This recipe for Instant Pot Pork Chops and Rice is perfect for a busy weeknight or a Sunday dinner. This easy one-pot meal is balanced, nutritious, and flavorful. You only need 40 minutes from start to finish.

bowl with three pork chops served with rice and veggies and a fork.

If you’re like me, then you prefer one-pot meals for their easy of preparation and clean-up.

This recipe for Instant Pot Pork Chops & Rice is fabulous, and nobody will ever guess that it’s so simple to make. The trick for cooking the pork chops with the rice is to make sure you get thin-cut pork chops.

Pressure cooker pork chops make for ultra tender pork chops that is a favorite recipe in my house.

Pressure Cooked Pork Chops

  • This simple recipe using boneless pork chops and rice is a one-pot meal! On a busy weekday, this makes for easy prep and easy clean-up. You may even have enough for leftovers the next day.
  • Pork chops and rice go really well together. This recipe also includes onion and frozen vegetables to help make the meal even more nutritious.
  • This recipe is so simple, yet it’s fancy enough to serve at a dinner party. This is an easy meal that everyone loves.

Recipe Ingredients

photo with labeled ingredients for instant pot pork chops and rice recipe.

Thinly-sliced pork chops are the base of this tasty dish. Don’t use bone-in pork chops in this recipe. It’s best to use thin pork chops so they get cooked through.

Long-grain white rice cooks together with the pork chops (use basmati rice or jasmine rice). Don’t use long grain brown rice in this recipe as it won’t get cooked through.

Water or broth add moisture to the dish and keeps the pork from drying out.

Onions plus frozen carrots and peas helps add more texture and nutrition to the dish.

Olive oil helps soften the veggies.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

process shots for instant pot pork chops and rice recipe.

Step One

Sauté your oil and chopped onion in the stainless steel insert of the Instant Pot. 

This extra step helps add flavor to the dish.

Step Two

Rinse your rice in a fine-mesh sieve and add it to the pot with the water. You could also use chicken broth if you prefer.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Add the pork chops and frozen veggies on top of the rice. Don’t stir. Feel free to add additional seasonings like chili powder, black pepper, or garlic powder if you wish.

Lock on the lid and cook for 5 minutes at high pressure.

Step Four

Once the cooking time is complete, let the pressure come down for 15 minutes before removing the lid.

Don’t use the quick release for this recipe.

Transfer the pork chops to a serving plate or serving dish, and then stir the rice and veggies. Serve hot.

I hope this great recipe becomes a new family favorite in your house too! It’s a complete meal that the whole family loves.

cooked rice and veggies in an instant pot pressure cooker, with the cooked pork on the side.

Recipe Tips

  • Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
  • If you want to use an alternative vegetable in this dish, try frozen green beans.
  • You can use water or broth in this recipe. Broth is a great way to add more flavor, but water works just fine too.
  • The total cooking time includes 10 minutes for the pot to come up to pressure, plus 15 minutes natural release time. Pressure cooking really helps cut down on the active cooking time.
  • This recipe works best in a 6-quart electric pressure cooker. I have not tested it in an 8-quart Instant Pot.
plate with cooked pork chops and rice.

Recipe FAQs 

How much hands-on time does this recipe take?

You’ll need about 10 minutes to prep this recipe to get it into the Instant Pot. After that, you just have to sit back and wait for it to cook. So, the total hands-on cooking time is about 10-15 minutes so it’s a great way to get dinner on the table easily.

Can I use other vegetables besides frozen peas and carrots?

Yes, you could use frozen green beans or frozen green pepper. I would be sure to use frozen vegetables, otherwise they will get over-cooked.

The rice scorched the bottom of the pot.

This can happen due to a variety of different conditions. To help prevent it from happening, consider adding a little bit of extra oil to the bottom of the pot before adding the rice. Or, you can also spray the bottom of the pot with nonstick cooking oil before making this dish.

It can also help to make sure that any browned bits or brown bits from the onions using the sauté function are scraped up with a wooden spoon.

fork with a bite of instant pot pork chops and rice.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Print
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plate with instant pot sliced pork chops and rice with a fork

Instant Pot Pork Chops and Rice

This recipe for Instant Pot Pork Chops and Rice is perfect for a busy weeknight or a Sunday dinner. This easy one-pot meal is balanced, nutritious, and flavorful. You only need 40 minutes from start to finish.

  • Total Time: 40 minutes
  • Yield: 5 1x

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 cup long-grain white rice, rinsed
  • 1 cup water
  • 1 teaspoon sea salt
  • 4 thin-cut boneless pork chops
  • 1/2 cup frozen peas and carrots
  • 3 scallions, sliced (optional, for topping)

Instructions

  1. Press the Sauté function on a 6-quart Instant Pot. Pour in the oil and let it heat up for a few minutes.
  2. Add the onions and sauté for 2-3 minutes, or until they start to soften.
  3. Cancel the sauté function and add the rinsed rice, water, and salt to the pot. Stir to combine.
  4. Add the pork chops on top and then the frozen peas and carrots. Do not stir.
  5. Lock on the lid and set the time to 5 minutes at high pressure.
  6. When the cooking time is complete, let the pressure come down naturally for 15 minutes.
  7. Then, remove the lid and transfer the pork chops to a serving plate. Stir the rice with the vegetables and serve with the pork chops.
  8. Enjoy hot.

Notes

  1. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
  2. If you want to use an alternative vegetable in this dish, try frozen green beans.
  3. The total cooking time includes 10 minutes for the pot to come up to pressure, plus 15 minutes natural release time.
  4. If you want to use an alternative vegetable in this dish, try frozen green beans.
  5. You can use water or broth in this recipe.
  6. This recipe works best in a 6-quart pressure cooker. I have not tested it in an 8-quart Instant Pot.

Nutrition

  • Serving Size:
  • Calories: 372
  • Sugar: 1.7 g
  • Sodium: 568.1 mg
  • Fat: 9.1 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 33.4 g
  • Fiber: 1.5 g
  • Protein: 36.3 g
  • Cholesterol: 92.6 mg

Keywords: pork chops in pressure cooker, instant pot pork and rice

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.