Summer isn’t finished yet. If you’re looking for something savory to use those fresh herbs up before they’re gone, these Pressure Cooker Pork Chops, Smashed Potatoes and Gravy are the perfect for that. They most deliciously welcome cooler nights and cozy comfort!
This recipe is brought to you by, “Holy smokes! It’s dinner time and I haven’t started a doggone thing!” Yep. I threw this together in less than an hour because time just would not slow down and the day zipped right passed me.
It’s a good thing I’m pretty good at recalling what I’ve put into a dish (kinda goes with food blogger territory) because it turned out so good that it definitely deserves a spot in my collection.
When the pressure cooker started to cook, the aroma that wafted through my kitchen made everyone in the house come sniffin’ for food. My mouth was watering, too. When me and my crew finally sat down to eat, there was no chatty Kathys’ or bummed out Bobs’. It was forks and plates, pass me that gravy and “My gosh this is delicious!”
I made again the very next day because, well.. have a gander..
I know. I’m so dramatic! But you gotta admit it, that plate looks SO good. Plus, that snazzy music makes you hungry for a bite.
If your mouth is watering and you’re ready to try this recipe, there’s a handy dandy printout just below. And if you’re not in a hurry or you don’t have a pressure cooker, no worries. You can do the whole sha-bang in a pot on the stove or even in a crock pot. The great thing about meals like this is that they’re so versatile.
I hope all you fine foodie folks out there have a wonderful weekend. Stay safe and as always, keep it delicious!
Till next time ~ much love, Connie
Pressure Cooker Pork Chops, Smashed Potatoes and Gravy
Ingredients
- 2 lbs Idaho potatoes cut into large chunks
- 1 large onion chopped into large chunks
- 3 garlic cloves roughly chopped
- 2 C chicken stock
- 1 bundle fresh herbs rosemary, sage, thyme and oregano
- 6 boneless pork loin chops cut 1 to 1 1/2 inch thick
- kosher salt and freshly ground black pepper to taste
- 1 tsp smoked paprika
- 2 tbsp butter
- 2 tbsp flour
Instructions
- Place the potatoes in the pressure cooker pot.
- Sprinkle half the onion and the garlic on top.
- Pour the chicken stock into the pot and place the herb bundle in.
- Lay the pork chops on top of the potatoes so that they're not submerged in the liquid.
- Season the top of the chops with salt and pepper.
- Sprinkle smoked paprika on top.
- Place the lid on the unit and turn to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the time to 15 minutes.
- In a saute pan, heat the butter over med/high heat to melt.
- When the butter is bubbly, add the flour a little at a time while whisking with a wire whisk.
- Cook for 2 minutes and remove from heat.
- Set aside.
- Once the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam and remove the lid.
- Place the chops on a serving platter.
- Remove the herb bundle and discard.
- Remove the potatoes and place into a bowl with some of the liquid from the pot. (about 3/4 cup)
- Season the potatoes with salt and fresh pepper to taste.
- Use a hand mixer to cream.
- To make gravy with the rest of the liquid, press the saute button and allow it to come to a simmer.
- Add the butter and flour mixture to the liquid and whisk until thickened.
- Turn the unit off.
- Serve the chops with a side of potatoes and your choice of veggie.
- Drizzle gravy onto the chops and potatoes as desired and enjoy!
Notes
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What is Happy Belly Foodie all about? Keeping it delicious! 
This looks delicious! How would you adjust the cooking time if all you had were bone-in pork chops?
Hi Jennifer, Thank you! I don’t think bones would really make much of a difference but to be on the safe side and since it adds more weight, I’d add two minutes to the timer. Thanks for stopping by and commenting <3 Hope you enjoy!
Great, thanks! I’ll be making this later this week.
Awesome! 🙂
This looks amazing. I have boneless pork chops in my freezer right now and I’d love to try this recipe. One question though….Do you recommend quick pressure release or natural release? I’m not sure by the way it’s worded in the post. Thanks 🙂
Hi Brenda, thank you 🙂 I did a quick release for this recipe.
Could you use a cream of mushroom soup and any cream soups in the instant pot?
