Hands-On: Time
25 Mins
Under Pressure: Time
23 Mins
Yield
Serves 6

Jalapeño jelly makes a quick glaze for any type of meat from chicken to pork. Add chopped tomatoes to the rice for a balanced meal.

 

How to Make It

Step 1

Sprinkle pork chops with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust] to select "Normal" mode. When the word "Hot" appears, swirl in 1 teaspoon of the oil. Add 2 pork chops to cooker; cook 2 minutes on each side or until browned. Remove pork from cooker; set aside. Repeat procedure twice with remaining pork chops. Add the remaining 2 teaspoons oil to pot. Add rice, onion, and garlic; cook, stirring constantly, 5 minutes or until onion is tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, 2 1/2 cups water, and broth. 

Step 2

Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 19 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).

 

Step 3

Add pork chops to cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 4 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).

 

Step 4

Remove pork chops from cooker. Place rice mixture on a serving platter; top with pork chops. Place jelly in a small microwave-safe bowl. Microwave at High 30 to 60 seconds or until jelly melts. Brush pork chops with warm jelly, and sprinkle with scallions.

 

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