Instant Pot Pork Loin with Roasted Grapes, Leeks, and Black Rice

Name: Instant Pot Pork Loin with Roasted Grapes, Leeks, and Black Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: fusión
Ingredients: 1.3 lb pork loin, cubed; 1 cup black rice; 2 cups leek; 1 1/4 cups red grapes; 2 cups chicken broth; 1 tbsp olive oil; 2 tbsp balsamic vinegar; 4 cloves garlic; 1 tbsp fresh thyme; 1 tsp salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1 tbsp butter; 2 tbsp fresh parsley

An original Instant Pot dish where pork loin is pressure-cooked with leeks, thyme, and a touch of balsamic vinegar, paired with black rice and grapes for sweetness and depth.

20 minPrep

30 minCook

50 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g pork loin, cubed (cut into 1.5-inch cubes)
200 g black rice (rinsed)
180 g leek (thinly sliced)
180 g red grapes (seedless, halved)
480 ml chicken broth (low sodium)
15 ml olive oil
30 ml balsamic vinegar
12 g garlic (minced)
4 g fresh thyme (leaves only)
6 g salt (or to taste)
2 g black pepper (freshly ground)
3 g smoked paprika
14 g butter
8 g fresh parsley (chopped)

Nutrition facts

per serving

498 kcal

Calories

33 g

Protein

35 g

Carbs

23 g

Fat

3 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Season the pork loin with salt, black pepper, and smoked paprika, coating all the cubes evenly.
2
2. Turn the Instant Pot to Sauté on high. When hot, add the olive oil and brown the pork for 4 to 5 minutes, stirring and working in batches if needed. Remove and set aside.
3
3. Add the leek and cook for 2 minutes until slightly softened. Stir in the garlic and cook 30 seconds more, stirring constantly so it does not burn.
4
4. Pour in the balsamic vinegar and scrape the bottom of the pot with a wooden spoon to release any browned bits. Add the chicken broth and fresh thyme.
5
5. Return the pork to the pot and add the black rice, spreading it evenly. Do not stir excessively once the rice is added.
6
6. Close the lid, set the valve to sealing, and cook on high pressure for 18 minutes. Meanwhile, preheat the oven to 425°F (220°C).
7
7. Toss the red grapes with the butter, melted or in small pieces, on a small oven-safe tray. Roast for 10 minutes at 425°F (220°C) until they begin to caramelize and lightly wrinkle.
8
8. When cooking ends, allow a natural pressure release for 10 minutes, then carefully release the remaining pressure manually.
9
9. Open the pot, gently fluff the rice and pork together, then fold in the roasted grapes and their juices. Adjust salt if needed.
10
10. Serve hot and finish with the chopped fresh parsley on top.

Chef tips

For deeper flavor, brown the pork well without overcrowding the pot. If the black rice is just slightly firm, let it rest 3 minutes with the lid on before serving.

Substitutions

You can substitute black rice with long-grain brown rice, adjusting the liquid if needed. Leek can be replaced with sweet onion, and parsley with chives.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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