Ingredients:

  • 1 ½ cups Long Grain White Rice (thoroughly rinsed and drained)
  • 2 Tbsp Neutral Oil (e.g., Canola, Grapeseed)
  • ½ cup Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano (Mexican preferred)
  • ½ tsp Chilli Powder (Mild or Medium)
  • 1 tsp Kosher Salt (divided)
  • 3 Tbsp Tomato Paste
  • 1 ¾ cups Chicken Broth (or Vegetable Broth)
  • 2 Tbsp Fresh Cilantro, chopped (optional, for garnish)
  • 1 Lime wedge (for serving)

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. Shake off excess water and set aside to drain.
  2. Sauté Aromatics: Set the Instant Pot to Sauté (Normal or Medium). Add the oil. Once shimmering, add the diced onion and a ½ tsp of salt. Cook for 3–4 minutes until soft and translucent.
  3. Add Garlic and Spices: Stir in the minced garlic, cumin, oregano, and chilli powder. Cook for 30 seconds until fragrant—be careful not to burn the garlic.
  4. Toast the Rice: Add the rinsed and drained rice to the pot. Stir continuously for 3 minutes, coating the grains in the fat and aromatics. This sealing process is vital for texture.
  5. Build the Liquid: Stir in the tomato paste. Cook for 1 minute until the paste darkens slightly, concentrating the tomato flavour.
  6. Deglaze: Pour in the chicken broth and the remaining ½ tsp of salt. Use a wooden spoon to thoroughly scrape the bottom of the pot, ensuring no browned bits are stuck. Do not stir the rice again after this point.
  7. Seal and Cook: Secure the lid and ensure the venting knob is set to Sealing. Select the Pressure Cook (Manual) setting. Set the time for 4 minutes on High Pressure.
  8. Natural Pressure Release (NPR): Once the cooking cycle finishes, allow the pressure to Naturally Release (NPR) for exactly 10 minutes. This is critical for absorption and fluffiness.
  9. Venting: After the 10-minute NPR, manually switch the vent to the Venting position to release any remaining pressure. Wait until the float valve drops.
  10. Fluff and Serve: Carefully remove the lid. Use a fork (not a spoon) to gently fluff the rice. Stir in chopped cilantro (if using) and serve immediately with a squeeze of fresh lime.