Instant Pot Smothered Pork Chops with Mushroom Gravy
- 3 slices bacon, diced (optional)
- 1 tablespoon extra virgin olive oil
- 1/2 onion, chopped
- 3 cloves garlic
- 8 ounces sliced mushrooms
- 4 center cut bone-in pork chops; 1 inch thick
- salt & pepper to taste
- 1 teaspoon garlic powder
- 1 cup beef or bone broth
- 1 sprig fresh thyme
- 1 can (10.5oz) low sodium or fat free cream of mushroom soup
- Fresh parsley, chopped for garnish
Plug in the IP and hit SAUTE.
Add the bacon (if using), mushrooms, extra virgin olive oil, onion and garlic. Cook until bacon starts to brown and the mushrooms and onions are translucent.
Season your pork chops on both sides with salt, pepper and garlic powder.
Once bacon starts to brown and onion is translucent, add the pork chops, broth and thyme.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press CANCEL to stop the saute setting.
Press MANUAL and adjust the time to 20 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect 20 (the number of minutes you initially set ) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure.
When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Add the condensed cream of mushroom soup and stir in to thicken.
Serve with your choice of sides and garnish with fresh parsley.
Recipe from: whatscookinchicago.com