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.
Course Main Entree
Cuisine American
Keyword Instant Pot Pork Chops
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Natural Release 10 minutesminutes
Total Time 21 minutesminutes
Servings 4Servings
Calories 371kcal
Author lalaine
Ingredients
4bone-in pork chops, about 1/2 thick
salt and pepper to taste
2tablespoonscanola oil
1onion, peeled and chopped
8ouncesbutton mushrooms, sliced thinly
1cupbeef broth
1can(10 ounces) cream of mushroom soup
1/4cupwater
1tablespooncornstarch
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.