Category Pork

Instant Pot Pork Chop Dinner

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 Rub for pork chops

  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper, optional

Remaining Ingredients:

  • 4 bone-in pork chops
  • 2 to 3 tablespoons oil
  • 1 cup chicken stock
  • 1 onion, diced
  • 4 potatoes, peeled & chunked
  • 4 – 5 large carrots, peeled chunked
  • 4 tablespoons butter, for the mashed potatoes
  • 3-4 tablespoons milk, for the mashed potatoes
  • 2 tablespoons flour
  • 1/2 cup cream
  • Salt and pepper to taste

Directions

Mix together the rub ingredients and season the pork chops liberally on both sides.  Reserve remaining rub to add to pot later, if desired.

Turn the Instant Pot to Saute.  When the Instant Pot is hot, add pork chops to the pot and brown on both sides.  You may have to brown in batches.

Potatoes, carrots & pork chops stacked and ready to go!

Remove the pork chops and set aside.  Add the stock to the Instant Pot and scrape up any browned bits of goodness that might be on the bottom of the pot. Add both the onion and the potatoes to the Instant Pot. Place the steamer rack (that comes with the Instant Pot) on top of the potatoes and lay the carrots across the rack. Place pork chops directly on top of carrots.

Place the lid on the Instant Pot, lock in place and be sure the seal is set to ‘Sealing’. Turn Instant Pot to Manual High for 12 minutes.  When timer goes off, turn the Instant Pot off and do a Natural Pressure Release (NPR) for 12 minutes.

Remove the pork chops and carrots to a platter, tent to keep warm and let them rest as you prepare the potatoes & gravy.

Mashed Potatoes:

  • Remove potatoes from the Instant Pot and put them in a bowl, leaving the liquid behind in the Instant Pot.
  • Roughly mash the potatoes with 4 tablespoons of butter and the 3 to 4 tablespoons of milk, to desired consistency. Add salt and pepper to taste.

Gravy:

  • Make a slurry by placing two tablespoons flour in a small bowl or cup. Add 1/2 cup cream, slowly, stirring constantly with a fork until mixture is smooth.  (I have a gravy shaker that works great for this!)
  • Turn the Instant Pot back to Saute. When the liquid in the Instant Pot boils add the slurry, stirring with a whisk until the mixture thickens. This happens pretty quickly.
  • Pour gravy into a gravy boat or bowl immediately so that it doesn’t burn.

Delicious home cooked goodness

Instant Pot Ham & Cheesy Potatoes Augraten

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5 Potatoes, peeled & sliced thin

1/4 cup diced onion

1 – 2 cups chopped ham

2 cups heavy cream

4 oz shredded Monterrey Jack cheese

4 oz shredded Cheddar cheese

1 Tbsp butter

Salt and Pepper to taste

Directions:

In a small saucepan, melt  butter and saute onion until onion is tender.

Add heavy cream and let simmer until thick and bubbly about 3 minutes or so.

Add in cheeses and stir until melted; set aside.

Layer potatoes, ham and cheese sauce and repeat until pan is full.

Add 1 cup of water in the bottom of the Instant Pot. Place pan on the trivet inside the pot.

Cook on manual high pressure for 35 minutes. Do a quick release.

Enjoy!

Instant Pot BBQ Ribs

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  • 1 rack of baby back pork ribs
  • Your favorite rib rub (I used Famous Dave’s)
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 tsp liquid smoke, optional
  • 1/2 cup bbq sauce

Remove the membrane from the back of the ribs.

Generously rub the ribs with your favorite rib rub, coating both sides.

Pour the water, apple cider and liquid smoke into the bottom of the pressure cooker pot.

Place the rack in the bottom of your pressure cooker, place the ribs on the rack, standing on their side, wrapping around the inside of the pot. (You can cut in two if you prefer).

Close the lid, making sure that the pressure relief valve is closed. Press the Meat button and set to 30 minutes. Do a Natural Pressure Release (NPR) for 12 minutes, then do a Quick Release (QR) to release any remaining pressure.

Carefully remove the ribs from the pressure cooker and transfer to a plate. Brush with your favorite BBQ sauce and then place on grill for a few minutes just to finish off.  When they’ve ‘crisped’ up enough and got grill marks to your liking, pull them off and enjoy!

Air Fryer Boneless Pork Chops

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Boneless pork chops
Extra Virgin Olive Oil
Garlic powder, to taste
Salt & Pepper, to taste

Lightly cover chops with Extra Virgin Olive Oil and then rub all over chops.  Once chops are lightly oiled season to your liking with salt, pepper and garlic powder (or other seasonings you choose).

Place chops in air fryer.  I have a 3.7 quart air fryer so my six pork chops had to be done in two batches, if it had just been the two of us I would only have needed to do one cook.

Turn air fryer to 400 degrees and fry for 12 minutes, turning over half way through.

I served these with rice, gravy, green beans…and of course applesauce…can’t have pork chops without applesauce!

