Description
This Instant Pot Pork Chops and Potatoes recipe offers a flavorful and tender meal cooked quickly with the convenience of an electric pressure cooker. Thick boneless pork chops are seasoned and browned before being pressure cooked alongside seasoned waxy potatoes. The dish is finished with a savory onion and Worcestershire gravy thickened with a cornstarch slurry, making it a perfect comforting one-pot dinner with minimal prep and mess.
Ingredients
Scale
Pork Chops Seasoning
- 4 thick boneless pork chops (at least 1 inch thick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary, chopped if large needles
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- Black pepper, to taste
- 1 tablespoon oil
Gravy and Potatoes
- 1 small onion, finely diced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 pound waxy potatoes, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon dried rosemary, chopped
- 1/4 teaspoon garlic powder
- Black pepper, to taste
- 2-3 teaspoons cornstarch
- 3-4 teaspoons cool water (for slurry)
Instructions
- Brown the pork chops: Season the pork chops on both sides with salt, pepper, garlic powder, dried rosemary, and dried thyme. Set your Instant Pot to the “sauté” mode and heat 1 tablespoon of oil. Brown the pork chops in two batches until golden on each side, then remove from the pot and set aside.
- Start the gravy: Add the finely diced onion to the inner pot and sauté for about 1 minute until softened. Stir in the chicken broth and Worcestershire sauce, scraping any browned bits from the bottom to incorporate flavor. Turn off the Instant Pot, then place the browned pork chops back into the gravy mixture.
- Add potatoes: Toss the cut potatoes with salt, dried rosemary, garlic powder, and black pepper. Place a trivet over the pork chops in the Instant Pot, then shape a small basket out of aluminum foil and line the trivet. Arrange the seasoned potatoes on top of the foil basket.
- Pressure cook: Close the Instant Pot lid and set the valve to “sealing.” Cook on high pressure for 3 minutes. After cooking, allow a natural pressure release for 10 minutes (do not skip this step to ensure cooked potatoes and tender meat). Then carefully release any remaining pressure manually and open the lid.
- Adjust potato cooking if needed: If potatoes aren’t cooked to your liking due to potato variety or age, remove the pork chops and close the lid again. Pressure cook the potatoes for another 2-3 minutes on high pressure.
- Thicken the gravy: Remove the pork chops and potatoes from the inner pot. Set the Instant Pot to “sauté” mode again and stir in the cornstarch slurry (cornstarch mixed with cool water). Stir constantly for about 2 minutes until the gravy thickens. Serve the thickened gravy over the pork chops and potatoes.
Notes
- Use thick boneless pork chops (at least 1 inch) to avoid dryness; thinner chops tend to dry out in the Instant Pot.
- Do not skip the 10-minute natural pressure release after cooking to ensure perfectly tender potatoes and pork.
- Potatoes can be increased up to 2 pounds if serving larger appetites; adjust seasoning accordingly.
- If potatoes are undercooked, pressure cook them separately for a few more minutes as needed.
- Chopping dried rosemary needles smaller helps distribute flavor more evenly.
