Favourite Pressure Cooker Pork Chops
Submitted by ksmiles
Discover fall-apart tender pressure cooker pork chops with potatoes in this easy Instant Pot recipe for busy weeknights. Quick sear for rich gravy, one-pot cleanup; add carrots for variety. Perfect for beginner cooks seeking simple pork chop dinners with veggies.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minSavor the fork-tender pull of pork chops infused with onion essence, nestled atop potatoes that drink up every drop of savory pan juices in this effortless pressure cooker classic.
Picture the steam releasing with a hiss, unveiling meat that shreds at a touch and spuds soft as clouds, edged with caramelized bite from a quick sear.
This one-pot wonder turns humble ingredients into a hearty weeknight feast, echoing comfort food vibes from Midwestern kitchens where simplicity reigns supreme.
Pro Tips
Dry the pork chops thoroughly before searing to achieve that crisp exterior without steaming. If your cooker shows a burn notice, add a splash more liquid and deglaze again before sealing.
For thicker gravy, mash a few potato chunks right in the pot after cooking.
Variations
Swap in carrots or parsnips alongside potatoes for a root veggie medley that absorbs earthy notes.
Use sweet potatoes instead for a subtle sweetness that balances the pork’s savor. For Instant Pot specifics: Follow the same steps, but use the “Manual” or “Pressure Cook” button on high.
Quick release after 10-minute natural release to keep veggies firm. Add garlic cloves or fresh herbs like thyme in the layering step for an aromatic twist.
Ingredients
Directions
- Set your pressure cooker to sauté mode on medium-high. Add the oil to coat the bottom evenly. Pat the pork chops dry with paper towels for better browning.
- Once the oil shimmers, add the chops in a single layer. Sear for 3-4 minutes per side until deep golden, not charred, to build that rich base for gravy. Work in batches if needed to avoid crowding. Transfer the seared chops to a plate. Reduce heat to medium sauté.
- Toss in the potato chunks and water (or broth). Stir well to scrape up any browned bits from the bottom, preventing a burn notice.
- Layer the onion slices over the potatoes without stirring, then place the pork chops on top. Season everything with salt and pepper.
- Secure the lid and set to high pressure for 20 minutes. Allow 10 minutes for natural pressure release, then quick release any remaining steam carefully.
- Open the lid away from your face to avoid hot steam. Plate the chops and potatoes, spooning over the natural gravy formed from the juices.
Comments
There is no amount given for the water in this recipe---how much water do I add to the potatoes?
Thanks for your comment, I just edited the recipe, should be 1/4 cup of water, enjoy the recipes.
Using an Instant Pot I added a couple of carrots, roll cut and topped the chops with a cup or so of sauerkraut. Also seasoned the pork chops, after drying with paper towel, generously with salt and pepper and let them sit for 10 minutes while preparing and heating the Instant Pot.