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Pressure Cooker Pork Chops with Potatoes and Carrots

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner
Pressure Cooker Pork Chops with Potatoes and Carrots
Ingredients
  • 4 3/4-inch thick bone-in pork chops
  • salt and ground black pepper to taste
  • 1/4 cup butter, divided
  • 1 onion, chopped
  • 1 cup baby carrots, or more to taste
  • 1 cup vegetable broth
  • 3 tablespoons Worcestershire sauce
  • 4 whole russet potatoes, or more to taste
Instructions
1
Gather all necessary components for the recipe.
2
Prepare the pork chops by sprinkling them with salt and black pepper to enhance flavor.
3
Heat 2 tablespoons of butter in a pressure cooker over medium-high heat, stirring constantly. Cook the pork chops in batches until they are nicely browned on both sides, taking around 3 to 5 minutes per side. Transfer the cooked pork chops to a plate for further preparation.
4
Melt the remaining 2 tablespoons of butter in the pressure cooker. Sauté sliced onions and carrots in hot butter until they release their fragrance, approximately 2 minutes; add broth and Worcestershire sauce to the mixture.
5
Return the cooked pork chops to the pressure cooker pot, ensuring they are fully submerged in the liquid.
6
Arrange a steamer basket on top of the pork chops and place diced potatoes within the basket for even cooking.
7
Close and lock the lid on the pressure cooker, following the manufacturer's guidelines. Set the timer according to the manufacturer's instructions for high-pressure cooking, and wait for 13 minutes. Allow an additional 10 to 15 minutes for the pressure to build up naturally.
8
Release the pressure using the natural-release method, which can take anywhere from 10 to 40 minutes. Unlock and remove the lid once the pressure has been released.
9
Slice the cooked potatoes along their length, and serve them alongside the pork chops and sautéed carrots.