Instant Pot Smothered Pork Chops and Potatoes

 

Instant Pot Smothered Pork Chops and Potatoes in a creamy mushroom gravy is oh so good, makes coming home easy to get dinner served and so delicious. #instantpot #porkchops

What you need:

1.5 lbs. small or new potatoes sliced thin
1 onion, diced
salt and pepper, to taste
2 tsp garlic powder, divided use
1 (14 oz.) can chicken or any broth, low sodium
½ cup water
1 (10.75 oz.) can cream of mushroom soup
1 packet dry onion soup mix
2 tbsp. A1 steak sauce
4 bone-in thick cut pork chops
1 (8 oz.) container sour cream
To thicken gravy
3 tbsp. cornstarch
3 tbsp. water

 

How to make it:

Slice potatoes and dice onion. Place potatoes and diced onion into a steamer basket (that safely fits inside your Instant Pot.)

Season potatoes and onions with salt, pepper, garlic powder and gently toss to season evenly.

In the insert of a 6-quart Instant Pot, stir together broth, water, cream of mushroom soup, dry onion soup mix and steak sauce.

Season both sides of the pork chops with garlic powder and black pepper. Place pork chops into the gravy mixture (make sure they get coated with the gravy.)

Place steamer basket (with potatoes and onions) on top of pork chops.

Put the lid on the Instant Pot and set the pressure release valve to "sealing." Set on high pressure for 10 minutes.

When finished, carefully do a quick pressure release.

Remove steamer basket and set aside. Then remove pork chops and set aside.

Turn the Instant Pot to the sauté setting. Stir in sour cream (if using.)

To thicken gravy:

Stir together water and cornstarch in a small bowl and add to gravy. Whisk the mixture and allow to come to a gentle boil until gravy thickens.

Serve gravy over pork chops along with a side of potatoes.

Super Easy CARNITAS

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Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect meal for any night of the week.  These are gluten free, dairy free, paleo, healthy foods

This easy carnitas recipe can be made in the slow cooker or Instant Pot for foolproof Mexican pulled pork that's juicy and flavorful. Perfect for tacos, tostadas, gorditas, burrito bowls and more! (gluten free, paleo, low carb)

10 servings

What you will need:

FOR THE CARNITAS

2 1/2 pounds pork shoulder (also known as ‘pork butt’)
1 small onion sliced or diced
4-5 garlic cloves minced
1 tablespoon lime juice
2 teaspoons coarse sea salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 cup broth (chicken, beef or vegetable) *for Instant Pot cooking method only*

How to make it:

SLOW COOKER INSTRUCTIONS

Lightly spray crock pot with Olive Oil. Cut the pork shoulder into large 4-inch chunks. Place in the crock pot. Toss in your onions and garlic cloves minced.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.

Cover and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred the meat by pulling it apart with two forks. Sprinkle with Lime.

Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.

INSTANT POT INSTRUCTIONS

Cut the pork shoulder into large 4-inch chunks. Add onions, and garlic minced to pot. Place in the Instant Pot.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the seasonings.

Lock the lid and set the steam release vent to the "sealing" position. Press the "manual" button and set the timer on high pressure for 40 minutes.

When the 40 minutes are up, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the "venting" position.

Open the lid and shred the meat with two forks. Mix in freshly chopped cilantro if desired add lime juice and serve in tacos, gorditas, tostadas, burrito bowls and salads.

Pork Carnitas

Served with cabbage, onions, sour cream cilantro sauce, cilantro and limes

TIPS:

Feeding a lot you can double the recipe, I would double everything except salt, you can add more salt after cooking if you really need to.

To make this with pork loin, I recommend adding 2 tablespoons of cooking fat, either olive oil, coconut oil, canola oil or whatever you prefer. Since pork loin is a much leaner cut than pork shoulder, I’d also add 1/4 cup of liquid – either broth or orange juice. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great!

To freeze, cool the carnitas in the fridge. Place it in an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months. To reheat, heat it up in medium pot on the stove or a large bowl in the microwave.

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Instant Pot BBQ Ribs

These are fall off the bone delicious and juicy tender good, made in no time at all.

Ingredients
8 servings
Ingredient 
½ cup brown sugar
¼ cup chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 racks baby back ribs, membranes removed
1 cup water
½ cup apple cider vinegar
1 (12 ounce) bottle barbeque sauce (your favorite)

Directions

Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.

Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.

Or you can finish them on the grill if you prefer too.

Broil ribs until sauce is bubbling, about 3 minutes.

Small to medium ribs are best for this recipe.

