Instant Pot Pork Chops
Instant Pot pork chops are so tender without the need for brine. Succulent chops smothered in a mushroom gravy all done in one pot and ready in under 1 hour!
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 4 bone in pork chops 1 – 1 ½ inch thick
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 medium yellow onion sliced
- 8 ounces cremini mushrooms sliced (chestnut mushrooms in the UK)
- 2 cloves garlic minced
- 1 cup (240ml) chicken stock
- 1 teaspoon Italian seasoning
- ½ cup (120ml) heavy cream (double cream in the UK)
- 2 tablespoons cornstarch (cornflour in the UK)
- Parsley for garnish
Instructions
- On the Instant Pot press the SAUTE setting. When the message HOT is displayed, add the oil and sear the pork chops in batches until browned. Season with salt, pepper, and garlic powder. Remove onto a plate.
- Add the onion and mushrooms, and sauté for 2-3 minutes then add the garlic and cook for 30 seconds.
- Deglaze with chicken stock (add it all in), using a wooden spoon scrape off any bits stuck to the bottom of the pot.
- Put the pork chops back in the instant pot, and sprinkle the Italian seasoning.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 15 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure before the time to cook. When the time is up naturally release the steam for 10 minutes, then quickly release the rest of the steam.
- Carefully remove the lid, and remove the pork chops onto a plate.
- Press on the SAUTE setting, add the heavy cream, and corn starch slurry (whisk 2 tablespoons of cornstarch with 2 tablespoons of water). Cook for a couple of minutes until the gravy has thickened. Switch off the sauté setting.
- Put the pork chops back in so they’re covered with sauce (spoon sauce over the gravy). Serve over mashed potatoes or rice.
Notes
- Cook from frozen: You won’t be able to sear the pork chops (unless you manage to thaw them beforehand). You’ll skip that part and continue on as direction, tacking on a couple of extra minutes of cook time. 2 minutes should suffice.
- Double the recipe for a larger crowd. As long as the chops are the same size, cook time remains the same.
- If using thicker cut chops, tack on a couple of extra minutes of cook time. The Instant Pot works so that it measures weight and how thick the chops are, rather than how many pieces are inside.
- Bringing the pork chops to room temperature about 15 minutes before cooking will help with even cooking.
Nutrition
Calories: 465kcal | Carbohydrates: 13g | Protein: 39g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 496mg | Potassium: 991mg | Fiber: 1g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/instant-pot-pork-chops/