Effortless Elegance: Pressure Cooker Bone-In Pork Chops with Baked Potatoes & Carrots

Tired of slaving over a hot stove for hours to achieve a delicious and satisfying meal? Say hello to your new best friend: the pressure cooker! This amazing kitchen appliance can transform humble ingredients into a culinary masterpiece in a fraction of the time. Today, we’re going to explore a simple yet incredibly flavorful recipe for pressure cooker bone-in pork chops, accompanied by perfectly baked potatoes and tender carrots. This one-pot wonder is perfect for busy weeknights, but elegant enough to impress weekend guests.

## Why Pressure Cooker Pork Chops?

Pressure cooking pork chops offers several distinct advantages:

* **Speed:** Pressure cooking drastically reduces cooking time. What would typically take an hour or more in the oven or on the stovetop can be achieved in under 30 minutes in a pressure cooker.
* **Tenderness:** The high-pressure environment tenderizes even tougher cuts of pork, resulting in juicy and succulent pork chops that practically melt in your mouth. The bone-in variety further enhances the flavor and adds to the richness of the dish.
* **Flavor Infusion:** The enclosed environment of the pressure cooker allows flavors to meld and intensify, creating a depth of flavor that’s hard to achieve with other cooking methods. The pork chops, potatoes, and carrots all benefit from being cooked together in the same flavorful broth.
* **Ease of Cleanup:** One-pot cooking means less mess! You’ll only have one pot to clean, making this recipe a weeknight winner.

## The Recipe: Pressure Cooker Bone-In Pork Chops, Baked Potatoes & Carrots

This recipe is designed for a standard 6-quart pressure cooker. If you have a larger or smaller cooker, you may need to adjust the cooking time accordingly.

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 25-30 minutes (including pressure build-up and release time)

**Ingredients:**

* 4 bone-in pork chops (about 1 inch thick)
* 4 medium russet potatoes, scrubbed
* 1 pound carrots, peeled and chopped into 1-inch pieces
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon black pepper
* 1/2 teaspoon salt (or to taste)
* 1 tablespoon olive oil
* 1 cup chicken broth (low sodium preferred)
* Optional: 1 tablespoon Worcestershire sauce (for added depth of flavor)
* Optional: Fresh parsley, chopped (for garnish)

**Equipment:**

* 6-quart pressure cooker (Instant Pot or similar)
* Cutting board
* Knife
* Measuring spoons and cups
* Large spoon or spatula

**Instructions:**

**Step 1: Prepare the Ingredients**

* Wash and scrub the potatoes thoroughly. You can leave the skins on for added nutrients and texture, or peel them if you prefer. Do not cut the potatoes.
* Peel the carrots and chop them into 1-inch pieces. This size ensures they cook evenly and become tender.
* Chop the onion and mince the garlic. These aromatics will form the base of the flavorful broth.
* Pat the pork chops dry with paper towels. This will help them sear properly.

**Step 2: Sear the Pork Chops (Optional but Recommended)**

Searing the pork chops before pressure cooking adds a beautiful crust and enhances the flavor. If you’re short on time, you can skip this step, but it’s highly recommended.

* Turn on your pressure cooker and select the “Sauté” function.
* Add the olive oil to the pot and let it heat up for a minute or two.
* Once the oil is hot, carefully place the pork chops in the pot, making sure not to overcrowd them. You may need to sear them in batches.
* Sear the pork chops for 2-3 minutes per side, until they are nicely browned. Don’t worry about cooking them all the way through; you just want to develop a flavorful crust.
* Remove the pork chops from the pot and set them aside on a plate.

**Step 3: Build the Flavor Base**

* Add the chopped onion to the pressure cooker pot and sauté for 2-3 minutes, until softened and translucent. If needed, add a small amount of olive oil to prevent sticking.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
* Stir in the dried thyme, dried rosemary, smoked paprika, salt, and pepper. Cook for 30 seconds, stirring constantly, to release the aroma of the spices.

**Step 4: Layer the Ingredients**

This step is crucial for ensuring that everything cooks evenly.

* Pour the chicken broth into the pressure cooker pot. Use a spatula to scrape up any browned bits from the bottom of the pot. This is called deglazing, and it adds a lot of flavor to the broth.
* If using, add the Worcestershire sauce to the broth.
* Place the potatoes in a single layer at the bottom of the pot.
* Arrange the carrots around the potatoes.
* Place the seared pork chops on top of the potatoes and carrots.