Instant Pot Vinaigrette Potato Salad

This Instant Pot Vinaigrette Potato Salad is light and delicious. With a lemony Vinaigrette dressing, the bright flavors are nothing like the heavy potato salads you are used too. I add a little brown sugar but that is optional.

Ingredients

Potatoes
3 pounds baby red potatoes cut into cubes
2 cups water or vegetable broth
2 teaspoons sea salt

Vinaigrette
1/3 cup extra virgin olive oil
2 tablespoons spicy mustard or dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar(optional)
1 lemon juice and zest
1/4 cup chopped parsley or dill
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper
Salt and Pepper to taste

Potato Salad
1/2 cup finely chopped red onion
1/2 cup chopped celery

Instructions
Cook the Potatoes
Place the trivet or metal steamer basket inside your instant pot.
Add the water to the pot.
Place the potatoes on top of the trivet. Sprinkle with salt.
Lock the lid in place and select high pressure.
Set the cook time for 4 minutes.
When the timer goes off, turn the Instant Pot off and move the steam release valve to vent to release pressure. (Be careful; I always wear a potholder when I do this.)

Drain and transfer to a bowl. Allow the potatoes to cool slightly.
Make the Vinaigrette
While the potatoes are cooking, combine the olive oil, mustard, apple cider vinegar, brown sugar if you like sweetness,lemon juice, lemon zest, parsley, garlic and crushed red pepper in a blender.
Season to taste with salt and pepper and process until smooth.
Mix it up gently
Place the potato in a large bowl and add red onion and celery. Toss with the vinaigrette and serve at room temperature or chilled.

Notes
Variations for this Vegan Potato Salad
Add 1 cup of black or green olives.
Substitute green onion for the red onion and add 3 ounces of crumbled blue cheese.
Add four ounces fresh chopped spinach.
To the vinaigrette, add in 2 tablespoons sweet pickle relish.

Tips for Making Instant Pot Potato Salad
If you like eggs in your potato salad, you can place 4 uncooked eggs on top of the potatoes and cook them with the potatoes.
This potato salad can easily stand it room temperature for two hours, making it perfect for potlucks and grill outs.
I like to add the Vinaigrette to the potatoes when they are still warm so that they soak up all the goodness! (I do let them cool slightly from the Instant Pot so that they are easier to handle and don’t cook the celery and onion.)

Made this tonight for dinner added relish to it and it's delicious along with corn on cob

and open face deli sandwich pairs well together for an easy dinner that is so pretty

Instant Pot Meatloaf & Mashed Potatoes

Delicious Meatloaf and Potatoes all in your Instant Pot, amazing, easy peazy too
Serves 3-4

Ingredients for Meatloaf
2 pounds ground beef
1 egg
1 cup Italian breadcrumbs
1/3 cup ketchup or BBQ sauce
splash of Worcestershire
2 tablespoons minced garlic, fresh
2 tablespoons dried minced onion or 1/2 cup finely minced onion
2 teaspoons dried parsley
extra ketchup or BBQ sauce for topping, if desired

Ingredients for Potatoes
2 lbs. potatoes, chopped (I used Yukon Gold potatoes with skins left on)
1/2 cup half and half cream
1/2 cup or more chicken broth
2 tablespoons butter
Salt & Pepper to taste

Directions:
Mix ingredients for meatloaf in a large bowl.
Transfer to a disposable foil loaf pan or make your own loaf shaped pan out of tin foil.
Cut potatoes into smaller pieces and place at the bottom of Instant Pot. Arranged them in an even layer. Add 1 cup broth or water over potatoes.
Place the rack that comes with your Instant Pot over potatoes and set the meatloaf on top. (I had to squish the pan a little for it to fit, but that’s fine.) The rack will make it easy for you to take loaf out when it’s done.
Secure lid and set at Manual (high pressure) cook time to 25 minutes. Make sure steam release is closed.
When finished, do a quick release on the pressure.
Top with a little additional ketchup and place under the oven’s broiler for a few minutes to caramelize. (Optional, but yummy step!)
Meanwhile to make potatoes, mash them in the Instant Pot with half & half, broth, butter, salt, and pepper until creamy.

This version has cheese added in the meatloaf

Make it easy, wash potatoes and leave skins on

Instant Pot Creme Brulee'

What a delicious dessert to make in your Instant Pot and so yummy

What you need:
4 egg yolks
2 cups heavy whipping cream
1/4 cup sugar
1 tablespoon vanilla
Sugar for topping

How to make it:
In a mixing bowl, mix egg yolks with sugar, add whipping cream and vanilla, blend well and pour in ramekins ( I used two large ramekins, can make up to 4 small ramekins). Cover with aluminum foil, shiny side in.
Add water to pot (around one cup) press steam setting to 10 minutes. Put in the ramekins and close lid.
It will take about 10 minutes for the pressure to build and start time. NPR (natural pressure release) for about 10 minutes. Cool then place in fridge for at least 2 hours. When ready, sprinkle sugar on top and torch till top is candied. Enjoy!

