This recipe for Pressure Cooker Pork Chops & Rice is perfect when all you want is something simple, comforting, absolutely delicious.
Pressure Cooker Pork Chops & Rice
I used to make this dish when my kids were little and it is like comfort food for me. The rice is ever so slightly overcooked, the pork chops are soft, and the rice has enough pork grease and flavor to make it very tasty. But it’s a mild taste so nothing too jarring, which is perfect when all you want is something simple and comforting.
I used to make it on the stove top, which required browning the pork chops in a skillet and then baking for an hour. I don’t have time for that, and I’m sure you don’t either! That’s why we own an Instant Pot!
So last night I made Pressure Cooker Pork Chops in the Instant Pot. The rice did get a little softer than I might have wanted but I found it actually tasted better that way.
We also love making Pork Chops and Rice with Vegetables in our Instant Pot!
Pressure Cooker Pork Chops Tips
The key here is to use thin pork chops. I used 1/2 inch center cut chops. Too much thicker and I don’t think they’d cook up properly. One pot, 2 steps, 4 minutes pressure, gobbled by even the picky eater. Hard to beat that.
To keep it relatively low in carbs, I ate 1/4 c rice and mostly pork. So now, of course, I have a ton of rice left over but it’s tasty and it freezes well so I’m going to freeze it in half cup containers.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE PORK CHOPS AND RICE:
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- Measuring Spoons
- My favorite Cutting Board
- Good set of Kitchen Knives
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This recipe for Instant Pot Chops & Rice is perfect when all you want is something simple, comforting, absolutely delicious.
- 1 teaspoon butter, oil or ghee
- 3-4 pork chops
- 1 bunch green onions, sliced
- 1 cup rice
- 1 1/4 cup water
- salt, to taste
- pepper, to taste
Brown the pork chops in the butter, oil, or ghee.
As you flip it over to the second side to brown, add the green onions.
Take the chops out when they're seared, and add in the rice. By this time, the chops should have rendered a little of their fat to coat the rice. Stir to mix well.
- Add the pork chops, water, and the salt and pepper. I of course, pepper liberally but you do what works for you.
NOTE: It is EXTREMELY important to deglaze the pot after the pork chops are browned. If you don't do that, you're likely to get a BURN notice. This is an excellent safety feature of the Instant Pot.
If you have a lot of brown fond at the bottom of the pot, this is a good thing for flavor, not a good thing for burn.
If you have any concerns about this, pour in 1/4 cup of water, and use it to scrape out the brown, let this water evaporate and then continue cooking.
- Cook at high pressure for 5-6 minutes, and let it release pressure naturally.
- Serve and enjoy!
- Please be sure to push the rice down under the cooking liquid to ensure your rice cooks.
- Uses 1/4 in or thinner pork chops to ensure they cook in the same time as the rice.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.