Instant Pot Pork with Rice and Vegetables
Dinner,  Instant Pot,  Recipes

Instant Pot Pork With Rice and Vegetables

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Weeknights can get busy, trust me I get it! This Instant Pot pork with rice and vegetables is here to help you make a healthy meal to feed your family. It is easy to make and loaded with very healthy vegetables – and your kids probably won’t know there is asparagus and mushrooms in it 🙂

One of my kids said “wait there is asparagus in it? I thought they were green beans!” Both of my kids will eat it willingly. One likes it and one will eat it because I ask her to . The one who doesn’t really like it was the one who thought there were green beans in this. The other knew what it was because she saw me preparing it.

As a Quick Note Here:

This is a very healthy dish but you might want to add a touch of salt depending on your preferences. I usually like my vegetables a little more crunchy then in this dish, and you may rather add the asparagus at the end for that reason. I cooked it all at once to keep the nutrients from the veggies into the whole meal. And to spread the flavor of everything through the whole dish. Just know that as written, your veggies will be a bit mushy in the meal. But your kids won’t realize it is asparagus that way.

Also these were vegetables I had on hand. You may like other vegetables and it will work well with many others too. I like to soak my brown rice and then rinse before using.

I like to get boneless country ribs for this (and any time I make any pork and rice) but you can use a roast cut up too.

Prepping the Instant Pot Pork with Rice Ingredients

You can do this 2 ways – dump and go or saute the onions first. I like to saute the onions first. If you dump and go, you don’t need the olive oil. It is only used to saute the onions.

If you use brown rice, soak it now while chopping the vegetables. Then rinse it just before putting in the dish. I have not made white rice in the Instant Pot but you will need to adjust the time. It does not take as long to cook as brown rice.

Cut your pork into one and a half inch size pieces. You can cut them on the plate if needed but they should break apart for you when eating this. Too small of pieces may cause it to dry out before the rice is cooked.

With the asparagus, I don’t cut it. I break it into pieces. But that is how I always prepare my asparagus. The mushrooms can be diced into small pieces, especially if you have children who are not fond of them.

Time to Cook

Cooking the Instant Pot pork with rice and vegetables is easy. There are two or if you want asparagus to be crunchy, three ways you can choose to cook it here.

Dump and Go Method

If you are dumping and going you want to add everything but the pork and stir to combine. Then place the pork on top and try to push it into the broth just a little bit but keep it on top. Follow the instructions for all methods below.

Saute First Method

If you are going with the saute method you want to turn the Instant Pot on to Saute. I keep mine at normal (in the middle where you have less, normal and more.) Once you get hot displayed, add the olive oil and onions. Cook for about 3 minutes until they start to become translucent. Add the garlic and mushrooms, stir and hit cancel right away.

Now you want to add in the broth, rice, vegetables and your spices. Stir well to combine. Place the pork on top of the mix and push it down very slightly so it stays on top but of the mix but gets in the broth a little bit.

Instant Pot Pork with Rice and Vegetables in layers before cooking

All methods

Whichever way you choose to cook the Instant Pot pork with rice and vegetables, the rest is the same. Unless you want the asparagus crunchy, then you will add asparagus during the rest time.

Put the lid on and close the vent to sealing. Hit Pressure Cook/Manual and turn it to 20 minutes as long as you used brown rice. Other rice would need an adjust in cook time. Our cooker took about 21 minutes to build pressure, we use a 6 quart.

Once done, do a manual release which will take about 2 minutes. Once the pin drops, remove the lid and stir. It might have a little extra liquid but after allowing it to stand for about 5 minutes, it should be about right. If you are adding asparagus at the end, here is where you would add it. I would put the lid back on for a couple minutes if you added asparagus in this step. Otherwise no lid is needed. We put cheese on it on our plates.

Hope you enjoy!

Instant Pot Pork with Rice and Vegetables

Instant Pot Pork with Rice and Vegetables

This Instant Pot pork is loaded with healthy vegetables and made with all simple ingredients.  It is an easy way to put a healthy meal on your table.
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Course: Main Course
Cuisine: American
Keyword: Instant Pot, Pork, Rice
Prep Time: 15 minutes
Cook Time: 25 minutes
pressure build and release: 23 minutes
Total Time: 1 hour 3 minutes
Servings: 6
Calories: 726kcal
Author: Dawn

Equipment

Ingredients

  • 2 tbsp olive oil extra virgin
  • 2 lbs pork cut into 1.5 inch pieces
  • 2 cups brown rice
  • 3 cups chicken broth low sodium
  • 1 yellow onion chopped
  • 1/2 red pepper chopped
  • 1/2 green pepper chopped
  • 1/2 lb asparagus broken into pieces
  • 1 cup mushrooms chopped
  • 3 cloves garlic minced
  • 8 ounces baby carrots cut in half
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp red pepper flakes

Instructions

  • Soak your brown rice in a bowl of cold water while you chop your vegetables and the pork.  Rinse it right before adding it to the dish.
  • Turn the Instant Pot to saute.  Once hot is displayed, add in the olive oil and onion.  Cook for about 3 minutes or until they start to become translucent.  Add in the garlic and mushrooms, stir well and hit cancel.
  • Add in the rice, chicken broth, rest of the vegetables and the spices.  Stir well to combine.
  • Place pork on top and push it slightly into the broth, but carefully so you leave it on top of everything.  You just want it to have a little broth on it.
  • Put the lid on and make sure vent is set to sealing.  Hit pressure cook/manual and set for 20 minutes.  When done do a manual release.  Stir and let stand for about 5 minutes for the rice to absorb any extra liquid.  
    Enjoy!

Notes

We do not use a lot of salt but you may find it needs a little bit.  We often use it at the table instead of cooking – tho sometimes we cook with it.  
We also like to add shredded cheese on this when it is on our plates.  You might enjoy it as well!
Your vegetables will be a little mushy in this but the flavor of them and the nutrients from them will be cooked throughout.  If you prefer then crunchy, I would wait until the resting period to add peppers and asparagus.  We haven’t tried it that way, but they won’t be mushy that way.

Nutrition

Calories: 726kcal | Carbohydrates: 58g | Protein: 34g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 108mg | Sodium: 156mg | Potassium: 993mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5880IU | Vitamin C: 27mg | Calcium: 75mg | Iron: 4.2mg

You may also like our Instant Pot Kielbasa Soup.

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