Begin by setting your Instant Pot to the “Sauté” function. Once hot, add the extra virgin olive oil. When the oil shimmers, add the diced yellow onion and jalapeño. Sauté for about 3 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for an additional minute, stirring frequently to avoid burning.
Once your vegetables are sautéed, it’s time to add the flavor! Sprinkle in the kosher salt, paprika, chili powder, cumin, and oregano. Stir well to coat the vegetables with the spices, allowing them to toast for about 30 seconds to release their aroma.
Next, add the long-grain rice to the pot, stirring to combine with the vegetable and spice mixture. Pour in the low sodium chicken stock (or vegetable broth) and the tomato sauce. Give everything a good stir to ensure the rice is evenly distributed and submerged in the liquid.
Close the lid of your Instant Pot, ensuring the valve is set to “Sealing.” Set the Instant Pot to cook on “Manual” or “Pressure Cook” for 6 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes before carefully switching the valve to “Venting” to release any remaining pressure.
Once all the pressure has been released, carefully open the lid. If using, add the unsalted butter for a rich finish and stir to combine. Fluff the rice gently with a fork, and it’s ready to serve!
