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  • stevecowles

Creamy Instant Pot Pork & Mushroom

I'm really enjoying my Instant Pot. Although it cannot cook anything which I couldn't have cooked a different way before, it is so quick that I can make something decent after work without losing the whole evening. There is no doubt that it is helping me to eat more healthily.


Tonight's experiment was largely from memory, I saw something on the Internet a little while ago but forgot to save the link so had to wing it a bit (recipe below), anyway it was great with some wholemeal rice and there is some leftover for tomorrow. Another one for my cookbook.


Ingredients

• 4 pork chops or steaks (fat trimmed)

• Salt

• 1 Finely chopped medium onion

• 250g Mushrooms (sliced)

• 1 can of coconut milk

• 1 Vegetable stock pot

• Black Pepper

• Salt

• Garlic powder

• Thyme

• Oil

• Cornflour


Cooking Instructions

  1. Set the Instant Pot to sauté and add 2 tbsp of oil

  2. Garnish the chops with black pepper

  3. Cook the chops for a couple of minutes each side until brown, if they are large you may have to do this in a couple of batches

  4. Remove the chops and put to one side

  5. Sauté the onions and mushrooms until softened

  6. Add the coconut milk and stock

  7. Add ½ tsp of salt, 1 tsp of garlic powder, 1 tsp black pepper and 1 tsp Thyme

  8. Return the pork chops to the Instant Pot and add enough water to cover them

  9. Put the lid on and close steam valve

  10. Pressure cook for 14 minutes and then allow 10 minutes of natural release

  11. Remove the pork

  12. Set the Instant Pot to Sauté and thicken the sauce with cornflour (I used 2 heaped Tbsp dissolved in a little water)


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