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instant pot smothered pork chops

Instant Pot Smothered Pork Chops

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes
Servings: 4 people
Calories: 237
This saucy pork chops made right in the Instant Pot will make you wonder why you ever made pork chops the old-fashioned way all these years! The meat is tender and falls off the bone.
Print Recipe


  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 4 6 oz or 170 g each boneless pork loin chops
  • 2 strips of uncured bacon finely chopped
  • 1 tbsp 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 tsp dried thyme
  • 1 tsp dried tarragon
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp xanthan gum more if needed (1 tbsp tapioca flour used in cookbook)
  • ¼ cup fresh flat leaf parsley chopped, reserve 1 tbsp (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.



Recipe reprinted with permission from Keto Cooking With Your Instant Pot by Dr. Karen S. Lee, Page Street Publishing Co. 2018. Photo Credit: Donna Crous.


Serving: 1piece | Calories: 237 | Carbohydrates: 9g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 753mg | Potassium: 437mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1109IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

Additional Info

Net Carbs: 7 g | % Carbs: 12.8 % | % Protein: 9.1 % | % Fat: 78.1 % | SmartPoints: 10
    [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

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