Pressure Cooker Pork Chops and Celery Rice
COOK TIME
6 minutes + 6 minutes rest
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
- 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.
- 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.
- 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.
- Cook, stirring occasionally, for 5-7 minutes or until soft ened. Add mushrooms and cook for 2-3 minutes more.
- Turn off instant pot. Add rice and celery leaf paste. Stir to fully combine.
- 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.
- 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.
- For crispier edges on the chops, place them briefly under a broiler on a baking sheet before serving.
