First, rinse your rice and put it in your Instant Pot.
Next, add your oil, liquid chicken stock, chopped up knorr chicken stock concentrate, minced garlic, and tomato sauce. Stir it all together.
Then add your frozen carrots and peas on top.
Next, close the lid and turn the steam release valve to the “sealing” position.
Then press the “Pressure Cook” button. Next, press the “Pressure Level” button until you have selected “High Pressure”.
Turn the timer on for 6 minutes. Once pressure builds up, the timer will start counting down.
After the timer has completed turn the steam release valve to “Venting” for a quick release of steam. Watch it close. You may have to close it and open it just partially if some of the liquid sprays out. **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.
Thats it!! Your Instant Pot Mexican Rice is ready to be served!