Instantpotporkchopsandpotatoes Recipes

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:

• 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.

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:

• 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.