Instant Pot Pork Chops and Rice
This simple instant pot pork chops and rice is a one-pot meal ideal for a hectic weeknight. Succulent and juicy bone-in pork chops are flavored with homemade pork rub, seared, and cooked alongside straightforward tomato rice in a single pot.
This straightforward dish’s balanced taste and texture will leave you wanting more. The rice is incredibly fluffy and delicious. You will adore this one.
Instant Pot Pork Chops and Rice
Rice is a staple in our household, appearing on our dinner table at least 2-3 times a week. It is a flexible and lifesaving meal for those hectic days. I have numerous rice recipes along with several one-pot rice dishes on the blog. You will enjoy them.
This instant pot pork chops and rice recipe is a variation of the traditional pork chops and rice (baked or stovetop) but with a twist utilizing the pressure cooker. It is family-friendly and will excite everyone’s taste buds.
I test all my instant pot recipes using my 6-quart electric pressure cooker.
Related recipes: Instant pot chicken thighs and rice, Mexican rice and black beans, and instant pot rice and beans
Reasons you’ll enjoy this recipe
- Quick and effortless: This instant pot pork chops and rice is a simple one-pot meal that requires less than 30 minutes to prepare from beginning to end. It is entirely hands-free. Once you prep and place everything in the instant pot, close it and let it perform its magic. Ideal for those busy weeknights when you lack time to cook but still desire a tasty homemade meal.
- Flavorful, scrumptious homemade meal: This dish is a hearty comfort food, and it suits any weeknight or a chilly evening. The homemade pork rub enhances the pork chops, and you only need a few pantry staples to create this delicious dish. The pork chops are incredibly tender, juicy, and flavorful from the rub’s spices. The rice is perfectly cooked and has a complex taste from the tomatoes and spices.
- Easily adaptable: I used my homemade spice blend for this recipe, but you can season the pork chops however you wish. Season the rice using your preferred spices as well.
- Simplified cleanup: Everything you need to prepare this dish exists in one pot! How wonderful is that?
Ingredients you will need
Pork chops: I used thick bone-in pork chops, but you can opt for boneless pork chops or cut pork tenderloin.
Rice: I utilized golden sella basmati rice, but long grain rice would also be suitable for this recipe. I wouldn’t recommend jasmine rice or pure basmati rice for this recipe as it may become mushy; however, if you prefer softer rice, feel free to use it.
Pork rub: My homemade pork seasoning consists of dried sage, paprika, onion powder, garlic powder, savory, cilantro, and cayenne pepper.
Cherry tomatoes: substitute with diced tomatoes.
Onions: You can use any variety of onion you prefer, but I used brown onions, as I like how they integrate into the entire dish.
Garlic
Olive oil: substitute with avocado oil or vegetable oil.
Butter: I used unsalted butter.
Tomato paste
Worcestershire sauce
Chicken stock
Fresh parsley: substitute with chives, green onions, or cilantro.
Salt and ground black pepper.
Steps to prepare instant pot pork chops and rice
Season the pork: Pat the pork chops dry using a paper towel. Season with salt, black pepper, and sprinkle the pork rub evenly over it. Flip them over, season again, and repeat this process for the other chops.
Rinse the rice: Rinse the rice 2-3 times or until the water runs clear. This removes excess starch and helps prevent the rice from becoming too sticky.
Sear: Add olive oil to the instant pot, activate the sauté function, and heat the oil until hot. Add the pork chops two at a time and sear them for 2-3 minutes or until golden brown without moving them in the pan. Flip and sear for an additional 2 minutes. Repeat this for the remaining pork chops.
Remove from the pot and transfer to a plate. Add butter to the instant pot, and once it melts, scrape the base of the pan to remove the browned bits.
Cook the aromatics: Add chopped onions and sauté until tender and fragrant, stirring occasionally, ensuring you scrape the bottom of the pan.
Include the chopped garlic, stir to combine, and sauté for 30 seconds. Then, add the rinsed rice and mix well. Toast the rice in the aromatics for 2 minutes.
Deactivate the sauté function.
Add Worcestershire sauce and chopped tomatoes, mixing to combine, followed by the chicken stock. You can add salt to the dish, but I didn’t since the stock already contains sodium.
Sprinkle the reserved pork rub over the stock, add tomato paste, and spread it over the rice without stirring.
Place the seared pork chops on top of the rice (avoid pushing them in). It’s okay if they overlap. Securely cover the instant pot, ensuring the valve is set to the sealing position.
Pressure cook: Choose manual or pressure cook and set it to low pressure for 7 minutes. Once the cooking cycle concludes, allow the pot to attain natural pressure for 5 minutes, then carefully perform a quick release.
Remove the pork chops from the instant pot. Add chopped parsley to the rice and mix well.
Serve and relish!
Suggestions
- Allow the instant pot to cool slightly before adding the rice. The best way to achieve this without halting the cooking time is to turn off the sauté function after you finish sautéing the onions and garlic. The residual heat will toast the rice.
- To prevent receiving a ‘burn notice,’ ensure to deglaze the bottom of the pan. Additionally, cook the rice on low pressure. These extra measures are essential.
- Avoid mixing the tomato paste into the rice, as this may result in the rice burning.
- Once the pork chops are taken out, incorporate spinach or frozen vegetables into the rice and mix to unify. Cover the pot with a lid and let it sit for 5 minutes. Stir it one last time and serve.
- Should you opt for fresh vegetables like mushrooms, green beans, and similar items, sauté them after you brown the pork chops. As soon as they reach your desired tenderness, transfer them to a plate and mix them back into the rice once it’s done. This will help prevent overcooking the vegetables.
