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Instant Pot Pork Steaks with Creamy Mushroom Sauce – vegetarian recipe
Stav Kogan

Instant Pot Pork Steaks with Creamy Mushroom Sauce

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 721
Ingredients Method Nutrition

Ingredients
  

  • 4 pork steaks, about 8 ounces / 225g (7.9 oz) each
  • 4 cups (950 ml) beef broth
  • 2 cups (475 ml) heavy cream
  • 1 cup (90 g / 3.17 oz) button mushrooms, sliced
  • ½ cup (15 g / 0.53 oz) whole celery leaves
  • ¼ cup (60 ml / 2 fl oz) apple cider vinegar
  • ¼ cup (55 g / 1.94 oz) cottage cheese
  • ¼ cup (38 g / 1.34 oz) crumbled feta cheese
  • 3 tablespoons (42 g / 1.48 oz) butter
  • 3 tablespoons (22 g / 0.78 oz) grated Parmesan cheese
  • 1 small onion, roughly chopped
  • 1 celery stalk, chopped
  • 2 teaspoons (12 g / 0.42 oz) salt, divided
  • 1 tablespoon (7 g / 0.25 oz) whole peppercorns
  • 2 bay leaves
  • 1 fresh thyme sprig
  • 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.

Method
 

  1. Directions
  2. Place the pork steaks in the bottom of the Instant Pot.
  3. Pour in the beef broth and apple cider vinegar.
  4. Add 1 teaspoon (5 ml / 0.2 fl oz) of salt, whole peppercorns, bay leaves, thyme sprig, chopped onion, celery stalk, and celery leaves.
  5. Secure the lid, set the steam release handle to the 'Sealing' position, and select the 'Meat' or 'Pressure Cook' setting.
  6. Cook on high pressure for 15 minutes.
  7. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the handle to the 'Venting' position.
  8. When the pin drops, open the lid. Carefully remove the pork steaks and set them aside.
  9. Strain the broth, reserving the cooked onions and discarding the other solids.
  10. Select the 'Sauté' function on the Instant Pot.
  11. Add the butter to the inner pot.
  12. Once melted, add the reserved cooked onions and the sliced mushrooms.
  13. Sauté for 5-6 minutes until the mushrooms are softened and browned.
  14. Season with the remaining 1 teaspoon (5 ml / 0.2 fl oz) of salt.
  15. Stir in the heavy cream, cottage cheese, crumbled feta, and grated Parmesan.
  16. Continue to stir until the cheeses are melted and the sauce is smooth and slightly thickened.
  17. Turn off the 'Sauté' function.
  18. To serve, place the warm pork steaks on a plate and generously spoon the creamy mushroom sauce over the top.

Nutrition

Calories: 721kcalCarbohydrates: 5.6gProtein: 71.8gFat: 44g

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