Instant Pot Mexican Rice

Ingredients

• 1 tbsp avocado oil
• 0.5 medium onion
• 2 large cloves garlic
• 1 cup long-grain rice
• 1.5 cups low-sodium chicken stock
• 0.5 cup tomato sauce
• 1 tsp salt
• 0.25 tsp ground cumin
• 1 pinch cayenne pepper

Instructions

1. Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
2. Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Add rice to the pot; mix until coated with oil and lightly browned.
4. Pour in chicken stock; stir any browned bits off the bottom of the pot.
5. Mix in tomato sauce, salt, cumin, and cayenne pepper.
6. Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
7. Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.