Sunday was the day when I finally stepped into the kitchen, determined to cook something that I hadn’t tried before. I prepared pork chops with asparagus and mushrooms and egg noodles in cream of mushroom sauce. Here is how I went about it.
First, I cut up some asparagus and set I aside. Then I opened a package of mushrooms to have them ready as well.
Next, I drained four center-cut pork chops and coated them with my seasoning, which consists of:
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 1/2 tbsp rosemary
- 1/2 tbsp onion powder
The next step was to prepare the Instant Pot by coating the bottom with a thin layer of avocado oil (you can use olive oil if preferred). Then I started the Instant Pot and set it to “Sauté”.
Once the Instant Pot heated up, I put the four pork chops in and let them cook for two minutes on each side.
After the pork chops were finished with the “Sauté” setting, I turned the Instant Pot off to get things ready.
I put the asparagus over the pork chops, followed by the mushrooms. Then I put in a bag of egg noodles, followed by 4 cans of cream of condensed mushroom soup, and about 2-2 1/2 soup cans of water.
The beauty of the Instant Pot is that the egg noodles go in right out of the bag without cooking them first.
I set the Instant Pot to cook “Meat/Stew” for 20 minutes, closed and secured the lid, making sure that the pressure release was closed.
That was it. It takes the Instant Pot a few minutes to pressure up and then start the countdown timer. Once it completed, I waited about 12 minutes before releasing the pressure. The timer counts up after the cooking cycle completes. This is called “slow release”.
After bleeding off the remaining pressure by opening the release on top of the Instant Pot, I stirred the awesome meal before putting it into a serving/storage container.
Et voila, it was finished. It came out delicious. And the best part was very little cleanup afterward.