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Mexican Brown Rice in a bowl with napkins

Pressure Cooker Mexican Brown Rice

  • Author: Mike Vrobel
  • Total Time: 50 minutes
  • Yield: 6 cups 1x


Pressure Cooker Mexican Brown Rice. The classic Tex-Mex side dish, made with whole grain brown rice.


  • 1 tablespoon vegetable oil
  • 2 cloves garlic, sliced thin
  • 2 cups long grain brown rice (Or brown jasmine rice)
  • 2 cups water
  • 15-ounce can tomato sauce
  • 1 cup frozen peas and carrots (optional)
  • Minced cilantro (optional)


  1. Prepare the rice: Put the vegetable oil and garlic in a cold pressure cooker pot, then set the pressure cooker to sauté mode. (Use medium heat with a stovetop PC). Wait for the garlic to start to bubble around the edges, but don’t let the garlic brown, about 3 minutes. Stir the rice into the pot to coat it with the garlic oil. Stir in the water, and then pour the tomato sauce on top.
  2. Pressure cook the rice for 20 minutes with a natural pressure release: Lock the lid and cook on high pressure for 20 minutes in an electric PC or 16 minutes in a stovetop PC. Let the pressure come down naturally, about 15 more minutes. (You can quick release any pressure left after 15 minutes if you are in a hurry).
  3. Stir in the extra ingredients and serve: Remove the lid from the pressure cooker - watch out for hot steam. Stir the frozen peas and carrots into the rice, then put the lid back on and let sit for 5 minutes to heat the peas and carrots. Fluff with a fork, sprinkle the minced cilantro on top, and serve.


I usually add a 1/2 teaspoon of fine sea salt with rice. Canned tomato sauce has a lot of sodium in it, so I don’t add salt to this recipe. If you use low- or no-sodium tomatoes, I’d add in 1/2 teaspoon of salt, or the rice will taste bland.


  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Mexican