- In the instant pot, sauté ½ of a peeled and diced red onion using a bit of extra virgin olive oil; do this with the peeled (don’t dice them) garlic cloves. Add the thyme and mix well.
- White wine should be used to deglaze the pan after this sauteing process.
- Place the frozen pork chops within the instant pot on top of the wine. A cup of pork stock should also be poured over the frozen pork chops. Cook them for zero minutes with the lid atop the instant pot. Take the pork chops out of the instant pot after releasing the pressure naturally.
- Toss your potatoes into the instant pot, dice them but don’t peel them before doing this.
- Season the pork chops with salt & pepper and place them back on top.
- Cook the pork chops for 12 minutes on manual pressure with the lid on the instant pot and the valve set to sealing.
- Take the pork chops out of the instant pot after using QPR, then place them on dinner plates.
- Get your couscous ready following any recipe of your choosing.
- Stir everything inside the instant pot together with a hand blender until a creamy potato sauce with a thick quality is obtained from the mixture.
- Serve the pork chops alongside the couscous after pouring the creamy potato sauce over the pork chops.
This recipe for pork chops is quick and easy using the instant pot, and provided that the right cooking instructions are followed, you can be sure that you’ll arrive at desirable results. The entire cooking time for this recipe is 17 minutes, including a prep time of 5 minutes and a cook time of 12 minutes.
If you’re interested in more recipe ideas for instant pot pork chops, then we recommend that you check out this video recipe.
- If the pork chops you’re cooking are not glued together, skip step #3. To split up frozen pork chops that are stuck together, all you need is a short zero-minute cook.
- Garlic cloves are preferable because they will be mixed later and will not burn as easily in a sauté. It also eliminates the need to grate the garlic.
- If you want to serve part of the potatoes, a good idea is to add ½ a can of coconut milk to thicken the sauce; otherwise, it will be too watery.