- 1 tbsp avocado oil or cooking oil of your choice
- 2 lbs boneless pork sirloin chops seasoned with salt and pepper
- 1 medium onion diced
- 10 oz mushrooms sliced
- 1 tbsp fresh thyme leaves (or 1 1/2 tsp dried thyme)
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream (or full fat coconut milk for dairy-free)
- 2 tbsp arrowroot starch or cornstarch omit for keto; see note below
Select Sauté (high or more) and add the oil to the pot.
When the pot is hot add in the pork chops in a single layer (working in batches if necessary) and sear for 4 minutes on each side.
Remove the pork chops from the pot and add in the onion and mushrooms.
Sauté for about 3 minutes or until the onions begin to soften. Press Cancel.
Stir in the thyme, garlic powder, onion powder, salt, pepper and broth.
Add the pork chops back to the pot.
Lock the lid and set the steam release valve to the sealing position.
Select Pressure Cook (high) and set the cook time to 14 minutes.
When the cook time is finished, allow the pressure to release naturally for 5 minutes and then quick release any remaining pressure.
Press Cancel and select Sauté (high or more).
In a small bowl whisk together the starch and the cream until smooth.
Stir the mixture into the inner pot and bring up to a simmer.
Cook and stir until thickened, about 1 minute. Serve hot and enjoy!
To make this recipe in the Instant Pot Mini 3qt just halve all of the ingredients and cook as directed.
To make this recipe keto-friendly omit the starch and water thickening mixture at the end. To thicken the sauce, remove the cooked pork chops from the pot and put the pot on to Sauté (high or more). Allow to simmer and reduce, stirring occasionally, until the desired thickness, about 10 minutes. Stir in the cream or coconut milk and bring just up to a simmer. Add the chops back to the pot and serve with cauli-rice, spiralized veggie noodles or mashed cauliflower.
To make this a one-pot meal add in a trivet with tall legs before pressure cooking and place a layer of washed red potatoes on the trivet. The potatoes will cook above the pork chops and the whole meal will be ready at the same time.