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Home / Recipes
55 minutes
4.74 from 84 votes
33 Comments

Instant Pot Pork Chops With Mushroom Gravy

Jump to RecipePrint Recipe
  • 692
by: Joanna Cismaru
02.01.21

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pin for instant pot pork chops with mushroom gravy.

This Instant Pot Pork Chops With Mushroom Gravy recipe is the best way to transform simple everyday ingredients into a special dinner. You don’t need to spend much time in the kitchen either, plus this is made entirely in the instant pot. These pork chops are easy, delicious and perfect for your weekly dinner rotation!

pork chops with mushroom gravy on a serving platter.

I have made my fare share of pork chops on the blog, but I had yet to make them in my trusty instant pot! This recipe is incredibly simple, yet packs so much comforting flavor. Juicy pork chops complete with a rich mushroom gravy is a dinner almost everyone can get behind! Talk about the perfect dinner!

Instant Pot Pork Chop Recipe

  • Quick & Easy To Make
  • Simple Ingredient List
  • Made Entirely In One Pot
  • Delicious & Versatile
  • Comfort Food

Pork chops and gravy, it doesn’t get much more classic than that! This recipe is also very versatile and can be customized to suit your preferences. Made with simple, everyday kitchen ingredients, this dish is a sure fire way to get everyone around the dinner table in a hurry.

Ingredient Notes

overhead shot of all the ingredients needed to make pork chops with mushroom gravy.
  • Olive Oil – Substitute sunflower, safflower, or avocado oil.
  • Pork Chops – I used bone-in pork chops, at least 1″ in thickness. Keep in mind different sized chops can make the cook time vary. You can also use boneless pork chops, just make sure they’re nice and thick.
  • Mushrooms â€“ I used white mushrooms, you can also use cremini mushrooms.
  • Onion & Garlic – Essential flavor enhancers for our mushroom gravy.
  • Chicken Broth â€“ I always opt for low sodium!
  • Soy Sauce – I used low sodium to control the salt levels. You can also substitute this with Worcestershire sauce.
  • Seasoning – Italian seasoning, salt & pepper.
  • Flour – All-purpose flour or cornstarch to thicken the gravy. If you like your gravy thicker, feel free to add a bit more flour.
  • Heavy Cream – You can substitute half and half for a lighter fare.

How To Make Pork Chops With Mushroom Gravy In The Instant Pot

process shots showing how to make pork chops with mushroom gravy in the instant pot.
  1. Prep Instant Pot: Set the Instant Pot to the Saute setting and add the olive oil to heat.
  2. Sear Pork Chops: When the olive oil is hot add the pork chops and sear on all sides. Lightly season the chops with salt and pepper as they’re searing. Do it in batches if not all the chops fit. Remove the chops from the Instant Pot and set aside.
  3. Add Mushrooms: Add the mushrooms, onions and garlic to the Instant Pot and saute until the moisture in the mushrooms has evaporated and started to brown a bit.
  4. Add Rest Of Ingredients: Add the chicken broth, soy sauce and Italian seasoning to the pot and stir well. Make sure to deglaze the pot by scrubbing all the brown bits from the bottom with a wooden spoon.
  5. Cook: Transfer the pork chops back to the instant pot and close the Instant Pot lid. Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 15 minutes. When the time is up, let the Instant Pot release naturally for 10 minutes then release remaining pressure.
  6. Remove Pork Chops: Open the lid carefully and transfer the pork chops to a cutting board or serving platter. Set the Instant Pot to the Saute setting and bring the sauce to a simmering.
  7. Make Gravy: Whisk the flour with the heavy cream and pour into the Instant Pot, a bit at a time until desired thickness. Cook for a couple minutes until the gravy thickens. Taste the sauce for seasoning and adjust as necessary with salt and pepper.
  8. Serve: Serve pork chops with mushroom gravy over mashed potatoes or rice.
proces shots showing how to finish pork chops with mushroom gravy in the instant pot.

FAQs & Expert Tips

FAQs

Can I Use Boneless Pork Chops?

