Instant Pot Pork Chops and Potatoes

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• 4 each thick boneless pork chops (at LEAST 1 inch, thinner ones turn out bone-dry in the instant pot)
  Ingredient note

  Source: 4 thick boneless pork chops (at LEAST 1 inch, thinner ones turn out bone-dry in the instant pot)
• 1/2 teaspoon + 1/4 teaspoon garlic powder
  Ingredient note

  Source: 1/2 teaspoon garlic powder; Source: 1/4 teaspoon garlic powder
• 1/2 teaspoon dried rosemary (chopped a little if the rosemary is in large needles)
  Ingredient note

  Source: 1/2 teaspoon dried rosemary (chopped a little if the rosemary is in large needles)
• 1/4 teaspoon dried thyme
  Ingredient note

  Source: 1/4 teaspoon dried thyme
• 1/4 teaspoon + 1/2 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt; Source: 1/2 teaspoon salt
• As Needed + As Needed black pepper
  Ingredient note

  Source seasoning: black pepper (to taste); Source seasoning: black pepper (to taste)
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 1 each small onion (finely diced)
  Ingredient note

  Source: 1 small onion (finely diced)
• 1 cup chicken broth
  Ingredient note

  Source: 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
  Ingredient note

  Source: 1 tablespoon Worcestershire sauce
• 1 pound waxy potatoes (can increase up to 2 pounds if you have big eaters, cut into 1-inch pieces)
  Ingredient note

  Source: 1 pound waxy potatoes (can increase up to 2 pounds if you have big eaters, cut into 1-inch pieces)
• 1 teaspoon dried rosemary (chopped)
  Ingredient note

  Source: 1 teaspoon dried rosemary (chopped)
• 3 teaspoons cornstarch mixed with 3-4 teaspoons cool water to make a slurry
  Ingredient note

  Source: 2-3 teaspoons cornstarch mixed with 3-4 teaspoons cool water to make a slurry; upper source range endpoint used for shopping.

1. Brown the pork chops: Season pork with salt, pepper, garlic, rosemary and thyme. Set instant pot to "sauté" and heat 1 tablespoon oil. Brown chops in 2 batches, remove from the pot and set aside.
2. Start gravy: Add onion to inner pot and sauté until softened, about 1 minute. Stir in chicken broth and Worcestershire sauce, scraping any browned bits off the bottom of the pot. Switch off instant pot and place meat into the gravy.
3. Add potatoes: Toss potatoes with salt, rosemary, garlic powder and black pepper. Place a trivet over the pork chops in the instant pot and line it with aluminum foil (shape a small basket). Place the potatoes on the aluminum foil.
4. Pressure cook: Close the lid and set the valve to "sealing". Set the timer to 3 minutes (PLEASE READ NOTES ON COOKING TIME BELOW IF USING DIFFERENT CUT OF PORK OR THICKER CHOPS!). Once the cooking time is up, do a natural pressure release for 10 minutes (just switch off the IP and leave it alone, DO NOT SKIP OR YOUR POTATOES WILL NOT BE COOKED AND THE MEAT WILL BE TOUGH). Release any remaining pressure manually, then open the lid.
5. Note: If you notice your potatoes are not done to your liking yet (this CAN happen occasionally due to age of potatoes or exact potato variety), just remove the pork chops, close the instant pot again and pressure cook for another 2-3 minutes on HIGH.
6. Thicken gravy: Remove potatoes and pork chops from inner pot. Set the instant pot to "sauté" and stir the cornstarch slurry into the gravy. Stir constantly until thickend, about 2 minutes. Serve over meat and potatoes.