Instant Pot Pork Chops with Creamy Garlic Sauce
With just a few ingredients and your Instant Pot or pressure cooker, you can have a delicious meal ready in minutes!
With just a few ingredients and your Instant Pot or pressure cooker, you can have a delicious meal ready in minutes!
- Carbohydrate 0.334750000679155 g
- Cholesterol 0 mg
- Fat 0.00500000001014421 g
- Fiber 0.0324999988738445 g
- Protein 0.106000000215057 g
- Saturated Fat 0.000975000001978121 g
- Serving Size 1 1 serving (3g)
- Sodium 0.650000001318747 mg
- Sugar 0.30225000180531 g
- Trans Fat 0.00162500000329687 g
- Calories 2 calories
Step-by-step
- Set your Instant Pot to Sauté. When display reads "hot", heat the butter (or ghee).
- Season meat with salt and pepper, and brown the chops on both sides. Remove the chops and deglaze the pan with the chicken bone broth.
- Return the pork chops to the cooker and cover with the crushed garlic cloves.
- Using the Manual setting on the Instant Pot, adjust to high pressure and set cooking time to 8 minutes. When time is up, allow pressure to naturally release. Set chops on a platter.
- Stir the arrowroot into almond milk, add to the pan juices, and bring to a boil, by using the Sauté setting. Stir and allow to thicken for about 2 to 3 minutes. Serve and Enjoy!
Crushed garlic carries the primary aromatic weight of this dish, infusing both the meat and the cooking liquid during the pressure cycle. Pressure cooking breaks down tough connective tissue rapidly, but thick proteins like center-cut chops demand strict adherence to timing to prevent overcooking.
- Brown the chops in butter over the Sauté setting until a golden crust forms on both sides, which builds foundational umami before pressure cooking begins.
- Deglaze the stainless steel insert thoroughly with chicken bone broth to scrape up browned fond and prevent the dreaded burn notice on the display.
- Cook center-cut chops measuring one-half to three-quarters of an inch thick on high pressure for exactly eight minutes, followed by a complete natural pressure release.
- Whisk plain unsweetened almond milk and arrowroot thoroughly before introducing the cold slurry to boiling pan juices to prevent lumps.
- Boil the sauce on the Sauté setting for two to three minutes until the starch gelatinizes fully and coats the back of a spoon.
Overcooking remains the single fastest way to dry out lean pork in a pressure cooker. Allowing the machine to release pressure naturally rather than forcing a quick release keeps the muscle fibers from seizing up and expelling their moisture.
