Ingredients:

  • 2 Tbsp Canola or Vegetable Oil
  • 1/2 cup finely diced Yellow Onion (75 g)
  • 4 cloves minced Garlic
  • 1 1/2 cups Long-Grain White Rice, rinsed thoroughly and drained
  • 2 Tbsp Tomato Paste (30 g)
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder (Mild)
  • 1/2 tsp Dried Oregano (Mexican preferred)
  • 1 3/4 cups Chicken Stock (415 ml), low-sodium preferred
  • 1 tsp Kosher Salt
  • 1/4 cup chopped Fresh Cilantro (for garnish, optional)
  • Lime wedge (1 per serving, for finishing)

Instructions:

  1. Rinse the Rice: Place the long-grain rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. Shake vigorously to drain excess moisture.
  2. Sauté Aromatics: Select the Sauté function (Normal setting) on the Instant Pot. Add the oil, then the diced onion. Sauté for 3–4 minutes until softened.
  3. Add Garlic: Stir in the minced garlic and sauté for 60 seconds until fragrant. Do not burn the garlic.
  4. Toast the Rice: Add the rinsed and drained rice to the pot. Stir continually for 2–3 minutes until the rice grains are beginning to look translucent and slightly toasted around the edges. This is key for texture and flavour.
  5. Add Paste and Spices: Stir in the tomato paste, cumin, chili powder, and oregano. Cook for 1 minute until the tomato paste has darkened slightly and coated the rice (blooming the spices).
  6. Deglaze and Add Liquid: Pour in the chicken stock and add the salt. Scrape the bottom of the inner pot thoroughly with the spatula to ensure no food bits are stuck (this prevents the dreaded 'Burn' error).
  7. Seal and Cook: Cancel the Sauté function. Secure the lid, ensuring the venting knob is set to Sealing. Select Pressure Cook (or Manual) on High Pressure for 4 minutes.
  8. Release Pressure: Once cooking is complete, allow a 10-minute Natural Pressure Release (NPR). After 10 minutes, manually switch the vent knob to Venting (Quick Release, QR) to release any remaining pressure.
  9. Fluff and Serve: Carefully remove the lid. Use a wooden spoon or fork to gently fluff the rice. Squeeze a fresh wedge of lime juice over the rice just before serving. Garnish generously with fresh cilantro.