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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 Creamy Mashed Potatoes
Instant Pot Autumn Apple Pork Chops
Instant Pot Maple Mustard Pork Chops
Instant Pot Balsamic Apple Pork Tenderloin
Instant Pot Pork Chops in Mushroom Gravy
Ingredients
- 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
- ½ tsp Salt
- ½ tsp Pepper
- 1 can Cream of Mushroom Soup
- ¼ cup Flour
- ½ cup Sour Cream (or Greek yogurt)
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to make this recipe and more
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I made these pork chops tonight and wouldn’t change a thing. Served with mashed potatoes and broccoli. I looked for a place to submit a photo, but could not find one.
Delicious! Will make this often. Thank you for this recipe.
made these tonight delicious, we served them with creamy grits and mixed veggies, omg soooo good thank you for sharing
This was a great change from the regular pork/soup combo!!!! I did make some changes because of what I had on hand. I used ribeye cut pork- no need to tenderize because they don’t need it and they would most likely disappear, lol. I did them for 7 mins, next time I will do 5 mins. I also did a corn starch slurry, I just didn’t feel like cooking down the flour. I will absolutely make this again and next time I will certainly add Sherry. I think it will elevate this for sure, I just didn’t have any on hand!! Thank you, my family really enjoyed this!!!
Made this last night and they were the best pork chops I have ever had! I used 4 thick chops and they came out so tender we didn’t even need a knife. Definitely will be a repeat recipe for us! I will make the gravy a bit thinner next time by adding a bit of water, but honestly the best pork chop recipe I’ve found.
Just made this tonight and gotta say they’re pretty amazing. It’s the first thing I made in my Ninja foodie.
Followed this recipe exactly as is. This came out really good and my whole family enjoyed it. Thanks so much! This will be added to the rotation for sure
Made this tonight with pork chops that I brined for 8 hours. Thurber our great but would omit the additional salt when using brined chops.
Family loved the entire dish. Thank you for sharing this recipe.
Made this tonight and it was a big hit! Added a little extra minced garlic but other than that I didn’t change a thing. Soo good!
Made these for dinner tonight. They were amazing. Hubby is a real good cook and he loved them. Gravy is delicate and smooth. Side of picked beets and I’d order in a restaurant! Thanks for sharing.