Instantpotporkchop Recipes

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.

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.

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.

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.

Steps:

• Set the Instant Pot to "sauté, medium heat." Once it reads "hot," add the oil and pork chops, sprinkle lightly with salt and pepper, and brown for 5 minutes, turning them over halfway through.
• Transfer the pork chops to a plate. Add the apples, cinnamon stick, sage, pumpkin pie spice, applesauce, and water to the pot. Mix to combine and return the pork chops to the pot.
• Cover and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
• Remove the pork chops and half the apples to a plate to rest. Set the pot to "sauté, medium heat" and cook to boil down the sauce until thickened, about 10 minutes. Pour the sauce over the pork chops and apples and serve.