1 tbsp olive oil
1 onion, chopped
1 cup long-grain white rice, rinsed
1 cup water
1 tsp sea salt
4 thin-cut boneless pork chops
½ cup frozen peas
carrots
3 scallions, sliced (optional, for topping)
Press the Sauté function on a 6-quart Instant Pot. Pour in the oil and let it heat up for a few minutes. Add the onions and sauté for 2 to 3 minutes, or until they start to soften.
Cancel the sauté function and add the rinsed rice, water, and salt to the pot. Stir to combine.
Add the pork chops on top and then the frozen peas and carrots. Do not stir. Lock on the lid and set the time to 5 minutes at high pressure.
When the cooking time is complete, let the pressure come down naturally for 15 minutes. Then, remove the lid and transfer the pork chops to a serving plate. Stir the rice with the vegetables and serve that with the pork chops.
Enjoy hot.
Sugar: 2g
:
Calcium: 42mg
Calories: 436kcal
Carbohydrates: 43g
Cholesterol: 90mg
Fat: 13g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 2g
Potassium: 662mg
Protein: 34g
Saturated Fat: 4g
Sodium: 654mg
Trans Fat: 1g
Vitamin A: 234IU
Vitamin C: 11mg
