Instant Pot Cilantro Lime Rice

A quick, vibrant, and delightful side dish that enhances any meal with fresh flavors of cilantro and lime, all cooked effortlessly in the Instant Pot.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 14

Total Time 24

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American, Mexican

Calories: 150

Ingredients Method Notes

Ingredients

Rice Ingredients

2 cups long-grain rice Use basmati for fragrance; jasmine is a good alternative.
1 teaspoon vegetable oil Helps prevent sticking; can substitute with olive oil.
1 teaspoon salt Adjust based on taste; can be omitted for low-sodium diets.
2 pieces bay leaves Adds depth; can replace with a pinch of dried thyme.
3 cups water Ensure it covers the rice by ½ inch for optimal cooking.

Flavor Enhancers

1 cup cilantro leaves Lightly packed; fresh is best.
3 tablespoons lime juice Freshly squeezed is ideal; bottled can be used in emergencies.
1 piece lime, zested Zest before juicing for ease.

Method

Preparation

Rinse the rice in a colander until the water runs clear to ensure fluffiness.
Add vegetable oil to the bottom of the Instant Pot and spread it to cover the base.
Add the rinsed rice, salt, bay leaves, and follow with water, ensuring it slightly covers the rice.
Stir everything together quickly, then cover the pot with the lid.

Cooking

Press MANUAL or PRESSURE COOK on high, set for 4 minutes.
Allow the Instant Pot to come to pressure and cook for 4 minutes.
After cooking, let it naturally release the steam for 10 minutes.
Carefully open the lid and fluff the rice with a fork.

Finishing Touches

Mix in chopped cilantro, lime juice, and lime zest, then serve warm.

Notes

Using fresh ingredients will provide the best flavor payoff. For extra heat, add a minced jalapeño before cooking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.