Instant Pot Pork Chops with Mushroom Gravy are very tasty, with a rich mushroom gravy and tender pork chops. I like to serve them on mashed potatoes, or over rice. You can make these pressure cooker pork chops with mushroom gravy on a busy weeknight, or whenever you have the craving for great tasting, tender pork chops.
Instant Pot Pork Chops with Mushroom Gravy
Pork chops are a favorite family dinner to make. I love pork with apples, as in my Autumn Apple Pork Chops, and I love them with a rich mushroom gravy, like these!
The first step to good Instant Pot Pork Chops with Mushroom Gravy is to begin by tenderizing the chops. It’s as simple as pressing a multi-blade tenderizer a few times into the meat. Or, just use the back of a large knife, and hit the meat a few times all over. Not too much though. Then season and cook.
Here are the steps to make Instant Pot Pork Chops with Mushroom Gravy (updated 6/18/18):
After cooking, thicken the gravy and stir in the sour cream.
If you use thin pork chops, you will want to reduce the pressure cook time, and likewise, if you have very thick chops, you will want to add a couple minutes.
My family loves these Instant Pot Pork Chops with Mushroom Gravy because they come out tender, and the gravy is so rich and delicious! Mashed Potatoes are the favorite side dish as the gravy is so good on them, too. Rice is also good.
Instant Pot Pork Chops in Mushroom Gravy are tender and delicious!
- 4-6 Pork Chops
- 3 Tbsp Oil
- 8 oz Mushrooms, sliced
- 1 cup Low Sodium Chicken Broth (divided) or replace 1/4 cup of the broth with dry cooking sherry
- 1 small Onion, diced
- 3 cloves Garlic minced or pressed
- 2 tsp Worcestershire Sauce
- 1 tsp Soy Sauce, low sodium
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 can Cream of Mushroom Soup
- 1/4 cup Flour
- 1/2 cup Sour Cream (or Greek yogurt)
Tenderize the pork chops by using a meat tenderizer with multiple blades, or by hitting them several times with the back side of a large knife.
Turn on the pot's sauté setting to the highest heat level (More on an IP). When the pot is hot, add the oil.
Brown the pork chops on both sides, in two batches. Then set browned chops on a plate.
Add the mushrooms to the pot and cook a couple of minutes. Then add 1/4 cup of the chicken broth (or cooking sherry, if using) and deglaze the pot, using a wooden spoon to scrape up the browned bits from the bottom of the pot.
Add the onion and cook for 5 minutes, until it starts to turn translucent.
Add in the garlic and cook for 1 minute.
Add soy sauce and Worcestershire sauce, and the remaining 3/4 cup chicken broth. Stir well.
Add salt & pepper.
Place the pork chops back in the pot and turn off the Sauté setting.
Pour the cream of mushroom soup on top but do not stir. Place the lid on the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook button or dial and then the + or - button or dial to select 10 minutes (for about 1 1/2" thick) or (7 or 8 minutes for smaller, thinner chops, 12 minutes for thicker chops)
When the cooking cycle has finished, let the pot sit undisturbed for 8 minutes (8 minute Natural Release).
Remove the chops to a dish and spoon some of the gravy over them to keep them moist.
Turn the Sauté setting on and mix the flour with some of the hot liquid in a mug. Then pour the mixture into the pot and stir to thicken. Stir a little water into the gravy if it is too thick.
Turn off the Sauté setting.
Stir in the sour cream.
Serve the pork chops with some of the mushroom gravy over them. Excellent with mashed potatoes or rice.
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