Instructions

1. Place the non-stick insert pot into the Instant Pot base. Add the butter, and then press the Sauté button. Use the Adjust button to select "high". Add the diced jalapeños and onions, and sauté until tender, about 5 minutes. Add the chili powder, cumin, and oregano, and cook for 1 additional minute.
2. Meanwhile, pour the rice into a large mesh strainer, and rinse well under cold water until the water runs clear. When the jalapeños, onions, and spices are done cooking, add the chicken broth and deglaze the bottom of the pot, scraping up any browned bits with a wooden spatula. Finally, add the rinsed rice, along with the chicken broth, tomato sauce, and kosher salt.
3. Lock the lid on top of the Instant Pot and make sure the steam release knob is turned to the sealing position.
4. Press the Manual button (Pressure Cook button for the new IP-DUO60) on the front. High pressure should automatically be selected, but if it’s not for some reason, press the Pressure button to toggle it to high.
5. Use the plus or minus buttons to set the cook time to 4 minutes. Wait a few seconds and you should hear a beep. At this point, the display will read “on”, indicating that the Instant Pot is pressuring up. Once it comes to pressure (about 9-10 minutes), it will switch to the timer to pressure cook the rice for 4 minutes.
6. When the timer goes off, allow the pressure to release naturally (NPR: natural pressure release) for 10 minutes. Then use a thick towel or a pair of tongs to turn the steam release knob to “venting” to release any remaining pressure. If you’ve never experienced this before, it can be pretty forceful, so pull your hands away quickly, stand back, and allow the steam to escape.
7. Once the pressure is released, remove the lid and fluff the rice with a fork. Press the Keep Warm/Cancel button to turn the Instant Pot off. Serve warm with chopped cilantro and cut lime wedges (optional).