Instant Pot BBQ Chicken Legs

 Servings
4-6 servings
INGREDIENTS
4-10 chicken drumsticks
1/4 cup sweet paprika
4 1/2 teaspoons black pepper freshly ground
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin

INSTRUCTIONS
Add 3/4 cup of water in the Instant Pot. Place the trivet inside.
Place the chicken drumsticks on the trivet. Close the lid tightly and close the vent.
Press Poultry function on the Instant Pot and set the time to 20 minutes.
Preheat the oven to Broil. Line a cookie sheet with parchment paper.
When the timer goes off, release pressure naturally. Open the lid and take out the drumsticks.
Coat the drumsticks with the BBQ rub evenly.
Place the drumsticks on the lined cookie sheet. Broil the drumsticks for 2 minutes per side or until the skin is browned. Be careful not to burn them.
Serve immediately. Enjoy!

Instant Pot Pork Tamales

#tamales #instantpotporktamales #instantpottamales

#porktamales

Making classic Mexican tamales can be an all-day project. The Instant Pot

cuts the timing in half from the process of cooking the meat quickly

and in the same pot that steams the finished tamales.

*For best flavor season the meat ahead of time, up to a day ahead.

**Also Soak your husks in water up to 2 hours ahead of wrapping the tamales

for cooking.



 Servings

about 30-32 tamales

INGREDIENTS

1 1/2 pound pork shoulder boneless, cut into 4-inch cubes

sea salt

pepper freshly ground

2 tablespoons canola oil

1 yellow onion diced

2-3 tbs taco seasoning(I make mine)

garlic powder and onion powder to taste

1/2 cup chicken broth

4 ounces green chiles diced

1 poblano pepper diced

1/4 cup fresh cilantro leaves finely chopped

Olive oil

For Masa:

4 cups corn masa mix masa harina for tamales

2 teaspoons salt

1 1/2 teaspoons baking powder

4 cups Water or broth(I like to use broth)

2/3 cup solid vegetable shortening room temperature

32-36 in large corn husks soaked (put 3-4 on bottom rack of Instant Pot)

water to cover for 1 hour



INSTRUCTIONS



First a day ahead is best or at least 2 hours ahead take your meat and rub it down with Olive Oil then rub the Taco seasoning, salt and pepper over all the mat on all sides. I add a little garlic and onion powder too. Set in refrigerator covered.

When you are ready to cook your pork bring it to room temp at least 30 minutes before cooking. Select Sauté on the Instant

Pot and warm the Olive oil. In batches, sear the pork until browned on all sides,

about 8 minutes total. Using tongs or a slotted spoon, transfer the pork to a

plate.

Add the onions and poblano pepper to the pot and cook, stirring occasionally, until tender and

translucent, about 3 minutes.

Stir in a dash of salt and garlic powder, return the pork to the pot, add the

broth and chiles, and give everything a good stir.

Lock the lid in place and turn the valve to Sealing. Press the Keep

Warm/Cancel button to reset the program, then press the Manual/Pressure Cook

button and set the cook time for 1 hour at high pressure.

Let the steam release naturally for about 10 minutes, then turn the valve to

Venting to release any residual steam.

Carefully remove the lid and, using a slotted spoon, transfer the pork

mixture to a bowl. Using 2 forks, shred the pork leave the onions and peppers

in with the meat.

Add the cilantro, stir well and let cool to room

temperature. Using pot holders, lift out the inner pot, rinse well, and

return the inner pot to the Instant Pot housing.



In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in

3 cups of broth or water until blended.

Stir in the vegetable shortening, then knead the masa against the side of the

bowl until incorporated.



**Remove the husks from the water and pat dry. Place the husks on a work

surface with the narrow ends facing you.

One at a time, spread about 3 tablespoons of the masa mixture onto the widest

part of a husk and top the masa with about 1 tablespoon of the pork mixture.

Fold in the sides of the husk to enclose the filling, then fold up the bottom

narrow flap of husk over the center and secure with a narrow strip of the

husk. Repeat until all the filling is used.

Depending on your instant pot, mine is a 6qt you will need to keep tamales short

to allow for room when placing lid on. I cut some of mine shorter on the open end if the

were too tall. I did get 30 tamales in the pot this time.

