Instant pot pork steaks with creamy mushroom sauce are pure weeknight decadence. The steaks pressure-cook in a fragrant broth of peppercorns, thyme, and celery until fall-apart tender, then get smothered in a sauce of browned mushrooms, heavy cream, and three melting cheeses. The whole dish lands on the table in 30 minutes at about 5.6 g net carbs per serving.
Craving a restaurant-quality meal that’s both comforting and incredibly fast? These Instant Pot Pork Steaks are your answer. We’re talking fall-apart tender pork, pressure-cooked to perfection and then smothered in a luxuriously creamy, cheesy mushroom sauce. This entire decadent dish comes together in just 30 minutes, making it the ultimate weeknight hero for anyone who loves rich, savory flavors without the wait.
Ingredients
• 4 pork steaks, about 8 ounces / 225g (7.9 oz) each
• 4 cups / 950ml beef broth
• 2 cups / 475ml heavy cream
• 1 cup / 90g (3.17 oz) button mushrooms, sliced
• ½ cup / 15g (0.53 oz) whole celery leaves
• ¼ cup / 60ml apple cider vinegar
• ¼ cup / 55g (1.94 oz) cottage cheese
• ¼ cup / 38g (1.34 oz) crumbled feta cheese
• 3 tablespoons / 42g (1.48 oz) butter
• 3 tablespoons / 22g (0.78 oz) grated Parmesan cheese
• 1 small onion, roughly chopped
• 1 celery stalk, chopped
• 2 teaspoons / 12g (0.42 oz) salt, divided
• 1 tablespoon / 7g (0.25 oz) whole peppercorns
• 2 bay leaves
• 1 fresh thyme sprig
Instructions
1. Directions
2. Place the pork steaks in the bottom of the Instant Pot. Pour in the beef broth and apple cider vinegar. Add 1 teaspoon (5 ml / 0.2 fl oz) of salt, whole peppercorns, bay leaves, thyme sprig, chopped onion, celery stalk, and celery leaves.
3. Secure the lid, set the steam release handle to the ‘Sealing’ position, and select the ‘Meat’ or ‘Pressure Cook’ setting. Cook on high pressure for 15 minutes.
4. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the handle to the ‘Venting’ position. When the pin drops, open the lid. Carefully remove the pork steaks and set them aside. Strain the broth, reserving the cooked onions and discarding the other solids.
5. Select the ‘Sauté’ function on the Instant Pot. Add the butter to the inner pot. Once melted, add the reserved cooked onions and the sliced mushrooms. Sauté for 5-6 minutes until the mushrooms are softened and browned. Season with the remaining 1 teaspoon (5 ml / 0.2 fl oz) of salt.
6. Stir in the heavy cream, cottage cheese, crumbled feta, and grated Parmesan. Continue to stir until the cheeses are melted and the sauce is smooth and slightly thickened. Turn off the ‘Sauté’ function.
7. To serve, place the warm pork steaks on a plate and generously spoon the creamy mushroom sauce over the top.
Nutritional Information
• Nutrition Per Serving
• Calories: 721
• Total Fats: 44g (1.55 oz)
• Net Carbs: 5.6g (0.2 oz)
• Protein: 71.8g
• Fiber: 0.6g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function to sear the pork steaks in a little oil on both sides before pressure cooking. Remove them before adding the broth and aromatics.
• If your sauce is thinner than you’d like, create a slurry by mixing 1 teaspoon (5 ml / 0.2 fl oz) of cornstarch with 2 teaspoons (10 ml / 0.3 fl oz) of cold water. Whisk it into the sauce on ‘Sauté’ mode and cook for a minute until it thickens.
• Elevate the earthy flavor by using a mix of mushrooms. Cremini, shiitake, or oyster mushrooms are excellent additions to the standard button mushrooms.
• This dish pairs beautifully with steamed green beans, asparagus, or a side of cauliflower mash to soak up every last drop of the delicious sauce.
