PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
I love Instant Pot recipes! They alter my life, and they’ve saved me on my busiest and laziest days! I have tons of favourite IP recipes, and this Sour Cream Pork Chops recipe is on the top of my list. It’s easy, fast, and crazy delicious! My family loves every bite of these tender and juicy chops smothered in a simple yet luscious sour cream sauce. Serve this over mashed potatoes with a simple side salad or veggies for an effortless, filling weeknight meal.
INGREDIENTS
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1 tsp arrowroot OR organic cornstarch OR 1/4 tsp glucomannan
1 tbsp butter or coconut oil
4 boneless pork chops (cut from the blade is recommended as it is fattier)
2 medium onions cut into slim wedges
1 tsp Worcestershire sauce
1 c. beef stock
1/3 c. sour cream
salt + pepper to taste
How to make Instant Pot Sour Cream Pork Chops
Step 1: Into your Instant Pot, add the butter and onions. Set the IP to saute and cook the onions until tender. Push the onions to one side, then add the chops and cook until brown. As they cook, sprinkle the chops with salt and pepper.
Step 2: Turn the IP off. Pour in the beef stock and Worcestershire sauce. Scrape the browned bits from the bottom of the IP.
Step 3: Close and seal the IP. Set to pressure cook for 8 minutes. Perform a natural release of pressure for 5 minutes once the time is up, then do a manual release of pressure.
Step 4: Set the chops aside and tent to keep them warm, leaving the sauce behind. Set the IP to saute and simmer the sauce for a couple of minutes. You can stir in a slurry of arrowroot and water if desired.
Step 5: Turn the IP off and allow the sauce to cook for a couple of seconds before stirring in the sour cream. Pour the sauce over the chops and serve. Enjoy!
NUTRITION FACTS:
Serving: 1serving
Calories: 304kcal, Carbohydrates: 6.5g, Protein: 31g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 107mg, Sodium: 250mg, Potassium: 730mg, Fiber: 1.5g, Sugar: 3g, Vitamin A: 207IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 1mg
Ingredients
- 1 tsp arrowroot OR organic cornstarch OR 1/4 tsp glucomannan
- 1 tbsp butter or coconut oil
- 4 boneless pork chops (cut from the blade is recommended as it is fattier)
- 2 medium onions cut into slim wedges
- 1 tsp Worcestershire sauce
- 1 c. beef stock
- 1/3 c. sour cream
- salt + pepper to taste
Instructions
Step 1: Into your Instant Pot, add the butter and onions. Set the IP to saute and cook the onions until tender. Push the onions to one side, then add the chops and cook until brown. As they cook, sprinkle the chops with salt and pepper.
Step 2: Turn the IP off. Pour in the beef stock and Worcestershire sauce. Scrape the browned bits from the bottom of the IP.
Step 3: Close and seal the IP. Set to pressure cook for 8 minutes. Perform a natural release of pressure for 5 minutes once the time is up, then do a manual release of pressure.
Step 4: Set the chops aside and tent to keep them warm, leaving the sauce behind. Set the IP to saute and simmer the sauce for a couple of minutes. You can stir in a slurry of arrowroot and water if desired.
Step 5: Turn the IP off and allow the sauce to cook for a couple of seconds before stirring in the sour cream. Pour the sauce over the chops and serve. Enjoy!
