INSTANT POT PORK CHOPS AND RICE
This recipe for Instant Pot Pork Chops and Rice is perfect for a busy weeknight or a Sunday dinner. This easy one-pot meal is balanced, nutritious, and flavorful. You only need 40 minutes from start to finish.
Provided by Carrie Forrest, MPH in Nutrition
Categories Main dish
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Press the Sauté function on a 6-quart Instant Pot. Pour in the oil and let it heat up for a few minutes.
- Add the onions and sauté for 2-3 minutes, or until they start to soften.
- Cancel the sauté function and add the rinsed rice, water, and salt to the pot. Stir to combine.
- Add the pork chops on top and then the frozen peas and carrots. Do not stir.
- Lock on the lid and set the time to 5 minutes at high pressure.
- When the cooking time is complete, let the pressure come down naturally for 15 minutes.
- Then, remove the lid and transfer the pork chops to a serving plate. Stir the rice with the vegetables and serve with the pork chops.
- Enjoy hot.
Nutrition Facts : Calories 372 calories, Sugar 1.7 g, Sodium 568.1 mg, Fat 9.1 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 33.4 g, Fiber 1.5 g, Protein 36.3 g, Cholesterol 92.6 mg
PORK CHOPS & RICE IN AN INSTANT POT OR PRESSURE COOKER RECIPE - (3.7/5)
Provided by lindaauman
Number Of Ingredients 7
Steps:
- Season pork chops with salt and pepper. (I use Cavender's instead.) Set pot to saute', add oil, and brown two chops on ONE side only; remove to plate and brown the other two chops on one side only. While the last two chops are browning, put in the onion and scrape it around the bottom of the pan (around the chops) to sort of deglaze. Remove chops to plate. Pour a small amount of the broth into the pot and scrape bottom to deglaze. Add rice, remainder of broth, pork chops, then soup. High pressure for 12 minutes. Unplug and natural release for 5 minutes. Quick release remainder of pressure. Unplug and let sit for 5 minutes. Remove lid. Remove chops and stir rice. Serve. If you'd like to use brown rice instead of white rice in the same pot with chops. BROWN RICE 1 ½ cups long grain brown rice 3 cups liquid High pressure 33 minutes Quick release. Let pot steam 10 minutes. Remove lid. Stir rice.
INSTANT POT® PORK CHOPS
Needed a quick way to cook tender pork chops and this method did it! It took about 10 minutes and my husband and 6-year-old daughter fought over the leftovers!
Provided by LDMKitchen
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place pork chops in a multi-functional pressure cooker (such as Instant Pot®); top with butter. Sprinkle onion soup mix over pork chops. Pour in apple juice.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 11.6 g, Cholesterol 58.8 mg, Fat 13.1 g, Fiber 0.5 g, Protein 14.9 g, SaturatedFat 7 g, Sodium 702.4 mg, Sugar 7.1 g
PRESSURE-COOKER PORK CHOPS
Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Serve with a green vegetable, mashed potatoes or a salad. -Sue Bingham, Madisonville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, mix 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, 1 at a time, and toss to coat; shake off excess. , Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches. Add 1-1/2 cups broth to pressure cooker. Cook 30 seconds, stirring to loosen browned bits. Press cancel. Return all pork to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. Remove pork to a serving plate and keep warm., In a small bowl, mix remaining 1/4 cup flour and 1/4 cup broth until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork.
Nutrition Facts : Calories 257 calories, Fat 14g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PRESSURE COOKED PORK CHOPS
Make and share this Pressure Cooked Pork Chops recipe from Food.com.
Provided by Serena 485247
Categories One Dish Meal
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- brown pork chops in pressure cooker on both sides (use tongs easier) in 1/2 of the butter then salt and pepper well. (NOTE - Do NOT cover pan yet).
- have your potatoes and carrots already peeled and chunked into healthy meaty portions.
- have your onion diced into small peices.
- Take out pork chops with tongs and set aside for a moment while you add the onions and rest of butter to pork fat. then add potatoes and carrots (if using) then pork chops add the cup of water and the steak sauce ( the recipe called originally for Worcestershire sauce but I liked the steak sauce better) Put lid on and lock bring to high pressure once pressure is established put timer on for 15 minutes, Then use the regular release method and it is unbelievable a great dinner with soooo much taste in less than 30 minute (including prep if your good with a Knife)
- let me know if anyone likes it. Serena.
