Instant Pot Pork Chop Marsala
Instant Pot Pork Chop Marsala made with boneless loin pork chops in a delicious creamy mushroom sauce makes a quick and easy dinner recipe under 30 minutes. This Instant Pot Pork Marsala tastes amazing with mashed potatoes.
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Servings: 3 people
Calories: 299kcal
Cost: $5
Equipment
Ingredients
- 1.22 pound Boneless Pork Chops **We used boneless loin center cut pork chops.
- 8 ounce Baby Bella Mushrooms **227 g. You can also use cremini or white mushrooms. Slice each mushroom into halves or 3 pieces.
- 2 Shallots **finely chopped. You can sub it with yellow onion.
- 1 tbsp garlic **minced
- ½ cup Marsala Wine **use either dry or sweet Marsala.
- ¼ cup Heavy Whipping Cream **slightly warmed up in the microwave oven.
- ½ cup chicken stock **use ¾ cups for more sauce. We used one better than bouillon cube diluted in hot water.
- 3 tbsp Olive Oil **light or extra light olive oil.
- 2 tbsp Unsalted Butter
For Dredging the Pork Chops
- ¼ cup All-Purpose Flour
- ½ tsp Parsley
- ¼ tsp Paprika
- ½ tsp Ground Black Pepper
- Salt **according to your taste preference.
Thickener
- 1.5 tbsp All-Purpose Flour **we used the leftover flour mixture used for dredging the pork chops.
Garnish (optional)
- ¼ cup Fresh Parsley **finely chopped fresh flat leaf Italian Parsley.
Instructions
Dredge the pork chops
- Prepare the flour mixture: In a clean dry bowl add all the ingredients mentioned above in the "For Dredging the Pork Chops" section and whisk with a fork to mix well.
- Dredge the pork chops: Pat the pork chops both sides with the help of kitchen tissues and set them aside on a plate. Now, take a single pork chop and coat it both sides with the dry flour mixture. Shake off the excess coating and keep them on a dry plate. Repeat the process until you are done dredging all the pork chops.
Sear the Pork Chops
- Set the Instant Pot: Set the Instant Pot on SAUTE function and set it on HIGH heat settings.
- Sear the pork chops: Add oil & when the oil becomes moderately hot gently release the dredged pork chops and sear them both sides until the chops turn golden, Refer the photos and video. Set them aside.
Pressure cook Pork Chops Marsala
- Saute the aromatics: Use the same pot and the same settings. Add butter. Gently release the chopped shallots and garlic and saute them until the shallots turn soft.
- De-glaze Pot: Pour the Marsala wine and stir briskly, de-glaze the pot scraping the sides and the bottom of the pot with the help of a spatula. Allow the alcohol to evaporate a bit. Now, add the chicken stock and de-glaze the pot really well following the same technique. There should not be any stuck food particles. This will help prevent the BURN error.
- Pressure Cook Pork Chops: CANCEL the SAUTE function. Pressure cook Pork Chop Marsala: Now, throw in the sliced mushrooms and layer them in a single layer. DO NOT stir or mix. Lay the seared pork chops on top of the mushrooms in a single layer. DO NOT mix or stir. Close the lid seal the valve and PRESSURE COOK on HIGH for 10 minutes.
- Natural Pressure Release: Once, the pressure cooking cycle is over wait for Natural Pressure Release (NPR) for 10 minutes. Than, release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully.
Prepare the creamy Marsala Sauce
- Fish out the pork chops: Fish out the Pressure cooked pork chops in a dry plate. We'll be making the creamy marsala sauce now.
- Prepare the Thickener: Now, warm up the heavy whipping cream a few seconds in the microwave oven. Add 1.5 tablespoons flour into the cream, we used the left over flour mixture that we used for dredging the pork chops. Whisk the flour really well into the cream so that there are absolutely no lumps.
- Make the creamy marsala sauce: Now, add this cream flour mixture into the pot and stir to mix well. Hit back the SAUTE mode and set it on LOW heat settings. Simmer the sauce until it thickens to your preferred consistency.
- Pork Chops in the Sauce: Add back the pressure cooked pork chops into the creamy sauce and simmer for just 1 minutes. Serve hot and garnish with chopped fresh parsley.
Video
Notes
- Love more sauce? Add ¾ cups chicken stock instead of ½ cup.
- The sauce consistency: The consistency of the sauce should not very thick and gloopy. It should be a flowy consistency, yet not very thin. However, you can totally control the consistency of the creamy sauce and keep it the way you prefer.
- Secret to tender juicy pork chops? Dredge and Sear the chops on HIGH heat. This will help lock the moisture in the meat and keep it amazingly tender and so juicy. Yum!
- Thin cut Pork Chop Marsala Cook time: 5 minutes high pressure followed by 5 minutes natural pressure release. We used thick cut pork chops and hence, the cook time is more in this recipe.
- Best mushrooms for a Marsala recipe: Cremini, Baby Bella and White Mushrooms. You can use any of these varieties.
Nutrition Facts
Instant Pot Pork Chop Marsala
Amount Per Serving
Calories 299
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 49mg16%
Sodium 77mg3%
Potassium 488mg14%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 6g7%
Protein 6g12%
Vitamin A 623IU12%
Vitamin C 2mg2%
Calcium 37mg4%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 299kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 77mg | Potassium: 488mg | Fiber: 1g | Sugar: 6g | Vitamin A: 623IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg