Get ready to crack the code for perfectly moist and tender pork chops every time. These tender Instant Pot Pork Chops with Mushroom Gravy are made with a savory sauce all in one pot for an easy weeknight dinner. Hands down one of the easiest, most perfect meals with a lot less mess to clean up.
Original post: August 2019 | Updated: June 2025
Why I Love This Instant Pot Pork Chop Recipe
- Pork is totally underrated – and when cooked right, it’s unbeatable.
- Instant Pot + juicy pork chops + mushrooms = absolute dinner perfection.
- The savory mushroom gravy that cooks with the pork? Just wait until you taste it.
- This is hands-down one of my easiest, most flavorful and favorite meals. Perfect for busy weeknights!
Pork is one of the most underrated protein options out there. But when it’s cooked right, it is unbeatable. My mom taught me the secret to her juicy, Flavorful Pan-Fried Pork Chops long ago, and I still make them the way she did.
These Instant Pot Pork Chops with Mushroom Gravy make the perfect pork chop, but with a lot less effort and mess to have to clean when you’re done.The savory mushroom gravy cooks with the pork for a one-pot dinner perfection.
Instant Pot Pork Chops Ingredients
This simple recipe is made with basic kitchen staples.
Olive oil – Or oil of choice (avocado, canola or peanut oil are all good subs).
Pork chops – Use boneless pork chops or bone-in chops for this recipe! Either will turn out amazing.
Seasonings – Salt and pepper.
Beef broth – Or beef stock.
Worcestershire sauce – A little goes a long way for flavor.
Mushrooms – Fresh mushrooms work best.
Cream of mushroom soup
Onion soup mix – Use regular dry onion soup mix or add even more flavor by using beef-flavored onion soup mix!
How to Make Instant Pot Pork Chops with Mushroom Gravy
Step 1. Sprinkle both sides of the pork chops generously with salt and pepper.
Step 2. Set Instant Pot to saute mode. Heat the olive oil and add the pork chops to bottom of the pot. Cook for 2 minutes per side. If needed, cook in batches. Move seared pork chops to a plate.
Step 3. Add beef broth and Worcestershire and scrape the brown bits from the bottom of the pan with a wooden spoon. Add the mushrooms, followed by the browned pork chops and top with the mushroom soup. Sprinkle the dry soup mix over the top.
Cover and cook on high pressure (use the pressure cook setting) for 10 minutes. It will take the pot approximately 10 minutes to build up pressure before it begins cooking. Let the pressure release naturally for 5 minutes, then do a quick release.
Step 4. Remove the pork chops from the pot and place on a cutting board using tongs. Cover to keep warm. Press cancel and then press the saute button. Bring the gravy mixture to a boil. Let it boil for 10 minutes, or until desired consistency has been reached.
Remove the inner pot, ladle the creamy mushroom gravy over the pork chops and serve!
Instant Pot Pork Chops Recipe Notes & Tips
- Make the pork even juicier by allowing it to sit at room temperature for 20 minutes before serving
- Use a fish-free Worcestershire or liquid aminos if you are allergic to or avoid fish
- Use a dairy-free or plant-based cream of mushroom soup for a dairy free version
- I prefer cooking this with beef broth, but you can also use vegetable or chicken broth
How to Serve Pork Chop in Rich Mushroom Gravy
Sprinkle pepper over the top of the gravy just before serving. A dollop of sour cream on top of the pork chops is delicious, too.
Serve over Mashed Potatoes, a baked Russet or Roasted Sweet Potatoes or alongside some rice. And don’t forget the side of Homemade Applesauce.
Does Pork Need To Sit At Room Temperature Before Cooking
It is not a necessity to bring pork to room temperature before cooking it. However, if you allow it to sit at room temperature for 20-30 minutes, it will cook more evenly and the end product will be juicier and more flavorful.
Letting the meat sit out for about 30 minutes allows the internal temperature to match the outside temperature. This means the meat will reach the desired internal temperature more quickly during cooking time, decreasing the chance of a charred exterior or tough meat.
Consider adding this simple step into your recipe for an even yummier meal!
Why Are My Pork Chops Tough?
You may have had the experience at some point with eating tough pork. Pork is a leaner meat requiring a shorter cook time than red meat. Because of this, it’s often overcooked, resulting in tough meat.
