Quick and easy instant pot pork chops that are perfectly tender every time! Smothered in the most delicious mushroom soup gravy made with simple ingredients. This recipe is great with bone-in pork chops, thick boneless pork chops, or pork steaks.
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Why you'll love this recipe
Here's why you'll love this instant pot pork chops recipe:
- Just an easy and straightforward recipe with no complicated steps. Perfect for busy weeknights when you don't have much time in the kitchen.
- Tons of flavors in the creamy mushroom sauce. A sure instant family favorite.
- Tender pork chops every time! Using an electric pressure cooker or instant pot takes away the possibility of overcooking pork.
Ingredients
Here's what you need to make instant pot pork chops with mushroom gravy:
Pork Chops
Thick pork chops, which are about 1 to 1 ¼ inches thick, are ideal for instant pot cooking. They become fork-tender after pressure cooking and are not easy to overcook. For maximum flavor, I use bone-in pork chops. You can also use boneless pork chops if preferred.
Mushroom Gravy
Here are the ingredients of the rich mushroom gravy:
- Beef Broth or beef stock - is best for making mushroom gravy as it gives it a bolder flavor. You can also use homemade chicken broth or store-bought.
- Canned Cream of Mushroom Soup - a convenient way of making any mushroom-based gravy that allows you to omit heavy cream or sour cream.
- Fresh mushrooms - for added texture. You can use white or brown button mushrooms, crimini mushrooms, or portobello mushrooms.
- Oregano - or similar dried mixed herbs like Italian seasoning, Herbes de Provence, dried parsley, etc.
- Worcestershire sauce - helps balance the flavor of the gravy mixture. You can also use soy sauce as a substitute.
- Fresh garlic or garlic powder and onion powder
How to Make Pork Chops with Mushroom Soup Gravy in an Instant Pot
Here's a rundown on how to make it:
1. Saute setting
- Brown the pork on both sides. Set aside.
- Saute mushrooms and garlic. Scrape the browned bits into the bottom of the pot using a wooden spoon.
- Add canned mushroom soup, broth, and browned pork chops.
2. High Pressure
- Close the lid and then turn the knob to venting.
- Pressure cook and set the timer manually for 21 minutes.
3. Quick Release then Saute Mode
- Quick release (follow manufacturer’s guide for safety) once the timer is up. Remove the lid.
- Set back to saute mode. Pour cornstarch slurry and cook until sauce thickens.
Cooking Tips
Nothing complicated, just simple cooking techniques that make this a really good instant pot recipe.
- Keep the fat around to pork to keep it moist and not dry.
- To get the perfect sear pat dry pork chops with a paper towel to remove any moisture. The high heat will help evenly brown the meat without producing any steam. Bonus tip: Use your tongs and stand the chop on its fatty side and get it browned and deliciously crispy.
- Season the pork with salt and pepper before cooking to bring out its natural flavor.
- Use hot broth (e.g. microwave for 1 min) to get the pressure up sooner which will reduce the cooking time. What I actually did was dissolve 1 piece of beef bouillon in hot water from the kettle and then pour it into the pot while still hot.
- To thicken the sauce, combine cornstarch and water in a small bowl and add to the sauce after pressure cooking.
Variations
Here are some simple changes you can make to the recipe that may suit your taste:
- Make it rich and creamy - add a splash of milk, sour cream, evaporated milk, or fresh cream.
- Season the pork with paprika for another layer of flavor and color.
What to Serve with Pork Chops with Mushroom Soup Gravy
Serve these pork chops over white rice, brown rice, mashed potatoes, and roasted potatoes. My other favorite side dishes are steamed vegetables like peas, green beans, and broccoli.
Can I make this with chicken?
This recipe works well with boneless chicken thighs. Cook in high pressure for 10 minutes then QUICK RELEASE.
More Mushroom Recipes...
- Salisbury Steak with Homemade Mushroom Gravy
- Easy Mushroom Pasta Sauce using canned soup
- Chunky Mushroom and Celery Soup
- Instant Pot Beef Stroganoff with Mushroom Soup
- Creamy Garlic Pasta with Bacon and Mushroom
Watch the Recipe Video
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Complete Recipe
Instant Pot Pork Chops with Mushroom Gravy
Pork chops cooked in an instant pot smothered in the most delicious mushroom gravy. So easy to make and packed with tons of flavor.
Servings 4 servings
tap to scale
Equipment
Ingredients
- 4 pieces bone-in pork chops 1 to 1 ¼ inch thick (see note 1)
- 1 tablespoon vegetable oil
- salt and pepper (to taste)
Canned Mushroom Soup Gravy
- 2 tablespoon butter
- 250 grams fresh brown mushrooms (sliced)
- 3 cloves garlic (finely chopped)
- 2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce (or soy sauce)
- ½ teaspoon dried oregano or similar dried herbs (see note 2)
- 1 can 10.4 oz/295g cream of mushroom soup
- 1 ½ cup beef broth (see note 3)
- 2-3 teaspoon cornstarch dissolved in ¼ cup water (see note 4)
- fresh parsley (chopped, optional)
Instructions
- Pat dry pork chops with a paper towel. Season both sides with salt and pepper.
