Instant Pot Pork Chops with Carrots and Potatoes
What can I eat with instant pot pork chops?
- The best part about this recipe is that you can make the main dish and a side all at the same time! The potatoes and carrots are infused with the pork flavoring, making the perfect side. If you are looking for something more, a fresh salad or steamed vegetables are great additional sides.
How do I store my instant pot pork chops?
- Your pork chops can be stored for an additional 3-4 days in the refrigerator when stored in an airtight container. They can also be frozen for up to 4 months.
What do I need to make pork chops?
- You will need the following ingredients:
- Cooking oil: grape-seed oil, canola or vegetable oil will work.
- Pork chops: A bone-in pork chop will lead to a juicer pork chop. You can also use a boneless pork chops, but it may end up dry.
- Salt and pepper
- Onion
- Worcestershire sauce
- Beef broth: You can also use chicken broth
- Potatoes: I used Yukon gold potatoes, but you can use russet potatoes. If using russet potatoes, peel and chop potatoes before adding to the instant pot.
- Baby carrots: If you don’t have baby carrots, you can peel and slice a full-sized carrot
- Garlic powder
- Dried mustard powder
Instant Pot Pork Chops with Carrots and Potatoes
- Turn on “sauté” mode on the instant pot. Heat 1 Tablespoon oil. Salt and pepper each pork chop on both sides.
- Sauté pork chops until browned on each side. This will take about 1-2 minutes per side. They do not need to be cooked through. Take pork chops out of instant pot and add in one tablespoon cooking oil.
- Stir in onions and sauté for two to three minutes.
- Pour in beef broth and deglaze the pan by scraping off any browned bits off left from the pork chops on the bottom of the pan. Make sure to get anything off the bottom to prevent burning while cooking.
- Press “cancel” on instant pot and add in potatoes, carrots, Worcestershire sauce, garlic powder, and dried mustard powder and stir.
- Place pork chops on top of potatoes and carrots. Place lid on instant pot. make sure valve is set to the sealing position. Set button to “meat/stew” for 18 minutes.
- When timer goes off quick release and serve. Garnish with chopped parsley.
- Note: Feel free to use an additional pan to sear the pork chops if you don’twant to brown them one by one in the instant pot. This helps the process go by more quickly, but it does add another pan in to the mix.
Here are some more Instant Pot Recipes we love!
- Instant Pot Mexican Chicken and Rice Soup
- Instant Pot Barbacoa Beef
- Instant Pot Pizza Pasta
- Instant Pot Taco Pasta
Instant Pot Pork Chops with Carrots and Potatoes
This Instant Pot Pork Chops recipe has potatoes and carrots that are infused with the pork flavoring, making the perfect one pot meal.
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Ingredients
- 2 Tablespoons cooking oil
- 4-5 pork chops bone in
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion sliced
- 2 Tbs Worcestershire sauce
- 1 cup beef broth
- 1 cup Yukon gold potatoes chopped
- 1 cup baby carrots
- 1 teaspoon garlic powder
- ½ teaspoon dried mustard powder
- Optional garnish: chopped parsley
Instructions
- Turn on “sauté” mode on the instant pot. Heat 1 Tablespoon oil. Salt and pepper each pork chop on both sides.
- Sauté pork chops until browned on each side. This will take about 1-2 minutes per side. They do not need to be cooked through. Take pork chops out of instant pot and add in one tablespoon cooking oil
- Stir in onions and sauté for two to three minutes.
- Pour in beef broth and deglaze the pan by scraping off any browned bits off left from the pork chops on the bottom of the pan. Make sure to get anything off the bottom to prevent burning while cooking.
- Press “cancel” on instant pot and add in potatoes, carrots, Worcestershire sauce, garlic powder, and dried mustard powder and stir.
- Place pork chops on top of potatoes and carrots. Place lid on instant pot. make sure valve is set to the sealing position. Set button to “meat/stew” for 18 minutes.
- When timer goes off quick release and serve. Garnish with chopped parsley.
Video
Notes
Feel free to use an additional pan to sear the pork chops if you don’t want to brown them one by one in the instant pot. This helps the process go by more quickly, but it does add another pan in to the mix.
Nutrition
Calories: 352kcal | Carbohydrates: 18g | Protein: 31g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 982mg | Potassium: 974mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4413IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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This recipe looked great and I had just happened to take out port chops for dinner! However, I tried what I had on hand which was cream of chicken soup, canned potatoes, fresh baby carrots and fresh frozen green beans. I seasoned, saute, left chops on the bottom, added green beans, carrots, potatoes and soup with some water mixed in on top and set it to stew! looked good smelled good and I’m going to top with fried onion rings!
very good and super easy to make!
Can I use boneless pork chops?
I have only made the recipe as written Karen, but I think those would workout just fine
I did play with the spices a bit. Flavor was great. The carrots and potatoes were a bit too soft for my preference at 18 min. I’ll do some research to see how best to solve that. Perhaps cook the chops for a while, stop and put in the veggies?
I made this tonight everyone loved it