One of the great things about pork is that it pairs well with so many other flavors. I really like the tangy-sweet taste of Instant Pot Maple Mustard Pork Chops. These are very quick to make in your electric pressure cooker.
Instant Pot Maple Mustard Pork Chops
We are busy getting ready for our annual Holiday Party! We have hosted this party for so many years, I think this is number 20-something! We have a pot luck, (fun!) and a pretty awesome White Elephant gift exchange. Every year we all try to top each other with the crazy gifts we found!
I’m not sure if I have a favorite. Last year I found a family of owls, made out of pine cones. It was a good one. We’ve had a yodeling pickle, wind-up sushi, a skunk lamp, Sasquatch nutcracker, chia pets, and even the Clapper! It is so fun, and we all bust a gut laughing!
I wanted to share this Instant Pot Maple Mustard Pork Chops recipe today because it is a pretty quick and easy meal to make. That’s nice when you have lots of other stuff to do.
After a light browning in the pot, these pork chops only cook for a few minutes, with a few more for the natural release. The maple mustard sauce is really tasty and goes so well with pork. Cut up a few potatoes and toss them in with the chops and have a one-pot meal! Just remove the potatoes before finishing the sauce. Easy!
If you want some great flavor in a quick meal, these Instant Pot Maple Mustard Pork Chops are a good choice!
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Instant Pot Maple Mustard Pork Chops have a tangy sweet sauce with dijon and real maple syrup. A delicious pork chop made in your pressure cooker.
- 3 Tbsp Dijon Mustard
- 1/2 cup Real Maple Syrup, divided in half
- 1/4 tsp Pepper
- 4 Pork Chops, 1/2" to 3/4" thick, bone-in
- 2 Tbsp Butter
- 1/2 cup Apple Juice or Cider
- 3/4 cup Pecan Halves
- 1 Tbsp Corn Starch
Turn Pot on to Sauté function. Let warm up while you prepare the chops.
In a shallow mixing bowl, mix together dijon, half of the maple syrup (1/4 cup), and the pepper. Coat the pork chops with mixture and set aside (reserve the leftover mustard sauce).
When the display on the pot reads Hot, add the butter and coat the bottom of the pot. Add 2 of the pork chops and cook for 2 minutes per side. Repeat with remaining 2 chops. Remove to a plate.
Add the apple juice to the pot and use a wooden spoon or other heat proof utensil to scrape the bottom of the pot to get up the brown bits.
Add the pork chops back in to the pot. Put the lid on and lock in place. Set the steam release knob to the Sealing position.
Cancel the Sauté mode. Press Pressure Cook/Manual, and use the + or - button (or dial) to choose 7 minutes (for thinner chops) or 8 minutes (for thicker chops).
When cooking time ends, let the pot sit undisturbed for 8 minutes (natural release). Then Manually release the remaining pressure by turning the steam release knob to Venting.
When the pin in the lid drops down, open the lid and remove the pork chops to a plate.
Add the reserved mustard sauce and pecan halves, and turn the Sauté function back on.
Use a measuring cup to scoop out some of the sauce from the pot. Add the corn starch and use a fork to gently dissolve the corn starch. Pour the corn starch slurry into the pot and stir until it thickens. Turn off the pressure cooker.
Serve the pork chops smothered in the maple mustard sauce.
Resources to make this recipe and more
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