From blog
1 tbsp oil
1/4 cup onion, diced
1 jalapeno, minced (I have my own, in the freezer, so mine was actually mostly serranoes)
2 cloves garlic, minced
2 cups vegetable or chicken broth
1 tsp paprika
1 tsp salt
2 cups long-grain rice
1/2 tsp cumin
1/4 tsp oregano
1 tsp chili powder
2/3 cup tomato sauce
1 tbsp butter (this is NOT optional in my opinion...it REALLY makes a difference!)
They rinsed the rice. I did not. Start instant pot and heat it up. Then add in oil, onion, peppers and garlic. Sauté for 2-3 minutes. Turn off.
Add in stock and scrap up any bits.
Add seasonings and stir well. Add in rice and gently push down to submerge. Top with tomato sauce.
Place lid on instant pot and make sure it is sealed.
Cook on high (I used the white rice setting) for 3 minutes. Let pressure release naturally.
Remove and stir in butter.