Instant Pot Pork Chops with Rice and Vegetables is a perfect example of why I love my Instant Pot.

 After working all day I can come home and cook a whole dinner for my family in one Pot!

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 making this recipe I chose the Saute less function on my Instant Pot and added some olive oil.

When it had heated I placed the pork chops in the Pot.

I browned the pork chops on both sides for a couple of minutes per side.

When browned I removed the pork chops to a plate. 

Now I added in one cup of the water and used it to scrape any brown bits from the bottom of the pot.  This deglazing step is very important.

I pushed the cancel button on the Instant Pot then added the rest of the water and the long grain rice to the Pot.  I did not stir.

The kit I purchased for my Instant Pot included an egg rack.

This rack was perfect for placing over the rice and holding the pork chops while they cooked.

I also received a steamer basket in the kit.

Having this allowed me to cook vegetables on top of the rice and chops.  Now my whole dinner was in one 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.

When the Instant Pot was done cooking, I allowed it to Natural Release for 10 minutes.

Then I turned the steam release handle to the venting position to finish with a Quick Release.

I removed the lid from the Instant Pot.

Using oven mitts I carefully removed the steamer basket with the brussel sprouts and carrots.

Next I dumped the vegetables into a serving dish and drizzled them with maple syrup before putting a lid on to keep them warm.

I carefully transferred the pork chops to a plate and spread the Teriyaki sauce over them.

Using oven mitts I carefully removed the egg rack and then fluffed the rice up with a fork.

Instant Pot Pork Chops with Rice and Vegetables is a very satisfying one Pot meal that your whole family will enjoy! 

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

 

More Pork Recipes You Will Enjoy…

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 with Rice and Vegetables:

• 2 tbsp olive oil
• 1 lb pork loin centre cut chops (4 chops)
• 2 1/2 cup of water
• 2 cups long grain rice, rinsed
• 1 lb brussel sprouts
• 1/2 lb baby carrots
• 1/4 cup VH Teriyaki sauce
• 3 tbsp maple syrup

How to Make Instant Pot Pork Chops with Rice and Vegetables:

1. Add the olive oil to the Instant Pot.
2. Turn Instant Pot to saute less function.
3. When the Instant Pot is heated, quickly brown the pork chops on both sides.
4. Remove the pork chops to a plate.
5. Add a cup of water to the Instant Pot and use it to scrape any brown bits from the bottom of the pot.
6. Hit the cancel button on the Instant Pot.
7. Add the remaining cup and a half of water to the Pot.
8. Rinse the rice and then sprinkle the long grain rice over the water. Do not stir.
9. Place an egg rack in the Pot and place the pork chops on top.
10. Place the steamer basket on top of the pork chops and pour in the brussel sprouts and carrots.
11. Put the lid on the Instant Pot, turn the steam release handle to the sealing position and set to Pressure Cook High for 3 minutes.
12. When the 3 minutes is complete continue with a Natural Pressure Release for 10 minutes.
13. After 10 minutes turn the switch to the venting position to finish with a Quick Release.
14. Use oven mitts to carefully remove the steamer basket and pour the vegetables into a serving dish.
15. Drizzle the maple syrup over the vegetables and then cover to keep warm.
16. Remove the pork chops and the egg rack from the Instant Pot.
17. Spread the teryaki sauce over the chops.
18. Fluff up the rice with a fork.
19. Serve and enjoy your one Pot dinner!

Yield: 4

Instant Pot Pork Chops with Rice and Vegetables

Print

Instant Pot Pork Chops with Rice and Vegetables is a perfect example of why I love my Instant Pot.  After working all day I can come home and cook a whole dinner for my family in one Pot!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 2 tbsp olive oil
• 1 lb pork loin centre cut chops (4 chops)
• 2 1/2 cup of water
• 2 cups long grain rice, rinsed
• 1 lb brussel sprouts
• 1/2 lb baby carrots
• 1/4 cup VH Teriyaki sauce
• 3 tbsp maple syrup

Instructions

1. Add the olive oil to the Instant Pot.
2. Turn Instant Pot to saute less function.
3. When the Instant Pot is heated, quickly brown the pork chops on both sides.
4. Remove the pork chops to a plate.
5. Add a cup of water to the Instant Pot and use it to scrape any brown bits from the bottom of the pot.
6. Hit the cancel button on the Instant Pot.
7. Add the remaining cup and a half of water to the Pot.
8. Rinse the rice and then sprinkle the long grain rice over the water. Do not stir.
9. Place an egg rack in the Pot and place the pork chops on top.
10. Place the steamer basket on top of the pork chops and pour in the brussel sprouts and carrots.
11. Put the lid on the Instant Pot, turn the steam release handle to the sealing position and set to Pressure Cook High for 3 minutes.
12. When the 3 minutes is complete continue with a Natural Pressure Release for 10 minutes.
13. After 10 minutes turn the switch to the venting position to finish with a Quick Release.
14. Use oven mitts to carefully remove the steamer basket and pour the vegetables into a serving dish.
15. Drizzle the maple syrup over the vegetables and then cover to keep warm.
16. Remove the pork chops and the egg rack from the Instant Pot.
17. Spread the teryaki sauce over the chops.
18. Fluff up the rice with a fork.
19. Serve and enjoy your one Pot dinner!

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 496Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 819mgCarbohydrates: 48gFiber: 5gSugar: 16gProtein: 36g