Instant Pot Pork Chop Dinner

 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


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.


  • 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

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


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.


Instant Pot Chicken Paprika

  • 3 tablespoons light olive oil
  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 white onion, peeled and sliced
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 green bell pepper, seeded and sliced
  • 1 tablespoon Hungarian paprika, sweet or hot
  • 1/4 cup tomato sauce
  • 1 cup chicken broth
  • salt, to taste
  • 1 ¼ cups sour cream
  • 2 tablespoons all-purpose flour

Turn Instant Pot on Saute and lightly brown chicken, on both sides, in olive oil.

Remove chicken to plate when browned.

Add onions and peppers to pot and lightly saute for a couple of minutes.

Combine the chicken broth, tomato sauce and paprika until nicely blended.

Add chicken broth, tomato sauce and paprika to put and let saute for a minute or so…just enough to let the flavors mingle a bit.  Add the chicken back to the pot.

Turn IP off.  Put the lid on the IP and make sure that the pressure valve is in the ‘closed’ position.  Set the IP to ‘Manual’ and cook on ‘High pressure’ for 12 minutes.

When the timer goes off do a Natural Pressure Release (NPR) for about 5 minutes and then do a Quick Release (QR) to release any remaining pressure and turn the IP off.

Remove chicken from pot and set aside.  Turn the IP on ‘Saute’.

Combine the sour cream and flour until blended and smooth.  Add about 1/4 cup of the cooking liquid from the pot to the sour cream mixture.  (this brings the temperature of the sour cream mixture closer to that of the sauce in the pot so that it doesn’t curdle when you add the sour cream mixture to the pot) When mixed well add the cooking liquid/sour cream mixture to the IP and cook, stirring until mixture thickens.

Serve chicken over noodles or rice.

Chicken Paprika over Amish Noodles


Amish Meat Loaf

*This is a recipe that was served to us at an Amish home in northern Indiana.


3 lb ground beef

2 eggs, beaten

2 cups cracker crumbs

1 cup milk

1 cup tomato juice

Diced onion, to taste

3 teaspoons salt

1/4 teaspoon pepper


1/2 cup catsup

1/4 cup brown sugar

1/2 Tablespoon mustard

Combine all meatloaf ingredients and form into a loaf.  Cover loaf with topping.

Bake at 300 for 2 hours.


Instant Pot Potato Salad

  • 4 medium-sized potatoes, peeled and cubed

    Awesomely easy and yummy to boot!

  • 1 1/2 cups water
  • 2 large eggs (I used 3 cuz we like ours eggy)
  • 1/4 cup finely chopped onion
  • 1 cup mayonnaise (I used a tad more to make it a bit more creamier)
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon mustard
  • Salt and pepper to taste

Put water in bottom of Instant Pot and then place a steamer basket into the pot.  Place the potatoes and the eggs in the steamer basket. Lock lid in place, select Manual, High Pressure and 4 minutes cook time and press start, ensuring that the steam valve is closed.

Ready to cook!

When the timer beeps, turn the Instant Pot off and do a quick pressure release (QR). When the pressure is released, carefully remove the lid. Carefully remove the steamer basket from the pot.  Put the eggs into ice cold water to cool.

In a large bowl, combine the onion, mayo, pickle relish, salt & pepper and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice the cooled eggs and gently stir into potato salad.

Chill before serving.

Instant Pot Braised Short Ribs

  • 2 pounds Beef Short Ribs
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 ½ teaspoons Olive Oil
  • 1 ¼ cups dice Onion
  • 3 cloves Garlic, minced
  • ½ cups Red Wine or Beef Broth
  • ⅓ cups Ketchup
  • 1 ½ tablespoons Soy Sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Brown Sugar
  1.  Sprinkle ribs with salt and pepper.
  2.  Set pressure cooker to saute and heat olive oil.
  3.  Sear ribs on all sides in inner pot and remove.
  4.  Add onions and cook until translucent.
  5.  Add garlic and cook for 1 more minute.
  6.  In a bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce and brown sugar.  Place in pot and let cook for just a minute or so.
  7.  Place ribs back into pot.
  8.  Lock cover into place and seal steam nozzle.
  9.  Set to meat/stew setting or set manually for 35 minutes.
  10.  Naturally release pressure for 8 minutes then quick release remaining pressure.

