Pork Shoulder Blade Chops With Mushrooms Instant Pot Mini Keto Recipes
INSTANT POT PORK CHOPS WITH MUSHROOM GRAVY
These tender Instant Pot Pork Chops are topped with a creamy mushroom gravy for an easy weeknight dinner that the whole family will love.
Provided by Kat Jeter & Melinda Caldwell
Categories Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Sprinkle the pork chops with salt and pepper.
- Set Instant Pot to SAUTE and add the olive oil.
- Working in batches brown the pork chops on each side. Set browned pork chops aside.
- Add the browned pork chops, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce to the Instant pot. Lock the lid in place, turn the vent on top to SEALING and cook on HIGH pressure for 10 minutes.
- After the timer goes off press CANCEL to stop cooking and allow it to naturally release for 15 minutes. Then remove lid. Take pork chops out of the gravy and set aside (cover with foil so they stay warm).
- Mix the cornstarch and water together until fully combined (no lumps!).
- Set Instant Pot to SAUTE, pour the slurry of cornstarch and water into the gravy and stir while you bring the mixture to a boil, cooking for approximately 10 minutes or until thickened.
- Turn off the Instant Pot. Add the pork chops back to the gravy and serve.
Nutrition Facts : Calories 307 kcal, Carbohydrate 8 g, Protein 30 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 89 mg, Sodium 965 mg, ServingSize 1 serving
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