This easy instant pot pork chops and rice is a one-pot dinner perfect on a busy weeknight. Tender and moist bone-in pork chops are seasoned with homemade pork rub, seared and cooked with simple tomato rice in one pot.
This simple dish's harmonious flavor and texture will leave you asking for more. The rice is amazingly fluffy and flavorful. You will love this one.
Instant Pot Pork Chops and Rice
Rice is a staple in my family, gracing our dinner table at least 2-3 times a week. It is a versatile and life-saving meal for those busy days. I have a lot of rice recipes and a few one-pot rice recipes on the blog. You will love them.
This instant pot pork chops and rice recipe is a spin on the classic pork chops and rice (baked or stovetop) but with a twist using the pressure cooker. It is family-friendly and will tantalize everybody's taste buds.
I test all my instant pot recipes in 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
Why you will love this recipe
- Quick and easy: This instant pot pork chops and rice is an easy one-pot meal that takes less than 30 minutes to prepare from start to finish. It is completely hands-free. Once you prep and put everything in the instant pot, close it and let it do its magic. Perfect for those busy weeknights when you don't have much time to cook but still want a delicious home-cooked meal.
- Flavorful, delicious homecooked meal: This dish is a hearty comfort food and it is perfect for any weeknight or a chilly night. The homemade pork rub works wonders on the pork chops, you only need a few pantry ingredients to make this delicious meal. The pork chops are amazingly tender, juicy, and flavorful from the rub's spices. The rice is perfectly cooked and has a depth of flavor from the tomatoes and spices.
- Easily customizable: I used my homemade seasoning blend for this recipe, but you can season the pork chops however you prefer. Season the rice with your favorite seasoning as well.
- Easy cleanup: Everything you need to make this dish happen in one pot! How good is that.
What you will need
Pork chops: I used thick bone in pork chops but you can also use boneless pork chops or sliced pork tenderloin.
Rice: I used golden sella basmati rice but long grain rice would work for this recipe. I wouldn't recommend using jasmine rice or pure basmati rice for this recipe as it will go mushy; however, if you prefer soft rice, use it.
Pork rub: my homemade pork seasoning is made with dried sage, paprika, onion powder, garlic powder, savory, cilantro and cayenne pepper.
Cherry tomatoes: substitute with chopped tomatoes
Onions: you can use any onions you like, but I used brown onions. I like how it blends into the whole 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.
How to make instant pot pork chops and rice
Season the pork: Pat the pork chops dry with a kitchen paper towel. Season with salt, black pepper and sprinkle the pork rub all over it. Flip, season, and repeat the process for the remaining chops.
Rinse the rice: rinse the rice 2-3 times or until the water runs clear. This removes any excess starch and helps prevent the rice from getting too sticky.
Sear: add olive oil to the instant pot, turn on the saute button and heat the oil until hot. Add the pork chops two at a time and sear for 2-3 minutes or until golden brown without moving it around the pan. Flip it and sear for 2 minutes. Repeat this process with the remaining pork chops.
Remove it from the pot and transfer to a plate. Add butter to the instant pot, and once it is melted, scrape the bottom of the pan to remove the brown bits.
Cook the aromatics: Add chopped onions and saute until soft and fragrant, stirring occasionally, ensuring you scrape the bottom of the pan.
Add chopped garlic, stir to combine, and saute for 30 seconds. Next, add the washed rice and stir to combine. Toast the rice in the aromatics for 2 minutes.
Turn off the saute button.
Add Worcestershire sauce and chopped tomatoes, and stir to combine, followed by the chicken stock. You can add salt to the dish, but I didn't add any as the stock already contains sodium.
Sprinkle the reserved pork rub over the stock, add tomato paste, and spread it over the rice. Do not stir.
Place the seared pork chops on top of the rice (do not push it in). It is ok if they overlap. Securely cover the instant pork, ensuring the valve is set to the sealing position.
Pressure cook: Select manual or pressure cook and cook on low pressure for 7 minutes. When the cooking cycle is completed, allow the pot to come to natural pressure for 5 minutes, then carefully do a quick release.
Remove the pork chops from the instant pot. Add chopped parsley to the rice and stir to combine.
Serve and enjoy!
Tips
- Let the instant pot cool a bit before you add the rice. The best way to achieve this without interrupting the cooking time is to turn off the saute function after you finish sauteing the onions and garlic. The residual heat will toast the rice.
- To avoid getting 'burn notice,' make sure to deglaze the bottom of the pan. Also, cook the rice on low pressure. These extra steps are important.
- Do not stir the tomato paste into the rice, as this can make the rice burn.
- After removing the pork chops, add spinach or frozen veggies to the rice and stir to combine. Cover the pot with a lid and leave for 5 minutes. Give it a stir for the last time and serve.
