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Fluffy tomato basmati rice with cooked onion, chopped cilantro and lime wedges in a white bowl.
Rachelle Johnson

Instant Pot Tomato Basmati Rice

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Fluffy basmati rice takes on tomato sweetness, cumin warmth, and a fresh lime finish in this easy Instant Pot side. A measured amount of cooking liquid and an undisturbed rest help the grains stay light and separate.
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Prep Time 10 minutes
Cook Time 10 minutes
Pressure and release 20 minutes
Total Time 40 minutes
Servings: 6 side servings
Course: Side Dish
Cuisine: Mexican
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups white basmati rice rinsed and drained well
  • 1 tablespoon avocado oil
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon fine salt
  • 1 can diced tomatoes 14.5 ounces; drain and reserve juice
  • 1 ½ cups vegetable broth and reserved tomato juice combined measure together to total 1 1/2 cups; broth must be vegan and gluten-free
  • 2 tablespoons fresh cilantro chopped
  • 1 lime cut into 6 wedges

Equipment

  • 6-quart Instant Pot
  • fine-mesh strainer
  • Liquid measuring cup

Method
 

  1. Rinse the rice until the water is mostly clear and drain thoroughly. Drain the tomatoes over a measuring cup. Add enough vegetable broth to the reserved juice to make exactly 1 1/2 cups of total liquid; reserve the drained tomatoes separately.
  2. Select Sauté on a 6-quart Instant Pot. Add the oil and onion and cook for about 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, then stir in the cumin, paprika, and salt.
  3. Add the measured broth-and-tomato-juice mixture. Scrape the bottom thoroughly to release every browned bit. Cancel Sauté. Stir in the drained rice and level it in the liquid. Spoon the drained tomatoes evenly over the top without stirring them down.
  4. Close the lid and set the valve to Sealing. Pressure-cook on High for 4 minutes. Allow 10 minutes of natural pressure release, then carefully release any remaining pressure according to the appliance instructions.
  5. Open the lid away from your face. Gently fold the tomatoes through and fluff the rice with a fork. If the surface looks a little damp, leave the lid off for 2–3 minutes. Scatter with cilantro and serve with lime wedges.

Nutrition

Calories: 215kcalCarbohydrates: 43gProtein: 4gFat: 3gMonounsaturated Fat: 2gSodium: 453mgPotassium: 232mgFiber: 2gSugar: 3gVitamin A: 263IUVitamin C: 10mgCalcium: 45mgIron: 1mg

Notes

Measure the combined liquid: The reserved tomato juice is part of the 1 1/2 cups of liquid, not an addition to it. Extra broth can turn the grains soft and heavy.
Use white basmati: Brown basmati needs different liquid and pressure time and is not a direct swap. This method is written for a 6-quart cooker; check your model’s minimum-liquid requirements before adapting the batch.
Avoid a burn warning: Cancel Sauté after deglazing, scrape the bottom clean, and keep the drained tomatoes on top. Do not use thick tomato paste or purée as a direct replacement for the diced tomatoes here.
Timing includes the wait: Plan on approximately 40 minutes total, including roughly 10 minutes to reach pressure and a 10-minute natural release. Your cooker may take a little longer to pressurize.
Cool rice promptly: Divide leftovers into shallow containers and refrigerate within 1 hour. Use within 24 hours or freeze promptly for up to 1 month. Reheat once with a splash of water until steaming hot throughout.

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