Instant Pot Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
352 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pork Chops
Description
Instant Pot Pork Chops start by browning seasoned bone-in pork chops to develop a golden crust. The chops are then cooked under high pressure with a medley of sautéed mushrooms, diced onions, and garlic, enriched by fresh thyme. Chicken broth is used as the cooking liquid, imparting moisture and subtle richness. After pressure cooking, the pork is removed and the sauce is thickened with cornstarch to create a velvety texture. This method ensures tender pork with a flavorful mushroom and onion sauce.
The combination of thyme, garlic, and mushrooms adds an earthy dimension to the pork chops without overpowering their natural flavor. The final sauce is creamy without using cream, relying instead on butter and broth reduction. This dish works well served with rice, mashed potatoes, or crusty bread to soak up the sauce. It suits a cozy dinner where a comforting, hearty main is desired.
This recipe highlights the use of fresh thyme leaves and a natural pressure cooking release to maintain meat juiciness. For best results, brown the pork chops well before pressure cooking and allow the sauce to thicken fully in sauté mode after.
Ingredients
- 4 pork chops I recommend bone-in, 5-8 ounces each
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 3 tablespoons butter
- 1/3 cup onion diced
- 12 ounces mushrooms sliced
- 2 teaspons garlic
- 2 teaspoons thyme fresh leaves
- 1 1/4 cups chicken broth divided use
- 1 1/2 tablespoons corn starch
- 2 tablespoons parsley chopped, fresh
Instructions
- Heat the Instant Pot on saute mode. Add the oil to the pot. Season the pork chops on both sides with salt and pepper.
- Place the pork chops in a single layer in the pot; you may need to work in batches.
- Cook for 3-4 minutes per side or until browned. Remove the chops from the pot.
- Melt the butter in the pot. Add the onions and mushrooms and cook for 5-6 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
- Stir in the thyme leaves and cook for 30 seconds. Pour 1 cup of the broth into the pot and add the pork chops back into the pot.
- Close the lid of the pot and turn the vent to the sealing position. Turn the pot to manual high pressure for 5 minutes.
- After the cooking time has elapsed, let the pressure release naturally for 10 minutes, then carefully turn the knob to manually release the pressure.
- Uncover the pot and place the pork chops on a plate. Turn the pot back to saute mode. Mix the corn starch with the remaining 1/4 cup of chicken broth.
- Pour the corn starch mixture into the pot and bring to a simmer. Cook for 1-2 minutes or until gravy has thickened.
- Spoon the gravy over the pork chops. Sprinkle with parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 112mg | 37% |
| Sodium | 414mg | 17% |
| Potassium | 860mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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