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pork chops with mushroom gravy on a serving platter.
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4.81 from 83 votes

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!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: instant pot, mushroom gravy, pork chops
Servings: 4
Calories: 511kcal

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

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

  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

Serving: 1serving | Calories: 511kcal | Carbohydrates: 12g | Protein: 40g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 681mg | Potassium: 925mg | Fiber: 2g | Sugar: 3g | Vitamin A: 627IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 2mg