Instant Pot Pork Chops & Rice is a flavorful dish made with pork chops, seasonings, and fluffy white rice cooked in your Instant Pot for an easy weeknight meal.
Making pork chops and rice in the Instant Pot is a fantastic recipe to try if you’re looking for a quick, easy, and delicious one-pot meal. The pork chops are seared to perfection, which locks in their flavor and gives them a beautiful golden crust. The rice is cooked in chicken broth, which infuses it with flavor.
If you like pork chops, this is a great way to make a quick dinner with a flavorful and juicy chop that cooks at the same time, in the same pot, as your rice. It takes just about 6 minutes of total cook time, with just a 5 minute pressurizing time.
» You might also like this Instant Pot Kalua Pork and Cabbage.
Ingredients Needed
- Pork chops – Aim for chops that are about 1″ thick, so they cook properly at the time given in this recipe. Thicker chops will require more time and thinner will take less. You can use bone-in or boneless.
- Butter – I use salted butter in savory dishes to add an extra boost of flavor.
- Spanish paprika – Spanish or sweet paprika is a good neutral flavoring, you can also use smoked paprika for a more robust aroma.
- Salt & black Pepper
- Garlic powder – Adds a subtle garlic flavor to the dish.
- Mild chili powder – I always use mild to keep the spiciness of the dish low, but you can use hot chili powder or cayenne pepper for a spicier dish.
- Chicken or vegetable broth – I use low-sodium to keep the salt level down.
- White rice – Jasmine or Basmati rice or any type of long grain rice you like. You can’t substitute with brown rice here because it takes more time to cook.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
- Meat Thermometer – You’ll want to use a meat thermometer to make sure the pork chops have reached the proper internal temperature of 145 degrees F.
- Trivet – You’ll want to use the trivet to keep the pork chops out of the rice and water. If you submerge the pork in the water, it might create a burn notice or undercook the rice.
Additional Helpful Tips
- Searing the pork chops on both sides will create a golden crust and enhance the flavor. You can skip this step, but you’re also skipping a lot of flavor building.
- Use the manual rapid release method when cooking in the Instant Pot to ensure that the pork chops and rice remain tender and moist. If you don’t release right away, they will become tough and dry.
- Use a meat thermometer to check that the pork chops are cooked to an internal temperature of 145°F.
- If you want to make this dish even more nutritious and delicious, add some extra veggies. Some great options include green beans, carrots, broccoli, or peas. Simply add them to the Instant Pot with the pork chops and rice, and let them cook together. This will not only add extra flavor to the dish but also make it more colorful and nutritious.
Alternate Cooking Directions
Don’t have an Instant Pot? No problem!
Arrange a rack in the middle of the oven and pre heat to 400°F (205°C).
Follow step one below and then heat a large oven-safe skillet over high heat. Sear the pork chops for about 2 minutes per side, then transfer to an oven-safe baking dish or sheet and put it in the oven. Bake the pork chops for about 6-10 minutes, until the internal temperature of the pork reaches 135°F-140°F.
Remove the chops and let rest for 5 minutes before serving.
For the rice:
Add the chicken or vegetable broth and rice to a sauce pot. Bring the rice to a boil, then cover and lower the heat to low. Cook the rice for 15 minutes. Remove the lid quickly to check the rice. Return it to the heat if the rice is undercooked.
Remove from heat and let sit for 5 minutes. Fluff with a fork.
Instant Pot Pork Chops & Rice
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 boneless pork chops 1″ thick
- 1 tablespoon (14 g) butter
- 1 teaspoon (5 g) Spanish paprika
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (1 g) mild chili powder
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 cup (237 ml) chicken or vegetable broth + 2 tablespoons
- 1 cup (185 g) white rice Jasmine or Basmati
Instructions
- Mix together the seasonings and sprinkle on both sides of the pork chops.
- Set the Instant Pot to saute mode. When hot, add the butter. Once melted, add the pork chops to the pot and sear for 1 minute on each side.
- Remove the pork chops from the pot.
- Pour in the broth and deglaze the bottom of the pot to remove any browned bits. I have found that since the pot is already hot, some of the broth will evaporate and there won’t be quite enough water for the rice. So be sure to add 2 extra tablespoons of broth or water to make up for it.
- Pour the rice into the pot and stir.
- Place the trivet on top of the rice in the pot. Place the pork chops on the trivet.
- Close the lid and set the vent to sealing, if necessary for your model. Set to cook for 4 minutes on high pressure. It should take about 5 minutes to come up to pressure.
- When the time is up, manually release the pressure. Do not allow it to naturally release or the pork will be overcooked. The pork should measure at least 145° F on a meat thermometer.
- Remove the pork from the pot. Fluff the rice. Serve the rice with the pork.
Notes
- Use pork chops that are about 1 to 1 1/2″ thick for the best result.
- You can increase the number of pork chops you cook in desired. There will be no time adjustment.
- To cook 1 1/2 cups of rice, add 1 2/3 cup water. To cook 2 cups of rice, add 2 1/4 cups water.
- Do not leave the pot unattended. As soon as the 4 minutes are up, release the pressure and turn off the pot, to avoid overcooking the rice or the pork.
Nutrition
Storing Options
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 4-5 days. To reheat the leftovers, you can simply microwave them or reheat them on the stove in a pan with a bit of additional liquid, such as chicken broth or water, to keep the rice from drying out.
If you want to freeze the leftovers, you can store them in a freezer-safe container for up to 2-3 months. When reheating frozen leftovers, it’s best to thaw them in the refrigerator overnight and then reheat them in the microwave or on the stove.
Before You Go
Since you made it to the end of this article, you’re probably pretty interested in pork chops. Here are a few more articles we think you might enjoy.
- Instant Pot Ranch Pork Chops
- Instant Pot Pork Chops
- Instant Pot Jasmine Rice
- Instant Pot Coconut Rice
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.
Additional Helpful Tips, you say to do a natural release. Elsewhere, you specifically say not to. Which is it?
You do a manual release with these pork chops.
Turned out good. I was a little skeptical that the rice would be cooked, but everything was good and tasty
We are so happy to hear that Kay!