Hello Jackie, you can use a cream of mushroom in the instant pot. You’ll want to have one cup of liquid in the pot at the very least with your food. When using something like that, be sure to use a natural release because the liquid will spew out the top of the release valve and make a big mess. I personally like adding things with thickeners after the cooking is done to avoid this. Since I cook from scratch, I can’t say I have experience with pre-made soups. If you are interested in learning about making your own “cream of” soups, check out my archives under the recipes by category and type in cream of mushroom soup. Good luck in your learning pressure cooking adventures! Also, check out Barbara Shieving’s website, Pressure Cooking Today. I’m a contributor there and she has a ton of great recipes and info.
Hey! I used your FABULOUS recipe last night… I only changed the cook time to 13 minutes and QR because I had 3 chops, not 6. These flavors are AMAZING! My only problem is that the meat didn’t get nearly as tender as I was hoping to get. Do you know, did I over cook it? Should I have cooked longer? I’ve had good results in the past with slow cooking (cream of mushroom recipe, but my hubby and I aren’t big fans of mushrooms, which is why I was so excited to try this recipe!) Potatoes and onions were cooked perfectly. Maybe I should have browned the meat more? Any suggestions welcome!
Hi Beth, thank you for trying this one out. We love it too. I’m guessing the issue you had wasn’t the timing. I think it may have been your cut of meat. Not all chops are the same. The ones I used in this recipe were boneless loin chops that I cut myself. Before I get too complicated here and since I don’t know what cut you used, I suggest buying a whole pork loin (not tenderloin) and slicing it yourself. It’s a fairly cheap piece to buy, cuts easily and freezes very well.
I’m going to do a follow-up for this, I’m gathering info about pork from some experts in my area. Be on the lookout for a post about cooking pork in the pressure cooker. 🙂
YUM!!! My chops were not quite 1″, so I adjusted the time by 2 minutes. They were done and delicious!
That’s great to hear Sheri! So glad you you liked it <3
Someone I follow on Snapchat posted this recipe. It looks amazing so I am trying it tonight. Step 2 says go place half the onion and garlic on top of the potatoes. What do you do with the other half? Thanks!
It’s just layering. Add all of the onion and garlic to the pot as you wish. And hey, thanks so much for stopping by. Hope you enjoy! ?
Thank you so much for the reply. I threw it all in. Can’t wait to eat in a couple of hours!
Lol, that’s what I’m looking to find out too. Just figured I would throw em in any ole place.
When is the second half of garlic and onions added? It says to put half the onions and garlic on the potatoes but I don’t see when to add the rest.
You can add it all at once. I like layering but it really doesn’t matter. Do your Thang darling;-)
I don’t have the fresh herbs on hand. Could I use italian seasoning, and how much ? Thank you
Hi Elaine, simply total the amount of herbs in my recipe, then use that amount of whatever blend you wish. Make it yours baby 🙂
Hi, I’m a new Instant Pot user/owner. This recipe looks so yummy. I can’t wait to try it out. Question….. if I don’t have fresh herbs, can I substitute it with dried herbs? And how much would I use? Thanks for taking the time to make the video and showing us how to make this yummy looking dish. My hubby is not a pork chop eater but I think I can convince him with the gravy. Hehehe. Thanks again. 🙂 Looking forward to hearing from you before I make this.
Hi Nhi, thanks for your kind words. You can use the same amount of dry herbs as you would fresh.
I have some pork chops in the freezer now! Would you thaw them first?
At least halfway.
Have to try this. Looks delicious.
Great recipe Connie , Me and the wife just had it for dinner with sweet corn . the recipe says it serves 6 , now me and the wife ain’t big, but it was that good we ate the lot. Thanks x.
Would I need to adjust the time if I am using few pork chops that aren’t quite and inch thick?
I’d like to pressure cook a single cut of 8oz pork, about 1 inch thinck, nothing else, except for pre-searing it in some spices. What time should I use (for Instant Pot)
Just made this tonight and my husband and I loved it!! So delicious.
Thanks for all the work you did to find the answer, but I have one that might contribute to tough meat of any kind. Never do a quick release on meats.
You know how pro cooks always take the meat out of the oven, cover it and let it rest? Once your meat has stopped cooking under pressure, it needs time to reabsorb those juices.
Do you put on high or low? Cooking now and put on low, hope that’s right.