Instant Pot Pork Tenderloins in Creamy Mushroom Sauce

Instructions

1. Trim the pork chops and season both sides with kosher salt and black pepper. If you have thicker pork chops, slice carefully to make thin chops about 1/4 inch thick.
2. Turn the Instant Pot on to Saute and add oil and butter.
3. When hot, add pork pieces and brown on both sides. You may have to do this in batches. Remove pork and transfer to a plate.
4. Add onions, garlic and bacon. Saute until brown.  You may need to spray a bit of oil in pot to keep onions from burning. Don’t worry if onions stick a bit, we’ll be deglazing in a bit.
5. Add 1 T. flour and stir until a “roux,” is formed.
6. Add a splash of the red wine to deglaze the pot.  Scrape any bits of flour, onion, meat off the bottom of pot.
7. Add remaining wine and water.  Turn off Instant Pot. Add Better than Bouillon, paprika, thyme, 1 t. kosher salt.
8. Add sliced mushrooms.
9. Add browned pork.
10. Place lid on pot, lock and close to the sealing position.  Push, “Manual,” or on some models, “Pressure Cook,” on high pressure for 10 min.
11. Allow to sit about 10 minutes after finished cooking, then release pressure.
12. Remove about 1/2 c. liquid and add 1 T. cornstarch. Mix well with a whisk then add mixture back into pot.
13. Push Saute button and allow mixture to thicken. Turn off Instant Pot. Stir in sour cream. Serve over zucchini noodles or rice.