Instant Pot Pork Chops (with a bonus gravy sauce!) come together quickly and they are SO DELICIOUS. Super quick, easy meal for busy nights!
Pork is such an underrated meat. My mom made pork for us a lot growing up and she taught me how to cook it perfectly. Her pan-fried pork chops is one of my favorite easy meals on the planet.
When cooked correctly, pork is one of the most tender, juiciest, most flavorful meats to enjoy. The key is not over-cooking pork because nobody likes a tough and lifeless piece of meat.
I’ve been super excited to make pork chops in my Instant Pot because I love both so much. I couldn’t resist adding mushrooms because pressure cooker + pork + mushrooms = dinner perfection!
A delicious, savory gravy cooks right along with the pork and words could never do it justice. This easy meal is a new favorite! It is such an EASY recipe and it is totally packed with flavor.
HOW TO MAKE INSTANT POT PORK CHOPS
Completely thaw 4 pork chops and place them on a flat surface. Sprinkle both sides generously with salt and pepper.
Set Instant Pot to saute. Heat 3 tablespoons of 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 a can of beef stock or beef broth and 1 tablespoon of Worcestershire sauce and deglaze the pot (scrape the brown bits from the bottom of the pan with a silicone or wooden spoon).
Add sliced mushrooms, followed by the pork chops and top with a can of cream of mushroom soup. Sprinkle a packet of dry onion soup mix over the top.
Cover and cook on high pressure (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 naturally release for 5 minutes, then do a quick release to let the remaining pressure release.
Remove 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 boil for 10 minutes, or until desired consistency has been reached. Remove the pot and ladle the gravy over the pork chops and serve!
RECIPE NOTES: INSTANT POT PORK CHOPS
- Use boneless pork chops or bone-in chops for this recipe! Both will turn out amazing.
- Serve these delicious chops over mashed potatoes, a baked Russet or sweet potato or rice.
- Sprinkle pepper over the top of the gravy just before serving. A dollop of sour cream would be delicious, too!
- Make the pork EVEN JUICIER by allowing it to sit at room temperature for 20 minutes before serving!
- For the seasoning in this recipe, use regular dry onion soup mix or add even more flavor by using beef-flavored onion soup mix!
SHOULD PORK BE 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 15-20 minutes, it will cook more evenly and the end product will be juicier and more flavorful. Consider adding this step into your recipe for an even yummier meal!
HOW LONG TO COOK FROZEN PORK CHOPS IN AN INSTANT POT
You can definitely replace frozen pork with thawed chops in this recipe. If you go this route, skip sauteing them at the very beginning of the recipe and add 5 minutes to the cook time. Be sure to check the internal of the pork when it comes out of the pot. It should have a temp of 145 degrees F.
WHY ARE MY PORK CHOPS TOUGH?
If you follow the instructions in this recipe, you will avoid tough pork chops. You may have had the experience at some point with eating tough pork. Pork is a leaner meat requiring a shortened cook time than red meat.
It is often over-cooked because of this, resulting in tough meat. Use a good meat thermometer such as the Thermapen MK4 (<<–love this product!) to check that the internal temp of your pork is 145 degrees F to know when it is ready to eat.
RICE COOKER VS. INSTANT POT FOR MAKING RICE
If you serve this delicious dinner with rice, consider the following about how to make your batch of rice!
Both rice cookers and electric pressure cookers cook rice in the same way. Both use steam inside the pot to cook the rice. The main difference is that a pressure cooker has a sealing ring inside the lid that prevents any steam from escaping during the cooking process.
This allows the appliance to maintain pressure levels inside the pot with greater accuracy, therefore cooking it more quickly.
Shortened cook time is an advantage when using an Instant Pot and typically it requires a bit less liquid than when using a rice cooker.
However, if you are planning to cook a variety of different types such as wild, black or basmati rice frequently, a rice cooker might be the better option for you. Plus, rice cookers are more affordable and will take up less valuable counter space.
ARE MUSHROOMS GOOD FOR YOU?
Since mushrooms make an appearance in this yummy recipe, let’s give them some attention! Mushrooms are packed with nutritional value. They contain almost no calories and also have fiber and protein, as well as many other vitamins and nutrients.
When combined with butter, oil and other ingredients the healthiness obviously diminishes, so keep this in mind when preparing them.
CAN DOGS EAT MUSHROOMS?
Store-bought mushrooms are totally safe for consumption for dogs. There are wild varieties of mushrooms that neither dogs nor humans should eat, but the varieties you will find in the store are safe.
HOW LONG DO MUSHROOMS LAST?
Store fresh mushrooms in a paper bag in the fridge for best results. They need a little bit of air in order to stay fresh, unlike other vegetables.
Mushrooms will stay fresh for 5-7 days when refrigerated and stored properly. If mushrooms start turning brown or getting soft, these are signs that they are starting to spoil.
BEST RECIPES TO MAKE IN AN INSTANT POT
The list of recipes you can make in an Instant Pot is endless! It can cook soup, chili, pasta, meat, potatoes, veggies, cake, beans and so much more. Here are a few of my favorite Instant Pot recipes:
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Instant Pot Pork Chops With Gravy
- Instant Pot
- 3 tbsp olive oil
- 4 pork chops boneless or bone-in
- 1/2 tsp salt
- 1/2 tsp pepper
- 10 oz beef broth or beef stock
- 1 tbsp Worcestershire sauce
- 8 oz mushrooms fresh, sliced
- 10 oz cream of mushroom soup
- 1 oz dry onion soup mix
- 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/side. Do this in batches, if needed, and transfer to a cutting board.
- Add beef stock/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 (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 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 boil for 10 minutes, or until desired consistency has been reached. Remove the pot and ladle the gravy over the pork chops and serve!