Instant Pot Pork Chops And Potatoes Recipes
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
PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS
This is a great, quick and easy weeknight meal. The one-pot pressure cooker makes clean-up a snap and brings dinner to the table quickly!
Provided by txjackson
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Season pork chops with salt and ground black pepper.
- Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
- Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. 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 under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 60.3 g, Cholesterol 100.6 mg, Fat 21.9 g, Fiber 5.4 g, Protein 34.6 g, SaturatedFat 11.3 g, Sodium 403.6 mg, Sugar 6.6 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.
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- Brown the pork chops: Season pork with salt, pepper, garlic, rosemary and thyme. Set instant pot to "sauté" and heat 1 tablespoon oil. Brown chops in 2 batches, remove from the pot and set aside.
- Start gravy: Add onion to inner pot and sauté until softened, about 1 minute. Stir in chicken broth and Worcestershire sauce, scraping any browned bits off the bottom of the pot. Switch off instant pot and place meat into the gravy.
- Add potatoes: Toss potatoes with salt, rosemary, garlic powder and black pepper. Place a trivet over the pork chops in the instant pot and line it with aluminum foil (shape a small basket). Place the potatoes on the aluminum foil.
- Pressure cook: Close the lid and set the valve to "sealing". Set the timer to 3 minutes (PLEASE READ NOTES ON COOKING TIME BELOW IF USING DIFFERENT CUT OF PORK OR THICKER CHOPS!). Once the cooking time is up, do a natural pressure release for 10 minutes (just switch off the IP and leave it alone, DO NOT SKIP OR YOUR POTATOES WILL NOT BE COOKED AND THE MEAT WILL BE TOUGH). Release any remaining pressure manually, then open the lid.
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- Season the pork chops with half of the salt, pepper, garlic, rosemary and thyme. Set instant pot to "sauté" and heat the oil or butter in the bottom of the pot. Brown both sides of chops in 2 batches, and then remove from the pot and set aside on a plate.
- Add the onion and the mushrooms to inner pot with the extra oil/butter still in the bottom of the pot. Sauté until softened, about 1-2 minutes. Stir in the chicken broth and Worcestershire sauce, and place the chops in the liquids. Turn off the pressure cooker.
- Toss potatoes with the other half of the salt, rosemary, garlic powder and black pepper spices. Place the potatoes on aluminum foil. made into a shape of a basket with a few fork holes pierced into the bottom of the tin foil basket.
- Seal the lid of your pressure cooker and make sure that the valve is sealed. Set the timer to 3 minutes (or longer according to the 'Pork Chop Cooking Time' section of this post). Once the cooking time is up, do a natural pressure release for 10 minutes, followed by manually releasing the rest of the pressure.
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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