Craving a cozy, restaurant-quality meal without spending hours in the kitchen? Look no further! These Instant Pot Pork Cutlets with Mushrooms deliver pure comfort in a bowl. We’re talking tender, bite-sized pieces of pork swimming in a luxuriously creamy and savory mushroom sauce, all ready in under 30 minutes. It’s the kind of elegant, satisfying weeknight dinner that tastes like you fussed for hours, but the Instant Pot does all the hard work for you. Get ready to add this one to your regular rotation!
Ingredients
• 4 (4-oz / 115g) boneless pork cutlets
• 2 cups / 180g button mushrooms, sliced
• 1 cup / 100g shiitake mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• ½ cup / 120ml heavy cream
• ¼ cup / 60ml water or chicken broth
• 4 tbsp / 60ml olive oil, divided
• 2 tbsp fresh parsley, finely chopped
• 1 tsp salt
• ½ tsp black pepper, freshly ground
• 1 tsp dried thyme
• Grated Parmesan cheese, for serving (optional)
Instructions
1. Directions
2. Pat the pork cutlets dry with a paper towel and chop them into uniform, bite-sized pieces. Season generously with salt and pepper.
3. Set your Instant Pot to the “Sauté” function on high. Add 2 tbsp of oil. Once hot, add the seasoned pork in a single layer (work in batches if needed) and sear for 1-2 minutes per side until golden brown. Remove the pork and set aside.
4. Add the remaining 2 tbsp of oil to the pot. Sauté the chopped onion for 3-4 minutes until softened. Add the crushed garlic and cook for another minute until fragrant.
5. Stir in both types of sliced mushrooms and cook for 4-5 minutes, allowing them to release their moisture and get some color.
6. Pour in the heavy cream and water (or broth), scraping up any delicious browned bits from the bottom of the pot. Stir in the dried thyme.
7. Return the seared pork to the pot. Press “Cancel,” then secure the lid, set the valve to “Sealing,” and cook on High Pressure for 5 minutes.
8. Once the timer finishes, perform a quick release of the pressure. Carefully open the lid and stir in the fresh parsley.
9. Serve immediately, sprinkled with optional grated Parmesan cheese.
Nutritional Information
• Nutrition Per Serving
• Calories: 356
• Total Fats: 22.9g
• Net Carbs: 8g
• Protein: 28.6g
• Fiber: 1.8g
Pro Tips
• For a deeper, richer flavor, don’t skip searing the pork pieces first. This browning step, known as the Maillard reaction, adds a huge amount of savory depth to the final dish.
• Feel free to use a mix of your favorite mushrooms. Cremini, oyster, or diced portobello mushrooms all work wonderfully and add different textures and flavors to the sauce.
• To thicken the sauce after cooking, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the sauce on the “Sauté” setting and simmer until it reaches your desired consistency.
• This dish is fantastic served over egg noodles, mashed potatoes, or cauliflower rice for a low-carb option to soak up every last drop of the delicious sauce.
FAQ
Q: Can I use different mushrooms for this recipe
A: Yes, absolutely! While the recipe calls for button and shiitake mushrooms, you can easily substitute them with your favorites. Cremini, oyster, or diced portobello mushrooms are excellent alternatives that will add unique textures and flavors to the sauce.
Q: How do I make the mushroom sauce thicker
A: To thicken the sauce, make a cornstarch slurry. Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. After pressure cooking, turn the Instant Pot to the “Sauté” function, stir in the slurry, and let it simmer for a minute or two until the sauce reaches your desired thickness.
Q: What can I serve with Instant Pot pork cutlets
A: These pork cutlets and their creamy mushroom sauce are incredibly versatile. They are delicious served over traditional options like egg noodles or mashed potatoes. For a lower-carb meal, consider serving them with cauliflower rice to soak up all the savory sauce.
Q: Is it necessary to brown the pork before pressure cooking
A: We highly recommend browning the pork first. This searing step creates a deep, savory flavor through the Maillard reaction, which significantly enhances the overall taste of the dish. It only takes a few extra minutes and makes a big difference in the final result.
