Go Back
–+ servings

Instant Pot Pork in Creamy Mushroom Sauce

Amy Lawrence
Delicious pork chops in a rich and creamy mushroom sauce. Serve over zucchini noodles or rice.  The serving size for calculating smart points is 3 oz. pork per person plus about 3/4 c. sauce for 5 smart points. If you have people in your house who don't like mushrooms, you can substitute diced potatoes but it does raise the smart points to 6 per serving.
Weight Watchers Points: 5 Smart Points per serving for all plans
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main
Servings 6
Calories 283 kcal

Ingredients
  

  • 18 oz boneless thin pork chops fat trimmed
  • 1 t. butter
  • 1 t. oil
  • 1 large onion finely chopped
  • 4 garlic cloves minced
  • 3 T. crumbled bacon I use the Kirkland one from Costco
  • 16 oz. mushrooms sliced or 1 large russet potato,diced
  • 1 c. red wine
  • 1 c. water
  • 1 T. Better than Bouillon Beef
  • 1 T. paprika Hungarian or sweet
  • 1/4 t. thyme
  • kosher salt to taste
  • black pepper to taste
  • 1 T. flour
  • 1 T. cornstarch
  • 1/4 c. light sour cream

Instructions
 

  • 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.
  • Turn the Instant Pot on to Saute and add oil and butter.
  • 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.
  • 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.
  • Add 1 T. flour and stir until a "roux," is formed.
  • Add a splash of the red wine to deglaze the pot.  Scrape any bits of flour, onion, meat off the bottom of pot.
  • Add remaining wine and water.  Turn off Instant Pot. Add Better than Bouillon, paprika, thyme, 1 t. kosher salt.
  • Add sliced mushrooms.
  • Add browned pork.
  • 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.
  • Allow to sit about 10 minutes after finished cooking, then release pressure.
  • Remove about 1/2 c. liquid and add 1 T. cornstarch. Mix well with a whisk then add mixture back into pot.
  • Push Saute button and allow mixture to thicken. Turn off Instant Pot. Stir in sour cream. Serve over zucchini noodles or rice.

Nutrition

Serving: 1gCalories: 283kcalCarbohydrates: 11.9gProtein: 25.4gFat: 11.9gSaturated Fat: 4gCholesterol: 66.1mgSodium: 834.5mgFiber: 1.7gSugar: 2.9gVitamin A: 22.2IUVitamin C: 4.6mg
Tried this recipe?Let us know how it was!