If you’ve ever wished for a comforting, hearty meal that feels like a warm hug on a plate, then I have to share this Instant Pot Pork Chops with Carrots and Potatoes Recipe with you. It’s everything you want in a dinner: tender pork chops infused with savory flavors, perfectly cooked carrots and potatoes that soak up all the delicious juices, and all done effortlessly in the Instant Pot. This recipe transforms simple, everyday ingredients into a meal that tastes like it took hours when really, it’s ready in a flash. Trust me, once you try this recipe, it’s going to become an absolute favorite in your weeknight rotation.
Ingredients You’ll Need
The beauty of this Instant Pot Pork Chops with Carrots and Potatoes Recipe lies in its simplicity. Each ingredient plays an essential role in creating the perfect balance of flavors and textures—from the richness of the pork chops to the sweetness of the carrots, and the creamy softness of Yukon gold potatoes.
- 2 Tablespoons cooking oil: Provides the perfect base for browning the pork chops and sautéing the onions, adding golden color and flavor.
- 4-5 pork chops (bone in): The star of the dish, bone-in chops add extra flavor and stay juicy throughout cooking.
- 1 teaspoon salt: Enhances all the flavors in the dish and seasons the meat beautifully.
- 1 teaspoon black pepper: Adds a subtle kick and balances the savory notes perfectly.
- 1 onion (sliced): Softens and sweetens as it cooks, building layers of flavor.
- 2 Tablespoons Worcestershire sauce: Brings a slightly tangy, umami depth to the broth and meat.
- 1 cup beef broth: Acts as the cooking liquid, keeping everything moist and infusing the vegetables and pork chops with robust richness.
- 1 cup Yukon gold potatoes (chopped): Creamy and tender, these potatoes soak up the juices wonderfully without falling apart.
- 1 cup baby carrots: Adds a gentle sweetness and bright color to the dish.
- 1 teaspoon garlic powder: Delivers warm, savory aromatic notes without overpowering the other ingredients.
- ½ teaspoon dried mustard powder: Lends a subtle tang and depth to the seasoning mix.
- Optional garnish: chopped parsley: Freshens and brightens the finished dish with a pop of green.
How to Make Instant Pot Pork Chops with Carrots and Potatoes Recipe
Step 1: Brown the Pork Chops
Start by setting your Instant Pot to the “sauté” mode and heating 1 tablespoon of cooking oil. While the pot warms up, season each pork chop generously with salt and black pepper on both sides. When the oil is hot, sear the pork chops, allowing them to brown for about 1 to 2 minutes per side. This step is all about locking in those rich, savory flavors while creating a beautiful golden crust. Remember, the pork won’t be fully cooked yet, but it’ll set the stage for a juicy final result. After browning, remove the chops and set them aside.
Step 2: Sauté the Onions
Add the remaining tablespoon of oil to the Instant Pot, then toss in the sliced onions. Sauté for two to three minutes until they turn soft and fragrant. The onions add a subtle sweetness and contribute to a rich, savory base for the rest of the dish. Their softened texture also blends perfectly with the tender meat and vegetables later on.
Step 3: Deglaze With Beef Broth
Pour in the beef broth to the pot and use a spoon or spatula to scrape off any browned bits stuck to the bottom. This step is crucial not only for flavor but also to prevent the Instant Pot from triggering a burn warning during pressure cooking. Those browned bits are packed with intense meaty goodness that will elevate the whole dish.
Step 4: Add Vegetables and Seasonings
Turn off the sauté mode by pressing “cancel.” Now it’s time to add the chopped Yukon gold potatoes and baby carrots, along with Worcestershire sauce, garlic powder, and dried mustard powder. Give everything a gentle stir to combine all these flavorful components. These ingredients will cook together, absorbing the juices and seasoning to become tender and taste incredible.
Step 5: Pressure Cook the Pork Chops with Vegetables
Gently nestle the browned pork chops on top of the carrots and potatoes in the pot. Secure the Instant Pot lid and ensure the valve is turned to the sealing position. Select the “meat/stew” mode and set the timer for 18 minutes. This pressure cooking process will make the pork perfectly tender while steaming the vegetables to fall-apart goodness in the most efficient way possible.
Step 6: Quick Release and Garnish
When the cooking cycle finishes, perform a quick release to safely bring down the pressure. Carefully open the lid and admire the mouthwatering scene inside. If you like, sprinkle freshly chopped parsley over the top for a bright, fresh touch that adds color contrast and a hint of herbal freshness to the dish.
How to Serve Instant Pot Pork Chops with Carrots and Potatoes Recipe
Garnishes
While the parsley garnish is optional, it really elevates the dish visually and taste-wise. You can also add a squeeze of fresh lemon juice or a sprinkle of grated Parmesan for an extra layer of flavor. These finishing touches warm up the dish’s profile with freshness and brightness.
Side Dishes
This recipe is already a complete meal thanks to the hearty vegetables cooked alongside the pork chops. However, pairing it with a simple green salad or some crusty bread to soak up the juices creates a wonderful balance. If you want to keep things light, steamed green beans or sautéed spinach make beautiful, nutrient-packed companions.
