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Instant Pot Pork Chops With Creamy Mushroom Sauce (Keto, GF)

This guest recipe for Instant Pot pork chops cooked in a mouthwatering creamy mushroom sauce will make you wonder why you ever made pork chops the old-fashioned way all these years! This delicious dish is from Dr. Karen S. Lee’s latest cookbook Keto Cooking With Your Instant Pot.


Instant Pot Pork Chops Smothered In Creamy Mushroom Sauce | Keto, Gluten-Free, Low-Carb, Pressure Cooker

Who loves making pork chops? Better yet, who loves cleaning after making pork chops? Not us. But these saucy, fall off the bone pork chops made right in the Instant Pot leave you with minimal mess and clean up afterwards.

This is one of the recipes from Keto Cooking With Your Instant Pot that definitely caught our eye. As you can guess, it’s keto and low-carb and is also gluten-free, and served with a side of green veggies or a leafy salad it makes for a perfect, healthy dinner meal.

 
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Instant Pot Smothered Pork Chops

Instant Pot Pork Chops Smothered In Creamy Mushrooms Sauce

  • Author: Dr. Karen S. Lee
  • Prep Time: 10 mins
  • Cook Time: 33 mins
  • Total Time: 43 minutes
  • Yield: 4 1x
  • Category: Main Entree
  • Method: Instant Pot Pressure Cooker
  • Cuisine: American

Description

This Instant Pot pork chops cooked in a mouthwatering creamy mushroom sauce will make you wonder why you ever made pork chops the old-fashioned way all these years! This delicious dish is from Dr. Karen S. Lee’s latest cookbook Keto Cooking With Your Instant Pot.


Scale

Ingredients

  • 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 (15 g) butter and more as needed
  • ½ medium onion, sliced
  • 12 oz (340 g) white mushrooms, sliced ¼” (6 mm) thick
  • ½ cup (120 ml) white wine
  • ½ cup (120 ml) full-fat heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tbsp (8 g) tapioca flour, more if needed
  • ¼ cup (15 g) fresh flat leaf parsley, chopped, reserve 1 tbsp (4 g) for garnish

Instructions

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 powder 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 chops 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, press“Sauté” 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.



Nutrition

  • Calories: 343
  • Fat: 21g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 23g

Keywords: Pork Chops Smothered Creamy Mushrooms Sauce


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Instant Pot Pork Chops Smothered In Creamy Mushroom Sauce | Keto, Gluten-free, Low-Carb, Pressure Cooker | Guest recipe from Dr. Karen S. Lee's cookbooks 'Keto Cooking With Your Instant Pot'

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12 Comments

  • Reply
    Karen Lee
    January 8, 2019 at 5:29 pm

    Thank you so much for sharing this recipe with your readers! This is one of my favorite recipes from the book and I’m sure your readers will love it too!

  • Reply
    Robin
    January 12, 2019 at 4:53 pm

    Could you use something other than tapioca flour? Coconut flour?

    • Reply
      instantpoteats
      January 21, 2019 at 6:59 am

      Coconut flour wouldn’t thicken it in the same way. You can use arrowroot starch, rice flour or starch, potato starch and they should all work similarly to tapioca.

    • Reply
      Debbie
      March 18, 2019 at 12:22 am

      For keto, you could use guar gum or Xanthan gum, but only use very small amounts at a time until it thickens. I can’t wait to try this, it looks delicious.

    • Reply
      JoAnn Whiteman
      March 22, 2019 at 9:32 pm

      I used 2 teaspoons of gluten free flour. I pressed the saute button
      The mixture started to bubble. I continually stirred and quickly pushed the cancel button. Gravy was perfect. Plus less carbs.

  • Reply
    Kelli
    March 19, 2019 at 11:52 pm

    Love the sauce, but 20 minutes was too long for the pork in my opinion. Will try again but with maybe half the cooking time

  • Reply
    Alixandra Hice
    April 26, 2019 at 1:27 am

    Made this tonight and it was scrumptious! Company worthy with a few adjustments. I had thick cut chops, but knew 20 minutes was way too much time under pressure. I cooked them for 10 minutes with a 10 minute NPR, and the chops were borderline well done. I recommend 8 minutes for thin cut chops and 10 minutes for thick cut chops followed by a Quick Release. For non-Keto cooking, use a 1-to-1 ratio of corn starch to water slurry to thicken sauce. Also, make sure to taste and adjust seasoning at the end because the dish needs more salt and pepper. Otherwise, the recipe is perfect and deserves ALL THE STARS. Thank you so much for posting this recipe for us to enjoy. This one is going into my regular rotation! Love love love it!

    • Reply
      instantpoteats
      April 28, 2019 at 8:06 am

      Thank you! Great you enjoyed it 🙂

  • Reply
    Ashley Woods
    May 1, 2019 at 10:12 pm

    am i the only one curious about the parsley.?.?.?

    why state .. ¼ cup (15 g) fresh flat leaf parsley, chopped, reserve 1 tbsp (4 g) for garnish

    and then in directions say except parsley. so is all of it for garnish …. ??

    • Reply
      instantpoteats
      May 13, 2019 at 8:31 am

      I think the recipe author meant that you can stir most of it into the finished sauce and then use a little bit for garnishing when serving on a platter or on individual bowls.

  • Reply
    Addilyn
    May 28, 2019 at 1:34 pm

    This recipe is absolutely delicious!!! It’s a regular in my meal plans and always a favorite. I’ve shared this recipe with lots of people, keto and non Keto. I also bought Dr. Lee’s cookbook based off this recipe. Her other recipes are delicious also…. you will not be disappointed. Thank you Instant Pot Eats for letting me sample this very tasty recipe. It led me to a terrific cookbook and new author! Dr. Lee is also very inspiring on Instagram.

  • Reply
    Scott A Lautenbaugh
    June 13, 2019 at 9:11 pm

    I’ve made this twice now– the sauce is great– but I agree a shorter cooking time is needed. Last time I used 4 fairly thick chups– about 2 pounds all totaled, 20 minutes, natural release– and they were over-cooked and dry– will try again with 10 minutes and quick release as recommended in a comment above, and see

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