Instant Pot Pork Chops and Potatoes
Elevate your weeknight dinner game with this flavorful Instant Pot Pork Chops and Potatoes recipe, a one-pot wonder that's as easy as it is satisfying. Perfectly seasoned bone-in pork chops are seared to golden perfection before being pressure-cooked alongside tender Yukon Gold potatoes, creating a hearty, comforting meal ready in just 30 minutes. The dish is topped off with a rich, velvety cream sauce infused with garlic, herbs, and butter, ensuring each bite is bursting with flavor. Ideal for busy nights or simple entertaining, this recipe offers a quick prep time and minimal cleanup while maintaining a restaurant-quality feel. Serve it warm for an effortless dinner that's guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 6 medium Yukon Gold potatoes
- 1 cup unsalted chicken broth
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream
Instructions
Season both sides of the pork chops with paprika, thyme, salt, and black pepper. Set aside.
Peel and quarter the Yukon Gold potatoes. Set aside in a bowl of water to prevent browning.
Set the Instant Pot to 'Sauté' mode and add the olive oil and 1 tablespoon of butter. Once the butter is melted and hot, sear the pork chops for 2 minutes per side until golden brown. Work in batches if needed. Remove and set aside.
Add the minced garlic to the Instant Pot and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
Pour in 1 cup of chicken broth and use a wooden spoon to scrape the bottom of the pot to deglaze. This ensures no browned bits remain stuck to the bottom, which could trigger a burn warning.
Place the quartered potatoes into the Instant Pot in an even layer. Then, place the seared pork chops gently on top of the potatoes.
Secure the Instant Pot lid and set the valve to 'Sealing.' Cook on 'Manual' (or 'Pressure Cook') mode for 10 minutes at high pressure.
Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully quick release any remaining pressure by turning the valve to 'Venting.'
Remove the pork chops and potatoes from the Instant Pot and set them aside on a serving plate. Cover with foil to keep warm.
Set the Instant Pot back to 'Sauté' mode. Stir in 1 tablespoon of butter, 2 teaspoons of dried parsley, and 1 cup of heavy cream to the remaining liquid in the pot. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Taste the sauce and adjust seasoning with salt and black pepper if needed.
Pour the creamy sauce over the pork chops and potatoes. Serve warm and enjoy!
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.9 g | 315% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 8.5 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7751 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