**Step 5: Pressure Cook**

* Secure the lid of the pressure cooker, making sure the steam release valve is set to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function on your pressure cooker.
* Set the cooking time to 15 minutes for 1-inch thick pork chops. Adjust the time slightly if your pork chops are thinner or thicker. For thinner chops (around 3/4 inch), reduce the time to 12 minutes. For thicker chops (around 1 1/4 inch), increase the time to 18 minutes.
* Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. This means letting the pressure gradually decrease on its own. After 10 minutes, you can manually release any remaining pressure by carefully turning the steam release valve to the “Venting” position. Be careful, as hot steam will be released.

**Step 6: Serve**

* Once the pressure has been completely released, carefully remove the lid of the pressure cooker.
* Use a slotted spoon or tongs to carefully remove the pork chops, potatoes, and carrots from the pot.
* Check the internal temperature of the pork chops with a meat thermometer to ensure they are cooked to a safe internal temperature of 145°F (63°C).
* Serve immediately. You can drizzle the flavorful broth from the pressure cooker over the pork chops, potatoes, and carrots.
* Garnish with fresh parsley, if desired.

## Tips and Variations

* **Bone-in vs. Boneless:** While boneless pork chops can be used in this recipe, bone-in pork chops tend to be more flavorful and stay juicier during pressure cooking.
* **Pork Chop Thickness:** The thickness of your pork chops will affect the cooking time. Adjust accordingly. Thinner chops will require less time, while thicker chops will require more time.
* **Vegetable Variations:** Feel free to add other vegetables to this recipe, such as green beans, Brussels sprouts, or parsnips. Add them at the same time as the carrots.
* **Spice Variations:** Experiment with different herbs and spices to customize the flavor to your liking. Some other options include garlic powder, onion powder, Italian seasoning, or paprika.
* **Adding a Creamy Sauce:** For a richer and more decadent dish, you can add a creamy sauce after pressure cooking. After removing the pork chops, potatoes, and carrots from the pot, select the “Sauté” function and whisk in 1/4 cup of heavy cream and 1 tablespoon of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Cook for a few minutes, until the sauce thickens.
* **Browning the Potatoes:** To achieve a slightly browned and crispy exterior on the potatoes, you can toss them with a tablespoon of olive oil and some spices (like paprika or garlic powder) before adding them to the pressure cooker. Then, after the pressure cooking is complete, carefully remove them and broil them in the oven for a few minutes, watching closely to prevent burning.
* **Wine Addition:** For a deeper, more complex flavor, add 1/2 cup of dry red or white wine to the pressure cooker along with the chicken broth. The alcohol will cook off during the pressure cooking process, leaving behind a rich and flavorful base.
* **Sweet Potatoes:** Substitute russet potatoes with sweet potatoes for a sweeter and more nutritious side. The cooking time remains the same.
* **Mushroom Medley:** Add a cup of sliced mushrooms (such as cremini or button mushrooms) to the pressure cooker along with the onions and garlic for an earthy and savory flavor boost.
* **Lemon Herb Infusion:** Add a few slices of lemon and a sprig of fresh rosemary or thyme to the pressure cooker for a bright and aromatic flavor infusion. This works particularly well with pork.
* **Serving Suggestions:** Serve these delicious pork chops, potatoes, and carrots with a side salad, some crusty bread, or a dollop of sour cream or plain Greek yogurt.

## Troubleshooting

* **Pork Chops are Dry:** This could be due to overcooking. Reduce the cooking time slightly next time. Also, ensure there is enough liquid in the pot to prevent the pork chops from drying out.
* **Potatoes are Undercooked:** Increase the cooking time by a few minutes next time. Also, make sure the potatoes are not too large, as this can affect the cooking time.
* **Pressure Cooker is Not Sealing:** Check the sealing ring to make sure it is properly installed and clean. Also, make sure the lid is securely locked in place.
* **Burn Notice:** A “Burn” notice indicates that the food is scorching at the bottom of the pot. This can happen if there is not enough liquid, or if the food is too close to the heating element. To prevent this, make sure there is at least 1 cup of liquid in the pot, and avoid layering starchy foods (like potatoes) directly on the bottom. Deglazing the pot after searing the pork chops is also crucial for preventing burning.

## Nutritional Information (Approximate per serving)

* Calories: 450-550
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 30-40g

(Note: Nutritional information may vary depending on the specific ingredients used.)

## Conclusion

This pressure cooker bone-in pork chops recipe with baked potatoes and carrots is a fantastic way to enjoy a delicious and healthy meal with minimal effort. The pressure cooker ensures that the pork chops are tender and juicy, and the vegetables are perfectly cooked. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your kitchen. So, dust off your pressure cooker and give it a try. You won’t be disappointed!

Enjoy!