Instant Pot Mexican Rice

Ingredients

• 1 tablespoon avocado oil, or more as needed
• 0.5 medium onion, finely chopped
• 2 large cloves garlic, minced
• 1 cup long-grain rice
• 1.5 cups low-sodium chicken stock
• 0.5 cup tomato sauce
• 1 teaspoon salt
• 0.25 teaspoon ground cumin
• 1 pinch cayenne pepper

Steps

1. Switch on a multi-functional pressure cooker, such as Instant Pot. Choose the sauté function and set it to medium.
2. Coat the bottom of the pot with avocado oil. Cook the onion, stirring, until soft, 4 to 5 minutes. Add the garlic and cook for about 30 seconds, until fragrant.
3. Put the rice in the pot and mix until it is coated in oil and lightly browned.
4. Pour in the chicken stock, stirring loose any browned bits from the bottom of the pot.
5. Stir in the tomato sauce, salt, cumin, and cayenne pepper.
6. Shut and lock the lid, seal the vent, and choose the high-pressure function. Set the timer to 7 minutes and allow 10 to 15 minutes for pressure to build.
7. Carefully release the pressure by the quick-release method, following the manufacturer's instructions, about 5 minutes. Unlock the lid and take it off. Stir the rice before serving.