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Instant Pot Pork Chops Recipe

This Instant Pot pork chops recipe makes a satisfying meal in just 30 minutes. While the pot works its magic, you can also make a few sides to go with it.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Global
Keyword: how to cook pork chops in the instant pot, instant pot pork chops, instant pot pork chops recipe, pork chops in instant pot
Servings: 4 servings
Calories: 490kcal
Author: Luna Regina

Ingredients

  • 22 oz center loin, bone-in, lean only pork chops
  • 1/2 tbsp olive oil
  • 1/2 tbsp unsalted butter
  • 2 oz onions finely diced
  • 1 tbsp garlic minced
  • 6 oz brown mushrooms quartered
  • 1 tsp fresh thyme about 2 sprigs
  • 1 tsp traditional Dijon mustard
  • 1/2 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup unsalted chicken broth
  • 1/4 cup whole milk
  • 3 tbsp heavy cream
  • 3 oz green peas thawed
  • 14 oz cooked spaghetti
  • 2 tbsp parsley finely chopped
  • 0.5 oz Parmesan cheese grated

Instructions

  • Select the “sauté” mode and heat 1/2 tbsp olive oil inside the pot. Sear 22 oz pork for about 5 minutes, or until it’s golden brown on both sides.
    step 1: Sear the pork
  • Set the pork aside, then add 1/2 tbsp unsalted butter, 2 oz onions, 1 tbsp garlic, and 6 oz brown mushrooms to the pot. Stir-fry the mushrooms for about 5 minutes or until they’re brown on the outside.
    step 2: Sauté the mushrooms
  • Pour in 1/4 cup unsalted chicken broth and 1/4 cup whole milk, then add the pork. Add 1 tsp fresh thyme, 1 tsp traditional Dijon mustard, 1/2 tbsp all-purpose flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp ground black pepper to the pot, and stir. Close the lid, select “meat/stew” mode and adjust the time to 10 minutes. Cook the pasta according to the package’s instructions if you haven’t already.
    step 3: Pressure-cook the pork (and boil the spaghetti)
  • Place a kitchen rug onto the pressure vent and turn it to “release” using a spatula. Wait until all of the steam has been released, then add 3 oz green peas along with 3 tbsp heavy cream and cook for another 5 minutes on “meat/stew” mode.
    step 4: Release pressure, add flour and the peas
  • Release the pressure similar to step 4, and begin to serve. Plate 14 oz cooked spaghetti, place the pork chop on top, and ladle on a good amount of mushroom cream. Sprinkle with 2 tbsp parsley, 0.5 oz Parmesan cheese, and enjoy!
    step 5: garnish and serve

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 40g | Protein: 45g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 128mg | Sodium: 515mg | Potassium: 926mg | Fiber: 4g | Sugar: 4g | Vitamin A: 787IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 2mg