Step 1

Turn the Instant Pot on to the sauté mode. Add the ghee, butter, or oil to heat. When the pot is ready (mine says HOT), add the onions. Stir occasionally, sautéing until they are softened, about 3-5 minutes.

Step 2

Pour in the broth and Worcestershire sauce, allowing the pan to deglaze by stirring until the bottom of the pan is smooth and clear. Deglazing your Instant Pot before pressure cooking will help to avoid the “burn notice” that occurs when food burns on the bottom of the pot.

Step 3

Lay your pork chops right over the onions and broth. Close the Instant Pot lid and set the pressure valve to close. Set the pressure cooker to high pressure for 8 minutes.

Step 4

Once the pressure cooking is done, allow for a natural release for 10 minutes. Then perform a quick release by carefully turning the lever. Use instant read thermometer to check that pork chops are 145º F.

Step 5

Remove pork chops to a plate and cover. For a thicker sauce, mix the cornstarch with cold water and whisk until it’s creamy and smooth. To thicken without the cornstarch, press cancel and set pot to saute for 5 minutes. This will help reduce the stock, for a low carb or keto sauce.

Step 6

Turn off pot and add sour cream. Stir until a smooth, creamy gravy sauce forms. Dip the pork chops back into the pot. Serve pork chops with sour cream gravy poured over and sprinkled with dried parsley.