Instant Pot Pork Chops and Potatoes Are a Complete One-Pot Meal

Gather the ingredients. The Spruce / Diana Rattray Choose the Instant Pot sauté setting (normal) and add the olive oil. When the pot display reads "hot," rub the chops with the paprika, half of the pepper, 1/2 teaspoon of the garlic powder, and about 1/2 teaspoon of kosher salt. Cook the pork chops for about 3 minutes on each side. If your pork chops are large, you may have to do this in two batches. Remove the chops to a plate and set aside. The Spruce / Diana Rattray Add the chopped onion to the pot. Cook the onion for about 2 minutes and then add the chicken broth; stir to loosen any browned bits. The Spruce / Diana Rattray Return the pork chops to the pot. The Spruce / Diana Rattray Place a steaming basket or foil-lined trivet on top of the pork chops; add the potatoes and gently toss them with the remaining black pepper and garlic powder along with the rosemary, thyme, chives (if using), and 1/2 teaspoon of the kosher salt. The Spruce / Diana Rattray Secure the Instant Pot lid and make sure the valve is in the sealing position. Choose pressure cook or manual (high pressure) and set the timer for 5 minutes. When the time is up, let the pressure come down naturally for 10 minutes and then move the valve to the venting position to release the remaining pressure. Remove the potatoes and chops to a warm platter and cancel the "keep warm" setting. Select the sauté setting. The Spruce / Diana Rattray If desired, make a sauce from the remaining liquid. Combine the cornstarch with 2 tablespoons of cold water and stir until smooth. Gradually add the cornstarch slurry to the simmering liquids and continue to cook, stirring, until thickened. The Spruce / Diana Rattray Garnish the pork chops and potatoes with fresh chopped chives or parsley and serve them with a salad or steamed vegetables. The Spruce / Diana Rattray