Add onions, celery, jalapeños, garlic, oregano, chili powder, cumin, and salt. Stir to combine. Cook for 2 minutes. Add chicken broth; stir to deglaze the pan.

I have often talked about how my life changed when I made Mexican Rice in the Instant Pot for the very first time! It was SO easy and convenient and I loved that the cleanup was such a breeze.

Deborah Schneider, executive chef at Sol and Solita restaurants that include locations in Huntington Beach, Newport Beach, Playa Vista and Valencia, has written an excellent new book, “The ...

Gadgets. The Instant Pot (the generic term is multicooker) is no gadget. It’s a multitasking overachiever — basically, a plug-in pressure cooker with a cooking timer and warm cycle, but better.

Last Tuesday, my neighbor asked me why her Mexican rice always turns out mushy while mine comes out fluffy and […] The post ...

New technology meets Old World flavors in the cookbook “Amazing Mexican Favorites with Your Instant Pot” by Emily Sunwell-Vidaurri and Rudy Vidaurri (2019).

Add the rice to the Instant Pot with two cups of water. Make sure there aren't any stray grains above the water line, as they'll burn. Note: This 1:1 rice and water ratio is for white rice.

If you want a stickier, softer rice (which works great for stuffings and rice balls), set the timer for 4 minutes. For brown rice, cook for 15 minutes, and for wild rice, cook for 20 minutes.