Turn on Instant Pot and select "Saute." Add olive oil to the cooking pot. Season pork chops with steak seasoning and brown each pork chop 2-3 minutes per side. Remove pork chops to a plate while browning the others.Add butter to instant pot. Continue the "Saute" function and cook mushrooms, onion, and garlic for about 3 minutes until tender. Add in chicken broth, salt, and pepper.
Add pork chops to instant pot and secure lid in place.Select "Pressure Cook" on high level for minutes, depending on thickness of pork chops . When the cook time ends, all the pressure to release naturally for 10 minutes. Then do a quick release.Transfer pork chops to serving dish. Pour over pork chops and serve. I have made this recipe for years and love it! Sometimes for a change I add a package of dry onion soup which is also very good!
I have also used round steak cut into cubes and rolled lightly in flour, salt and pepper. Brown the meat, remove from pan and add 1/2 cup beef broth to loosen all the meat flavors from the pan. The put the meat in pressure or slow cooker, . In bowl mix cream of mushroom soup, dry onion soup and remaining beef broth.
Cook as directed for meat in pressure cookers or until meat reaches desired tenderness in slow cooker. Set pressure cooker to saute or browning setting. When hot, add pork chops and allow to sear for a couple minutes on both sides. Remove pork chops, transfer to plate, add rack to pressure cooker.
Add onions, chicken broth, and pork chops along with any juices back to cooking pot. Seal lid and cook on high pressure for 8 minutes. Allow pressure to naturally release for about 10 minutes and then quick release remaining pressure. Start by turning the Instant Pot to saute mode, then cook your pork chops on both sides until they're golden brown. Remove the chops from the pot, then saute onions, mushrooms and garlic.
Add the pork chops back to the pot along with chicken broth. Cook the chops in the pot, then let the pressure release naturally for a few minutes before you manually release the valve. Remove the pork from the pot, then bring the remaining liquid to a simmer. Stir in corn starch to thicken the sauce. Spoon the sauce over the pork, then sprinkle with parsley and serve.
Pork chops are always delicious. When you smother them in gravy, though, this pork chop recipe is a delectable southern meal that will fill you up and truly impress your taste buds. Seriously — this sauce drives the recipe home, adding so much flavor to already-delicious pork. To cook frozen pork chops in the Instant Pot, skip the step of browning the meat. Sauté the garlic in olive oil and then add the remaining sauce ingredients and frozen pork chops to the pot. Add 2 minutes to the pressure cook time, and increase the natural release time to 10 minutes.
Check that the pork chops have reached an internal temperature of 145° F. The pork chops were cooked through and tender, not tough or dry. Be sure to follow the tips below for the best pressure cooker pork chops. You'll start this recipe by cooking up some bacon in the Instant Pot using the sauté function. Then you'll use some of the bacon grease to sauté some diced onion and garlic.
Then you'll pile in the rest of the ingredients and the pork chops. I used thin boneless sirloin pork chops. Cook for one minute and let the pressure release naturally. Finally you'll thicken up the sauce with some cornstarch and serve.
Once pork chops are done cooking, quick release pressure and open. Remove pork chops and reserve 1/2 cup cooking liquid. Discard remaining cooking liquid.
Return instant pot back to BROWN/SAUTE function and add other 1 tablespoon olive oil. Saute onion and garlic 2 minutes or until softened and fragrant. Pour in the sauce and the reserved cooking liquid. Simmer 2 minutes, then add pork chops back in. After another 2-3 minutes, pork chops should be well glazed and sauce should have thickened slightly.
I reduced the water from 1 1/2 cups to 3/4 cup. Of salt when putting the soup and liquids in the pot. I pressure cooked it for 16 minutes, let it naturally release pressure for 10 minutes and then opened the valve.
I removed the pork chops from the pot and placed it in a bowl. I turned on the Instant Pot to saute' mode, added a 4 oz. Can of sliced mushrooms and in a separate bowl, mixed 2 T. Of water, then put that in the pot.
While the sauce comes to a boil, it starts to thicken to a nice gravy. Once done, we put a pork chop over a bed of egg noodles and poured the gravy over top of it. In a large bowl or pie pan, make the seasoned flour for dredging the chops.