Another reason pork becomes tough is if the inside of larger cuts are much colder than the outside. If the inside is too cold, the heat from the oven can cause the meat to toughen through contracting while being heated. This is another reason to let it rest before cooking.
Use a good meat thermometer to check that the internal temp of your pork is 145 degrees F to know when it is ready to eat.
If you follow the instructions in this recipe, you will always avoid tough pork chops.
How to Store Pork Chops
Allow leftovers to cool completely before storing. Refrigerate the pork chops in an airtight container and eat within 3-4 days.
How to Reheat Pork Chops
In the Oven – Place in a small baking dish or pie plate and cover with aluminum foil. 350 degrees F for 10-15 minutes or until hot.
In the Microwave – Place in a microwave safe dish and heat on high for 1 minute. Flip and heat again for another 1-2 minutes.
Can You Freeze Cooked Pork Chops
Yes! Store in a freezer safe bag and freeze 2-3 months. Thaw the frozen pork chop in fridge overnight.
More Delicious Pork Recipes
- Slow Cooker Cranberry Pork Chops
- Boneless Pork Loin With Seasoned Rub
- Sweet and Tangy Pork Chops
- Instant Pot Pork and Apples
- Best Pulled Pork Crock Pot
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Instant Pot Pork Chops with Mushroom Gravy
Equipment
- Instant Pot
Ingredients
Instructions
- Completely thaw pork chops and place them on a flat surface. Sprinkle both sides generously with salt and pepper.
- Set Instant Pot to saute. Heat the olive oil and add the pork chops to the pot. Cook for 2 minutes per side. Do this in batches, if needed, and transfer to a cutting board.
- Add beef stock or broth and Worcestershire and deglaze the pot (scrape bits from the bottom of the pan with a spoon). Add the mushrooms, followed by the pork chops and top with the cream of mushroom soup. Sprinkle the soup mix over the top.
- Cover and cook on high pressure (use the pressure cook setting) for 10 minutes. It will take the pot approximately 10 minutes to build up pressure before it begins cooking. Let the pressure release naturally for 5 minutes, then do a quick release.
- Remove the pork chops from the pot and place on a cutting board using tongs. Cover to keep warm. Press cancel and then press the saute button. Bring the gravy mixture to a boil. Let it boil for 10 minutes, or until desired consistency has been reached.
- Remove the inner pot, ladle the gravy over the pork chops and serve!
Notes
- Make the pork even juicier by allowing it to sit at room temperature for 20 minutes before serving.
- Use a fish-free Worcestershire or liquid aminos if you are allergic to or avoid fish.
- Use a dairy-free or plant-based cream of mushroom soup for a dairy free version.
- I prefer cooking this with beef broth, but you can also use vegetable or chicken broth.
Perfect!!!
Thanks, Scott!
I know the cans of the soup and broth are just a bit different amounts than what you had mentioned and I just used a full can of each and it worked perfect. Also used a small can of mushrooms (think it was the 8oz that was called for). Forgot to initially mention that as well.
The sauce was a bit too thick for my liking. I would add a bit more broth next time.
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I can see that so it’s nice that it’s an easy fix – adjust for your preferences.
Turned out amazing! I forgot to add the soup packet when I first cooked it, so I took out the chops and I put it on saute to cook it in and still turned out amazing. I cooked rice after in PIP and had it with cream style corn!
That’s great to hear, Heather. So glad you figured it out with the packet to enjoy it.
Just made these today in my instant pot and I must say this recipe came out great!!!!
I used 12 boneless center cut chops and everything else the same as written. The chops cooked perfect!!! Served over sweet potato!! Thank you for this recipe!!! It’s a keeper, I’ll make again!! 🥰
Thank you Susan for sharing that! I love hearing people’s twists and takes on the recipes and so glad it was enjoyed!
Can’t wait to try this!! If I make 8 pork chops instead of 4 should I double the rest of the ingredients?
Great question – I would recommend just adding 1.5x the gravy ingredients if you make 8 pork chops.
I followed the recipe as stated but only used a small amount of mushrooms because I don’t care for them. It was a hit. The chops were nice and tender and the gravy or sauce or whatever you want to call it was to die for. I made my meal with broccoli and rice. This is a keeper. This will be placed in my rotation for meals. Thanks so much for sharing.
I am so glad that you enjoyed it! Thank you so much for sharing!