Cajun Pork & Rice
Cajun flavors, boneless pork chops, veggies, and rice cooked in a pressure cooker make this a quick and tasty dinner.
Equipment
- Pressure Cooker
Ingredients
- 1 teaspoon Olive Oil
- 1 medium Green Bell Pepper cut in thin strips
- 1½ teaspoons Ground Cumin
- 1½ teaspoons Salt Free Chili Powder such as Gebhardt
- 1½ pounds Boneless Pork Loin Chops
- 1 (14½-ounce) can No Salt Added Diced Tomatoes undrained
- ⅓ cup Onion diced
- 1 stalk Celery sliced
- 1 small Carrot shredded or julienned
- 1 clove Garlic minced
- ½ teaspoon Louisiana-style Hot Sauce such as Crystal Sauce
- ¼ teaspoon Kosher Salt
- ¾ cup Low Sodium Chicken Broth
- 1½ cups Instant Rice
Instructions
- Sauté the Bell Pepper. Select sauté on a 6-quart pressure cooker. Add oil and bell pepper. Cook and stir 5 minutes or until crisp-tender. Remove and set aside.
- Cook the Pork and Veggies. Mix cumin and chili powder in a small bowl. Sprinkle both sides of pork chops with the spice mixture. Place in the pressure cooker. In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, and salt. Pour over pork chops. Close the pressure cooker lid and lock it. Pressure cook on HIGH for 6 minutes. Let pressure release naturally.
- Finish the Dish. Stir in the chicken broth, breaking up the pork into bite-sized pieces. Select sauté for LOW heat and bring to a boil. Add rice and cook for 5 minutes, or until the rice is tender.
- Plate and Serve. Divide the pork and rice evenly between 4 plates, then top with bell pepper slices.
Notes
Note on pressure cooking at High elevation: I live at 7,000 feet and have to cook any meat in my Instant Pot at least 2-3 times longer than the recipe states. Recipe cook times are for Lower elevations.
Nutrition Facts
Cajun Pork & Rice
Amount per Serving
Calories
389
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Cholesterol
85
mg
28
%
Sodium
213
mg
9
%
Carbohydrates
40
g
15
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
32
g
64
%
Carb Count
3
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 4 servings, Starch = 2 servings, Vegetable = 2 servings
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