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Instant Pot Pork Chops with Mushroom Gravy

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.
5 from 6 votes
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4
Calories: 386kcal
Author: Megan Porta

Equipment

  • Instant Pot

Ingredients

  • 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

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.

Nutrition

Calories: 386kcal | Carbohydrates: 11g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 1735mg | Potassium: 893mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
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