Instant Pot Pulled Pork

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  • 4 pound pork shoulder
  • 8 ounces root beer
  • ½ cup brown sugar
  • ¼ cup paprika
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chile powder
  • 1 teaspoon cayenne pepper
  1.  Cut pork shoulder into 8 pieces.
  2.  Add brown sugar, paprika, salt, pepper, garlic powder, onion powder, chile powder,  and cayenne pepper to a small bowl and stir to combine.
  3.  Coat pork with half of the mixture.
  4.  Turn Instant Pot onto ‘Saute’ and brown all pieces pork and then set aside.
  5.  When all pork is browned
  6.  Turn Instant Pot off and cover with the root beer.
  7.  Close the lid and turn the vent to sealing. Cook on high pressure for 60 minutes and  let pressure release naturally, about 20 minutes.
  8.  Remove pork from pressure cooker and shred with two forks.Season with  remaining spice mixture as needed.

**Awesome served over a baked potato, topped with cole slaw.

Delicious!

 

Instant Pot Pork Chops & Creamy Gravy

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  • 6 pork chops, any kind
  • Salt & pepper, to taste
  • 2 -3 Tablespoons oil
  • 1 cup water
  • 1.5 teaspoons chicken bouillon powder, or granules
  • 1 (10 1/2 ounce) can cream of mushroom soup (cream of chicken or celery can be used)
  • 1 1⁄2 cups sour cream
  • 1 Tablespoon chopped fresh parsley
  1. In Instant Pot, heat oil using ‘Saute’ setting.
  2. Lightly brown salt & peppered pork chops on both sides, a few at a time, removing to a plate as they are browned.
  3. When all are pork chops are browned, add water and chicken bouillon to pot.
  4. Scrape bottom to de-glaze and remove bits from bottom of pan.
  5. Add chops back to Instant Pot.  Turn IP off and then
  6. Set Instant Pot to ‘Manual’ and adjust pressure to HIGH and set timer to 15 minutes.
  7. When timer goes off do a Natural Pressure Release (NPR).  When pin drops do a Quick Release to ensure that all of the pressure has been released.
  8.  Turn Instant Pot off and remove lid.
  9. Remove chops to plate and cover to keep warm.
  10. Turn the Instant Pot onto ‘Saute’ and whisk in the soup.
  11. When the soup is incorporated whisk in the sour cream stir until heated through. Be careful not to boil as it might curdle.
  12. Stir in parsley.
  13. Add pork chops back to the Instant Pot to warm them slightly.*For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.

Cheesy Scalloped Potatoes And Ham

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2-4 cups ham, diced

4 cups potatoes, thinly sliced

1 can cream of celery soup

1/2 cup heavy cream

4-6 ounces Velveeta cheese, cubed

Pepper to taste

*I don’t add salt as the ham and cheese has plenty

  1.  Saute onions and ham
  2. Combine onions, ham and potatoes and let cool
  3. Add soup, heavy cream and Velveeta to the potato mix, blending well.
  4. Add mixture to greased (I use Pam) baking dish.
  5. Bake at 350 for 1 hour.

Instant Pot Cheesy Sausage Pasta

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Ingredients
  • 1 pound smoked sausage, cut into bite sized slices
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • ½ lb penne pasta, uncooked
  • 2 cups chicken stock
  • 1 (10 ounce) jar roasted red peppers, undrained
  • 2 cups Monterey Jack cheese
  • ½ cup Parmesan cheese
  • 2 cups fresh spinach
Steps
  • Add sausage, onions and garlic to Instant Pot. Saute until there are brown bits on the bottom of pot.
  • Deglaze pot with chicken stock.
  • Add in penne pasta, roasted red peppers, along with the liquid from the jar and the spinach.
  • Stir to combine. Cover and cook 7-9 minutes (or half the time listed on the package of the pasta) high pressure, quick release. Remove lid, add cheeses. stir until melted and serve.

Instant Pot Honey Maple Pork Chops

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The Instant Pot makes these chops nice and tender and the honey and maple syrup make them sinfully delicious!

  • 2 pounds pork chops
  • ½ teaspoons salt
  • ¼ teaspoons black pepper
  • ¼ cups honey
  • ½ tablespoons maple syrup
  • ½ teaspoons peel and mince ginger, fresh
  • ¼ teaspoons cloves, ground
  1. Sprinkle pork chops with salt and pepper and place in the inner pot.
  2. Set Instant Pot to saute.
  3. Brown pork chops on each side.
  4. In a bowl, combine honey, maple syrup, ginger, and cloves.
  5. Pour over pork chops.
  6. Lock cover into place and seal steam nozzle.
  7. Set on the manual (high pressure) setting for 15 minutes.
  8. Do a quick pressure release.

Honey Maple Pork Chops served here with Instant Pot macaroni & cheese

Pork Chop & Potato Bake

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Ingredients
  • 5 bone-in pork chops
  • 1 T. oil
  • 1 c. sour cream
  • 10¾ oz. can cream of chicken condensed soup
  • ½ c. milk
  • 32 oz. pkg. frozen hashbrowns
  • 1 c. onion chopped
  • 1 c. shredded cheddar cheese
  • ½ tsp. salt
  • ¼ tsp. pepper
  1. Using the oil, brown the pork chops on both sides.
  2. In a large bowl, combine all other ingredients (saving hashbrowns for last) and spread in an ungreased 9×13 glass dish.
  3. Top with browned pork chops.
  4. Bake uncovered at 375° for 45-50 minutes or until heated through and the pork chops are fully cooked.

Keep in mind this recipe makes a LOT….especially potatoes but can be halved with no problem.