Whisk the arrowroot flour, remaining 1 teaspoon sea salt, onion powder, garlic powder, cayenne, and black pepper together. Place each pork chop in the flour and be sure to coat on all sides. This all-in-one meal is a breeze to prepare and cook in the Instant Pot pressure cooker.
A simple combination of herbs and garlic season the pork chops and potatoes perfectly, making for a flavorful and satisfying dish. This recipe calls for thick boneless pork chops, but you can use bone-in—just double the cooking time. I was in a bind for something quick with frozen boneless pork chops in the freezer. Iy just so happened that I had all of these common ingredients. I am new to instant pot / pressure cooking and this recipe was very easy.
The comment about using the meat setting was also very helpful. Heat your Instant Pot to a sauté level using the normal setting. Once the internal pot is heated, melt the butter, making sure not to overheat or burn it. When the butter is soft and mostly melted, add the onion and mushrooms, and stir the mixture around. Finally, spice up your sauce by sprinkling the thyme, salt, and pepper into the melted butter.
Sauté the whole mixture until the onions are translucent and tender, mixing regularly, about six to eight minutes. This sets up the flavor profile of the gravy, starting off the journey to savory sauce for smothering your pork chops. I gave the recipe 4 instead of 5 stars as written.
There is so much sugar in the rub that it is impossible to get a good sear on the pork without burning the spice mixture. Next time I will put the sugar in the broth instead of the rub because the sweetness gives the gravy such great flavor. I used the sour cream and I have to say the flavors are amazing. This is a great recipe but to make it work, I think it just needed a couple of technique tweaks. Will definitely make this again with minor mods. Also, I use a stovetop pressure cooker and I think this would work with any cut of pork as long as you adjust the cooking time.
For this easy pork chops recipe, add oil, onions, rice, salt and pepper into the Instant Pot. You do not need to sauté anything. The pressure cooker will take care of all the cooking for you.
When the timer ends, you will hear a beeping sound. Allow the Instant Pot to cool down naturally until the float valve drops down. Press "Cancel" and open the lid.
Take out the pork chops on plates to be served and let rest. Meanwhile, add the rest of the ingredients in the inner pot except parsley and stir for 2 minutes or until it thickens. Add more tapioca flour if needed, depending on how much liquid was produced from the meat and vegetables from cooking. Top the pork chops with the mushroom gravy and garnish with parsley before serving.
Whisk in 2 tablespoons of the seasoned arrowroot flour mixture and then whisk in the milk. Slowly whisk in the 2 cups of chicken or beef broth until the gravy has a smooth consistency . If you feel like the gravy is too thin, whisk in one more tablespoon of the seasoned flour. Note that it will continue to thicken in the slow cooker.
Mix the paprika, garlic powder, onion powder, black pepper, salt, and thyme in a small bowl, and then season your pork chops. Then press saute on your Instant Pot, allow the Instant Pot up for about 30 seconds, and add your olive oil. Then brown the pork chops on all sides—about 3 minutes per side.
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. Let the pressure cooker naturally release pressure, which takes about 18 minutes. During this time, you don't need to press any buttons.
You'll know when it's done because the pin will drop when pressure has completely released. Avoid a quick pressure release because that cuts the cooking time short; during natural release, the pork chops are still cooking. Add butter at this point if needed. Transfer the pork shops to a plate and set aside.
Add onions and mushrooms and sauté until onion is soft. Add white wine and stir and scrape the bottom for one minute. Place the pork chops on top of the onions and mushrooms. Today's recipe is an adaptation from my favorite crockpot pork chops recipe. I wanted to see how it would fare in the pressure cooker.
After reading around the internet I found that for thin pork chops you really only need to set the Instant Pot for 1 minute. And then it's imperative to let the pressure release on it's own for about 10 minutes. This is so the meat isn't zapped of all it's moisture. It worked really nicely and my family loved this dinner.
We served the Instant Pot Smothered Pork Chops with baked potatoes and salad. Hi Molly – there's no need to let the pot cool down after sauteing. Just remove the pork chops, add the water to the hot inner pot and scrape up any stuck-on browning bits.
Then add the pork chops, cream of mushroom soup on top and don't stir the soup in. You do need to hit the cancel button to switch from sauteing mode to pressure cooking mode, but you do not have to wait for the pot to cool down. I hope you enjoyed the pork chops. This recipe is needs some help.
