Instant Pot Pork Chop Recipes
BEST DAMN INSTANT POT BONELESS PORK CHOPS
One inch thick, juicy, tender and delicious boneless pork chops made in your Instant Pot. Quite simply the best boneless pork chops i've ever made.
Provided by Recipe Teacher
Categories Dinner
Time 17m
Yield 2
Number Of Ingredients 10
Steps:
- Mix spices and brown sugar and rub into both sides of pork chops.
- Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.
- Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.
- Secure lid, make sure vent is set to "sealing" and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.
- Let pork chops rest for about 5 minutes before serving.
INSTANT POT® PORK CHOPS
Needed a quick way to cook tender pork chops and this method did it! It took about 10 minutes and my husband and 6-year-old daughter fought over the leftovers!
Provided by LDMKitchen
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place pork chops in a multi-functional pressure cooker (such as Instant Pot®); top with butter. Sprinkle onion soup mix over pork chops. Pour in apple juice.
- 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, 10 to 40 minutes.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 11.6 g, Cholesterol 58.8 mg, Fat 13.1 g, Fiber 0.5 g, Protein 14.9 g, SaturatedFat 7 g, Sodium 702.4 mg, Sugar 7.1 g
INSTANT POT PORK CHOPS AND POTATOES
A complete one pot meal that you will love if you are a meat and potato fan. Cooking time does not include the heating and cooling of the instant pot; app. 45 minutes
Provided by Sageca
Categories Pork
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Season pork chops with garlic salt and ground black pepper.
- Punch sauté over high heat on your instant Pot. Melt butter and add oil. when hot brownpork chops on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
- Saute onion and mushroom garlic until fragrant; add carrots; cook another 2 minutes; add broth and stir together. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
- Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook for 15 minutes. Release pressure from the pot according to the manufacturer's instructions. Remove potatoes, pork chops and vegetables.
- Bring cooker to Sauté; mix corn starch and water and thicken the boiling broth.
INSTANT POT® SMOTHERED PORK CHOPS
Best. Instant Pot®. Recipe. Ever. This delicious pork chop dinner recipe puts all of the magical appliance's skills to good use, from sautéing, to pressure cooking, to making a sauce. Prepare yourself-you're about to become an Instant Pot® master chef!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add mushrooms, onions, thyme, pepper and salt; cook 11 to 13 minutes or until mushrooms are lightly browned and onions soften. Select CANCEL. Stir in broth and soy sauce; continue to stir 30 to 60 seconds to remove browned bits from bottom of insert.
- Add pork chops to mixture in insert. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Internal temperature of pork should be at least 145°F using instant-read thermometer. If pork is not done, select MANUAL and cook on high pressure 1 to 2 minutes longer. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Remove pork chops, and place on plate; cover with foil to keep warm.
- In small bowl, beat whipping cream and cornstarch with whisk. Select SAUTE; adjust to normal. Heat liquid to simmering. Beat in cornstarch mixture with whisk; cook 30 to 60 seconds, beating frequently, until thickened. Select CANCEL. Serve over pork chops with potatoes. Top with parsley.
Nutrition Facts : Calories 580, Carbohydrate 37 g, Cholesterol 145 mg, Fat 3 1/2, Fiber 2 g, Protein 38 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 5 g, TransFat 1 g
INSTANT POT® PORK CHOPS AND GRAVY
I seldom use canned soup, but I make an exception for this. So moist and tender, pure comfort food!
Provided by Bren
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function.
- Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate.
- Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes.
- Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the pot.
- Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 7.3 g, Cholesterol 65.2 mg, Fat 14.7 g, Fiber 0.1 g, Protein 26.9 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 1 g
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