Step 1

Rinse the starch off of the outside of the white rice. My preferred way to do this (see the photos above) is to put the rice in a bowl, submerge it in water, mix it around, pour off the excess water, and repeat until the water is relatively clear. This uses a little bit less water than simply rinsing it. Then, drain the rice.

Step 2

Set your Instant Pot to "Saute" mode. Once it's warm, add the vegetable oil and the onion. Cook for 1-2 minutes, stirring frequently, until the onion is fragrant.

Step 3

Add the rice. Continue to cook, stirring almost constantly, until the rice is toasted and just starting to stick - about 3-4 minutes. Stir in the garlic, paprika, and tomato paste, and cook for just 30 seconds more. Immediately add the vegetable broth and stir everything together, scraping the bottom well.

Step 4

Add the Instant Pot lid and flip the switch on the top to "Sealing". Using the "Manual" mode on "High" pressure, set the time to 4 minutes. After the pressure cooking is complete, allow the seal to naturally release (about 20 minutes). Season to taste with salt.

Step 5

Serve the Instant Pot Mexican rice hot, fluffing gently before serving.