Making three dishes in one pot for one great meal is exactly what you get when you make Instant pot pork chops and potatoes with gravy.
The chops are tender and juicy.
The potatoes are perfectly cooked, and you get onion gravy too.
That, my friends, is a win-win-win recipe, especially when you make it all in the Instant pot, so you only have one pot to clean and your kitchen stays cool too.
It truly doesn’t get much better than that.
No more dry pork chops
As a child, I didn’t care for pork chops.
I remembered them as tough and chewy.
That was before I learned about thicker cut pork chops and alternatives to frying them.
You can learn more about pork chops on Pork.org.
This recipe gives the chops a light sear and then cooks them in an onion and chicken stock sauce that leaves them tender and so yummy.
The Instant Pot makes that easy.
Stay tuned for the amazingly easy recipe
Let’s talk potatoes
One of the ways to save time is to purchase petite potatoes.
Unfortunately, a 24 ounce bag costs about the same as a 3 pound bag of large potatoes in my part of the country.
For this bargain lover, that’s a tough call.
Occasionally, like the week I was shopping for this recipe, I luck out.
The petite potatoes were marked down to $1.49 for a 24 ounce bag.
Bigger potatoes cut into bite sized pieces also works, but if you can save time and money, why not?
Here are a few tips to make sure your meal prep is as easy as possible.
- Assemble all of your ingredients in the order that you will use them.
- Peel and dice your onion.
- Cut your potatoes into bite sized pieces
- Mince the garlic.
- If possible, cook with someone and have them read the recipe to you as you cook because cooking is more fun with people and then you won’t skip any steps, not that I’ve ever done that (cough cough yes I have).
- If you’re cooking this on your own, read through the entire recipe before you start cooking. There are not that many steps, and I write recipes as if people are brand new cooking.
- Have fun. Cooking is a skill I believe anyone can learn and master with practice. Everyone who cooks well has messed up and thrown a meal in the garbage. If you mess up, there’s always the drive thru, but if you follow the steps here, you shouldn’t need that, at least tonight.
- 1 1/2 lbs boneless pork loin chops
- 3 tablespoons olive oil
- 1 onion sliced thin
- 1 cup chicken broth
- 1 tablespoon garlic powder, divided
- 1 tablespoon onion powder, divided
- 1 tablespoon Creole seasoning, divided
- 1 1/2 pounds potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder,
- 1 teaspoon onion powder
- 1 teaspoon Creole seasoning
- 1-2 tablespoons corn starch
- 1/4 cup milk
- Add 3 tablespoons olive oil to the inner pot of your pressure cooker.
- Press saute. As soon as the oil starts to shimmer, add the meat and sear on each side for two and a half minutes per side. It helps to use a timer since you'll be doing other things while the chops sear.
- As the meat sears on the first side, place the potatoes in a deep bowl.
- Drizzle the potatoes with olive oil and mix to coat.
- Flip the pork chops.
- Sprinkle the remaining teaspoon of garlic powder, onion powder and Creole seasoning over the potatoes and stir to mix through.
- Remove the meat from the Instant pot and place on a clean plate,
- Add 1/4 cup of the chicken stock and scrape up any browned bits from the bottom and/or sides of the Instant Pot. If there are browned bits stuck to the bottom, the Instant Pot may not cook properly.
- Add the onions and stir to coat.
- Cook for one minute.
- Add the remaining chicken stock.
- Place the pork chops on top of the onions.
- Using a steamer basket to hold them, place the potatoes on top of the pork chops.
- Press Keep Warm/Cancel to turn off the saute feature, secure the lid, make sure the vent is closed and press Manual, setting the time for 4 minutes.
- The quick release feature makes meat tough, so the meat will continue to cook while the Instant Pot naturally pressure releases for 10 minutes.
- While the meat is naturally pressure releasing, mix the cornstarch with the milk and stir until all lumps are gone.
- When that ten minute mark comes, release any leftover pressure and open the lid carefully, press Keep Warm/Cancel and then saute.
- Immediately remove the potatoes and pork chops and place on a different clean plate.
- Allow the sauce to reduce for at least 2-3 minutes, scraping the bottom for any remaining browned bits
- Add the cornstarch and milk mixture to the sauce and stir to incorporate fully.
- Serve immediately.
If you prefer a thinner gravy, use 1 tablespoon of cornstarch. If you prefer a thicker gravy, use 2 tablespoons. You can also use an immersion blender to incorporate the onions in to the gravy.
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McCormick Classic Garlic Powder, 3.12 oz
McCormick Onion Powder, 2.62 oz
McCormick Ground Organic Black Pepper, 3 oz
Tony Chachere's Original Creole Seasoning, 17 Ounce
Swansons Chicken Stock, 32 oz
KitchenAid KHB2351CU 3-Speed Hand Blender - Contour Silver, 8 inches
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 8 Quart, 14 One-Touch Programs
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
Nutrition Information:Yield: 4 Serving Size: 6 ounces
Amount Per Serving: Calories: 693Total Fat: 33gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 139mgSodium: 1423mgCarbohydrates: 48gFiber: 5gSugar: 4gProtein: 51g
All nutrition information is approximate and for informational use only. Your serving sizes and nutrition information may differ.
Follow the cooking process for Instant pot pork chops and potatoes with gravy in pictures
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All original images in this article by Christopher Bemmes