INSTANT POT PORK CHOP AND RICE RECIPES

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.

Steps:

• Season about 4 or 5 pork chops (bone-in or out, about a pound to a pound and a half).
• Turn sauté function on high. Sear pork chops on each side until browned (1-2minutes per side) and then remove from the pot.
• Deglaze the pot by pouring in ½ cup of beef broth and scraping down the bottom of the pot (I use a wooden spoon with the rectangular shape).
• Turn off Instant Pot and add back in your Instant Pot pork chops.
• Add in the rest of the broth, seasoning, gravy packet, and cream of mushroom soup.  Optional substitution - cream of chicken.
• Don’t stir, put the lid on the pot, making sure your valve is set to “sealing.” Set on high pressure for 8 minutes.
• Once the timer goes off, do a natural release of around 10-15 minutes. Release remaining pressure and open your Instant Pot lid.
• Remove the pork chops, and cover to keep warm. You can use foil or a top or saran wrap.
• Make cornstarch and water slurry in a small bowl by mixing water and cornstarch
• Turn the pressure cooker on to sauté once again and add in your cornstarch slurry, whisking in. Once the gravy bubbles, it will thicken up. Add in any more salt or pepper (if need be) and taste.
• Rice:
• You can use any type of rice you want: brown, white, long-grain, short-grain, jasmine rice, etc.
• In a strainer, pour the quantity of rice you want (I usually do about 1-2 cups) and rinse your rice until the water starts running clean. This will ensure the starches come off of your rice, so your end result is fluffier rice.
• Sauté your rice in about 2 tbsp of oil (I prefer canola or olive oil) and brown. Once toasted off you can add your water.
• I like to do a 1:1 rice to water ratio with my rice. So for 1 cup of rice, I’ll do a cup of water.
• Once covered with water, I hit the pressure cook button on high for about 5 minutes. Once the timer goes off I let it do a natural release of about 10-15 minutes before releasing the steam.
• After your rice is done cooking, undo the lid and fluff up the rice with a fork. Serve with your Instant Pot pork chops.