon the salsa evenly over the top. Do not stir.
6. Lock the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
7. When cooking finishes, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.
8. Open the lid, fluff the rice, and top with sliced green onions. 🌿

❄️ I love keeping extra portions in the freezer for an easy side dish with another meal!