Instant Pot Pork Chops With Mushroom Gravy
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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!
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
- 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 – I used white mushrooms, you can also use cremini mushrooms.
- Onion & Garlic – Essential flavor enhancers for our mushroom gravy.
- Chicken Broth – 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
- 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.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
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.
Tips
- Always read the manufacturer’s guide on how to use your instant pot.
- 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.
- Pat your pork chops with paper towel first. This will ensure you get a great sear.
- Cooking time can vary based on the thickness of the pork chops, so don’t rely blindly on cooking time.
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.
More Great Recipes To Try
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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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Notes
- Always read the manufacturer’s guide on how to use your instant pot.
- 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.
- Pat your pork chops with paper towel first. This will ensure you get a great sear.
- Cooking time can vary based on the thickness of the pork chops, so don’t rely blindly on cooking time.
- Make sure the pork chops have cooled down before storing in an airtight container. They will last 3-4 days in the fridge.
- 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.
- Alternatively, you can freeze your pork chops and mushroom gravy in an airtight container for 2-3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi Jo! First time visitor here. I’d like to make this in my crockpot. I’m sure it’ll work out beautifully. How long should I cook it for and at what cooking temp (high/low etc)? Thank you! Iris
I can’t say 100% but a general rule of thumb is 6-8 hours on low or 4-6 hours on high.
this looks like it would be an excellent meal, especially frozen then taken to work for lunch… BUT
I’m allergic to mushrooms – what would you recommend for someone who can’t eat mushrooms (or onions, but I just leave those off)
You could leave them off or try some other veggies like maybe zucchini or egg plant. You could even try tofu because I know tofu is a great substitute for mushrooms. I’ve never tried any of these, so I’m not sure how it would work in this mushroom gravy, so I’d love to hear from you if you try any of these.
This is delicious! I have made it several times, always a winner. The gravy is so tasty, I would like to use it with boneless, skin less chicken thighs. Any advice?
Btw, I’ve used many of your recipes and they all are awesome.
HI Cameron! You can probably do it following the same steps, they will probably take 10-12 minutes in the IP to cook fully. Glad to hear you’re enjoying my recipes!
This was delicious. My husband and I both loved it and agreed we could drink the gravy it was so delicious!!! I used really thick boneless pork chops and set the instant pot for 10 min pressure + 10 min natural release just to make sure I didn’t overlook them and they were SO JUICY.
To thicken the sauce, I had shelf stable boxes of whipping cream so used that. After added the recommended 1/2 cup cream + 2 tbsp flour, I wanted the sauce a little thicker so did the same mix and added a tad more until I was happy with it.
I didn’t see in the recipe what to do with the parsley so I stirred it into the sauce at the end and then had extra chopped up to top the dish with. Served the pork chop and sauce over creamy mashed potatoes! Yum!
The parsley is just for garnish, glad to hear you enjoye dit!
Wow that gravy is to die for!!! What a great easy recipe!!!
I’m so glad you like it!
Very yummy.
Made this for dinner tonight, love it, delicious, amazing!!!
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?
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.
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.
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.
I made this dish as described and it was DELICIOUS! Hubby says it is definitely a keeper and went back for seconds.
We’re so happy to read this! So glad you both enjoyed it!
Made this and it was fabulous! Thank you for such a great recipe!!
I’d like to make it again but can only find boneless pork chops. I’m assuming the cook time will be less and hope you can provide some guidelines for cook time as well as slow release time. Thanks so much!
You can definitely use boneless, just make sure they’re thick! Since it can vary due to weight etc we can’t say an exact cook time. It should be fine with the time given, but if you’re worried about it being overdone, set the timer a few minutes less. We always recommend an instant read thermometer so you can test the doneness! You can always cook them longer if it isn’t enough 🙂
Absolutely delicious. Made it exactly as the recipe incl. the timings on pressure in my one-pot. Used bone-in thick chops. Couldn’t be improved.
We’re so glad to hear that!
Sorry, I just left a comment a few seconds ago and forgot to rate it!
Thank you for rating it! 🙂
I made this in the IP last night….WOW! The pork chops were so tender that I could cut them with a fork! I made it with mashed potatoes that I did ahead of time and kept warm in the oven. Delicious! I’ve shared it on an IP group because this is definitely a keeper.
When you say ” instant pot ” do you mean pressure cooker ?
An instant pot is a pressure cooker, but it also has other functions. For this recipe, we are using the pressure cooker functionality.
DELICIOUS! And easy to make too, it’s sort of just a few steps with groups of ingredients.
I didn’t even use 1 inch thick pork chops, just whatever the grocery store had and it was on special in an economy pack. Didn’t have the parsley which is just nice toppings anyway.
I set the rice in my rice cooker at the beginning of the cooking process, while it was pressure cooking the meat, I cooked up some beans which paired wonderfly.