I got an instapot for christmas and I really hate when recipes have a really long preamble before the recipe so we’ll come back to that and get right into the actual thing
We’re making a porkchop with a creamy sauce, mushrooms, and spinach. I made it last night and it was great.
Ingredients: I also never measure anything… sorry. My style of cooking is about 1/3 improv.
a little bit of Flour
like a tablespoon or so of oil
Butter. Your call, but about 2-3 tbsp
pork chop. However many you’re making
spinach. More than you think probably.
cream. the small container.
chicken broth. 3/4 cup.
garlic. to taste.
Parmesan. Lots but probably not as much as you actually want.
lemon juice (optional)
- Bust out that instapot! Stick it on saute and start warming up that oil.
- While that’s going, generously season your pork with salt and pepper, and then give it a light dusting of flour
- once oil is shimmering (I have no idea what that means I just see it in recipes a lot so maybe you’ll know), cook the pork until it’s golden on both sides. (about 3-4 minutes per side) then remove it
- add the butter. Once melted, add the sliced mushrooms and cook until soft. (like 3-4 minutes again), then add garlic and cook until fragrant (again, I don’t really know what that means cause garlic is always fragrant but ok just cook the garlic).
- Make sure to scrape the bottom. Add cream, Parmesan, and broth. Throw the porkchop back in there.
- set instapot to manual and set it for 10 minutes.
- Once it’s done doing it’s thing, crack her open, throw in a bunch of spinach (it shrinks 100 fold so do more than it looks when it’s raw) then add lemon zest to taste (I forgot the lemon when I did it last night and it tasted fine)
- turn off the instapot, but stick the lid back on for two minutes so the spinach can cook a bit.
That’s it! I ate mine with potatoes and broccoli in addition to all the other crap and it was great.
I lied about coming back to the lengthy preamble. I just gotta say, instapots are real nice and I’ve been having fun using mine. I also quite enjoy cooking so take it as you will. Would recommend. This recipe would almost certainly work in a regular oven as well!