Nutrition Facts : Calories 785.2, Fat 41.5, SaturatedFat 17.2, Cholesterol 222.3, Sodium 259.7, Carbohydrate 25.9, Fiber 3.3, Sugar 1.6, Protein 73.4
PRESSURE COOKER PORK CHOPS AND RICE RECIPE - (4.8/5)
Provided by jsides
Number Of Ingredients 10
Steps:
- Brown pork chops in hot oil in pressure cooker. Remove from cooker. Place rice in hot oil. Stir constantly until browned. Add tomatoes, seasonings, chopped onion and green pepper. Stir well. Add pork chops and water. Cover, set control and bring pressure up over moderate heat. Cook for nine minutes after control jiggles.
FROZEN PORK CHOPS IN THE INSTANT POT®
When the main component of dinner is frozen solid, it's often easier to order carry-out, but this recipe takes advantage of frozen pork chops. I buy my seasonings from the Savory Spice® Shop, although feel free to use what you have on hand.
Provided by thedailygourmet
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter once the pot is hot. Add onion and stir frequently until soft and fragrant, about 5 minutes. Add garlic base and pour in water. Stir to combine.
- Mix all-purpose seasoning and shallot salt together in a bowl and sprinkle on both sides of the pork chops. Nestle pork chops on top of the onion. Hit Cancel. Seal and lock the lid into place.
- Select high pressure according to manufacturer's instructions; set timer for 13 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove pork chops to a plate. Hit Cancel and switch to Saute function. Add mushrooms and stir.
- Whisk whipping cream, flour, and browning sauce together in a measuring cup. Add mixture to the Instant Pot®. Allow to thicken slightly, about 3 minutes. Ladle mushroom gravy on top of pork chops. Serve immediately.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 10.6 g, Cholesterol 76.6 mg, Fat 16.8 g, Fiber 1.7 g, Protein 18.4 g, SaturatedFat 8.9 g, Sodium 804.9 mg, Sugar 3.3 g
INSTANT POT PORK CHOPS AND RICE RECIPE
Taking just 40 minutes from prep to plate, this Instant Pot pork chops and rice is a tasty complete meal that's perfet for weeknights.
Provided by Lawler
Categories Instant Pot
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Press the Sauté function on a 6-quart Instant Pot. Pour in the oil and let it heat up for a few minutes. Add the onions and sauté for 2 to 3 minutes, or until they start to soften.
- Cancel the sauté function and add the rinsed rice, water, and salt to the pot. Stir to combine.
- Add the pork chops on top and then the frozen peas and carrots. Do not stir. Lock on the lid and set the time to 5 minutes at high pressure.
- When the cooking time is complete, let the pressure come down naturally for 15 minutes. Then, remove the lid and transfer the pork chops to a serving plate. Stir the rice with the vegetables and serve that with the pork chops.
- Enjoy hot.
Nutrition Facts : Calories 436.00kcal, Carbohydrate 43.00g, Cholesterol 90.00mg, Fat 13.00g, Fiber 2.00g, Protein 34.00g, SaturatedFat 4.00g, ServingSize 4.00 people, Sodium 654.00mg, Sugar 2.00g, TransFat 1.00g, UnsaturatedFat 7.00g
PRESSURE COOKER PORK CHOPS AND SPANGLISH RICE
This is a great recipe to use up pork chops and rice in your pressure cooker. It also requires relatively few ingredients.
Provided by dresmith
Categories One Dish Meal
Time 35m
Yield 4 porkchops and rice, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Coat a regular to large size frying pan with a small amount of vegetable oil and turn heat to medium high.
- Dice onion and green pepper, or at least reduce to bite size pieces. Set aside.
- Place the four thawed pork chops into the heated oil and season with the garlic powder and meat seasoning (I like Cajun for this recipe).
- After about 5 minutes flip the pork chops, both sides should be browning or beginning to brown.
- Remove pork chops, do not drain and place in bottom of pressure cooker.
- Reduce heat on frying pan slightly, and introduce the chopped peppers and onion. Keep stirring to avoid burning for about 6 minutes. Once onions begin to brown or turn translucent, empty frying pan into pressure cooker.
- Empty can of tomato sauce into the frying pan, then fill the empty can with cold water, swish to get the remaining bits of sauce and pour into the tomato sauce. Turn heat to high. Stir the sauce and water in the frying pan (we are basically deglazing the pan at this point) on high heat for less than one minute.
- Pour tomato sauce and water into pressure cooker.
- Add rice to pressure cooker and thoroughly combine all ingredients.
- Cook for 20-30 minutes until desired tenderness is reached.
- You can add salt and pepper earlier in the recipe but I prefer to season to taste, cracked black pepper is great with dish.
- Review recipe and let me know how it turns out and if you made any substitutions!
Nutrition Facts : Calories 743, Fat 34, SaturatedFat 12.4, Cholesterol 202, Sodium 186.1, Carbohydrate 30.8, Fiber 1.5, Sugar 1.8, Protein 73.4
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