When you think of Instant Pot pork chops and rice, you generally think about pork chops and gravy. I like this recipe because it’s different. Instead of brown gravy, it uses diced tomatoes. They give the rice a nice flavor that you just don’t get with brown gravy.
Tomatoes are also healthier than brown gravy. But I imagine I didn’t have to tell you that.
Lately, we have been eating this for dinner a few times a month. It is relatively inexpensive and fits the bill for a fast and easy meal any night of the week.
My daughter likes to help make it because once the pork chops are cooked, all you do is dump the rest of the ingredients in there and go. She loves to say she cooked.
Ingredients for Instant Pot Pork Chops With Rice:
4 1/2 inch thick pork chops
2 cups uncooked instant rice
4 cups canned diced tomatoes
4 tbsp chopped onion
2 cups water
2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1 tsp oil
Using the saute function, add oil to the Instant Pot and brown the pork chops on each side. It’s really important that the bottom of the inner pot is well coated with the oil so that the chops don’t stick to the bottom.
I like mine just a little bit golden brown, but you can make them as brown as you like them.
When brown, add the water, rice, salt, pepper, chili powder, onion, and tomatoes to the Instant Pot. The order doesn’t matter,but you do want to make sure that the rice is covered with the liquid or you can get a dreaded burn signal.
Place the lid on the Instant Pot.
Using the meat or high pressure setting, cook for 25 minutes.
Quick pressure release. It may be helpful to do a controlled release at first, because of the starches in the rice. No one wants the splatters all over the kitchen.
Tools for Instant Pot Pork Chops and Rice:
Because the meal is pretty complete – it’s got your vegetables, starch, and protein, you really don’t need to serve it with anything else. That said, I always serve it with green beans or brussels sprouts, spinach, or even a garden salad. No meal is complete in my eyes unless there are some greens involved.
I wouldn’t suggest freezing it, as the tomatoes will probably become quite watery on thawing. You can make the pork chops without the tomatoes and freeze that though. Just add the tomatoes and heat through when you’re ready to eat.
You can store this dish in the refrigerator in an air tight container for 2-3 days.
You can use bone-in chops, but sometimes the bones splinter under a great amount of pressure. You’ll want to inspect them thoroughly before serving. Boneless chops are a little more expensive, but if you can catch a good sale, they’re totally worth it.
If you cut the fat off of the chops, the meal is pretty low in calories. Much lower than it would be with brown gravy. That said, rice is high in carbs. If you wanted to make a lower carb version of this, you could leave out the rice and water and simply serve over riced cauliflower or even zoodles instead.
Get the Printable Recipe here:
These tasty pork chops with rice allow you to make almost an entire meal in one pot! Serve alongside a nice salad for a balanced meal.
- 4 1/2 inch thick pork chops
- 2 cups uncooked instant rice
- 4 cups canned diced tomatoes
- 4 tbsp chopped onion
- 2 cups water
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 1 tsp oil
- Using the saute function, add oil to the Instant Pot and brown the pork chops on each side.
- When brown, add the remaining ingredients to the Instant Pot.
- Using the meat setting, cook for 25 minutes.
- Quick pressure release.