Ingredients:

  • 2 cups (400g) long-grain white rice
  • 2 tbsp (30ml) olive oil
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1½ cups (350ml) low-sodium chicken broth
  • ½ cup (125ml) chunky salsa
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Set the Instant Pot to the Sauté function on medium heat. Add the olive oil and diced onion, cooking for 3 minutes until translucent.
  2. Stir in the minced garlic and the dry rice. Stir constantly for 2-3 minutes until the rice grains look slightly opaque and smell nutty.
  3. Turn off the Sauté function. Pour in the chicken broth and use a spatula to scrape the bottom of the pot thoroughly to remove any browned bits.
  4. Stir in the chunky salsa, ground cumin, smoked paprika, salt, and black pepper. Ensure the rice is submerged in an even layer.
  5. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 4 minutes.
  6. Once the timer beeps, allow a Natural Pressure Release (NPR) for 10 minutes before venting the remaining steam.
  7. Open the lid and gently fluff the rice with a fork to separate the grains.