Instant Pot Pork Chops in Mushroom Sauce

This is an all time favorite for my family. I make it at least twice a month. We usually serve it over a bed of macaroni pasta. But it does also go nicely with mashed potatoes. The mushroom sauce is perfection.

Ingredients:

  • 6 boneless pork loin chops (I like the thick ones and I trim the fat off them)
  • 10oz package of mushrooms (doesn’t matter what kind, white or brown), sliced
  • 1 medium yellow onion, diced
  • 5 garlic cloves, minced
  • 1 small shallot, diced (if you don’t have it, you can easily substitute by picking a larger yellow onion for above instead)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • a splash of sherry cooking wine
  • salt and ground black pepper

Directions:

  1. I usually tenderize the pork chops using the back end of a knife in an X pattern. Or you can use a meat tenderizer. Don’t go crazy and overpound them. Just gently tenderize the pork chops.
  2. Turn the Instant Pot on. Put the olive oil in. Select Sauté option. Season the pork chops with salt and pepper on both sides. Cook for 1-2 mins per side. It does NOT need to be fully cooked. Just lightly browned on both sides. Take the pork chops out when they’re lightly browned on both sides. Leave them on a plate.
  3. Put sliced mushrooms in. Sauté for 5 minutes or until they have softened. Season a little with salt and pepper. Put in the diced onion, minced garlic and diced shallots in. Sauté for 2 minutes.
  4. Mix one cup of chicken broth with two tablespoons of soy sauce. Set it aside.
  5. Pour a very little amount (like a splash) of sherry cooking wine in the Instant Pot. It will help release the stuck on brown bits on the bottom. Scrape them off while the wine is cooking.
  6. Then put pork chops back in the IP. There will be some meat juice left on the plate. Pour that back into the IP.
  7. Pour in the chicken broth + soy sauce mixture.
  8. Close the lid. Set the valve to sealing. Set it to high manual pressure for 1 minute.
  9. When the Instant Pot is done cooking and shows 0:00. Leave it alone for another ten minutes so it can naturally release. You can open the lid after this ten minutes.
  10. Remove pork chops and place them in a casserole dish. Select sauté. Add in heavy cream. Stir well. Mix cornstarch and water in a small bowl. Add this mixture to the IP. Mix well. It’ll thicken up after few minutes in the IP. Turn the Instant Pot off and pour the sauce over the pork chops in a casserole dish.

Enjoy!

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Instant Pot Mushroom Barley Soup

This soup is ridiculously easy to make in your Instant Pot.

Ingredients:

  • 2 stalks of celery, sliced
  • 1-2 carrots, either shredded or diced
  • One medium onion, diced
  • 2 or 3 garlic cloves, minced
  • Between 8oz to 10oz mushrooms (you can use any kind but I tend to use the white ones)
  • 2 tablespoons olive oil
  • 1/2 cup pearled barley
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper (use less if you don’t want a little heat to it)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried parsley
  • 2 bay leaves
  • 4 cups broth (either chicken or vegetable)

Directions:

  1. Sauté the celery, carrots and the onions in the Instant Pot for a couple of minutes until softened.
  2. Add in sliced mushrooms and garlic. Sauté for approximately 3 minutes or until softened.
  3. Turn the Instant Pot off.
  4. Add in rest of the ingredients. Mix well. Make sure the broth completely covers all the other ingredients.
  5. Pressure cook on high for 20 minutes.
  6. When that’s done cooking, leave it alone for 10 minutes (natural release).
  7. After 10 minutes, you may switch the valve to venting for quick release.
  8. Remove the bay leaves before serving.

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Instant Pot Quinoa Bowl with Chicken & Veggies

I love quinoa. For me it’s a way to eat comfort food without feeling guilty. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. To sum it up, quinoa is very good for you!

You could make this recipe on the stovetop BUT it is so much easier with the Instant Pot because everything is done in ONE pot and there’s no need to stand in front of the stove and stir.

This recipe is slightly different from other Instant Pot recipes I have shared on this blog in the past because it requires you to use the pressure cooker twice. I will explain… you cook the aromatic vegetables with the chicken and quinoa. When that’s cooked, you then add in the broccoli and pressure cook it for one minute. This is because if you add it in the beginning, the broccoli will be really mushy (trust me, I made that mistake!). Also, you don’t have to use white quinoa. You can substitute that with tri-color quinoa.

 

Ingredients:

  • 1 tablespoon butter (you could also substitute this with olive oil)
  • 1 yellow onion, diced
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • approximately 1 1/2 lb thick chicken breasts, cut into 1 inch cubes
  • 1 cup uncooked quinoa, rinsed (wash under running cold water and drain)
  • 1 1/2 cups chicken broth
  • 1 medium head of broccoli, chop up into florets and chop up the tender stems
  • 1 cup of mozzarella cheese, shredded
  • salt and pepper to taste

Directions:

  1. Turn your Instant Pot on. Click on the Sauté button. Melt the butter and sauté the onions, celery and carrots for around 3 to 4 minutes. You want to make sure they soften a bit.
  2. Season the cut chicken cubes with salt and pepper. Add to the Instant Pot. Saute for 3 minutes or so. You want to only cook on the outside. Do NOT fully cook it on the inside and don’t worry, it will fully cook inside the Instant Pot when under pressure.
  3. Add in the rinsed quinoa. Stir well. Make sure everything is mixed.
  4. Pour in the chicken broth, stir again. Turn off the Sauté feature.
  5. Put the cover on, make sure the valve is set to sealing. Set the pressure to manual HIGH for 5 minutes.
  6. When it’s done cooking, switch the valve to venting (for quick release). Wait until the valve drops. Open the lid and add in broccoli and the cheese.
  7. Close the lid again and set it on manual HIGH for 1 minute.
  8. You can do a quick release when it’s done by changing the valve to venting position. Stir. Don’t worry if there’s some liquid left. It will thicken up in few minutes when it cools down.

