Instant Pot Mexican Rice

I made shredded salsa chicken in the instant pot first so I used the remaining liquid in place of the broth (topped it off with broth to get to 1.5 cups), also added a packet of sazon seasoning and used blended tomato/green chili in place of the tomato sauce because I was out. Very good.

Sooooo good! I think I have a slightly different instalot model, so I was a bit worried the rice would be over or under cooked. I sautéed the onion and garlic on sautée function, added the rice and noticed it wasn’t really browning, so I moved on. I didn’t have tomato sauce so I combined equal parts tomato paste + water. After adding the broth and spices and tomato sauce, I secured the lid and pressed cancel, then pushed manual and set the timer for 7 minutes. When complete, I let the pressure naturally drop for 5 minutes, then opened the valve. Voila!