Pour the remaining 1 cup water or fresh broth into the Instant Pot and insert the steam

rack.

Arrange the tamales on the rack, standing them upright. I pile mine up with a string laid out

across a plate as I prepare the tamales then I tie them gently and lift all together to put in the Pot standing Up. BE SURE TO PUT WATER OR BROTH IN POT BEFORE PLACING TAMALES.

Lock the lid in place and turn the valve to Sealing.

Press the Manual/Pressure Cook button and set the cook time for 40 minutes at

high pressure.  Let the steam release naturally for about 10 minutes, then

turn the valve to Venting to release any residual steam.

Carefully remove the lid and transfer the tamales to a plate. Let stand for

15–30 minutes to set up before serving. Trust me, let them sit, as the dough needs time

to cool and firm up properly.

Instant Pot Pork Loin Stuffing and Gravy

All in one-pot recipe make in your Instant Pot. This meal will certainly be a family favorite
Serves: 6

INGREDIENTS
4 Tbsp. butter (divided)
2-4lb. pork loin
1 medium onion, diced
6 oz box Stove top
2¼ c. chicken broth
2 Tbsp. flour

INSTRUCTIONS
Take out your pork loin about 20-30 minutes before cooking, season with pepper, garlic powder and onion powder, do not use salt as your seasoning for stuffing has salt as does chicken broth.
Add 2 Tbsp. butter to the Instant Pot and turn to saute. When the butter is melted add the pork loin and sear for 4 minutes. Turn the pork loin over and add the onions to the pot. Cook for 4 more minutes.
Add the chicken broth to the pot and cover. Cook on high pressure for 60 minutes. Allow the pressure to release naturally.
Remove the pork loin and set on a cutting board, allowing to rest.
Remove 2 c. liquid from the pot and reserve for the gravy. Add the box of the stuffing mix to the remaining liquid and onions and stir until all moistened. Cover with the lid and let sit for 5 minutes. Fluff the stuffing and add to a bowl and cover.
To the Instant Pot, add the remaining 2 Tbsp. butter and turn on to saute. (No need to clean out the pot first. The bits of remaining stuffing will just add a little flavor to the gravy) Melt the butter and add the flour. Whisk for 1 minute. Add the reserved 2 cups broth slowly, stirring to combine well. Cook for 1-2 minutes until thickened. Season with salt if necessary
After the pork loin has rested, cut and serve with the gravy and stuffing.

INSTANT POT BBQ PULLED PORK

YIELD: 10-12 SERVINGS
Learn how to make juicy, tender, and flavorful BBQ pulled pork easily with this easy Instant Pot recipe!

TOTAL TIME: 1 HOUR 45 MINS PREP TIME: 15 MINS COOK TIME: 1 HOUR 30 MINS
INGREDIENTS:
2 tablespoons smoked paprika
1 tablespoon packed light brown sugar
2 teaspoons garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard
1 teaspoon Kosher salt
3-4 pound boneless pork roast*, cut into 2-inch cubes
1 tablespoon olive oil
2 cups of your favorite BBQ sauce (homemade or store-bought), divided
1 cup chicken stock or water

DIRECTIONS:

Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large bowl until evenly combined.  Add the pork, then gently toss with the spice blend until it is evenly coated.  Cover and refrigerate for at least 30 minutes, or overnight.
When you’re ready to cook the pork, press “Sauté” on the Instant Pot.  Add the oil.  Then once it is hot (it will be shimmering), add a single layer of the pork pieces.  Brown the pork on all sides, then transfer the pork to a clean plate and set aside.  Repeat with the remaining pieces of pork.  (This may take you 2 or 3 batches.)
Once all of the pork has been browned, turn the Instant Pot off.  Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything.  Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes.  Once the time is up, let the vent naturally release.  (Don’t do the quick release option.)
Carefully open the lid.  Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind.  Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half.  Meanwhile, shred the pork with two forks.**
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it.  Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
Serve immediately, topped with an extra spoonful or two of the remaining BBQ sauce.
*I recommend using boneless pork shoulder.  You are welcome to use more tender cuts of meat, but the pork may not be quite as tender and juicy.

**If the pork does not shred easily, just pop it back in the Instant Pot and cook for an additional 10-15 minutes on high pressure.

I served my pulled pork with a Cilantro-Lime Mango Slaw, which was just a combination of coleslaw + shredded carrots + fresh chopped mango + fresh chopped cilantro + fresh lime juice + a pinch of salt and pepper and ground cumin.  Super easy and delicious!