Wednesday, November 2, 2016

Instant Pot Pork Chops and Celery Rice

I still have a lot to learn about cooking with a pressure cooker. First lesson write down what works immediately and repeat. Keep notes on what works and what does not. Recently my dear sister and I tried a childhood favorite recipe in the Instant Pot. Pork Chops and Rice is a baked one pan dish that my family has been making for years. It was my dad's favorite and he could even make it on his own. I just knew it would be great in the instant pot. And it was! We used very thin pork chops and they were fork tender in the time it took to cook the rice. I used beef bone broth I made in the Instant Pot and it was so delicious. So when I went to make it again to photograph for the blog I bought thicker boneless pork chops. I thought I would get similar results. Right? No! Not right! Just that little 1/4" in thickness made a big difference. They were tough. So I held on to this post and the photos to try one more time to make sure the thin chops would work a second time. I am glad to report the thin chops were perfect yet again. I think I might even like the Instant Pot version better. I like that the pork is moist and very tender. I will definitely keep making it in the Instant Pot in the future. I hope you will too, just make sure to buy thin cut chops. The 1/2" chops in the photos were too thick and tough. The thinner the better for this method.

Instant Pot Pork Chops and Celery Rice
Serves 4


Olive oil
4 or 5 boneless pork chops (thin cut)
1 cup long grain white rice, dry uncooked
4 to 6 stalks celery, sliced
1-3/4 cups beef or chicken bone broth (or stock in a box)
Kosher salt, black pepper and red pepper flakes, to taste


Place Instant Pot on Saute. Season both sided of pork chops with salt, pepper and red pepper flakes. Add a little olive oil to pot, brown pork chops on one side only. Remove pork chops and turn off heat. Add rice and broth, stir well scrapping up any brown bits off the bottom of the pot. Arrange celery on top of rice, then pork chops. Cook at high pressure for 4 minutes. Turn off and let rest 5 minutes before performing a quick release.

Note: Don't have a pressure cooker? Try the baked version. Get the recipe [Here].

Too thick!

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