Instantpotporkchop Food

INSTANT POT PORK CHOP

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.

INSTANT POT PORK CHOPS

Steps:

• Trim extra fat from the pork chops.
• In a small bowl, combine oregano, smoked paprika, thyme, salt and pepper. Set aside.
• Lay pork chops on a plate or board and rub with garlic on both sides.
• Then sprinkle with spice mixture on both sides as well.
• On 6 or 8 quart Instant Pot, press Saute and wait until displays says Hot.
• Swirl a bit of oil to coat and brown pork chops for 2 minutes per side, working in batches and transferring onto the plate.
• Add broth and wine, and deglaze the pot.
• Add trivet and pile up pork chops on top of it.
• Press Pressure Cook on High or Manual for 15 minutes.
• After wait 5 minutes and release pressure by turning valve to Venting.
• Transfer pork chops onto a platter and remove trivet. Press Saute.
• In a small bowl, whisk cold water with cornstarch and when juices are bubbling, slowly add slurry while whisking. Cook until gravy has thickened. Press Cancel.
• Now you can pour gravy over pork chops on the platter. Or reserve 1 cup gravy, place chops back in the pot and pour gravy on top. Garnish with parsley.
• Serve pork chops with mashed potatoes or cauliflower mash (low carb) pouring gravy on top.

INSTANT POT® PORK CHOPS

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.

INSTANT POT® PORK CHOPS AND GRAVY

Steps:

• Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) set on the Saute function.
• Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate.
• Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes.
• Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the pot.
• Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.

INSTANT POT CINNAMON-APPLE PORK CHOPS

Steps:

• Set the Instant Pot to "sauté, medium heat." Once it reads "hot," add the oil and pork chops, sprinkle lightly with salt and pepper, and brown for 5 minutes, turning them over halfway through.
• Transfer the pork chops to a plate. Add the apples, cinnamon stick, sage, pumpkin pie spice, applesauce, and water to the pot. Mix to combine and return the pork chops to the pot.
• Cover and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
• Remove the pork chops and half the apples to a plate to rest. Set the pot to "sauté, medium heat" and cook to boil down the sauce until thickened, about 10 minutes. Pour the sauce over the pork chops and apples and serve.

INSTANT POT PORK CHOPS AND RICE WITH VEGETABLES

Steps:

• Place all ingredients into the inner liner of your pressure cooker in the order listed. Oil and onions at the bottom, rice with salt and pepper on top of that, pork chops on the rice, pour water and strew about the vegetables on top.
• Be absolutely sure that the rice is sitting under the water otherwise it will not cook. If you use potatoes or other starchy vegetables, you may need to add water. If you don't rinse your rice, you may need to add a little extra water.
• Cook at High Pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release any remaining pressure, and serve.

INSTANT POT PORK SHOULDER

Steps:

• Gather the ingredients.
• Slice the pork shoulder into 3 or 4 large chunks.
• Select the sauté function and heat the oil in the Instant Pot inner pot. When the oil is hot and shimmering, add the pork pieces. Cook for about 8 to 10 minutes, turning to brown on all sides.
• Add the onion, garlic, 1 teaspoon of the kosher salt, the pepper, and chicken stock.
• Secure the lid on the pot and turn the steam release vent to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 60 minutes. When the time is up, let the pressure come down naturally for 10 to 20 minutes.
• With a slotted spoon, remove the pork to a bowl and set it aside to cool. Strain the liquids in the Instant Pot through a mesh strainer. Skim off the fat and discard the solids. Return the defatted liquid to the Instant Pot. Taste the liquid and adjust the seasonings.
• Shred the pork and return it to the Instant Pot. Select the sauté function and cook until the pork is hot.
• Transfer to a serving bowl. Alternatively, switch to the "keep warm" setting and serve the pork from the Instant Pot.
• Serve the pork in warm buns or taco shells with garnishes and enjoy.

INSTANT POT PORK CHOPS AND APPLES

Steps:

• Place 2 tablespoons of butter in the bottom of your instant pot and push sauté. Let the butter melt then place the pork chops in the instant pot in a single layer (as shown in photo 1).
• Sear the pork chops for 2 minutes, until lightly browned on one side then flip them over and do the same on the other side. Remove the chops and place on a plate.
• Completely deglaze the pan by pouring 1/4 the bottle of apple soda into the pot and scraping off all the bits of pork from the bottom.
• Meanwhile, combine remaining 4 T melted butter, corn starch, brown sugar and cinnamon together in a bowl (as shown in photo 2).
• Turn the Instant Pot off and place the pork chops back in the pot and top with sliced apples and brown sugar mixture.
• Pour the dry sparkling soda over everything and seal the lid. Cook on pressure cook or manual for 8 minutes. It will take about 10 minutes for it to come up to pressure.
• Once it has finished cooking, let it naturally release pressure for 10 minutes then quick release the remainder and open the lid. Serve pork chops smothered with apples and sauce over top.

INSTANT POT PORK CHOPS AND POTATOES

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.