Instant Pot Pork Chops and Rice
Instant Pot Pork Chops and Rice is made with simple seasonings and frozen veggies. It will take you 30 mins to whip us this pork chops and rice recipe with minimal effort. You will get juicy pork chops and perfectly cooked non-mushy flavorful rice.
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Servings: 4 people
Calories: 477kcal
Cost: $5
Equipment
Ingredients
- 2 cups Basmati Rice **rinsed and drained well.
- 4 pieces Boneless Pork Chops **thick cut.
- 1.5 cups frozen vegetables **mix of green beans, peas, corn and carrots.
- 1 cup onion **yellow onion roughly chopped.
- 1 tbsp garlic **use ½ tbsp if you prefer less garlicky flavor.
- 3 tbsp sun dried tomato pesto
- 1 tbsp Unsalted Butter
- 1 tbsp Olive Oil **extra light or light olive oil.
- Salt (to taste) **add according to your own personal taste preference.
Seasonings
- 1 tsp Paprika **smoked paprika.
- ½ tsp oregano
- ½ tsp Ground Black Pepper
Liquid
- 2.5 cups Water
Instructions
Season pork chops
- Add all the seasonings mention above in the "seasonings" section of the ingredients list in a small bowl and whisk together to mix well. Sprinkle this mixture on top of the boneless pork chops (both sides) and rub well with the help of your fingers. Set aside the seasoned pork chops.
Sear pork chops
- Set the instant pot on sauté mode on high heat and add oil. When the oil becomes moderately hot gently release the seasoned boneless pork chops and sear them well both sides until the edges turn golden brown. Set them aside on a plate. Immediately reduce the heat to normal settings. There will be lots of brown bits stuck at the bottom of the pot. Don't worry they will come off while sauté the onion and deglaze the pot later . The brown bits will also add more flavor to the dish.
Sauté aromatics, deglaze pot
- Add the onion and sauté for 30 secs. Add salt and garlic and sauté for 2 mins by scraping the bottom of the pot from time to time to loosen any stuck brown bits. Cancel the sauté function.
- Add water into the pot and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent the burn error.
Prep rice
- Now, add the sun dried tomato pesto and give everything a quick stir.
- Rinse the rice under running tap water several times until clear water runs through. This will help rinse out the surface starch and prevent gummy rice. Drain the rinsed rice with the help of a colander.
Layer rice, veggies & pork chops
- Add the rinsed and drained basmati rice into the pot. Gently stir. Now add the frozen veggies on top of the rice. Do not stir or mix.
- Place the seared pork chops on top of the rice in a single layer. Do not stir or mix.
Pressure cook
- Secure the lid of the instant pot, seal the valve and pressure cook on HIGH pressure for 5 mins. Once the cooking cycle is over the instant pot will begin to beep. Wait for 10 mins natural pressure release and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully. Cancel the pressure cook option.
Fluff rice
- Fish out the cooked pork chops in a plate. Gently fluff the cooked rice with the help of a fork. Allow the rice to rest for 5-10 mins before serving. Serve the instant pot pork chops and rice with either yum yum sauce or bang bang sauce ( find the recipes on my blog). Scroll up to find tips, subs and step by step recipe photos and much more! Enjoy!
Video
Notes
- Best flavor: Sear the pork chops until the edges turn lightly golden on both sides. This will add so much flavor to the dish.
- Fluffy rice: Rinse the rice very well until clear water runs through. This is help rinse out the surface starch from the rice and prevent gummy rice. You'll always have fluffy rice. Also, fluff the cooked rice with the help of a fork and than allow the rice to rest for at least 5-10 mins before serving. This will also make the rice very fluffy.
- Spicy pork chops and rice: Add about 1 tsp or more red pepper flakes into the seasoning mix.
- Prevent burn: Deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and shall prevent the burn error. Do not rush this step.
Nutrition Facts
Instant Pot Pork Chops and Rice
Amount Per Serving
Calories 477
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 8mg3%
Sodium 150mg7%
Potassium 336mg10%
Carbohydrates 90g30%
Fiber 5g21%
Sugar 3g3%
Protein 10g20%
Vitamin A 3879IU78%
Vitamin C 11mg13%
Calcium 78mg8%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 477kcal | Carbohydrates: 90g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 150mg | Potassium: 336mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3879IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 2mg