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Instant Pot Mexican Rice

Instant Pot Mexican "Cheesy" Rice

This Instant Pot Mexican "Cheesy" Rice is the perfect side dish to serve along with enchiladas, tacos, or really any entree! It comes together quickly in the Instant Pot. This rice is dairy free, gluten free, and vegan!
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 338kcal
Author Mary Smith


  • 2 cups white rice
  • 2 ¼ cups water
  • 14.5 oz can diced tomatoes with green chiles with juices
  • ¼ tsp cayenne pepper
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt more to taste
  • 8 oz Kite Hill almond milk cream cheese can sub regular cream cheese


  • Add the rice and water to your Instant Pot and stir. Cook on manual high pressure for 3 minutes. Let it naturally release for 10 minutes. Manually release remaining steam.
  • Fluff the rice with a fork. Add in the can of diced tomatoes, spices, and 8 oz of Kite Hill cream cheese. Stir well. Serve and enjoy!
  • If the rice seems dry at all after sitting for a bit, you can add in 1-2 tbsp chicken broth or veggie broth and stir.


To make this on the stove top, cook 2 cups of rice per package directions. Stir in the tomatoes, spices, and cream cheese, and you're done! :)


Calories: 338kcal | Carbohydrates: 54g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Sodium: 354mg | Potassium: 88mg | Fiber: 3g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg