Toasting long-grain rice in oil until it turns golden is the secret to this dish's deep flavor, and sautéing onion and garlic right in the pot builds a savory base before the pressure cooking even starts. Diced tomatoes bring bright acidity while cumin and chili powder give it that classic warm, smoky depth people crave in a good Mexican rice. The Instant Pot does the heavy lifting here, turning out perfectly separate, fluffy grains with zero hard centers and no watching over a stovetop pot. A finishing squeeze of lime and a scatter of fresh cilantro brighten every forkful right before serving. It's a fast, hands-off side that pairs with practically anything on the table, and it's a solid pick for a vegetarian spread.
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Set the Instant Pot to Sauté (Normal). Add the vegetable oil and heat until shimmering, about 1 minute. Add the rice and cook, stirring frequently, until the grains turn opaque and lightly golden, 3–4 minutes.
Add the onion and cook, stirring, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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