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Vortex Plus - Crispy Boneless Buffalo Wings
Soy Ginger Pork and Rice
| By : |
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
4-6 servings
|
Ingredients
Rice Mixture:
- 2 cups long grain white rice rinsed
- 2.5 cups Water
Meat Mixture:
- 1 tbsp oil or bacon drippings
- 1 1/4 lbs boneless pork chops
1 - 1 1/2 inches thick
Sauce Mixture:
- 1/3 cup soy sauce
- 1/3 cup chicken or beef stock
- 1/4 cup brown sugar
- 2 tbsp fresh ginger minced
- 1 clove garlic minced
- 1 tbsp toasted sesame oil
To Finish:
- 2 cups broccoli florets optional
- 1 tbsp cornstarch
- 1 tbsp cold water
Ingredients
Rice Mixture:
Meat Mixture:
Sauce Mixture:
To Finish:
|
Instructions
- Add Rice Mixture ingredients to a
1.5 quart casserole dish and set aside. - Add oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, brown the pork on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add Sauce Mixture ingredients to the Instant Pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the meat back into to the Instant Pot, turning once to coat.
- Insert a tall trivet or riser into the Instant Pot and carefully lower the casserole dish onto the riser using a foil sling. The bottom of the casserole should not be in contact with the pork mixture.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 14 minutes and adjust to LOW PRESSURE .
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Immediately remove the casserole and trivet. Quickly move pork to a cutting board to rest.
- (Optional) Add broccoli florets to the sauce and stir to combine. Close the pot lid and let stand for 3-5 minutes on the KEEP WARM setting or until broccoli has almost achieved the desired tenderness.
- Mix together the cornstarch and cold water in a small bowl and stir into the broccoli sauce until thickened, returning to <>strong> SAUTE mode as needed.
- Slice the pork against the grain. Serve over rice with topped with sauce and broccoli.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Pork was good but a little dry and the rice was still crunchy. I would cook the rice separate next time and reduce pork cooking time.
Sauce delicious, rice cooked well, but agree with previous comment, pork chops a bit overcooked and dry.
We loved it. I followed the directions in the cookbook that came with my instant pot for the rice and then kept it warm. Then I followed the rest of the recipe as written.
My son is super picky and doesn’t like soy sauce but this dish delivered a “so good,so yummy” from my biggest food critic. Will make again for sure.
Turned out excellent! The family loved it and I put broccoli with it too. Great well-rounded meal!
For people who don’t cook much or are learning to be following directions and finding no mention of pork, but an entire section on “casserole?” what does that mean. Is “casserole” supposed to mean the boneless pork.? Why confuse..?
Casserole is referring to the casserole dish you prepared in step 1.
The video was so helpful. I wish it had more veggies and a more detailed explanation about the pot in pot technique. I did it with brown rice instead, and added carrots from the beginning. It was great! My first instant pot meal. I’m so happy!
First IP meal was a sucess, used 2 medium frozen chops and didnt thaw first and they were yummy and tender- not dry!
Da’ Asian Bomba!
I made it the same as the recipe the pork was dry the rice was crunchy. I tried it again cooked the rice first used the recipe in the cookbook that came with the cooker. I cooked the rice in a bowl ontop of the provided steamer racker after the rice was cooked i took it out and wrapped it in saran wrap then i did the pork seperatly and took off 4 minutes from the timer came out perfect
I thought this recipe was pretty good. Being on a diet, i made adjusts as well as items i didnt have. Instead of soy sauce, i used coconut aminos. I substituted the brown sugar for a little bit of honey. I only had instant brown rice and quinoa and frozen brocolli, so i cooked those outside Instant Pot and added it in afterwards. The pork chops were a little thicker than 1/2″ so my chops were tender and juicy. The only thing is i could have used salt, but i opted to not add any.
Fantastic! Instructions were dead on.
So finally after a whole week of cooking with our brand new IP my family was raving all over a dish. This is by far their fave and they all had a second helping. My 6 year old ate all his broccoli this time, it made me happy seeing them all be happy and enjoying this delicious recipe. I also loved the rice trick, did not know I could do that, a time saver. Yay!
The recipe is fantastic but it takes 2 hrs to complete and it barely made enough for two people. We will definitely tweak the amounts the next time we make it. Maybe the original cook used different measuring tools??
This was a huge hit with entire family. The broccoli was cooked for 4 minutes in the sauce had a slit crisp to it and a little crunch to it which in my opinion was perfect. I made a double batch so we could use for work lunches. So I did make the rice separately.
We made this tonight and loved it. I didn’t have a dish that would fit to hold the rice, so I made that separately, but I added a small bowl of water on the trivet to make sure there was enough liquid to come to pressure (witnout watering down the sauce). Didn’t have any broccoli, so we substituted zucchini, yellow squash and mushrooms. It worked out great!
Typically a 7 inch oven safe bowl will fit in our 6 Quart models.
Pork was dry, but the sauce and vegetable were excellent. I will adjust cooking time when I make this again.