Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
Instant Pot Salsa Rice
I am obsessed with my instant pot; You can make everything in it and in SO. LITTLE. TIME. If you don’t have an instant pot yet you need to buy one. I recommend at least a 6 quart version, but if you have a bigger version than an 8 quart would be nice. I will admit, I am not an ‘gadget’ type of person, so I held off a long time on purchasing my instant pot, but once I finally caved, I realized I had SERIOUSLY been missing out! Anyway, this Instant Pot Salsa Rice is a super flavorful dish that is so easy to make. It makes the perfect side dish Instant Pot Enchilada Soup or for fajitas, burritos, or whatever you want! Only 4 minutes to make it (after the pot comes to pressure), and you have salsa rice perfection!
How to make Salsa Rice in the Instant Pot:
This is truly dump and go recipe!
- Take all the ingredients, dump them into the instant pot, then set your timer for 4 minutes on manual.
- Let the pressure naturally release for about 10 minutes, then release the rest (by flipping the valve).
- Stir the rice, then serve.
- Top with your favorite fixin’s! I like cilantro, lime, cheese, and avocado – YUM!
How to make complete the meal:
- If you are a fan of chicken, you can actually turn this into Salsa Chicken and Rice. Add chicken breasts to your instant pot with everything else. Set the timer for 7 minutes (instead of 4), and then follow the rest of the direction. Shred the chicken once it’s cooked using two forks, or serve the breasts whole.
- Using a sheet pan, add chopped bell peppers, onions, and mushrooms, and chicken breasts. Season your chicken breasts with taco seasoning or cumin and chili powder. Bake all together for 20-25 minutes, and then serve with tortillas – easy chicken fajitas! Serve the Instant Pot Salsa Rice on the side and enjoy!
- To keep this a vegetarian meal, add black beans to the salsa rice! Add one can of rinsed and drained black beans to the instant pot and cook with everything else.
- You can serve the salsa rice as burritos (I like grilling the burritos, yum), on tostadas, grilled quesadillas, or all by itself!
Cooking in the Instant Pot:
- You should remember when using the Instant Pot, that the time it takes to cook the recipe (4 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’.
- For me, it took about 10 minutes to the pot to come to pressure. Once it comes to pressure, the cook time will start to count down (4 more minutes)
- I recommend you use the ‘natural release’ to release the pressure, and allow 10 minutes for this. Release the rest yourself by flipping the valve.
- Carefully remove the lid, always opening it AWAY from you.
Can I make Salsa Rice in a Slow Cooker?
YES! Follow the recipe as written, however add everything to the slow cooker. Cook on low for 4 hours or high for 2 hours. Stir when it’s finished and top with your desired garnishes!
My favorite recipes to accompany this Instant Pot Salsa Rice:
- Instant Pot Enchilada Soup is hearty and delicious, yet low calorie and vegetarian. Most of the ingredients are pantry staples, and it’s very inexpensive as well! See options to add meat as well as cook on the stove top or in the slow cooker!
- Vegetarian tacos are loaded with fresh sweet potatoes, jalapeno, pico de gallo, and avocado and then wrapped in a warm charred corn tortilla. These are the best vegetable tacos!
- Mexican Baked Eggs are cooked in one skillet and make a delicious breakfast or dinner! Low calorie and high protein, it’s the perfect healthy meal.
- Slow Cooker Chicken Tortilla Soup is the perfect healthy comfort food. Set it and forget it; this soup is going to become a regular in your dinner rotation!
- Southwestern Stuffed Zucchini Boats are easy, delicious, and majorly healthy! only 127 calories per serving!!!
- Black Bean Zucchini Enchiladas are filled with healthy ingredients and comes together in 30 minutes!
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Instant Pot Salsa Rice is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!
- 1 medium onion, chopped
- 1 green pepper, seeded and chopped
- 2 medium tomatoes, chopped
- 2 cups vegetable or chicken stock
- 1 tsp garlic poder
- 1 tsp chili powder
- 1 tsp adobe chili powder, if you don't have this, you can use regular chili powder or omit
- 1/2 fresh jalapeno, seeded and diced
- 1/3 cup salsa, whatever type you prefer
- 2 cups uncooked long grain rice
- colby jack cheese shredded
- avocado slices
- cilantro
- limes
- greek yogurt or sour cream
- small flour tortillas
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Using at least a 6qt. instant pot, add all ingredients (not garnishes) to pot. Lightly stir to combine.
