Pressure Cooker Pork Chops with Sweet Potato Purée and Mushroom Gravy
- 2 tablespoons olive oil
- 2 sprigs thyme, leaves removed and chopped
- 2 sprigs rosemary, leaves removed and chopped
- 3 thick-cut pork chops
- 1 cup chopped baby bella mushrooms
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon liquid aminos
- 1 large sweet potato, chopped into 2-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon cornstarch, or more as needed
For best results, we recommend using:
- Heat 2 tablespoons olive oil, thyme, and rosemary in pressure cooker set to Sauté on High. Sear pork chops, 1 at a time, in heated oil until lightly browned, about 1 minute per side. Remove and repeat with remaining pork chops.
- Sauté mushrooms and garlic in the pressure cooker set to Sauté on Normal until mushrooms are tender, 3 to 4 minutes. Add chicken broth and liquid aminos. Put a wire trivet into the pressure cooker and place your pork chops on the trivet. Place an 7-inch cake pan or shallow oven-proof bowl above chops. Place sweet potatoes in the pan. Drizzle 1 tablespoon olive oil over sweet potatoes.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 10 minutes on High Pressure. Let pressure release naturally for 10 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
- Remove pan with sweet potatoes, pork chops, and trivet from pressure cooker.
- Sprinkle cornstarch into mushroom mixture in the bottom of pressure cooker; stir until mushroom sauce thickens, adding more cornstarch for a thicker sauce, 2 to 3 minutes.
- Blend mushroom sauce with an immersion blender until desired consistency is reached. Ladle sauce into a cup with a pour spout.
- Smash sweet potatoes into a purée.
- Place pork chops on a plate and spoon sweet potatoes next to them. Pour gravy over the pork chops.
You can also prepare this recipe with chicken instead of pork. Check out our chicken version here on Mealthy. Add onions with the mushrooms at the beginning of cooking for extra flavor. Make this paleo and Whole30-friendly by using coconut aminos instead of the standard liquid aminos made from soybeans.
What others are saying
Geoff Villeneuve says:
These are lovely and easy to make.
Stepanie Salmieri says:
I really like being able to cook everything in the pressure cooker. It's perfect for two adult size servings. I used two thick cut pork chops instead of three as the recipe called for. I just added a little salt and pepper to the gravy, it was pretty good.
Teddy Sibert says:
I had already tried the chicken version of this recipe, so decided to try my luck again with pork. Both were fantastic. I didn't have any liquid aminos so I used soy sauce. The mushroom gravy is bar my favorite part of this recipe.
Tracy Gallo says:
I am no chef, but I made this for a dinner party and my guests loved it. From the ease of cooking, to the presentation, down to the last bite. It's not one of those recipes you just throw in the pot and walk away from, but it was still very easy to make. The mushroom sauce was delicious. I want to try the chicken version next!