This gluten-free instant pot pork with cinnamon apples is a quick and easy dinner that can be prepared and on the table in under 25 minutes.
I love a quick and easy weeknight dinner and this instant pot pork with cinnamon apple recipe hits the spot.
I love making this gluten-free instant pot pork with cinnamon apple because it looks like a gourmet dinner. Everyone thinks that I slaved away over it but in fact, it only took me mere minutes to make. The sweetness of the apples goes perfectly with the protein filled pork. You can serve it over rice, mashed potatoes or just with a nice salad.
If you have an Instant pot do you know why it’s all the rage. You can cook meals in a fraction of the time it takes to traditionally cook them. In our busy world with the schedules we all have, this is a great improvement for the kitchen. While there are many of them to choose from, I like my 6 quart 9-in-1 instant pot. It has lots of features including a cake cooking button…yum!
Ingredients
- 1.5 lbs. boneless pork loin chops
- 2 large Fuji apples, sliced
- 6 T butter
- 1 C brown sugar
- 1/4 C cornstarch
- 1 tsp. cinnamon
- 1 (12 oz.) bottle Dry Sparkling fuji apple soda (or another apple soda if you can't find this one)
Instructions
- Place 2 tablespoons of butter in the bottom of your instant pot and push sauté
- Let the butter melts then place the pork chops in the instant pot
- Meanwhile, combine remaining 4 T melted butter, corn starch, brown sugar, cinnamon and apples together in a bowl
- Sautéed pork chops until lightly browned on one side then flip over and do the same on the other side
- Turn the instant pot off and spoon the apple mixture over the pork chops
- Pour the dry sparkling soda over everything and seal the lid
- Push pressure cook or manual for 15 minutes
- Once it has finished cooking, let it naturally release pressure for 10 minutes then quick release the remainder and open the lid
- Serve pork chops smothered with apples and sauce over top
If you like this dinner idea, here are a few more for you to try…
Gluten-Free Shake n’ Bake Chicken
*Thank you to Dry Sparkling for sponsoring this post. I was provided with monetary and product compensation. All opinions are my own.
For those of us really sensitive to gluten, cornstarch has gluten. I will be replacing with arrowroot. Just thought you might want to know. Looks like a great recipe!
Hi Stephanie! Erica here! So actually corn has their own protein (and yes, it’s called gluten), but it’s not the gluten proteins found in wheat, rye, and barley that celiacs are sensitive too. I know I know, confusing right? But corn IS safe for celiacs and those with gluten sensitivities. However, separately, you can have a sensitivity to corn (like all parts of it, not just the protein) – so you might just have an issue with corn. If that’s the case, arrowroot starch is a good sub.
This recipe was a big fail for me.The sauce thickened so fast that I kept getting Burn message.Ended up by putting it in the oven to cook.
I am so sorry to hear that. I have only heard good things so far…did you have enough liquid?
I made this with 4 very thick pork chops from Costco, close to 2 inches thick. I decided to give 8mins a try instead of 15, since I don’t love overcooked meat, even in the instant pot. Even with only 8mins cooking time and releasing the pressure after 11mins of NPR (to be exact), they were still cooked to over 200deg! My apples turned into applesauce too.. I’m amazed any type of apple survived 15mins, if mine were that disintegrated after 8. So just a heads up to anyone willing to experiment with times and doneness, or anyone who is using apples other than Fuji, I will be trying 5mins next time. 8mins was too much for even those massive pork chops, nevermind regular thickness ones.