Best Instant Pot Black Bean Pork Chops Recipes

INSTANT POT® BLACK BEAN PORK CHOPS

Instant Pot® Black Bean Pork Chops image

These quick and tasty pork chops are made with black beans and diced tomatoes with green chilies. They are perfect served with rice and topped with sour cream and fresh cilantro.

Provided by Tammy Lynn

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 (8 ounce) thick-cut boneless pork chops
salt and ground black pepper to taste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 tablespoon olive oil
¼ cup chicken broth
1 (15.5 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers
4 tablespoons sour cream
2 tablespoons chopped cilantro

Steps:

Season pork chops with salt and pepper. Mix chili powder, cumin, and onion powder together and sprinkle on pork chops, rubbing the spices into the meat.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Sear pork chops until they are nicely browned, about 2 minutes per side. Remove pork chops and add chicken broth to deglaze and scrape up any bits of food on the bottom of the pan. Turn off Saute function. Add pork chops back to the pot, top with black beans and diced tomatoes with green chilies, and stir slightly.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Serve the pork chops with the black beans and tomatoes, and top with 1 tablespoon sour cream and 1/2 tablespoon chopped cilantro.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 22.5 g, Cholesterol 79 mg, Fat 15.5 g, Fiber 8.6 g, Protein 36.7 g, SaturatedFat 5.6 g, Sodium 832.6 mg, Sugar 0.4 g

BLACK BEANS AND PORK CHOPS

Black Beans and Pork Chops image

A hearty dinner, great with rice! It is one of family's favorite dinners given to me by my sister. You may adjust amounts of beans and salsa to your preference. I always seem to add more!

Provided by lovebeingamom

Categories Main Dish Recipes Pork Pork Chop Recipes Braised

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

4 bone-in pork chops
ground black pepper to taste
1 tablespoon olive oil
1 (15 ounce) can black beans, with liquid
1 cup salsa
1 tablespoon chopped fresh cilantro

Steps:

Season pork chops with pepper.
Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 391.7 calories, Carbohydrate 21.8 g, Cholesterol 72.1 mg, Fat 18.7 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 6.3 g, Sodium 836.5 mg, Sugar 2 g

INSTANT POT CUBAN MOJO PORK

Instant Pot Cuban Mojo Pork image

This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.

Provided by Gabriela Rodiles

Categories main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup fresh orange juice (from 4 to 5 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/2 yellow onion, cut in large chunks
8 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil

Steps:

For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.