Soy-ginger pork has been a long-time favorite in our house. I love the sticky soy ginger sauce poured over the super-juicy pork, all courtesy of the Instant Pot (find yours here: https://amzn.to/2QlkaDf).
Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]
But after making this delicious dish, I was always left wondering if there was an easier way to make a meal out of it. That’s when I decided to try using a PIP–pot-in-pot–method to cook rice and soy ginger pork…at the same time, in the same pot.
The result? A one-pot meal that is fast enough for a weeknight and special enough to serve to guests. You can even toss in some broccoli at the end for an extra punch of nutrition and color!
Thick pork chops and LOW PRESSURE are the keys to this recipe. Pork chops are very lean and super easy to overcook in any pressure cooker. But with a thicker cut and the low-pressure setting, you can achieve the juicy goodness you’re going for.
I love the sticky soy ginger sauce poured over the super-juicy pork.
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″ 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:
- 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″ 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
Instructions:
- Add Rice Mixture ingredients to a 1.5 quart casserole dish (these fit perfectly: https://amzn.to/2DtfXM4) 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 steam rack or riser into the Instant Pot (we like these: https://amzn.to/2Nwndvk) and carefully lower the casserole 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 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 riser. 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 SAUTE mode as needed.
- Slice the pork against the grain. Serve over rice with topped with sauce and broccoli.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
