Mexican Rice (InstantPot)

Ingredients

• 2 cups of rice- I use Jasmine

• 3 cups of Chicken Broth

• 10 oz can of tomato sauce

• 1 Tbsp of Tomato Bouillon- I use Knorr Tomato Bouillon with Chicken Flavor

• 1 tsp olive oil or butter

• Frozen bag of carrots and peas

Directions

• Combine all ingredients (except the carrots and peas) into an InstantPot

• Cook on high pressure for 5 minutes

• Manually release pressure and stir in carrots and peas to your desired level. Stir them into the rice and put the lid back on the pressure cooker. Allow to sit for 5 minutes while the vegetables are warmed by the rice.