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.”
Shobelyn Maria Dayrit says
Lalaine , first time visiting here. What a lovely website and the recipes are just perfect for busy moms like me;just like the Kawaling Pinoy and Onion Rings and Things.
lalaine says
Thank you, Shobee!
Bismom2 says
The pork chop recipe with mushroom gravy is amazing! Super quick and so delicious. The only thing I did different was make my own condensed mushroom soup. Thank you for this recipe!
lalaine says
Thank you so much for your feedback, I am glad you enjoyed the recipe. Homemade condensed mushroom is definitely better 🙂
Nancy says
Trying to figure out what I did wrong!!!! Followed the recipe verbatim!!! The pork chops came out so tough!!! 😞 We couldn’t eat them….. help!!!
lalaine says
I am not sure why the meat would be tough. 🙁 We make this recipe all the time at home and the pork chops always turn out super tender. Did you follow the pressure time?
Mary Rauch says
I want to make this soon. If I use 1 inch boneless pork chops, do I need to increase the time?
lalaine says
Yes, I’d add another minute. 🙂
Heather Long says
This recipe was sooo good and easy! I am making it again tonight but using stew meat instead to serve over noodles…in a kind of stroganoff spin. Maybe I’ll toss some sour cream in at the end!
lalaine says
Sour cream sounds delicious; makes the gravy extra creamy! I am glad the recipe is working well for you.
Sheree says
Can you add petite carrots to this recipe?
lalaine says
You can if you like 🙂
Tevin says
I only had three boneless chops on hand. Did six minute pressure cook and 6 min natural release and turned out great!!!!
lalaine says
Thanks for sharing your experience with the recipe. I am glad you enjoyed it.
Kim says
Excellent recipe, quick and easy and the kids love it. Thank you for the detailed instructions for new Instant Pot users like myself. 😊👍
lalaine says
Thanks for the 5-stars! I am glad you find the recipe helpful.
Be says
I’m making this tonight, is there a way to make the potatoes (mashed) or rice at the same time?
Dana says
I make this same recipe but low and slow in a 250 degree oven for a good 3 hours. Excited to see this as an instant pot recipe! Pork chops weren’t quite as tender but still very good! I did 8 pork chops and 2 cans of cream of mushroom soup, kept everything else the same. Thank you!
lalaine says
This recipe is definitely versatile. I sometimes make it on the stovetop and in the oven, too.
Freda says
My husband is a frustratingly picky eater. When I made these not only was I using a new recipe but also a new appliance. A lot for him to process. He didn’t say much at dinner but did eat up the leftovers for lunch the next day. This morning he told me that those were the best pork chops he’s ever eaten! This recipe will go into heavy rotation. Thank you
Freda says
My husband is a frustratingly picky eater. I made these a couple days ago. Not only was I making a new recipe but also using a new appliance. He didn’t say much at dinner but the next day he polished off the leftovers. This morning he told me that these were the best pork chops he’s ever eaten! Big win so this recipe will go into heavy rotation. Thank you
Lila S Vandermay says
Thank you so much for this recipe.. It is Excellent.. My pork was fork tender.. And the gravy was Incredible.. This will become one of my weekly meals. My whole family adored it…
Judith says
On my instant pot with the slow cooker setting how long would I cook these pork chops for thank you for your quick reply
lalaine says
I’m not familiar with the Instant Pot you have, but I’m assuming the cook times would be the same as with any IP.
Myrna says
Very good. This is the 3rd time I have made it.
Allison Raber says
I used 4 boneless 1-inch chops, realized I didn’t have any cornstarch, AND my pressure cooker malfunctioned and this was still a 5-star recipe! 😂 Delicious and easy!