Quick and Easy Spanish Rice

Spanish Rice | PressureCookingToday.com

We eat a lot of rice at our house and I always cook it in the pressure cooker. It’s super easy and cooks perfectly every time.

Since Cinco de Mayo is right around the corner, today I’m sharing my quick and easy Spanish Rice recipe. The rice only takes four minutes to cook in the pressure cooker, so it’s the great side dish for almost anything you’re cooking this year for Cinco de Mayo.

Quick and Easy Spanish Rice

Quick and Easy Spanish Rice


  • 1 tablespoon vegetable oil
  • 1/4 cup onion, diced
  • 1 cup long grain white rice
  • 1 1/4 cup chicken broth
  • 1/2 cup mild salsa


  1. Select Sauté and add oil to cooking pot. When hot, add the onions. Cook, stirring occasionally until onion is tender, about 3 to 5 minutes.
  2. Stir in rice and cook, stirring frequently, until rice becomes opaque, about 1 to 2 minutes. Add broth and salsa. Cover and lock lid in place. Select High Pressure and set timer for 4 minutes. When beep sounds wait 5 minutes and then use a Quick Pressure Release to release pressure.
  3. When valve drops carefully remove lid, tilting away from you to allow steam to disperse.
  4. Fluff rice with a fork and serve immediately.

Hip Pressure Cooking is featuring my Chunky Sweet Potato Soup recipe this week. Please stop by and check out the recipe and Laura’s great new redesign.

Chunky Sweet Potato Soup | PressureCookingToday.com

More recipes that would be perfect for Cinco de Mayo:

Easy Pressure Cooker Chile Colorado Smothered Burritos, Pressure Cooking Today
Spicy Chicken Soup, Pressure Cooking Today
7 Amazing Mexican Pressure Cooker Recipes, Hip Pressure Cooking
Cinco de Mayo Recipes – Cocktails & Food, Cookin’ Canuck
Carne Asada Tacos, Barbara Bakes

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    Leave a Comment:

  1. Sarita says

    I need to cook enough rice for 30 people… can I increase this recipe and do it in my 23-quart Presto?? Has anyone ever done that?

    • Barbara Schieving says

      Hi Sarita – I don’t have any experience with large stove top pressure cookers, but I don’t know why it wouldn’t work. You might need more water if you lose a lot of liquid as it comes to pressure or if it releases a lot of steam as it cooks.

  2. Anna says

    Barbara, I did this last night to accompany your lime salsa chicken recipe. Both were fantastic! Thank you!

    • Barbara Schieving says

      Hi Rayma. One cup of dry rice makes about three cups of cooked rice. So it will make about six half cup servings.

  3. says

    My pressure cooker manual says not to cook rice in it unless I use a bowl and tinfoil, which doesn’t work for the size of my family and the amount of rice I’d need. Mine isn’t fancy though. It’s just a Presto. Is it okay to pressure cook rice in your opinion without special treatment?

    • Barbara Schieving says

      Hi Alicia – I love cooking rice in my electric pressure cooker. I cook rice at least once a week in it. The concern manufacturers have is that rice may foam when cooked in the pressure cooker causing the valve to clog. In America’s Test Kitchen’s new pressure cooking cookbook they recommend rinsing the rice well to avoid foaming. My pressure cooking manuals suggest adding oil to the cooking liquid to avoid foaming. I hope that helps.

      • says

        That is very helpful! Thank you. I always rinse our rice quite a lot before cooking anyway to reduce the residual arsenic levels and I do add a good “glug” of olive oil too, so it shouldn’t foam up as much anyway. Thanks so much!

  4. Nicole says

    Hi Barbara,

    I didn’t have a recipe for the chipotle orange pot roast – just winging it. But basically I did the following:

    Salted the pot roast (approx. 2.75lbs) on both sides and let come to room temp for about 40 minutes.
    Seared it in my electric pressure cooker, then removed.
    Sauteed 1 medium chopped onion, 3 garlic cloves, 1 chipotle in adobo sauce, approx. 2 teaspoons dried cilantro, 1 tsp. oregono, sprinkle of celery seeds, 1 bay leaf, approx. heaping tablespoon tomato paste, 1 medium chopped sweet red pepper, 1 tablespoon brown sugar, salt.
    Added pot roast back.
    Squeezed juice of 1 medium orange and threw 3 strips of orange peel in. Added 1 can low sodium beef stock.
    Electric pressure cooked on high for 60 minutes.
    Let the pressure release naturally (about another 20 minutes) and then removed, tented.
    Then I added a slurry of potato starch and thickened the sauce.
    Added a good handful of chopped fresh cilantro before serving.

    It was great! And even better the next day.

  5. Carol says

    Perfect! What a quick and easy way to make Mexican Rice……I always bake mine in the oven-what was I thinking?

    Thank you Barbara! :)

  6. Nicole says

    What a great recipe! I’ll be trying that today. We are having a Cinco de Mayo feast with a chipotle orange pot roast made in the pressure cooker (my first time trying a pot roast in it).

    I’m so glad I found your blog!

    • Barbara Schieving says

      Hi Nicole! I’m so glad you found my blog too. A chipotle orange pot roast sounds fantastic. You’ll have to come back and share the recipe soon.