Instant Pot Pork Chops and Loaded Quinoa is an easy pressure cooker recipe that allows you to cook your whole meal at once.

 

Quinoa, loaded with vegetables, and pork chops, smothered in BBQ sauce, provide a wholesome, flavourful dinner for your whole family.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I chopped up a red pepper, yellow onion, some mushrooms and I minced 4 cloves of garlic.

Then I turned the Instant Pot on to the Saute Less Function for 10 minutes and added 2 tablespoons of olive oil.

Next I added 6 loin chops to the Instant Pot.

I quickly browned them on both sides before transferring them to a plate.

Then I added in another tablespoon of olive oil plus the vegetables and garlic I had cut up earlier.

I sauteed them until the Instant Pot shut off.

Next I added in one cup of water to deglaze the Pot.  This means to scrape all of the brown bits off the bottom of the Pot so you do not get the Burn message when the Pot is coming to pressure.

After deglazing the Pot I added in 1 ¼ cups of water and then sprinkled some quinoa on top.

I did not stir but gently pushed the quinoa down into the liquid.

Once I had pushed the quinoa into the liquid I added my egg holder.

The egg holder became the trivet for the pork chops when I returned them to the Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.

While the pork and quinoa cooked I cut up one bunch of broccoli florets.

I also prepared the sauce for the pork chops by pouring BBQ sauce, pure maple syrup and some sweet chili Thai sauce into a small bowl and stirred them together well.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 5 minutes before turning the steam release handle to the venting position to finish with a Quick Release.

I transferred the pork chops to a plate and covered them with tin foil.  

Then I removed the egg holder that I had used as a trivet for the pork chops.  

Next I added the broccoli florets and stirred them into the quinoa.

I returned the lid to the Instant Pot for 5 minutes.

After 5 minutes I removed the lid.

Serve the pork chops smothered in the prepared sauce.

Instant Pot Pork Chops with Loaded Quinoa is a healthy recipe that is very attractive when plated.  

Thanks to the Instant Pot you can enjoy this dish any night of the week!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Instant Pot Pork Chops and Loaded Quinoa:

• 1 red pepper chopped
• 1 yellow onion chopped
• 4 oz mushroom chopped
• 4 cloves garlic minced
• 3 tablespoon olive oil (divided)
• 6 pork loin chops (about 1.5 pounds, ½" thick)
• 2 ¼ cups water
• 2 cups quinoa
  After cooking:
• 1 bunch boccoli florets
  Sauce:
• 1 cup BBQ sauce
• ½ cup pure maple syrup
• ¼ cup sweet chili Thai sauce

How to Make Instant Pot Pork Chops and Loaded Quinoa:

1. Cut up the pepper, onion, mushrooms and mince 4 garlic cloves.
2. Turn the Instant Pot to the Saute Less Function for 10 minutes and add 2 tablespoons of olive oil.
3. Quickly brown the pork chops on each side and then remove them to a plate.
4. Add the remaining tablespoon of olive oil and scrape in all the cut up vegetables and garlic.
5. Stir until the Pot turns off.
6. Add one cup of the water to deglaze the Pot, scraping any brown bits from the bottom of the Pot.
7. Add the remaining water.
8. Sprinkle in the quinoa. Do not stir.
9. Gently push the quinoa into the water.
10. Place an egg holder into the Pot to be a trivet for the pork chops. Carefully place the pork chops on the trivet.
11. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
12. Cut up on bunch of broccoli florets.
13. Prepare the sauce by combining the BBQ sauce, maple syrup and sweet chili Thai sauce in a small mixing bowl.
14. Once the Instant Pot is done cooking, allow it to do a Natural Release for 5 minutes before turning the steam release handle to the venting position to finish with a Quick Release.
15. Remove the lid. Transfer the pork chops to a plate and cover with tin foil.
16. Stir in the broccoli florets to the Pot and put the lid back on for 5 minutes.
17. After 5 minutes remove the lid.
18. Serve the pork chops smothered in the prepared sauce with a side of loaded quinoa.
19. Enjoy!