Instant Pot Pork Chops And Potatoes Food

INSTANT POT® PORK CHOPS

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.

INSTANT POT® PORK CHOPS AND GRAVY

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.

INSTANT POT PORK CHOPS WITH CARROTS AND POTATOES

Steps:

• Turn on "sauté" mode on the instant pot. Heat 1 Tablespoon oil. Salt and pepper each pork chop on both sides.
• Sauté pork chops until browned on each side. This will take about 1-2 minutes per side. They do not need to be cooked through. Take pork chops out of instant pot and add in one tablespoon cooking oil
• Stir in onions and sauté for two to three minutes.
• Pour in beef broth and deglaze the pan by scraping off any browned bits off left from the pork chops on the bottom of the pan. Make sure to get anything off the bottom to prevent burning while cooking.
• Press "cancel" on instant pot and add in potatoes, carrots, Worcestershire sauce, garlic powder, and dried mustard powder and stir.
• Place pork chops on top of potatoes and carrots. Place lid on instant pot. make sure valve is set to the sealing position. Set button to "meat/stew" for 18 minutes.
• When timer goes off quick release and serve. Garnish with chopped parsley.

INSTANT POT PORK CHOPS

Steps:

• Trim extra fat from the pork chops.
• In a small bowl, combine oregano, smoked paprika, thyme, salt and pepper. Set aside.
• Lay pork chops on a plate or board and rub with garlic on both sides.
• Then sprinkle with spice mixture on both sides as well.
• On 6 or 8 quart Instant Pot, press Saute and wait until displays says Hot.
• Swirl a bit of oil to coat and brown pork chops for 2 minutes per side, working in batches and transferring onto the plate.
• Add broth and wine, and deglaze the pot.
• Add trivet and pile up pork chops on top of it.
• Press Pressure Cook on High or Manual for 15 minutes.
• After wait 5 minutes and release pressure by turning valve to Venting.
• Transfer pork chops onto a platter and remove trivet. Press Saute.
• In a small bowl, whisk cold water with cornstarch and when juices are bubbling, slowly add slurry while whisking. Cook until gravy has thickened. Press Cancel.
• Now you can pour gravy over pork chops on the platter. Or reserve 1 cup gravy, place chops back in the pot and pour gravy on top. Garnish with parsley.
• Serve pork chops with mashed potatoes or cauliflower mash (low carb) pouring gravy on top.

INSTANT POT PORK CHOPS AND POTATOES

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 PORK CHOP

Steps:

• In the bottom of a pressure cooker pot add in the potatoes and stock.
• In a small bowl mix together the 1 1/2 tsp salt, 1 tsp black pepper, 1 1/2 tsp parsley, 1/2 tsp thyme, 1/4 tsp rosemary, 1 tsp garlic powder and 1 tsp onion powder.
• Pat the chops dry and add them to a large plastic bag. Dump the spice rub over the chops, seal the bag and coat all sides of the chops with the seasoning.
• Take chops out of the bag and place on top of the potatoes. If there is extra seasoning in the bag, dump that in the pot too.
• Place the lid on, set the pressure to high and cook for 12 minutes. When the 12 minutes are up, do a natural release.
• Once pressure has released, take the chops out of the pot and place on a plate loosely tenting with foil.
• Remove the potatoes from the pot and place in a large bowl. Gently mash and add in the butter and milk. Adjust for taste.
• Set the pressure cooker to saute to make the gravy. In a small bowl whisk together the flour and milk to a slurry. Once the mixture starts to bubble whisk in the flour mixture. Cook until thick and bubbly.
• Add in the salt and pepper for taste.
• Plate the pork with the mashed potatoes and gravy.

INSTANT POT PORK CHOPS

Steps:

• Season pork chops with garlic powder, paprika, salt, pepper, basil, and rosemary.
• Turn on the Instant Pot and press the "Saute" button.
• Add olive oil and butter to the instant pot.
• When oil is hot and butter is melted, add the pork chops and brown on each side; about 2 to 3 minutes per side.
• Remove pork chops and transfer to a plate; set aside.
• To the insert of the instant pot add the onions and cook for 1 minute. Add more oil, if needed.
• Add sliced mushrooms and cook for 3 minutes.
• Stir in chicken broth.
• Return pork chops to the instant pot.
• Secure the lid in place. Select "Pressure Cook" and set on HIGH for 10 minutes.
• When the cooking time ends, release pressure and then do a quick release.
• Carefully remove the lid and transfer pork chops to a serving dish.
• Select the "Saute" mode on the Instant pot.
• In a small bowl whisk together the cornstarch and water until combined; add it to the sauce in the instant pot. Stir constantly until gravy has thickened.
• Optionally, stir in some heavy cream for a creamier gravy sauce and continue to cook for 1 minute, or until heated through.
• Taste for salt and pepper; adjust to taste.
• Serve the pork chops with the creamy mushroom sauce.
• Garnish with parsley and serve.

INSTANT POT PORK CHOPS AND RICE RECIPE

Steps:

• Press the Sauté function on a 6-quart Instant Pot. Pour in the oil and let it heat up for a few minutes. Add the onions and sauté for 2 to 3 minutes, or until they start to soften.
• Cancel the sauté function and add the rinsed rice, water, and salt to the pot. Stir to combine.
• Add the pork chops on top and then the frozen peas and carrots. Do not stir. Lock on the lid and set the time to 5 minutes at high pressure.
• When the cooking time is complete, let the pressure come down naturally for 15 minutes. Then, remove the lid and transfer the pork chops to a serving plate. Stir the rice with the vegetables and serve that with the pork chops.
• Enjoy hot.