Quick, easy and meltingly tender, Instant Pot Pork Chops in a Dijon Pan Sauce is the weeknight dinner your whole family will love!
Course: Instant Pot
Keyword: instant pot
Author: Kristy Bernardo
2lbbone-in pork chopsapproximately 3-4 chops, not too thick
1tspcoarse saltor to taste
1tspfreshly ground black pepper
2tspextra-virgin olive oil
1/2cupdry white wine
1/4cuplow-sodium chicken broth
1/2cupunsalted buttercut into 8 pieces
Season the chops with salt and pepper. Press "Sauce" to preheat your Instant Pot. When the word "hot" appears on the display, add the olive oil then brown the chops in batches on both sides, about 3 to 4 minutes per side. Remove the chops and set them aside.
Add the wine and stir to deglaze the pot, allowing the wine to reduce slightly, about 2 minutes. Add the chicken broth to the pot then return the chops to the pot, along with any accumulated juices.
Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 6 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing."
When the time is up, allow the pot to release pressure naturally for 10 minutes, then release any remaining pressure using "Quick Pressure Release." Remove the chops and tent with foil to keep warm.
Press "Sauce" and allow the sauce to reduce by half, about 5 to 7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring constantly until incorporated. Taste the sauce and season with salt and pepper, if necessary. Return the chops to the pot and toss them gently to coat with the sauce. Top with the parsley and serve.