Creative Ways to Present
Presentation can turn even a simple comfort meal into a dinner party highlight. Consider serving the pork chops over a bed of buttery mashed potatoes instead of the chopped ones in the Instant Pot, drizzle the cooking juices over the top, and add a colorful roasted red pepper or a few crisp apple slices on the side for a fun contrast. If you’re feeling festive, plate the dish in shallow bowls to showcase the beautiful stew-like mixture of pork, carrots, and potatoes.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Pork Chops with Carrots and Potatoes Recipe keeps really well in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld together in the fridge, sometimes tasting even better the next day. Just make sure to cool it down before refrigerating to maintain optimal freshness.
Freezing
If you want to keep this meal for longer, it freezes beautifully. Transfer the cooled pork chops and vegetables to a freezer-safe container or heavy-duty freezer bag and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating to preserve texture and taste.
Reheating
Reheat leftovers gently on the stove over low heat with a splash of broth or water to keep the pork chops moist and the vegetables tender. Alternatively, warm individual portions in the microwave, covered, in short bursts, stirring occasionally for even heating. Avoid overheating to prevent drying out the pork.
FAQs
Can I use boneless pork chops for this recipe?
Absolutely! Boneless pork chops will work fine, though bone-in chops typically offer more flavor and tend to stay juicier during cooking. Just be mindful not to overcook boneless chops, as they can dry out more easily.
What if I don’t have Worcestershire sauce?
If you don’t have Worcestershire sauce on hand, you can substitute it with soy sauce or a dash of balsamic vinegar to maintain that lovely umami depth and slight tanginess in the dish.
Can I double this recipe for a larger crowd?
Yes, the Instant Pot handles doubling the ingredients nicely. Just make sure not to exceed the maximum fill line and increase the cooking time slightly if needed, allowing for extra time to come to pressure.
Is it okay to skip the dried mustard powder?
Definitely! The dried mustard powder adds a subtle sharpness and complexity, but if you don’t have it, the recipe will still taste great without it. You can also try substituting a pinch of ground turmeric or a light dash of prepared mustard for a similar note.
How can I make the sauce thicker?
For a thicker sauce, you can remove the pork chops and vegetables when done, switch the Instant Pot back to sauté mode, and simmer the cooking liquid for a few minutes until it reduces to your desired consistency. Another option is to mix a teaspoon of cornstarch with water and stir it into the liquid to thicken quickly.
Final Thoughts
This Instant Pot Pork Chops with Carrots and Potatoes Recipe is hands-down one of those kitchen wins that brings smiles all around the table. It’s easy, satisfying, and bursting with comforting flavors that feel like home. Whether you’re a busy parent, a beginner cook, or simply craving a no-fuss meal with maximum taste, this recipe will not disappoint. Give it a try soon—you might just find your new favorite go-to dinner.
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Instant Pot Pork Chops with Carrots and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Description
A hearty and flavorful Instant Pot recipe featuring tender pork chops cooked with baby carrots and Yukon gold potatoes. This one-pot meal is quick to prepare and perfect for a comforting weeknight dinner, combining savory seasonings and beef broth for a rich and delicious sauce.
Ingredients
Pork Chops and Seasonings
- 4–5 bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried mustard powder
Vegetables and Broth
- 1 onion, sliced
- 1 cup Yukon Gold potatoes, chopped
- 1 cup baby carrots
- 1 cup beef broth
Others
- 2 tablespoons cooking oil (divided)
- 2 tablespoons Worcestershire sauce
- Optional garnish: chopped parsley
Instructions
- Prepare the Instant Pot and Pork Chops: Turn on the Instant Pot and select the “sauté” mode. Heat 1 tablespoon of cooking oil. Season each pork chop generously with salt and black pepper on both sides.
- Sear the Pork Chops: Place the pork chops in the hot oil and sauté for about 1-2 minutes per side until browned but not fully cooked through. Remove pork chops from the pot and set aside. Add the remaining tablespoon of cooking oil to the pot.
- Sauté Onions: Add the sliced onions to the pot and sauté for 2-3 minutes until softened and fragrant.
- Deglaze the Pot: Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits left from searing the pork chops. This prevents burning during pressure cooking and adds rich flavor.
- Add Vegetables and Seasonings: Press the “cancel” button to stop sauté mode. Add the chopped potatoes, baby carrots, Worcestershire sauce, garlic powder, and dried mustard powder to the pot. Stir gently to combine.
- Pressure Cook: Place the browned pork chops on top of the vegetables. Secure the Instant Pot lid and ensure the valve is set to the sealing position. Select the “meat/stew” function and set the timer for 18 minutes.
- Release and Serve: When the cooking time is complete, perform a quick release of the pressure. Carefully remove the lid, garnish with chopped parsley if desired, and serve hot.
Notes
- Searing the pork chops enhances their flavor and locks in juices but they finish cooking in the pressure cooker.
- Be sure to deglaze the pot thoroughly to prevent the burn warning on the Instant Pot.
- Yukon Gold potatoes hold their shape well during pressure cooking, but you can substitute with your preferred potato variety.
- For extra flavor, add fresh herbs like thyme or rosemary before cooking.
- Adjust seasoning to taste before serving if desired.
