Instant Pot Pork Chops and Rice with Dill Sauce
This is a rich recipe for one-pot Instant Pot pork chops and rice with creamy dill sauce. It has a fresh taste of dill, lemon, and garlic, helping create the perfect bite. The best part of this dish is how creamy each bite is.
Equipment
Ingredients
- 4 - 2" Bone-in Pork Chops
- 1-2 tablespoons Canola Oil
- 1 ⅔ cups Parboiled Wild Rice Mix Must say parboiled wild rice on the package or it will not cook correctly.
- 2 cups Chicken Broth
Creamy Dill Sauce
- 1 cup Heavy Whipping Cream
- 2 tablespoons Dijon Mustard
- 1 tablespoon Lemon Juice
- 1 tablespoon Minced Garlic
- 2 teaspoons Dill
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- In a bowl, whisk together the dill sauce ingredients.
- Pat each pork chop dry with a paper towel. Season both sides of each pork chop with salt and pepper.
- Set Instant Pot to the Saute setting. Add 1 tablespoon of oil. Once hot, add 2 pork chops at a time and brown for 2-3 minutes on each side. Continue until all pork chops are browned, then press the Cancel button. Set pork chops aside.
- Add chicken broth to the Instant Pot and scrape up any brown bits left from the pork. Add rice to the pot and stir. Lay pork chops on top. Pour all but ⅓ cup of the dill sauce on top of the pork chops.
- Place the lid on top, seal the vent, and set to Manual with 15 minutes on the timer. Allow pressure to build for approximately 10-12 minutes before the timer counts down. Once the timer ends, quick release the vent, and press the Cancel button so it does not continue to cook. Remove the lid.
- Serve each pork chop with the remaining dill sauce.
Notes
For more tips, see above the recipe card for all my advice on cooking Instant Pot pork chops and rice.
This recipe was made using the 6-quart Instant Pot. Cooking times may vary with different sizes and brands.
Nutrition
Calories: 483kcalCarbohydrates: 18gProtein: 26gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 136mgSodium: 1309mgFiber: 2gSugar: 3g