Jalapeño-Glazed Pork Chops and Rice

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. 

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).

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).

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.