Instant Pot Low-Carb Paprika Pork Chops

Pork chops are easy in the Instant Pot, and these Instant Pot Low-Carb Paprika Pork Chops are seriously some of the tastiest pork chops I’ve ever made. Use the Diet-Type Index to find more low-carb recipes like this one!

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There’s quite a collection of Pork Recipes on this site, but trust me when I say that these Instant Pot Low-Carb Paprika Pork Chops are one of the best recipes I’ve made with pork chops! And no surprise I guess, because ever since I’ve become a confirmed Instant Pot fan, I’ve loved how pork turns out juicy and tender in the Instant Pot.

This is a recipe to make when you splurge on nice thick bone-in pork chops. While the pork chops cook you could make The Best Pureed Cauliflower with Garlic Parmesan and Goat Cheese and maybe Mary’s Spring Mix Salad with Feta and Pine Nuts if you want something green. I would absolutely love these Instant Pot Low-Carb Paprika Pork Chops with those side dishes for a low-carb dinner that’s delicious enough to make for guests!

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Trim some of the fat from four large bone-in pork chops, or  leave it on if you prefer. Mix Spanish Sweet Paprika, Penzey’s Pork Chop Seasoning, and a little salt and pepper to rub the pork chops. (Any type of Paprika will work, even smoked Paprika. The Penzey’s Pork Chop Seasoning has salt, garlic, white pepper, onion, ginger, and hickory smoke flavor, so if you don’t have Pork Chop Seasoning just use a pinch of whichever of those you have.)  Turn Instant Pot to SAUTE, HIGH HEAT and heat the oil; then brown the pork chops two at a time, about 3 minutes per side. Add a little more oil when you brown the other two chops.

While the chops brown, mix together white vinegar, granulated garlic, dried thyme, and chicken stock. After you remove pork chops, add that mixture to the Instant Pot and scrape off any browned bits in the bottom of the pot. Then add pork chops, lock the lid, set Instant Pot to MANUAL, HIGH PRESSURE, 10 minutes. When  cooking time ends, use NATURAL RELEASE to release the pressure. Remove the pork chops and cover with foil to keep warm. Use a Fat Skimmer to strain out the herbs and bits of browned meat from the sauce if desired, then set pressure cooker to SAUTE, HIGH HEAT and simmer the sauce about 5-10 minutes to reduce it to the thickness you prefer.

Serve Instant Pot Low-Carb Paprika Pork Chops hot, with sauce on the side to pour over the meat.

More Pork in the Instant Pot:
Instant Pot (or Slow Cooker) Low-Carb Green Chile Pork Taco Bowl ~ Kalyn’s Kitchen
Instant Pot Apple Cider Pork Loin ~ CopyKat Recipes
Instant Pot (or Slow Cooker) Low-Carb Greek Pork Tacos ~ Kalyn’s Kitchen
Instant Pot Chile Verde ~ The Cookie Rookie
The BEST Instant Pot Dinners with Pork ~ Slow Cooker or Pressure Cooker

Print Recipe

Instant Pot Low-Carb Paprika Pork Chops

Yield: 4 large pork chops

Total Time: 40 minutes

Prep Time: 20 minutes

Cook Time: 10 minutes pressure cook time, plus more time to come to pressure and release the pressure, and time to reduce sauce

These Instant Pot Low-Carb Paprika Pork Chops turn out perfectly in the Instant Pot, and this is a delicious main dish for a low-carb meal. I used a 6 Quart Instant Pot for this recipe.

Ingredients:

• 4 large thick bone-in pork chops (I used pork chops that were close to an inch thick)
• 1 T + 2 tsp. olive oil
• 1 tsp. Spanish Sweet Paprika (or use any Paprika you have, even smoked Paprika)
• 1/2 tsp. Penzey’s Pork Chop Seasoning (or any all-purpose seasoning that’s good on meat)
• 1/4 tsp. salt
• 1/4 tsp. fresh-ground black pepper
• 1 T white wine vinegar
• 1 tsp. granulated garlic
• 1/2 tsp. dried thyme (I would use ground thyme if you have it.)
• 1/2 cup chicken stock

Directions:

1. Trim some of the fat from pork chops, or  leave it on if you prefer.
2. Mix Paprika, Pork Chop Seasoning salt and pepper and rub the pork chops with that mixture.
3. Turn Instant Pot to SAUTE, HIGH HEAT and heat 1 T olive oil oil; then brown two pork chops, about 3 minutes per side.
4. Add the other 2 tsp. olive oil and brown the other two pork chops. Remove pork chops to a plate.
5. While the chops brown, mix together white vinegar, granulated garlic, dried thyme, and chicken stock.
6. When you’ve browned and removed all the pork chops, add that mixture to the Instant Pot and scrape off any browned bits in the bottom of the pot.
7. Add pork chops to the Instant Pot, lock the lid, and set Instant Pot to MANUAL, HIGH PRESSURE, 10 minutes.
8. When the cooking time ends, use NATURAL RELEASE to release the pressure.
9. Remove the pork chops to a serving dish and cover with foil to keep warm.
10. If you want a smooth sauce without any lumps, use a Fat Skimmer to strain out the herbs and bits of browned meat from the sauce.
11. Then set pressure cooker to SAUTE, HIGH HEAT and simmer the sauce about 5-10 minutes to reduce it to the thickness you prefer.
12. Serve pork chops hot, with sauce to spoon over the meat.

This recipe adapted from one in The Pressure Cooker Cookbook by Tori Ritchie. This recipe was tested and perfect by Kalyn with help from Jake and Kara.

All images and text ©Kalyn Denny for Kalyn's Kitchen.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is a good main dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.

Find More Recipes Like This One:
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