These Whole30 Instant Pot Pork Chops are juicy and full of flavor! They’re quick to prepare, making them perfect for a busy weeknight dinner.
Cooking them in the Instant Pot keeps them tender and delicious. Trust me, you’ll want to make extra! I love serving them with veggies for a tasty, healthy meal.
Key Ingredients & Substitutions
Pork Chops: You can use bone-in or boneless pork chops, but bone-in offers more flavor. If you’re looking for a leaner option, try chicken breasts or thighs instead!
Olive or Avocado Oil: Both oils work well, but I prefer avocado oil for its high smoke point. If you’re in a pinch, substitute with vegetable or grapeseed oil.
Chicken Broth: A Whole30-compliant broth adds depth. You could make your own or use vegetable broth as a vegetarian alternative. Just double-check the ingredients.
Mushrooms: For a different taste, consider swapping in other mushrooms like shiitake or cremini. You can leave them out entirely if you’re not a fan.
Coconut Aminos: This is a great soy sauce substitute. If you don’t have it, try using tamari (gluten-free soy sauce) but keep in mind it’s not Whole30 compliant.
Cauliflower: If you’re not keen on mashed cauliflower, mashed potatoes or sweet potatoes can be a comforting substitute, though they will not be Whole30 compliant.
How Do You Get Perfectly Sear Pork Chops?
Searing pork chops is crucial for flavor and a nice crust. Here’s how to do it right:
- Make sure your pork chops are dry by patting them with paper towels; moisture will steam them instead of sear.
- Heat the oil in the Instant Pot on “Sauté” until it shimmers, then add pork chops. Avoid overcrowding.
- Sear for about 3-4 minutes on each side until golden brown. This locks in juices and flavor!
How to Make Whole30 Instant Pot Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 2 tbsp olive oil or avocado oil
- Salt and black pepper to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup chicken broth (Whole30-compliant)
- 1 tbsp fresh rosemary, chopped (plus a sprig for garnish)
- 1 tbsp fresh thyme leaves (optional)
- 1 tbsp coconut aminos (a Whole30 soy sauce alternative)
- 1 tsp dried sage (optional)
For the Mashed Cauliflower:
- 2 medium cauliflower heads, chopped
- 2 tbsp ghee or clarified butter
- Salt and black pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 20 minutes to cook in total. You’ll need roughly 10-15 minutes for the cauliflower mash and the pork chops cooked in the Instant Pot will take about 8 minutes under pressure, with additional time for sautéing and releasing pressure. In no time, you’ll have a delicious meal ready!
Step-by-Step Instructions:
1. Prepare the Cauliflower Mash:
Start by chopping the cauliflower into smaller pieces and placing them in a pot. Cover it with water and bring to a boil. Let it cook for about 10-15 minutes, or until it’s very tender. Once done, drain it well and transfer the cauliflower to a mixing bowl. Add in the ghee, a little salt, and pepper. Now, mash it all together until it’s smooth and creamy. Keep it warm while you prepare the rest!
2. Season and Sear the Pork Chops:
Take your pork chops and pat them dry with paper towels. This helps them sear nicely! Season both sides with salt and black pepper. Now, turn on the Instant Pot and set it to “Sauté” mode. Add your choice of olive oil or avocado oil to the pot. Once it’s hot, place the pork chops in and sear them for about 3-4 minutes on each side until they’re beautifully browned. Once done, carefully remove the pork chops and set them aside.
3. Cook the Mushroom Sauce:
In the same pot, add the finely chopped onions and sauté them until they become translucent, which should take about 2-3 minutes. Next, toss in the minced garlic and sliced mushrooms, cooking until the mushrooms have released their moisture and have softened—this usually takes about 4-5 minutes. Stir in the chopped rosemary, fresh thyme (if you’re using it), dried sage, and coconut aminos. This will give you a delicious aroma!
4. Deglaze and Pressure Cook:
Pour the chicken broth into the pot. Make sure to scrape the bottom to loosen any brown bits left from the pork chops and onions—this adds flavor! Now, return the pork chops to the pot, placing them on top of the mushroom mixture. Secure the lid of the Instant Pot and set it to “Pressure Cook” on high for 8 minutes.
5. Release and Finish:
Once the cooking time is up, let the Instant Pot naturally release pressure for 5 minutes, then carefully quick release any remaining pressure. Take the pork chops out and keep them warm. If the sauce looks too thin, you can turn the Instant Pot back to “Sauté” and let the sauce simmer until it thickens slightly.
6. Serve:
Your meal is ready! Place a generous scoop of your creamy mashed cauliflower on each plate. Top it with a pork chop and spoon over some of that savory mushroom rosemary sauce. Don’t forget to garnish with a sprig of fresh rosemary for a touch of color and flavor. Enjoy your Whole30-friendly tender Instant Pot pork chops!
Can I Use Other Cuts of Meat?
Yes, you can substitute pork chops with chicken thighs or breasts for a different flavor. Just adjust the cooking time, as chicken may need slightly less time depending on the thickness.
What If I Don’t Have Fresh Herbs?
No worries! You can substitute fresh herbs with dried versions. Typically, use 1/3 of the amount of dried herbs compared to fresh. So, for 1 tablespoon of fresh rosemary, use about 1 teaspoon of dried rosemary.
How Should I Store Leftovers?
Store any leftovers in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of broth to keep the pork moist and reheat gently on the stove or in the microwave.
Can I Make This Recipe Without Mushrooms?
Absolutely! If you’re not a fan of mushrooms, you can leave them out completely or substitute them with other vegetables like spinach or zucchini. Just adjust the cooking time accordingly to ensure they are cooked properly.