FAQ
Q: How can I get more flavor from the pork steaks
A: For a deeper, richer flavor, use the Instant Pot’s ‘Sauté’ function to sear the pork steaks in a little oil on both sides before you begin pressure cooking.
Q: What if my mushroom sauce is too thin
A: You can easily thicken the sauce by creating a slurry. Whisk together 1 teaspoon (5 ml / 0.2 fl oz) of cornstarch with 2 teaspoons (10 ml / 0.3 fl oz) of cold water and stir it into the sauce on ‘Sauté’ mode until it thickens.
Q: What should I serve with these pork steaks
A: This dish pairs wonderfully with sides that can soak up the creamy sauce, such as cauliflower mash, steamed green beans, or asparagus.
Q: Is this pork steak recipe keto-friendly
A: Yes, with only 5.6g (0.2 oz) of net carbs per serving, this recipe is an excellent choice for a ketogenic or low-carb diet.
Pro Tips
- Sear the pork steaks in a little oil on 'Sauté' before pressure cooking for deeper flavor, then remove them before adding the broth and aromatics.
- Strain the broth but keep the cooked onions. They melt into the mushroom sauce and add sweetness without any chopping at the end.
- For a thicker sauce, whisk 1 teaspoon cornstarch with 2 teaspoons cold water into the sauce on 'Sauté' mode and cook for a minute; or simply let it reduce for strict keto.
- Use a mix of mushrooms alongside the button mushrooms. Cremini, shiitake, or oyster mushrooms deepen the earthy flavor of the sauce.
- Serve with steamed green beans, asparagus, or cauliflower mash to soak up every drop; leftovers keep 3 days and reheat gently over low heat.
Frequently Asked Questions
Is this creamy mushroom pork keto-friendly?
Yes. Each serving has about 5.6 g net carbs with 71.8 g protein and 44 g fat. The sauce is built entirely on cream and cheese, so it's naturally low-carb.
Can I make this dish ahead of time?
Cook the pork and sauce ahead and refrigerate for up to 3 days. Reheat the sauce gently over low heat so the cream and cheeses don't separate.
Can I use pork chops instead of pork steaks?
Thick pork chops work with the same 15-minute pressure cook. Thinner chops need less time, so check them a few minutes early to avoid drying out.
Can I freeze this pork and mushroom dish?
Cream-heavy sauces can split when frozen. If you must, freeze the pork steaks in the broth and make the creamy mushroom sauce fresh when reheating.
Recipe card below.
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Instant Pot Pork Steaks with Creamy Mushroom Sauce
Ingredients
Method
- Directions
- Place the pork steaks in the bottom of the Instant Pot.
- Pour in the beef broth and apple cider vinegar.
- Add 1 teaspoon (5 ml / 0.2 fl oz) of salt, whole peppercorns, bay leaves, thyme sprig, chopped onion, celery stalk, and celery leaves.
- Secure the lid, set the steam release handle to the 'Sealing' position, and select the 'Meat' or 'Pressure Cook' setting.
- Cook on high pressure for 15 minutes.
- Once the cooking cycle is complete, perform a quick pressure release by carefully moving the handle to the 'Venting' position.
- When the pin drops, open the lid. Carefully remove the pork steaks and set them aside.
- Strain the broth, reserving the cooked onions and discarding the other solids.
- Select the 'Sauté' function on the Instant Pot.
- Add the butter to the inner pot.
- Once melted, add the reserved cooked onions and the sliced mushrooms.
- Sauté for 5-6 minutes until the mushrooms are softened and browned.
- Season with the remaining 1 teaspoon (5 ml / 0.2 fl oz) of salt.
- Stir in the heavy cream, cottage cheese, crumbled feta, and grated Parmesan.
- Continue to stir until the cheeses are melted and the sauce is smooth and slightly thickened.
- Turn off the 'Sauté' function.
- To serve, place the warm pork steaks on a plate and generously spoon the creamy mushroom sauce over the top.
