Mustard pork with mushrooms is a creamy, peppery skillet supper built on minced pork, button mushrooms, and zucchini. Everything browns and pressure-cooks in one pot, then Dijon mustard stirred in at the end turns the juices into a glossy sauce. Twenty minutes, two servings, and a genuinely grown-up flavour.
Mustard Pork with Mushrooms
(Total Time: 20 MIN| Serves: 2)
Ingredients:
10 oz (284 g) pork, minced
6 oz (170.1 g) button mushrooms, sliced
1 small zucchini, chopped
1 small onion, finely chopped
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) olive oil
Spices:
¼ tsp dried basil, ground
¼ tsp garlic powder
½ tsp salt
½ tsp black pepper, ground
Directions:
- Plug in your instant pot and add the olive oil in the stainless steel insert. Press the “Sauté” button and add onions. Stir-fry for 2-3 minutes and add minced pork. Sprinkle with garlic powder, salt, and pepper. Give it a good stir and cook for 3-4 minutes, or until browned.
- Add zucchini and mushrooms. Pour 1 cup (240 ml) of water and close the lid. Adjust the steam release handle and press the “Manual” button. Set the timer for 6 minutes and cook on “High” pressure.
- When you hear the cooker’s end signal, perform a quick release of the pressure by turning the valve to the “Venting” position. Open the pot and press the “Sauté” button.
- Stir in the Dijon mustard and sprinkle with dried thyme. Transfer to a serving plate and enjoy!
Per Serving(Calories 312 | Total Fats 12.7g | Net Carbs: 6.4g | Protein 41.3g |Fiber: 2.7g)
Pro Tips
- Brown the mince properly before the mushrooms go in — grey, steamed mince makes the finished sauce flat no matter how much Dijon follows.
- Stir the Dijon in only at the end, off the pressure cycle; boiled mustard turns harsh and loses that sharp creamy edge.
- Keep the zucchini pieces chunky so they survive the six-minute cook and give the sauce some texture.
- A cup of water is enough to bring the pot to pressure — adding more leaves you with broth instead of a sauce.
Frequently Asked Questions
Can I use ground turkey instead of pork?
Yes — turkey is leaner, so keep the olive oil as written and add an extra minute of browning for better colour and flavour.
What mustard works best?
Dijon is the sharpest and creamiest choice. Wholegrain mustard also works if you like visible seeds popping through the sauce.
Can I make this ahead?
It reheats well for up to three days — warm gently and stir in a fresh half-teaspoon of Dijon at the end to brighten the sauce back up.
What should I serve alongside it?
Cauliflower mash or steamed green beans make the perfect landing place for that mustardy mushroom sauce.
Recipe Card
Ingredients
Method
- Plug in your instant pot and add the olive oil in the stainless steel insert. Press the “Sauté” button and add onions.
- Stir-fry for 2-3 minutes and add minced pork.
- Sprinkle with garlic powder, salt, and pepper. Give it a good stir and cook for 3-4 minutes, or until browned.
- Add zucchini and mushrooms.
- Pour 1 cup of water and close the lid.
- Adjust the steam release handle and press the “Manual” button.
- Set the timer for 6 minutes and cook on “High” pressure.
- When you hear the cooker’s end signal, perform a quick release of the pressure by turning the valve to the “Venting” position. Open the pot and press the “Sauté” button.
- Stir in the Dijon mustard and sprinkle with dried thyme.
- Transfer to a serving plate and enjoy! Per Serving(Calories 312 | Total Fats 12.7g | Net Carbs: 6.4g | Protein 41.3g |Fiber: 2.7g)
