Instant Pot Pork Chops with Mushroom Gravy is the ultimate comfort food that’s sure to be a family favorite. With fork-tender meat and a flavorful savory sauce ready in minutes, these pressure cooker pork chops are perfect for busy weeknights.
Since I started this blog, I have to say we’ve been eating more homecooked meals lately. It just doesn’t make sense to dine out or order in when I could prepare dinner in the pressure cooker quicker than it would take us to drive to a restaurant or to wait for delivery.
Also, I am having so much fun making our favorite meals into Instant Pot-friendly recipes. Delicious meat sauce spaghetti without boiling a separate pot of water? Fork-tender pork chops smothered with a rich mushroom gravy ready in minutes? Cooking has never been easier.
If you’re looking for the ultimate comfort food, pressure cooker pork chops are your delicious answer! With fork-tender meat and a delectable mushroom sauce that’s pure heaven on steamed rice or mashed potatoes, they’re sure to be a dinner favorite.
Not only are these smothered pork chops incredibly tasty, but they’re also quick and easy to make for busy weeknights. They come together in one pot and in less than 30 minutes!
Cooking tips
- Season the pork chops with salt and pepper. Using the Instant Pot’s SAUTE function, heat about 1 tablespoon of canola oil and sear the meat on both sides for about 2 to 3 minutes on each side or until lightly browned. Remove from pot and keep warm.
- In the pot, add another tablespoon of oil if necessary. Add onions and mushrooms and cook, stirring regularly, for about 2 to 3 minutes or until softened.
- Add broth to the pot and bring to a boil, scraping the bottom of the pot of browned bits.
- Return browned pork chops to the pot and arrange in a single layer over the mushrooms.
- Pour cream of mushroom soup over the meat. Do not stir.
- Cook on HIGH pressure for about 10 minutes, do a natural release for 10 minutes, and then quick release.
- In a small bowl, whisk together about 1/4 cup of water and 1 tablespoon cornstarch into a smooth slurry. Add to the pot in a slow stream, stirring to prevent lumps, and continue to simmer until sauce is thickened.
- Adjust seasonings with salt and pepper to taste.
Pressure cooking time
I used bone-in pork chops about 1/2 inch thick and they cooked to fork-tenderness in 11 minutes. Pressure time may vary from 10 to 15 minutes depending on how thick the chops are and if bone-in or boneless so please adjust cook time accordingly.
Ingredients
- 4 bone-in pork chops, about 1/2 thick
- salt and pepper to taste
- 2 tablespoons canola oil
- 1 onion, peeled and chopped
- 8 ounces button mushrooms, sliced thinly
- 1 cup beef broth
- 1 can (10 ounces) cream of mushroom soup
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Make a few small incisions on the band of fat around the pork chops to prevent them from buckling during cooking. Rinse, pat dry, and season with salt and pepper to taste.
- Using the SAUTE function, heat oil. Add pork chops in a single layer on cook for about 2 to 3 minutes on each side or until lightly browned. Remove from the pot and keep warm.
- Add another tablespoon of oil in the pot if needed. Add onions and mushrooms and cook, stirring regularly, for about 2 to 3 minutes or until softened.
- Add broth to the pot and bring to a boil, scraping the bottom of the pot of browned bits.
- Return browned pork chops to the pot and arrange in a single layer over the mushrooms.
- Pour cream of mushroom soup over the meat. Do not stir.
- Cook on HIGH pressure for about 10 minutes, do a natural release for 10 minutes and then quick release.
- In a small bowl, whisk together about 1/4 cup of water and 1 tablespoon cornstarch into a smooth slurry. Add to the pot in a slow stream, stirring to prevent lumps, and continue to simmer until sauce is thickened.
- Season with salt and pepper to taste. Serve hot.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
JONI CAUDLE says
This is AWESOME and easy peasy. I have also cooked it with chickrn breast when I was out of Pork Chops. Equally as good!! We eat it over ricd abd serve with Green Beans and potatoes. Great meal
Lori says
I have made this several times and I love it!!!
SissyP says
Great recipe, my only complaint is that it says “Total Time: 21 minutes”, but if you add up the three components (Prep Time: 10 mins, Cook Time: 11 mins, Natural Release: 10 mins), it’s 31 minutes.
Lauralj22 says
Love this recipe, made a few times now, love it with egg noodles, kale & cooked apples. I used boneless pork chops & came out good! Thanks for sharing!