If you need a quick and easy side dish for weeknight meals or potlucks, look no further than this healthy and delicious Instant Pot Spanish Rice!

instant pot spanish rice in white bowls with olives

Spanish Rice or American Rice?

Spanish Rice is not Spanish at all. I think of it as one of those dishes that came about in the 1950s when busy women wanted to gussy up plain rice to make it seem fancy. At least, that’s how I imagine that it came about based on stories I’ve heard. My husband said his mom used to use ketchup to make it.

For this version, I’ve used tomato paste, chili powder, and sliced olives to give it some flavor and kick. It’s one of those dishes you can serve with just about anything, including beans, baked chicken, steak, or hamburgers.

This recipe is naturally vegan, gluten-free, and dairy-free.

instant pot spanish rice

I think you’re going to love how easy and tasty this healthy side dish is. It’s not too spicy, but it has great flavor. Don’t miss my Instant Pot Vegetarian Recipes round-up.

FAQs

Can I use brown rice for this recipe?

Yes, you can! But, you need to increase the cooking time to 22 minutes. Brown rice takes longer than white rice to cook.

What if I don’t like olives?

Just leave them out.

How long does this store in the fridge?

Cooked rice will last up to 5 days in a tightly-sealed container in the refrigerator.

Be sure to check out my other easy Instant Pot side dishes, including:

Here’s the recipe:

Print
instant pot spanish rice

Instant Pot Spanish Rice


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 41 minutes
  • Yield: 4 1x

Description

If you need a quick and easy side dish for weeknight meals or potlucks, look no further than this healthy and delicious Instant Pot Spanish Rice!


Scale

Ingredients

  • 1 teaspoon avocado oil or olive oil
  • 1 small red onion, chopped, about 3/4 cup
  • 1 1/4 cups reduced sodium chicken or vegetable broth
  • 1 tablespoon tomato paste
  • ¼ teaspoon chili powder*
  • 1 cup white rice, rinsed
  • ¼ cup pitted black olives
  • ½ teaspoon salt

Instructions

  1. Turn on the Sauté function on your 6-quart Instant Pot. Add the avocado or olive oil and let it heat up for about 2 minutes.
  2. Add the chopped onion and let it sauté for about 3 minutes, stirring occasionally.
  3. Cancel the Sauté function and add the broth, tomato paste, chili powder, and rice, and stir to combine.
  4. Lock on the lid and set the time to 6 minutes on high pressure.
  5. When the cooking time is up, let the pressure come down naturally for 10 minutes. Remove the lid and stir in the olives and salt.
  6. Serve hot or store in a tightly-sealed container in the refrigerator for up to 5 days.

Notes

If you don’t like spice, just leave out the chili powder. 

  • Category: Side dish
  • Method: Instant Pot pressure cooker
  • Cuisine: Vegan, vegetarian, healthy, gluten free

Keywords: instant pot spanish rice, healthy instant pot recipes, vegan instant pot recipes

If you like this post, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!