EASY INSTANT POT SPANISH RICE
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Description:
A fast, flavourful, and fluffy Spanish-style rice made entirely in the Instant
Pot. This oil-free, whole-food plant-based recipe uses a simple layering trick
to prevent scorching, delivering a perfect, savory side dish every time.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 6 servings (approx. 6 cups)

--- INGREDIENTS ---
- 2-3 tbsp low-sodium vegetable broth (or water, for sautéing)
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely diced
- 1 jalapeño, minced (optional, for a little kick)
- 4 cloves garlic, minced
- 1.5 cups long-grain white rice, rinsed well (do not skip this!)
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 (15 oz) can fire-roasted diced tomatoes, undrained
- 1/2 cup your favorite salsa (chunky or restaurant-style)
- 1.5 cups low-sodium vegetable broth
- 1/2 tsp sea salt (adjust to taste, depends on your broth/salsa)
- 1/4 tsp freshly ground black pepper
- 1 cup frozen corn
- 1 cup frozen peas (optional, but classic)
- For Garnish: Fresh cilantro, chopped, and lime wedges

--- INSTRUCTIONS ---
1. Rinse the Rice: Place your rice in a fine-mesh sieve and rinse under cold water
   until the water runs clear.1 This removes excess starch and is crucial for
   fluffy, separate grains. Set aside.
2. Sauté Veggies: Set your Instant Pot to Sauté (Normal/Medium). Once it reads
   "Hot," add the 2-3 tbsp of vegetable broth, followed by the diced onion, bell
   pepper, and optional jalapeño. Sauté for 3-4 minutes, stirring occasionally,
   until the onions soften.
3. Toast Spices & Rice: Add the minced garlic and sauté for 30 seconds more until
   fragrant. Add the rinsed rice, chili powder, cumin, smoked paprika, and oregano.
   Stir constantly for 1-2 minutes to "toast" the rice and spices.
4. DEGLAZE (The Most Important Step): Press Cancel to turn off Sauté mode. Pour in
   the 1.5 cups of vegetable broth. Use a wooden spoon or firm spatula to scrape
   the entire bottom of the pot, ensuring no bits of onion, rice, or spice are
   stuck. This prevents the "BURN" warning.
5. LAYER (The Second Most Important Step): Add the salt and pepper. Now, pour the
   can of fire-roasted tomatoes and the salsa on top of the rice and broth. DO NOT
   STIR. I repeat, do not stir from this point on! Tomatoes are dense and will sink
   and scorch if you mix them in.
6. Pressure Cook: Secure the lid and set the steam-release valve to Sealing. Select
   Pressure Cook (or Manual) and set the timer for 4 minutes at High Pressure.
7. Natural Release: Once the 4 minutes are up, let the pot sit undisturbed for 10
   minutes. This is the Natural Pressure Release (NPR), and it's essential for the
   rice to finish cooking and absorb the last bits of steam.
8. Release & Fluff: After 10 minutes, carefully move the valve to Venting to
   quick-release any remaining pressure.
9. Add Veggies: Open the lid. The rice might look a little wet on the very top.
   This is normal. Add the frozen corn and frozen peas directly on top.
10. Final Fluff: Gently fluff the rice with a fork, which will mix the corn and peas
   in. The residual heat will cook them perfectly in about 2-3 minutes while
   keeping them bright and crisp.
11. Serve: Serve hot, garnished with fresh cilantro and a generous squeeze of fresh
   lime juice.

--- CHEF'S NOTES ---
Oil-Free Rationale: This recipe is 100% oil-free. The sautéing is done with
vegetable broth, which releases the flavours of the aromatics without adding any
processed fat. The flavour comes from the spices, fire-roasted tomatoes, and
salsa.
Want Brown Rice? You can absolutely use brown rice for a more whole-grain
option! The only change is the cook time: increase to 22 minutes at High
Pressure, followed by the same 10-minute Natural Release. All other steps are
identical.
The "BURN" Notice: I'm not joking about the deglazing and layering. The #1
reason people get a BURN error with rice and tomatoes is (a) bits stuck to the
bottom after sautéing, or (b) stirring in thick tomato products. Our method
avoids both.
Assumptions:
Nutritional data is estimated based on using long-grain white rice and
low-sodium vegetable broth and salsa.
"Serving size" is 1/6th of the total recipe.
Daily Value (DV) percentages are based on a 2,000-calorie reference diet.
Percentages for macronutrient calories are calculated from the gram amounts
(Fat: 9cal/g, Carbs: 4cal/g, Protein: 4cal/g).