Savory Instapot Pork Chops with Veggies
Experience a harmonious blend of tender pork chops, roasted eggplant, and vibrant peppers, all infused with the tantalizing flavor of low-sodium bouillon. This Instant Pot recipe is easy, healthy, and perfect for a nutritious weeknight dinner. Enjoy a delightful meal that bursts with Mediterranean-inspired flavors while keeping sugar and salt in check.
ingredients
- 4 bone-in pork chops (1 inch thick)
- 1 medium eggplant, diced
- 2 bell peppers (red and yellow), sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 cups low-sodium vegetable or chicken broth
- 2 low-sodium bouillon cubes
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- Fresh parsley for garnish
steps
- 1.
Set the Instant Pot to sauté mode. Add olive oil and onions; sauté until translucent, about 3-4 minutes.
- 2.
Stir in the garlic and cook for an additional 30 seconds.
- 3.
Add diced eggplant and sliced peppers, season with oregano, black pepper, and smoked paprika, and sauté for another 5 minutes.
- 4.
Remove the vegetable mixture and set aside. Add the pork chops to the pot; sear for about 3 minutes on each side until browned.
- 5.
Mix the low-sodium broth with bouillon cubes until dissolved, then pour it into the pot, scraping the bottom to release any browned bits.
- 6.
Return the vegetable mixture to the pot, nestling the pork chops in the veggies.
- 7.
Close the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
- 8.
Once cooking is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- 9.
Garnish with fresh parsley and serve warm.
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