Absolutely! I chose to use bone-in pork chops because they actually help give you more flavor and keeps the pork chop moist! But if you prefer your pork chops without the bone, feel free to use that instead!

How To Clean Mushrooms

Mushrooms grow low to the ground so they will usually carry a bit of dirt when sold in stores. However, I never wash mushrooms because they will get waterlogged! To clean them, use a damp paper towel or a soft mushroom brush to wipe each mushroom to remove any dirt.
If you do want to rinse them, rinse them with cool water and pat them dry really well with paper towels. Do not soak the mushrooms. Mushrooms absorb water like sponges, so they won’t brown nicely when cooked

What Else Can I Add?

You can really play around with this recipe and make it your own. Use your favorite seasonings or spices, add some veggies in with the mushrooms, you name it! If you’re not a fan of mushrooms, leave them out. The choice is always yours!

How To Serve

A big heap of fluffy mashed potatoes topped with these instant pot pork chops and mushroom gravy is absolute perfection. If mashed potatoes aren’t your style, you can serve this with rice or a simple side salad.

I Don’t Have An Instant Pot, Can I Still Make This?

Absolutely! You can check my recipe that’s quite similar and it’s made in the oven, here.

pork chops with mushroom gravy in the instant pot.

Tips

  1. Always read the manufacturer’s guide on how to use your instant pot.
  2. Let your chops rest for about 30 minutes on the counter before cooking them so they come to room temperature. This will ensure they cook evenly on the inside and the center reaches the perfect temperature.
  3. Pat your pork chops with paper towel first. This will ensure you get a great sear.
  4. Cooking time can vary based on the thickness of the pork chops, so don’t rely blindly on cooking time.
pork chops with mushroom gravy on a serving platter.

Storing Leftover Pork Chops

Make sure the pork chops have cooled down before storing in an airtight container. They will last 3-4 days in the fridge.

Reheating

To reheat these pork chops with mushroom gravy, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375F. Keep in mind that reheating cooked pork can cause it to dry out, so it’s best served fresh.

Freezing

Alternatively, you can freeze your pork chops and mushroom gravy in an airtight container for 2-3 months.

pork chops with mushroom gravy over a bed of rice on a white plate.

More Great Recipes To Try

  • Instant Pot Turkey Breast
  • Pan Seared Pork Chops with Gravy
  • Roast Chicken
  • Beef Tips with Gravy
  • Honey Garlic Pork Chops

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pork chops with mushroom gravy on a serving platter.

Instant Pot Pork Chops With Mushroom Gravy

4.74 from 84 votes
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
This Instant Pot Pork Chops With Mushroom Gravy recipe is the best way to transform simple everyday ingredients into a special dinner. You don't need to spend much time in the kitchen either, plus this is made entirely in the instant pot. These pork chops are easy, delicious and perfect for your weekly dinner rotation!

Equipment

  • Instant Pot – 6 Quart
  • Mushroom Brush
  • Kitchen Tongs – Set of 2

Ingredients

  • 2 tablespoon olive oil
  • 4 bone-in pork chops at least 1" in thickness
  • ½ teaspoon salt
  • ½ teaspoon pepper or to taste
  • 8 ounce mushrooms cleaned and sliced
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ¾ cup chicken broth low sodium
  • 2 tablespoon soy sauce low sodium
  • 1 teaspoon Italian seasoning
  • 2 tablespoon all-purpose flour
  • ½ cup heavy cream
  • 2 tablespoon parsley chopped
US Customary – Metric

