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a plate of pork chops and tomato rice.

Instant Pot Pork Chops and Rice

Ajoke
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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course Main Course
Cuisine American, British
Servings 6

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

Tips
  • 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.

Keyword instant pot pork chops and rice, pork chops and rice
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