Instant Pot Chicken & Stuffing with Green Beans

4 large boneless, skinless chicken breasts
1 cup chicken broth
1 large can (23 oz) Cream of Chicken soup (or two small cans)
1 bag of cornbread stuffing (14 oz) (I used to boxes of Stove Tops)
1 bag of green beans (frozen or regular) 12 oz
Optional: 1 cup sour cream

Place chicken breasts and broth in Instant Pot and cook on ‘Manual’ high power for 8 minutes, making sure that the vent is set to ‘closed’.

When the timer goes off turn off the IP and do a Quick Pressure Release and then open the lid.

Add the bag of green beans on the top of the chicken breasts, put the lid back on and turn the Instant Pot on and cook for 2 minutes on ‘Manual’ high pressure.

When the timer goes off turn off the IP and do a Quick Pressure Release and then open the lid.

Place the dry stuffing mix on top of the chicken, green beans and broth.  The stuffing will absorb the broth in cooking.

Spread the soup on top of the stuffing.  If you choose to use the sour cream you’ll want to mix the soup and sour cream together before spreading on top of the stuffing mix.  The sour cream will make the dish creamier.

Replace the lid on the Instant Pot and cook for 4 minutes on ‘Manual’ high pressure.  (This will allow you to heat the stuffing.  The IP won’t pressure cook again because the stuffing is soaking up all of the hot juices.  It’s only heating the process.)  When the timer goes off, do a quick release to release any pressure before opening the lid.

Mix all of the ingredients together. When you mix it all together you will notice the chicken start to shred with very little effort. Great with a side of cranberry sauce!  Enjoy!

Amazingly tasty!




Instant Pot Pork Chops & Creamy Gravy

  • 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 1cups 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.

Instant Pot Goulash

My husband is a ground beef lover so anything I make with ground beef goes over well.  However, goulash is a definite favorite and this recipe was a hit.

  • 1 lb lean ground beef
  • 2 Tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • Salt and ground black pepper
  • 3 cups low-sodium beef broth
  • 1 (28 oz) can crushed tomatoes, undrained
  • 1 (14.5 oz) can whole kernal corn, drained
  • 1 Tbsp Worcestershire sauce
  • 2 cups dry elbow pasta
  1. Turn IP to ‘Saute’ and when pot says ‘Hot’ add 1 Tbsp olive oil.  Add onions and saute 3 minutes then add garlic and saute 1 minute longer.
  2. Add ground beef, season with salt and pepper and cook until browned. Drain excess fat.
  3. Add the beef broth, crushed tomatoes, Worcestershire and drained corn.  Season with salt and pepper to taste. Stir well.
  4. Stir in pasta. Place lid on Instant Pot and make sure the release valve is set to sealing. Cook on ‘Manual’ setting  for 4 minutes.
  5. When when the timer goes off do Quick Release (QR).

Serve with warm crusty bread for a yummy comfort meal.

Instant Pot Swiss Steak

Round Steak, cut into serving size pieces
1 cup all purpose flour
Garlic powder
2 cups water
2 Tablespoons Beef bouillon
1/2 a large onion, diced
2 stalks celery, diced
3 carrots, sliced

Mix flour with salt, pepper & garlic powder.  Dredge steak in flour mixture and brown in Instant Pot on ‘Saute’.  (Reserve 2-3 tablespoons of flour mixture to thicken gravy) When steak pieces are all browned remove to plate and set aside.

Add 2 cups water to Instant Pot and stir, loosening any cooked on pieces.  Add beef bouillon and stir until dissolved.  Add onions, celery and carrots to liquid mixture, giving a good stir and let come to a boil.

Turn Instant Pot off and add steak back, submerging under the liquid.  Put lid on Instant Pot, making sure that valve is closed.  Cook on ‘Meat/Stew’ for 25 minutes. When timer goes off, turn Instant Pot off and do a natural pressure release (NPR) for about 15 minutes, if pin has not dropped do a quick pressure release (QR) to release any remaining pressure.  Remove lid.

Remove steak pieces to a plate.  Turn Instant Pot to ‘Saute’.  Combine reserved flour mixture and 1/4-1/2 cup of cold water and then add to bubbling liquid in Instant Pot, stirring the whole time.  Add enough of the flour/water mixture until gravy is to your desired thickness.

Serve with mashed potatoes and veggie of your choice for a real comfort meal.

**Can also be prepared on the stove top/oven.  Saute the steak in a skillet on the stove top and then remove steak to a casserole dish and set aside.  Add water and boullion and bring to a boil.  Add onions, celery and carrots.  Pour all over steak pieces.

Bake at 325 for 2 to 2.5 hours.  Stir occasionally.  Add water if needed.  Will make it’s own gravy.