Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Recipe

Name: Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 4 3/4-inch thick bone-in pork chops; salt and ground black pepper to taste; 0.25 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

Cook Time: 35 minutes

Ingredients

This recipe yields 4 servings. Ingredient amounts are automatically adjusted, but cooking times and steps remain the same. Please note that scaling the recipe may not always work perfectly.

4 bone-in pork chops, 3/4-inch thick
Salt and ground black pepper to taste
cup butter, divided
1 onion, chopped
1 cup baby carrots (optional, or more to taste)
1 cup vegetable broth
3 tablespoons Worcestershire sauce
4 whole russet potatoes (or more to taste)

Directions

Follow these simple steps to prepare the dish:

Prepare the ingredients: Gather all your ingredients and have them ready for cooking.
Season the pork chops: Sprinkle the pork chops with salt and black pepper to taste.
Brown the pork chops: Melt 2 tablespoons of butter in a pressure cooker over medium-high heat. Working in batches, cook the pork chops in the hot butter for about 3 to 5 minutes per side until browned. Once browned, transfer the pork chops to a plate and set aside.
Saut onions and carrots: Add the remaining 2 tablespoons of butter to the pressure cooker. Saut the chopped onion and carrots in the butter for about 2 minutes, or until fragrant.
Add liquids: Pour in the vegetable broth and Worcestershire sauce. Stir to combine the ingredients.
Return pork chops: Place the browned pork chops back into the pressure cooker pot, ensuring they are submerged in the broth mixture.
Steam the potatoes: Set a steamer basket on top of the pork chops and place the whole russet potatoes in the basket.
Pressure cook: Close and lock the lid of the pressure cooker. Set the cooker to high pressure according to the manufacturers instructions and set the timer for 13 minutes. Allow 10 to 15 minutes for the pressure to build up.
Release pressure: Once cooking time is complete, release the pressure using the natural-release method, which may take 10 to 40 minutes.
Finish the dish: Unlock the lid and remove it carefully. Slice the potatoes along their tops, then serve them alongside the pork chops and carrots.

Recipe Tip

If you dont have Worcestershire sauce, you can substitute it with steak sauce. You can also use chicken broth in place of vegetable broth for a different flavor profile.

Nutrition Facts (per serving)

Calories: 574
Total Fat: 22g (28% Daily Value)
Saturated Fat: 11g (57% Daily Value)
Cholesterol: 101mg (34% Daily Value)
Sodium: 404mg (18% Daily Value)
Total Carbohydrate: 60g (22% Daily Value)
Dietary Fiber: 5g (19% Daily Value)
Total Sugars: 7g
Protein: 35g (69% Daily Value)
Vitamin C: 21mg (23% Daily Value)
Calcium: 81mg (6% Daily Value)
Iron: 5mg (25% Daily Value)
Potassium: 1807mg (38% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Recipe

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FAQ about Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Recipe

You can store the leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or reheat in a skillet on low heat to maintain tenderness.

Yes, you can freeze the leftovers. For best results, store the pork chops, potatoes, and carrots in a freezer-safe container or ziplock bag. They will last for up to 3 months in the freezer. When you're ready to eat, thaw overnight in the fridge and reheat thoroughly.

Yes, you can substitute the pork chops with bone-in chicken thighs, boneless chicken breasts, or even beef short ribs. Adjust the cooking time based on the meat you choose—chicken will generally cook faster than pork.

If you don’t have a steamer basket, you can place the potatoes directly on top of the pork chops or use a trivet to hold them above the meat. Just ensure the potatoes are elevated to cook evenly.

To keep the pork chops tender and moist, avoid overcooking them. The natural release method of pressure cooking is ideal for this. Let the pressure cooker release pressure on its own for about 10-15 minutes after cooking to ensure the pork chops remain juicy.

Yes, you can use chicken broth, beef broth, or even a homemade broth. The flavor will vary depending on the type of broth, so feel free to experiment based on your preferences.

Absolutely! You can add more vegetables like celery, parsnips, or sweet potatoes. Just make sure they fit into the steamer basket or are placed on top of the pork chops in the pressure cooker.

If your potatoes aren't fully cooked, you can simply cook them for an additional 5-10 minutes under pressure. Alternatively, you can slice them and microwave or bake them to finish cooking.

Yes, you can use other types of potatoes, such as Yukon Gold or red potatoes. The cooking time may slightly vary depending on the size and type of potato, so adjust accordingly.

Yes, you can make this recipe using a stovetop or an oven. For stovetop, brown the pork chops and vegetables, add the broth and Worcestershire sauce, then simmer until the pork chops are tender (about 45-60 minutes). For oven cooking, brown the pork chops, then cover the dish with foil and bake at 350°F (175°C) for about 1 hour.

Comments

Ruth Harris

06/12/2023 08:30:40 AM

Outstanding!! The meal was so delicious that it literally silenced the room. I made some modifications based on what ingredients I had on hand. Instead of vegetable stock, I opted for homemade chicken stock, and I substituted pork loin boneless chops, cut one inch thick. I also included a quarter cup of dry white wine and two large cloves of garlic to enhance the flavors. Since I don't use baby carrots, I roughly chopped three large carrots. As I'm not fond of potatoes in a pressure cooker, I paired the dish with garlic and chive mashed potatoes. This recipe is definitely a winner. Thank you for sharing!

Diane Johnson

01/30/2025 12:22:16 PM

I substituted commercial chicken stock for vegetable broth and opted for fresh, peeled, and chopped carrots instead of the bagged baby ones. The potato was still firm after 12 minutes under high pressure, so I recommend extending the cooking time to 15 minutes or allowing the pressure to naturally release. While the liquid with the carrots and onions was a bit thin, it was flavorful; consider enhancing it by incorporating a commercial gravy mix or a homemade flour-and-butter roux before serving. The gravy had a delightful kick from the Worcestershire Sauce and was overall delicious.

Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Recipe

Ingredients

Directions

Recipe Tip

Nutrition Facts (per serving)

FAQ about Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Recipe

Comments

Ruth Harris

Diane Johnson

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Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Recipe

Ingredients

Directions

Recipe Tip

Nutrition Facts (per serving)

FAQ about Pressure Cooker Bone-In Pork Chops, Baked Potatoes, and Carrots Recipe

How do I store leftovers from this recipe?

Can I freeze the pork chops, potatoes, and carrots?

Can I substitute the pork chops with another type of meat?

What if I don't have a steamer basket?

How do I prevent the pork chops from becoming dry?

Can I use a different broth instead of vegetable broth?

Can I add more vegetables to this dish?

What should I do if my potatoes are not fully cooked after pressure cooking?

Can I use a different type of potato for this recipe?

Can I make this recipe without a pressure cooker?

Comments

Ruth Harris

Diane Johnson

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