• 2 tablespoons oil
  • 1/2 onion, chopped
  • 1 clove garlic
  • 1 cup rice
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 can tomatoes with chilis, undrained
  • 4 ounces tomato sauce
  • 1 cup vegetable broth or water


  1. Turn the Instant Pot to saute.
  2. Heat the 2 T of oil for a minute or so, then add the onion and cook for 5 minutes to soften.
  3. Add the garlic and stir for 30 seconds.
  4. Add the rice and stir for 1 minute.
  5. Turn the Instant Pot off.
  6. Add all the remaining ingredients – cumin, chili powder, cayenne pepper, salt, tomatoes, tomato sauce and broth or water. Stir to mix well.
  7. Put the lid on the pressure cooker and on the Rice setting for 8 minutes or use Manual mode for 8 minutes if your Instant Pot doesn’t have a rice setting.
  8. Once complete let the pressure release naturally for 5-10 minutes. After that you can release the rest of the pressure manually and serve topped with coriander.


Nutrition facts are estimates.