Easy Mexican Rice in the Instant Pot

Ingredients

• 1 tablespoon avocado oil
• ½ medium yellow onion, finely chopped
• 1 Tbs Garlic minced
• 2 cup long-grain rice
• 3 cups low-sodium chicken stock
• 2 TBSP tomato paste
• 1 teaspoon salt
• ¼ teaspoon ground cumin
• 1 pinch cayenne pepper

Directions

1. Turn on the Sauté and set for “Normal” and add the avocado oil. When “Hot”, add the onions and cook for 4-5 minutes, until onions become translucent. Add the garlic and cook for 30 seconds.
2. Add rice and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato paste, salt, cumin, and cayenne pepper.
3. Put the lid on and seal the vent and Pressure Cook on “High” for 7 minutes. May take 10 to 15 minutes to pressurize.  When cooking cycle completes perform a quick release.
4. Stir rice and serve.