- If you choose thin-cut pork chops, cook them for 6 minutes under low pressure.
Storage Instructions
Prepared pork chops and rice can remain fresh in the refrigerator in a sealed container for up to 3 days.
Reheat using the microwave or on the stove.
Additional one-pot recipes you will adore
Dutch oven roast chicken and vegetables
Air fryer sausages and potatoes
Simple rigatoni bolognese
Chicken and rice with mushrooms
Pressure cooker chicken and rice
Sheet pan Greek chicken
Traybake harissa chicken and potatoes
Dutch oven chicken breast and tomatoes
Instant Pot Pork Chops and Rice
This effortless instant pot pork chops and rice constitutes a one-pan dinner ideal for hectic weeknights. Juicy and tender bone-in pork chops, seasoned with an homemade pork rub, are seared and cooked with simple tomato rice in a single pot. The delightful flavor and texture of this uncomplicated dish will leave you yearning for more. The rice is wonderfully fluffy and full of flavor; you will be enamored with this one.
- 4 thick bone-in pork chops
- 2 cups rice
- 1 ½ Tablespoon pork rub divided
- ½ lb cherry tomatoes
- ½ cup finely chopped onions
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1 Tablespoon minced garlic
- 2 Tablespoons extra virgin olive oil
- 2 tablespoons unsalted margarine
- 2 Tablespoons tomato puree
- 1 Tablespoon Worcestershire sauce
- 3 cups low sodium poultry broth
- Fresh parsley, as needed
- Salt and freshly ground black pepper to preference
Keep your screen active
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Season the pork: Use a paper towel to dry the pork chops. Season them with salt and black pepper, then dust with pork rub evenly. Flip, season again, and repeat for the remaining chops. Set aside approximately ½ tablespoon for later use.
4 thick bone-in pork chops, 1 ½ Tablespoon pork rub, Salt and freshly ground black pepper to preference
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Rinse the rice: Wash the rice 2-3 times or until the water appears clear. This eliminates excess starch and helps to avoid sticky rice.
2 cups rice
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Sear: Pour olive oil into the instant pot, activate the sauté function, and heat the oil until it’s hot. Place the pork chops in pairs and sear for 2-3 minutes without moving them in the pan until golden brown. Turn and sear for 2 minutes. Follow this process with the other pork chops.
2 Tablespoons olive oil
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Take the seared pork chops out of the pot and place them on a plate. Add margarine to the instant pot, and as it melts, scrape the bottom of the pot to collect any browned bits.
2 tablespoons unsalted margarine
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Cook the aromatics: Toss in the diced onions and sauté until they soften and become fragrant, stirring intermittently to ensure the bottom of the pot is scraped.Introduce the minced garlic, stir to merge, and sauté for an additional 30 seconds.
½ cup onions finely chopped, 1 Tablespoon minced garlic
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Deactivate the sauté function.
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Next, include the rinsed rice and stir to blend. Toast the rice within the aromatics for 2 minutes.
2 cups rice
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Add Worcestershire sauce along with chopped tomatoes, and stir to mix, followed by the poultry broth. You can sprinkle salt as desired, but I opted not to because the chicken stock already contains salt.
½ lb cherry tomatoes, 1 Tablespoon Worcestershire sauce, 3 cups low sodium poultry broth
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Sprinkle the set-aside pork rub over the broth, incorporate the tomato puree, and spread it across the rice. Avoid stirring.
1 ½ Tablespoon pork seasoning, 2 Tablespoons tomato puree
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Position the browned pork chops atop the rice (do not press them down). It is fine if they overlap. Tightly cover the instant pot, ensuring the valve is set to the sealing mode.
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Pressure cook: Choose manual or pressure cook and set to low pressure for 7 minutes. Once the cooking cycle is finished, allow the pot to naturally release pressure for 5 minutes, then carefully perform a quick release.
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Extract the pork chops from the instant pot. Incorporate chopped parsley into the rice and stir thoroughly. Serve and relish!
Fresh parsley, use as desired
- I used a sodium-free pork rub for this dish. If utilizing a pre-packaged spice blend, be sure it is sodium-free or use it suitably, avoiding oversalting the overall meal.
- I utilized 1 ½ cups of chicken broth for every 1 cup of rice. Adjust the water proportions according to the variety of rice you generally prepare in your Instant Pot.
- Allow the instant pot to cool slightly before adding the rice. The most effective method to achieve this without disrupting the cooking duration is to deactivate the sauté function after you finish sautéing the onions and garlic. The remaining heat will toast the rice.
- To prevent receiving a ‘burn notice,’ ensure to deglaze the base of the pot. Additionally, cook the rice on low pressure. These supplementary steps are crucial.
- Avoid mixing the tomato puree into the rice, as this could cause the rice to scorch.
- After taking out the pork chops, incorporate spinach or frozen vegetables into the rice and stir to blend. Cover the pot with a lid and let sit for 5 minutes. Stir once more and serve.
- If using thin-cut pork chops, cook for 6 minutes at low pressure.
Nutritional information: Please be aware that the nutrition label provided is an approximation based on an online nutritional calculator. It may vary based on the specific ingredients and brands you select. Under no circumstances will thedinnerbite.com be liable for any loss or damage arising from your reliance on nutritional information.
And voilà, a straightforward and delectable pork chops and rice recipe you can prepare at home in 30 minutes. As always, if you tried this recipe, I would love to hear your thoughts! Kindly rate the recipe 5 stars and provide feedback in the comments below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog for new recipes delivered to your inbox at no cost.
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