Instant Pot Salsa Pork Chops
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
This dish is just delicious! Plus, it is so simple!

Ingredients for Single Meal

  • 4 - boneless pork chops
  • 8 - oz. red salsa
  • 1 - 4 oz. can(s) green chiles
  • - Salt and pepper
  • Garnish: - avocado slices**
  • Side: - rice**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the pork chops into the electric pressure cooker insert with the hot water.
  2. Pour the red salsa and green chilies around the pork chops. Season with salt and pepper.
  3. Steam valve: Sealing.
  4. Cook on: Manual/High for 15 minutes.
  5. Release: Natural or Quick.
  6. Cook the rice as directed.
  7. Prepare salad and slice avocado garnish.
  8. Serve Instant Pot Salsa Pork Chops with avocado slices, over rice with veggies.

Freezeasy Meal Prep Directions

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 4 boneless pork chops
  • 8 oz. red salsa
  • 1 - 4 oz. can green chilies
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.

Special notes

See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten free sides.

Printable Label Recipe Title

Instant Pot Salsa Pork Chops

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release. Garnish with avocado slices.
Serve over rice with salad.

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