Instructions

  • Prep Instant Pot: Set the Instant Pot to the Saute setting and add the olive oil to heat.
  • Sear Pork Chops: When the olive oil is hot add the pork chops and sear on all sides. Lightly season the chops with salt and pepper as they're searing. Do it in batches if not all the chops fit. Remove the chops from the Instant Pot and set aside.
  • Add Mushrooms: Add the mushrooms, onions and garlic to the Instant Pot and saute until the moisture in the mushrooms has evaporated and started to brown a bit.
  • Add Rest Of Ingredients: Add the chicken broth, soy sauce and Italian seasoning to the pot and stir well. Make sure to deglaze the pot by scrubbing all the brown bits from the bottom with a wooden spoon.
  • Cook: Transfer the pork chops back to the instant pot and close the Instant Pot lid. Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 15 minutes. When the time is up, let the Instant Pot release naturally for 10 minutes then release remaining pressure.
  • Remove Pork Chops: Open the lid carefully and transfer the pork chops to a cutting board or serving platter. Set the Instant Pot to the Saute setting and bring the sauce to a simmering.
  • Make Gravy: Whisk the flour with the heavy cream and pour into the Instant Pot, a bit at a time until desired thickness. Cook for a couple minutes until the gravy thickens. Taste the sauce for seasoning and adjust as necessary with salt and pepper.
  • Serve: Serve pork chops with mushroom gravy over mashed potatoes or rice.

Recipe Notes

  1. Always read the manufacturer’s guide on how to use your instant pot.
  2. Let your chops rest for about 30 minutes on the counter before cooking them so they come to room temperature. This will ensure they cook evenly on the inside and the center reaches the perfect temperature.
  3. Pat your pork chops with paper towel first. This will ensure you get a great sear.
  4. Cooking time can vary based on the thickness of the pork chops, so don’t rely blindly on cooking time.
  5. Make sure the pork chops have cooled down before storing in an airtight container. They will last 3-4 days in the fridge.
  6. To reheat these pork chops with mushroom gravy, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375F. Keep in mind that reheating cooked pork can cause it to dry out, so it’s best served fresh.
  7. Alternatively, you can freeze your pork chops and mushroom gravy in an airtight container for 2-3 months.

Nutrition Information:

Serving: 1servingCalories: 511kcal (26%)Carbohydrates: 12g (4%)Protein: 40g (80%)Fat: 34g (52%)Saturated Fat: 13g (81%)Trans Fat: 1gCholesterol: 158mg (53%)Sodium: 681mg (30%)Potassium: 925mg (26%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 627IU (13%)Vitamin C: 8mg (10%)Calcium: 82mg (8%)Iron: 2mg (11%)
Course:Dinner, Main Course
Cuisine:American
Keyword:instant pot, mushroom gravy, pork chops
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 692

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Cathy Stevens says

    April 2, 2022 at 3:58 pm

    5 stars
    Wow that gravy is to die for!!! What a great easy recipe!!!

    Reply
    • Joanna Cismaru says

      April 2, 2022 at 6:00 pm

      I’m so glad you like it!

      Reply
  2. Monique Corbin says

    October 11, 2021 at 8:26 pm

    5 stars
    Very yummy.

    Reply
  3. Catherine says

    August 24, 2021 at 2:22 am

    5 stars
    Made this for dinner tonight, love it, delicious, amazing!!!

    Reply
  4. Gabriella J says

    April 6, 2021 at 3:33 pm

    I’m making this right now but my question is why does it feel like my instant pot takes forever to reach the pressure? I have it timed for 15 minutes but what happens if it reaches pressure in 10 min, do I stop the cooking 5 minutes later when it’s been 15 minutes?

    Reply
    • Joanna Cismaru says

      April 6, 2021 at 4:58 pm

      There are many different instant pots, some may take longer or less time to come to pressure. You should still cook it for the alloted time, 15 minutes.

      Reply
  5. Deona Sherrill says

    March 29, 2021 at 8:27 pm

    5 stars
    The mushroom gravy is phenomenal! My only critique is that 15 minutes was way too long to pressure cook the pork chops. They were so dry. I made it again tonight but used a 2 lb. pork tenderloin instead of the pork chops. It again was a huge hit! I lowered the pressure cook time for the pork loin to 5 minutes with a 10 minute NR. Then next time I make this with pork chops, I’m going to do 3 minute with a 10 NR.

    Reply
    • Jo Cooks Team AMJ says

      March 30, 2021 at 10:18 am

      We’re so glad you enjoyed it! And yes, the timing differs sometimes from the pressure cooked we each use. Thanks for giving us that input.

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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