With these saucy keto Instant Pot smothered pork chops, you'll get tender meat every time. Quick pressure cooking results in meat that falls right off the bone!
Although I was a bit intimidated by the electric pressure cooker at first, I've been using it a lot more these days. It's just so easy to cook keto-friendly dishes like these tender pork chops smothered in creamy sauce!
The recipe comes from the Keto Cooking with your Instant Pot cookbook by Dr. Karen Lee. It's a keto diet book with 75 recipes for fast and flavorful ketogenic meals.
Each recipe in the book comes with a mouthwatering photo which will make you want to try every single dish. And the instructions are so easy that even a beginner can dive right in. In fact, the keto smothered pork chops recipe I'm sharing is almost as easy as my own keto air fryer pork chops. and Instant Pot BBQ pork chops.
For those who are new to Instant Pot cooking, Karen provides tons of tips at the beginning of the book to turn you into a pro in no time. And I love how detailed her instructions are to ensure each recipe is made successfully.
The electric pressure cooker makes this keto pork chop recipe practically foolproof. You just need to follow these simple steps for a delicious comfort food the whole family will enjoy:
- Season both sides of the boneless pork chops with garlic powder, onion powder, paprika, salt, and pepper.
- Cook bacon on sauté for 3 minutes.
- Add pork chops and brown both sides to a good sear, about 2 minutes per side. Remove from pot and set aside.
- Sauté onions and mushrooms until soft then deglaze the pot with white wine.
- Place pork chops back in pot on top of onions and mushrooms.
- Pressure cook on HIGH for 20 minutes then allow a natural pressure release.
- Remove cooked pork to serving plates.
- Add the additional sauce ingredients and stir until thickened, about 2 minutes.
- Top pork with mushroom sauce and garnish with fresh parsley.
Keto Instant Pot Recipes
The low carb recipes in the cookbook are made with whole food ingredients that are easily found in local grocery stores. So there's no need to run out and buy any specialty ingredients.
There's a little bit of everything. You get some simple breakfast ideas, a lot of tasty soups, tons of main dishes, a nice variety of sides, and some awesome treats. The recipes are the perfect way to start eating healthier in the new year, especially if you want to make good use of your Instant Pot.
So if you've been intimidated to use the electric pressure cooker, do yourself a favor and order Keto Cooking with your Instant Pot from Amazon today. After trying a few of the recipes, you'll be so glad you got the book. It's like having a professional chef in the kitchen showing you exactly how to make gourmet dishes for you and your family.
Some of the recipes that I'm looking forward to trying are the Perfect Pot Roast, the Texas Style BBQ Baby Back Ribs, the Easy-Peasy Seafood Paella, the Rich and Savory Cream of Kale, and the Espresso Mocha Cheesecake. And since we are currently in the middle of the flu season, I may have to give the Immune-Boosting Ginger Tea a try too.
Instant Pot Smothered Pork Chops
The Instant Pot Smothered Pork Chops recipe really stood out to me when I was browsing through the cookbook. It's easy to overcook the meat which results in dry and tough pork chops. That's why I usually resort to slow cooking it which takes a long time.
I'm so excited to try Karen's recipe for these saucy pork chops made quickly in the electric pressure cooker. It sounds like such a time saver and I love that everything is cooked in the same pot which makes cleanup a lot easier. And I got permission to share the recipe with all of you!
Instant Pot Smothered Pork Chops
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 6 oz or 170 g each boneless pork loin chops
- 2 strips of uncured bacon finely chopped
- 1 tablespoon butter more as needed
- ½ medium onion sliced
- 12 oz white mushrooms, sliced ¼” (6 mm) thick
- ½ cup white wine
- ½ cup full fat heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoon xanthan gum more if needed (1 tablespoon tapioca flour used in cookbook)
- ¼ cup fresh flat leaf parsley chopped, reserve 1 tablespoon (4 g) for garnish
- In a small bowl, mix the garlic powder, onion powder, paprika, sea salt, and black pepper. Sprinkle both sides of the pork chops with the garlic power mixture and set aside.
- Turn on the Instant Pot by pressing “Sauté” and set to “More.” Insert the inner pot and wait until the panel says “Hot.” Add bacon and sauté for 3 minutes and add the pork chops, two at a time, and brown both sides or 2 minutes per side. Add butter at this point if needed. Transfer the pork shops to a plate and set aside. Add onions and mushrooms and sauté until onion is soft. Add white wine and stir and scrape the bottom for one minute. Place the pork chops on top of the onions and mushrooms.
- Close the lid tightly and move the steam release handle to “Sealing.” Press “Cancel, then,” “Pressure Cooker/Manual” button and set the timer for 20 minutes on HIGH pressure. When the timer ends, you will hear a beeping sound. Allow the Instant Pot to cool down naturally until the float valve drops down. Press “Cancel” and open the lid. Take out the pork chops on plates to be served and let rest. Meanwhile, add the rest of the ingredients in the inner pot except parsley and stir for 2 minutes or until it thickens. Add more tapioca flour if needed, depending on how much liquid was produced from the meat and vegetables from cooking. Top the pork chops with the mushroom gravy and garnish with parsley before serving.
Array ( [serving_size] => 1 [calories] => 237 [carbohydrates] => 9 [protein] => 5 [fat] => 19 [saturated_fat] => 10 [cholesterol] => 56 [sodium] => 753 [potassium] => 437 [fiber] => 2 [sugar] => 3 [vitamin_a] => 1109 [vitamin_c] => 9 [calcium] => 48 [iron] => 2 [serving_unit] => piece )
Note on Nutritional Information
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