Pressure Cooker Pork Chops and Celery Rice

Pressure Cooker Pork Chops and Celery Rice

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18 minutes
6 minutes + 6 minutes rest
30 minutes
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What You Need

  • 2 cups celery leaves
  • 1/4 cup almonds
  • 2 cloves garlic
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil, divided
  • 4 boneless pork chops, 1 inch thick
  • 1 cup Dandy® celery, diced
  • 1 medium onion, diced
  • 2 cups cremini mushrooms, sliced thin
  • 2 cups white rice, uncooked
  • 2 cups chicken stock

Make It

  1. Place celery leaves, almonds, garlic, salt, and pepper in a food processor with 1 tablespoon of the olive oil. Blitz until finely ground. Set aside.
  2. Heat a skillet over medium hight heat. Add 2 tablespoons of olive oil. When oil is hot add pork chops. Sear pork chops on both sides for 3-4 minutes or until golden brown. Season with a bit of salt and pepper if desired.
  3. Turn instant pot to sauté setting. Add 1 tablespoon of olive oil to the bottom of the pan when heated. When oil is hot add celery and onion.
  4. Cook, stirring occasionally, for 5-7 minutes or until soft ened. Add mushrooms and cook for 2-3 minutes more.
  5. Turn off instant pot. Add rice and celery leaf paste. Stir to fully combine.
  6. Add chicken stock and then arrange cooked chops on top of the rice mixture. Place the lid on the instant pot and set it manually for 6 minutes on high pressure. Turn the steam nozzle to pressure.
  7. After the pot has built enough pressure and cooked for 6 minutes, allow the pressure to release naturally for 6 more minutes before turning the nozzle to release the remaining pressure. Remove the lid.
  8. For crispier edges on the chops, place them briefly under a broiler on a baking sheet before serving.