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Instant Pot Baby Back Ribs

The meat is so tender, fall off the bones easily and finger lickin’ good!! It doesn’t take a lot of prep time.

Ingredients:

  • 1 package of baby back ribs (I used Smithfield’s extra meat baby back pork ribs roughly 2.5 lbs)
  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
    1 cup water
    1/2 cup apple cider vinegar

Directions:

  1. Remove fat lining off one side of the ribs if it’s there.
  2. Mix brown sugar, chili powder, dried parsley, salt, pepper, cumin, garlic powder and onion powder in a small bowl.
  3. Rub the spice mixture all over the ribs on both sides.
  4. Place the ribs in your Instant Pot standing on their sides. Make sure you use the rack that came with your Instant Pot. You don’t want the ribs to soak in liquid. (See picture below).
  5. Pour in water and apple cider vinegar. Make sure you don’t get the spice rub wet.
  6. Close the lid and lock it. Make sure the valve is set to sealing. Press the Meat button and set it for 25 minutes.
  7. Let the pressure naturally release for 10 minutes (after cooking, it’ll say L0:00 then count up). When it says L0:10 you can switch the valve to venting to release the remaining pressure inside.
  8. Carefully remove the ribs and place it on a foil-lined baking sheet. Brush on your favorite BBQ sauce and pop it under the broiler for 5 minutes.

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Pasta with Prosciutto and Spinach

This is perfect for one of those busy weeknights where you have little time to prepare a delicious meal. This doesn’t require a lot of ingredients and can be completed in time you’re done cooking the pasta.

Ingredients:

  • a box of pasta (around 12oz) penne, rotini or ziti type of pasta will do well
  • 2 tablespoons of olive oil
  • 4 oz prosciutto, ripped up into pieces
  • 4 cloves garlic, minced
  • 6 oz bag of baby spinach leaves
  • 3/4 teaspoon salt
  • Between 1/4 to 1/2 teaspoon ground black pepper
  • 1/2 teaspoon lemon zest (approx half of a lemon rind)
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Cook pasta according to the package instructions. Drain. Reserve 1/2 cup of pasta cooking water.
  2. While the pasta is cooking, you can heat olive oil and ripped up prosciutto pieces. Cook until it becomes crispy. Remove with tongs to a plate. Add garlic and cook for 30 seconds. Add spinach, salt, pepper and lemon zest. Cook until spinach is wilted.
  3. Mix pasta with spinach mixture and reserved pasta water. Add grated Parmesan cheese. Mix well.
  4. Serve pasta with pieces of prosciutto on top.

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Instant Pot Goulash (American Chop Suey)

We love this recipe! This is not only cheap but very affordable to make. You know I love those Instant Pot meals because it means less things to wash!

Ingredients:

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 2 (15oz each) canned tomato sauce
  • 28 oz canned diced tomatoes
  • 2 tablespoons Italian seasoning
  • 3 tablespoons soy sauce
  • 3 cups elbow/macaroni pasta or something similar
  • 2 1/2 cups water
  • 3 bay leaves
  • Salt and Pepper to taste

Directions:

  1. Click on sauté on your Instant Pot. Put the ground beef, diced onions and minced garlic on. Sauté until the ground beef is browned.
  2. Drain the fat from the ground beef.
  3. Add tomato sauce, diced tomatoes, Italian seasoning, soy sauce, water, pasta and some salt and pepper to the Instant Pot. Stir well. Place 3 bay leaves on top.
  4. Close the lid. Make sure the valve is sent to sealing. Set it to 4 minutes manual high pressure.
  5. When time is up, (the Instant Pot will say L0:00 and start counting up), you can switch the valve from sealing to venting for quick release.
  6. Open the lid, give everything a good stir and remove the bay leaves. You can serve them with some shredded cheese on top if desired or grated Parmesan.

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Creamy Fontina-Ricotta Pasta with Marinated Garlicky Tomatoes

This is a great meatless dinner to make. Simple and yet packed with flavor! Goes great with a glass of chilled rosé.

Ingredients:

  • 4 cups of coarsely chopped tomatoes (1 1/2 lb roughly)
  • 2 tablespoons red-wine vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 16 oz package of pasta (I like using rotini, fusilli or gemelli for this)
  • 8 oz fontina cheese, coarsely shredded
  • 1/2 cup whole-milk ricotta cheese at room temperature
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1/4 cup thinly sliced fresh bagel
  • Ground black pepper to taste

Directions:

  1. Cook pasta according to package directions.
  2. Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate.
  3. When the pasta is done cooking, reserve 1/2 cup of pasta water then drain. Return pasta to the pot and add in the 1/2 cup pasta water and the fontina cheese. Stir until cheese is melted. Then add in ricotta. Mix well and move to a serving bowl or individual pasta bowls.
  4. Use a slotted spoon, spoon the marinated tomatoes over the pasta (discard the marinating liquid). Drizzle with oil and top off with basil and ground black pepper.

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