![]() ![]() When using frozen pork chops add a few minutes extra to pressure cooking and skip the searing step. Pour the mushroom gravy over the pork chops and serve. Press the “saute” function to simmer it for a few minutes to help thicken the gravy. To Make the Gravy: In a small bowl, whisk 1 tbsp cornstarch with 1/4 cup of cold water.Place the pork chops on a plate and let rest. Carefully open the lid away from your face.Once 10 minutes has passed, release any remaining pressure by hitting the vent knob from sealed to venting (be sure to do this in an open space and stand back from the Instant Pot.).Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes.It is already hot, so it won’t take too long. The IP will beep and start coming to pressure. Close the lid and set the valve to “sealing” position, and press the “pressure cooker” button.Add the pork chops back into the mushroom and broth mixture. Pour in the beef bone broth and scrape any of the browned bits from the bottom of the pot. ![]() Add the mushrooms, onions, and garlic to the IP and saute for 1-2 minutes.Remove the chops after they have been seared, and place them on a plate. ![]() You may want to do it in batches so you don’t overcrowd the chops.
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