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Place the top on the instant pot and seal the pressure valve. Cook on manual for 4 minutes. Allow natural release (do not flip the valve) for 10 minutes. Release any remaining pressure.
-
Stir rice mixture, then serve in bowls. Garnish with whatever you desire and enjoy!
Want to add chicken to this Salsa Rice? Add the chicken breasts to the Instant pot and change the cook time to 7 minutes.
Nutrition: 247 calories, 1g fat, 54g carbohydrates, 2g fiber, 6g protein (does not include any garnishes)
Laura |Petite Allergy Treats says
Two words: Instant Pot. Clearly I need one and I’d love to try making this salsa rice!
Allyson says
OH MY! You NEED an instant pot! It’s LIFE CHANGING!
Carol says
love, love love my Instapot. Just finished a Banana But Bread /chocolate chips( done in a bundt pan), secondly made Enchilada Soup /ground chicken, and lastly making this Salsa Rice. Best kitchen appliance EVER!
Allyson says
Get it girl!!! You are winning this cooking game!
Amanda says
The family will love this for Taco Tuesday night!
Lisa says
Can you double or triple the recipe? I have an 8 quart
Allyson says
Yes, definitely! You can probably freeze it with success to. I haven’t tried that yet, but I don’t see why not.
Sally says
If I double the recipe, do I double the cooking time?
Allyson says
No. Cook as listed!
Abeer says
OMG! That cheese! Looks so delicious!
Jen says
I always stink at side dishes for our Taco Tuesday so this is perfect!
Allyson says
This would be the BEST for taco tuesday!
Sabrina says
It really couldn’t get any easier! Looks delicious!
Sandra | A Dash of Sanity says
This salsa looks amazing!! I can’t wait to give this a try!
Amy @ Little Dairy on the Prairie says
An Instant Pot must make for sure!
Ashlyn says
Dump and go IP recipes are my absolute favorite! I can’t wait to try this for taco Tuesday!
Kimberly@FoodTalko says
Yum, yum, yum! Totally making this!
Amanda says
What kind of rice was used, white? Could I use brown, and if so, what does the cook time increase to? Thanks!
Allyson says
Amanda- I used white rice for this recipe. I haven’t tried with brown rice, but you could try if you want. Most sites recommend cooking brown rice for 22 mins on manual, and then 10 mins natural release, then release the rest of the pressure. It’s worth a try! Let me know how it turns out!
Amanda says
Thanks! I ended up using white rice and throwing in some chicken. Chicken cooked perfectly at 7 mins but the rice wasa little overcooked for my taste. It was also a little bland 🙁 not sure if I may have needed to add more seasoning based on me adding chicken or not (I didn’t until after I tasted it) hoping adding a bunch of cheese and garnish will add some more flavor.
Other than that, it was really easy to make, especially for meal prepping.
Allyson says
Hi Amanda- I would say if you add chicken you might want to add more seasoning – cumin, chili powder, and garlic powder would al work great here. You could even add it after the fact. I think a squeeze of lime after would be great as well. Thanks for your feedback!
Sonia says
Do you wash the rice? I have tried the recipe twice with washed rice and both times I got the burn message.
Allyson says
I have never washed rice, so I would say no. Make sure you are putting your liquid in first.
April was in CA now MA says
I made this tonight as a side for our tacos and we really liked it! I made a couple of small changes, I cut the recipe in half for just the two of us, but kept the 1/3C salsa. Skipped jalapeno because I didn’t have any and added 1/2tsp kosher salt since I used low sodium chicken stock. I used basmati rice and cooked for 6 minutes with an 8 minute NPR with the Instant Pot turned off then stirred in a lot of chopped cilantro because we love it. Can’t wait to add chicken, black beans, and corn to this for a one pot meal!
Allyson says
That all sounds amazing! Definitely will be great with chicken too, and make sure you add some seasoning when you add the chicken – cumin and chili powder would be great in this!
Mary Nyahay says
Wow- amazing flavor! I paired this with frozen beef tamales for a quick easy dinner. Best rice I’ve ever had! Thank you for the quick and easy flavorful recipe! Adding this to my list…
Allyson says
So happy you loved it!