This all-in-one meal is a breeze to prepare and cook in the Instant Pot pressure cooker. A simple combination of fresh or dried herbs and garlic season the chops and potatoes perfectly, and there is minimal hands-on work required. The brief sear on the chops is done right in the Instant Pot, so you won't have to dirty another pan.
Any steaming basket can be used for the potatoes, but make sure it doesn't interfere with the sealing ring or float valve. If you don't have a steaming basket, line the Instant Pot trivet with foil, place it on the seared chops, and then top it with the seasoned potatoes.
- 2 tablespoons olive oil
- 4 (1-inch to 1 1/2-inch thick) boneless pork chops
- 1 teaspoon paprika
- 1/2 teaspoon black pepper (divided)
- 1 1/2 teaspoons garlic powder (divided)
- 1 teaspoon Kosher salt
- 1 cup onion (chopped)
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 pounds potatoes (cut into 1 1/2-inch pieces)
- 1 1/2 teaspoons rosemary (chopped, or about 1/2 teaspoon dried chopped)
- 1 1/2 teaspoons thyme leaves (or about 1/2 teaspoon dried thyme)
- Optional: 1 teaspoon chopped chives
- Optional: 2 tablespoons cornstarch
Gather the ingredients.
Choose the Instant Pot sauté setting (normal) and add the olive oil. When the pot display reads "hot," rub the chops with the paprika, half of the pepper, 1/2 teaspoon of the garlic powder, and about 1/2 teaspoon of kosher salt. Cook the pork chops for about 3 minutes on each side. If your pork chops are large, you may have to do this in two batches. Remove the chops to a plate and set aside.
Add the chopped onion to the pot. Cook the onion for about 2 minutes and then add the chicken broth; stir to loosen any browned bits.
Return the pork chops to the pot.
Place a steaming basket or foil-lined trivet on top of the pork chops; add the potatoes and gently toss them with the remaining black pepper and garlic powder along with the rosemary, thyme, chives (if using), and 1/2 teaspoon of the kosher salt.
Secure the Instant Pot lid and make sure the valve is in the sealing position. Choose pressure cook or manual (high pressure) and set the timer for 5 minutes. When the time is up, let the pressure come down naturally for 10 minutes and then move the valve to the venting position to release the remaining pressure.
Remove the potatoes and chops to a warm platter and cancel the "keep warm" setting. Select the sauté setting.
If desired, make a sauce from the remaining liquid. Combine the cornstarch with 2 tablespoons of cold water and stir until smooth. Gradually add the cornstarch slurry to the simmering liquids and continue to cook, stirring, until thickened.
Garnish the pork chops and potatoes with fresh chopped chives or parsley and serve them with a salad or steamed vegetables.