- If you use fresh veggies such as mushrooms, green beans and the like, saute them after you sear the pork chops. Once they are tender to your liking, remove them to a plate and add them back to the rice after it is cooked. This will ensure you don't overcook the vegetables.
- If you use thin-cut pork chops, cook for 6 minutes on low pressure.
How to store
Cooked pork chops and rice will keep fresh in the fridge in an airtight container for up to 3 days.
Reheat in the microwave or on the stovetop.
More one pot recipes you will love
Dutch oven roast chicken and vegetables
Chicken and rice with mushrooms
Pressure cooker chicken and rice
Traybake harissa chicken and potatoes
Dutch oven chicken breast and tomatoes
Instant Pot Pork Chops and Rice
Equipment
- Instant Pot
Ingredients
- 4 thick bone in pork chops
- 2 cups rice
- 1 ½ Tablespoon pork rub divided
- ½ lb cherry tomatoes
- ½ cup onions finely chopped
- 1 Tablespoon garlic chopped
- 2 Tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 Tablespoons tomato paste
- 1 Tablespoon Worcestershire sauce
- 3 cups low sodium chicken stock
- Fresh parsley use as desired
- Salt and ground black pepper to taste
Instructions
- Season the pork: Pat the pork chops dry with a kitchen paper towel. Season with salt and black pepper and sprinkle the pork rub all over it. Flip, season, and repeat the process for the remaining chops. Reserve about ½ tablespoon for later.4 thick bone in pork chops, 1 ½ Tablespoon pork rub, Salt and ground black pepper to taste
- Rinse the rice: rinse the rice 2-3 times or until the water runs clear. This removes any excess starch and helps prevent the rice from getting too sticky.2 cups rice
- Sear: add olive oil to the instant pot, turn on the saute button and heat the oil until hot. Add the pork chops two at a time and sear for 2-3 minutes or until golden brown without moving it around the pan. Flip it and sear for 2 minutes. Repeat this process with the remaining pork chops.2 Tablespoons olive oil
- Remove the seared pork chops from the pot and transfer to a plate. Add butter to the instant pot, and once it is melted, scrape the bottom of the pan to remove the brown bits.2 tablespoons unsalted butter
- Cook the aromatics: Add chopped onions and saute until soft and fragrant, stirring occasionally, ensuring you scrape the bottom of the pan. Add chopped garlic, stir to combine, and saute for 30 seconds.½ cup onions finely chopped, 1 Tablespoon garlic chopped
- Turn off the saute button.
- Next, add the washed rice and stir to combine. Toast the rice in the aromatics for 2 minutes.2 cups rice
- Add Worcestershire sauce and chopped tomatoes, and stir to combine, followed by the chicken stock. You can add salt to the dish, but I didn't add any as the chicken stock already contains salt.½ lb cherry tomatoes, 1 Tablespoon Worcestershire sauce, 3 cups low sodium chicken stock
- Sprinkle the reserved pork rub over the stock, add tomato paste, and spread it over the rice. Do not stir.1 ½ Tablespoon pork rub, 2 Tablespoons tomato paste
- Place the seared pork chops on top of the rice (do not push it in). It is ok if they overlap. Securely cover the instant pork, ensuring the valve is set to the sealing position.
- Pressure cook: Select manual or pressure cook and cook on low pressure for 7 minutes. When the cooking cycle is completed, allow the pot to come to natural pressure for 5 minutes, then carefully do a quick release.
- Remove the pork chops from the instant pot. Add chopped parsley to the rice and stir to combine. Serve and enjoy!Fresh parsley use as desired
Notes
- I used a salt-free pork rub for this recipe. If you use a store-bought seasoning blend, ensure that it is salt-free or use it accordingly, not oversalt the overall dish.
- I used 1 ½ cups of chicken stock for every 1 cup of rice. Please adjust the water ratio based on the type of rice you typically cook in your Instant Pot.
- Let the instant pot cool a bit before you add the rice. The best way to achieve this without interrupting the cooking time is to turn off the saute function after you finish sauteing the onions and garlic. The residual heat will toast the rice.
- To avoid getting 'burn notice,' make sure to deglaze the bottom of the pan. Also, cook the rice on low pressure. These extra steps are important.
- Do not stir the tomato paste into the rice, as this can make the rice burn.
- After removing the pork chops, add spinach or frozen veggies to the rice and stir to combine. Cover the pot with a lid and leave for 5 minutes. Give it a stir for the last time and serve.
- If you use fresh veggies such as mushrooms, green beans and the like, saute them after you sear the pork chops. Once they are tender to your liking, remove them to a plate and add them back to the rice after it is cooked. This will ensure you don't overcook the vegetables.
- If you use thin cut pork chops, cook for 6 minutes on low pressure.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious rice and pork chops recipe you can make at home in 30 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
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