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!
Easy Instant Pot Pork Chops Recipe
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!
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.
Why You’ll Love These Instant Pot Pork Chops
- Simple Southern Classic! Similar to my southern style Smothered Pork Chops, this easy recipe is full of delicious homestyle flavor but takes a lot less effort and very little cleanup.
- Quick Recipe! The Instant Pot makes cooking tender pork chops with gravy a breeze. You can have a comforting tasty dinner on the table in under an hour.
- Family Favorite! Everyone will love these easy pork chops! They are yummy served with kid-friendly noodles and the mushrooms make the dish a little more refined for adults.
- 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 and 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.
Making pressure cooker pork chops with gravy is super easy! Everything cooks in the Instant Pot from start to finish. By using the sauté feature and pressure cooking there is no need to break out any other pots and pans. Easy peasy!
To begin, turn your IP on to the sauté setting and add the olive oil to the pot. Then once the oil is hot, sear both sides of the pork chops until they are browned. Sprinkle the chops with a bit of salt and black pepper as they are searing to add some flavor. Also, you’ll want to do this step in batches. It’s important that the chops cook in a single layer. Then remove the chops from the Instant Pot and set them aside for a later step.
With all the porky good drippings still in the Instant Pot, add the mushrooms, onions, and garlic to the IP and saute them together for a few minutes until almost all the liquid has evaporated. The mushrooms will release quite a bit of moisture, yet the liquid will reduce as they brown. So be patient, this is how you get the most flavor from mushrooms.
Once the mushrooms are browned, stir in the chicken broth, soy sauce, and Italian seasoning as you scrape the bottom of the pot with a wooden spoon to deglaze. You want to make sure you loosen up all the brown bits which are full of savory flavor. This will make the chops even tastier as they pressure cook.
Now let’s make pork chops with mushroom gravy! First, put the chops back into IP, close the lid, and set the valve to the sealing position. Now, set the pressure to Manual/HIGH and set the timer for 15 minutes. Keep in mind, it will take the Instant Pot a few minutes to come to pressure before it begins to cook and the timer begins counting down. So don’t worry! This is normal.
When the timer is up, allow the Instant Pot to release naturally for 10 minutes. Then set the valve to the releasing position and wait for the pin to drop. Do not attempt to open the pot during this pressure release process. The steam is very hot and can burn if you don’t wait for the pressure to release.
Before you can begin the gravy you need to remove the pork chops from the pot. You can set them on a cutting board or place them on your serving dish. Then turn the Instant Pot back on to the sauté mode and bring the sauce to a simmer.
To finish the dish, whisk the flour together with the heavy cream in a small bowl. Then pour the mixture into the Instant Pot a little bit at a time cooking for about 30 seconds between each addition as you whisk. Continue to do this until the gravy reaches your desired thickness. Then cook the gravy for a few more minutes. If the gravy is still too thin, add a bit more flour; if too thick, whisk in a bit more broth or water. Finally, taste the gravy and season with salt and pepper as necessary.
Note, you can also make a cornstarch slurry in place of the flour if you want to make the dish gluten-free. It works just as well for thickening gravy.
When the gravy is ready, arrange the chops on your serving platter and cover them with the mushroom gravy. Then garnish the dish with some fresh chopped parsley if you like and serve the chops with a side dish like Brown Butter Mashed Potatoes or perfectly steamed rice.
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 Tossed 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.
Expert 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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Instant Pot Pork Chops With Mushroom Gravy
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Ingredients
- 2 tablespoons olive oil
- 4 bone-in pork chops (at least 1" in thickness)
- ½ teaspoon salt
- ½ teaspoon pepper (or to taste)
- 8 ounces mushrooms (cleaned and sliced)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- ¾ cup chicken broth (low sodium)
- 2 tablespoons soy sauce (low sodium)
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- ½ cup heavy cream
- 2 tablespoons 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.
