I like doing rice in the Instant Pot.
Actually, I haven’t done rice on its own, although I’ve been told that it’s fantastic. Since I only make enough rice (1/2 cup) for the meal we’re eating that would be a a pretty empty pot.
But I really like the results when I cook it with chicken.
So I decided to do it with pork.
I usually do pork chops in the slow cooker.
I believe that will change. These were better and no advance planning required.
Click here to Pin Pork Chops with Rice, Instant Pot
PrintPork Chops with Rice, Instant Pot
Simple & easy Instant Pot: just mix and cook.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Instant Pot
Ingredients
- 2 boneless pork chops, 12oz (360gr) total weight, cut in half
- 1 tsp paprika
- 1 tsp thyme
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 2/3 cup (5oz, 150ml) chicken broth
- 3 tbs sherry
- 1 tbs Dijon-style mustard
Instructions
- Put rice, sherry, mustard, and broth in the Instant Pot and stir to combine.
- Arrange pork on rice.
- Sprinkle paprika, thyme on pork
- Secure cover, set Instant Pot to High Pressure for 8 minutes.
- Natural release for 10 minutes then quick release.
- Spoon pork and rice into a serving bowl and serve
Notes
The cooking time includes coming up to pressure.
Substitute equal amount of white wine or dry vermouth for the sherry – or 1 tbs apple cider vinegar.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 430
- Sugar: 0.7 g
- Sodium: 614.2 mg
- Fat: 7.5 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 38.6 g
- Fiber: 1.1 g
- Protein: 42.3 g
- Cholesterol: 108.8 mg
I consider this to be a simple recipe – even though it was done in the Instant Pot. If one were more ambitious, onions and garlic, and even carrots, peppers, and celery, could be sautéed in the Pot before adding the rest of the ingredients.
I was being lazy so I didn’t bother. I had winter squash to do in the oven…. All easy.
I was looking for recipe inspiration the other day. I don’t remember what for….
I typed my main ingredients and hit search.
I found 3 likely looking dishes.
I clicked on the first one. I started paging down. After 14 clicks of the ‘page down’ arrow I closed the tab.
My internet speed is not fast enough for the ‘lazy load’ images so all I was seeing was empty white space with a heading like ‘Stir well’.
I went to the next possibility.
I gave up on that one after 8 pages.
On to number 3.
I actually found the recipe after only 2 pages…. but the first ingredient was 1/2 cup Ranch dressing.
Since everyone seems to be loading up their recipe blogs with 10 or 12 or 20 images and lots and lots of words before the recipe can be found I am assuming this is what the world wants.
I have always thought that I’m ‘other-worldly’.
I like a picture of the finished dish, but that’s enough for me. I also tend to skip recipes with too many pictures. I do rice in my 3 qt, 1 1/2 cups at a time and freeze it in scant half cup portions. Works well, and quick to reheat. Though I still use Uncle Ben’s long grain… 🙂
Maybe, some day, we’ll have fast internet and it won’t be so irritating I only have the 6 qt. Might try freezing some. We actually have Uncle Ben’s here – but only the quick-cooking (16 minutes) long grain brown, which I love. Always interesting to see which things make the import cut lol
I do the same as you when it comes to recipes I find on the web. I tend to stick to you or allrecipes.com. I know how to chop an onion, probably better than the person writing the recipe so leave the pictures out and just give me the ingredients and anything special I need to know.
I haven’t done rice in the IP yet, but we don’t eat a lot of carbs right now. Eventually, I’ll get around to it. Unfortunately, I could eat rice until I burst.
I cook 1/2 cup of rice for the 2 of us. Before the hubs became a T1 diabetic I cooked a whole cup and we ate it all. !/2 cup looks pathetic but, once cooked and on the plate it looks just right and it is plenty to eat….. She says, properly…..