Step 1

Pour rice into a mesh sieve and rinse for 30 seconds or until the water is no longer cloudy.

Step 2

Press "sauté" on your Instant Pot and set it for 3 minutes (it will take about a minute to warm up). Add the butter; once it starts melting, add the oil, rice and garlic and sauté continuously for the remaining time. Then, turn your Instant Pot off.

Step 3

Add chili powder, cumin, salt, broth, and tomato sauce and give mixture a gentle stir, making sure the rice is completely covered with the broth (if you need to, use a spoon to press it down). Place lid on the Instant Pot, making sure the knob on top is set in the "seal" position. Pressure cook rice for 4 minutes, then naturally release for 10 minutes before manually releasing the rest of the pressure and removing the lid.

Step 4

Fluff rice with a fork and stir in the cilantro.

Step 5

Pour rice into a mesh sieve and rinse for 10 seconds.

Step 6

Add oil and butter to a large dutch oven and heat over medium heat. Once melted, add the rice and garlic and sauté for 1-2 minutes.

Step 7

Then, add chili powder, cumin, salt, broth, and tomato sauce and stir. Increase heat to high and bring rice to a boil, then reduce to a simmer and place a lid on the pot. Simmer for 12-14 minutes or until the rice has absorbed the liquid.

Step 8

Remove the lid, fluff rice with a fork and stir in the cilantro.