- Set instant pot to SAUTE mode. Add oil. Once hot, add pork chops and brown on both sides. Do this in two batches. Remove and set aside.
- Add butter. Once melted, add mushrooms and cook until softened. Add garlic and cook until fragrant scraping the brown bits in the bottom of the pot. Stir in onion powder, Worcestershire sauce, and oregano.
- Pour canned mushroom soup and beef broth. Return pork chops to the pot. Lock the lid. Press CANCEL. Select PRESSURE COOK and set the timer to 21 minutes. When the timer is up, turn the knob to VENTING to quick-release (follow manufacturer’s guide for safety.)
- Open the lid carefully. Press CANCEL then select SAUTE mode. Stir cornstarch slurry then pour into the Instant Pot. Cook until gravy thickens. Taste and season with salt and pepper as necessary.
- Sprinkle with fresh parsley. Serve with rice or mashed potatoes. Enjoy!
Recipe Notes and Tips:
- Pork Chops - for maximum flavor, I use bone-in pork chops with fat intact to keep them moist. You can also use boneless pork chops if preferred.
- Oregano - substitute with similar dried mixed herbs like Italian seasoning, Herbes de Provence, dried parsley, etc.
- Beef Broth substitute - dissolve 1 piece beef bouillon in hot water. You can also use chicken broth if preferred.
- Cornstarch - use 3 teaspoons for thicker mushroom gravy.
- Cooking Time - reduce cooking time to 12-15 minutes if using thin pork chops.
- Instant Pot - always follow the manufacturer’s guide for safety.
Nutrition Facts
Instant Pot Pork Chops with Mushroom Gravy
Amount per Serving
Calories
471
% Daily Value*
Fat
25
g
38
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
153
mg
51
%
Sodium
1045
mg
45
%
Potassium
1126
mg
32
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
50
g
100
%
Vitamin A
189
IU
4
%
Vitamin C
2
mg
2
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori says
can you use frozen pork chops?
Mella says
Yes, you can! Skip the sauteeing/browning step and just add all the ingredients into the pot. You may need to add more pressure cooking time if you're using thick frozen pork chops, around 3 to 5 minutes.
Jessica says
What can u sub for cream of mushroom soup?
Mella says
You can use fresh cream. Add it after pressure cooking the pork. Simmer for 3-4 minutes. You may need to omit the cornstarch if the sauce becomes thick naturally.
- Mella
peachy says
I'm on Keto and planning to make this tomorrow. I'm going to substitute cream cheese for the soup and xanthan gum for the cornstarch. And avocado oil for the vegetable oil.
peachy says
O.M.G. I would give this 10 stars!!! I made this tonight with my Keto substitutions. I used avocado oil to sear the chops. Then I substituted 8 oz. cream cheese for the soup. And I thickened the sauce with 3/4 tsp xanthan gum whisked into 1 TBSP melted butter and then added to the sauce. This was one of the very best meals I have made in a long time ... both before and after starting the Keto diet. I only cooked two chops since it is only me and I have one for tomorrow night. But I made the full recipe of the sauce/gravy and am now thinking what I have in the freezer to make day after tomorrow to use that gravy on. Sooooo good!!!
Mella says
Glad you enjoyed this! And thanks for sharing your keto substitutions. I'm sure many readers will find this helpful.
- Mella
Anita M says
My family loved this recipe. I had never cooked pork chops before and my instapot and this recipe saved the day!
It was easy to follow and pork chops came out tender and the gravy was devine!
Alisha says
Made this last night for my Hubby and daughter. It was so good I did throw in onion when I was sautéing the garlic bc I didn’t have onion powder. I did use two cans of the Cream of Mushroom. It was so good!!!! I will for sure make this again!!!
Dee says
Loved this recipe. I’ve only used my instant pot a few times, so I wondering what I did wrong when I released the pressure valve. I had a gravy fountain coming out from the top. It was hilarious, I had gravy everywhere. I put a towel over the valve so I could release the all the steam quickly.
Mella says
Hi Dee,
This usually happens if the instant pot was overfilled up to the max line. You can reduce the amount of liquid the next time you make this again. Glad you enjoyed this recipe nonetheless 🙂
-M
Susan says
I made this recipe tonight to serve to company and we all loved it! It was the first time I had tried pork chops in an Instant Pot and they were well cooked, tender, and flavorful. I did need to add quite a bit more cornstarch to thicken the gravy, but that wasn't a big deal. And there was an ample amount of delicious gravy! Thanks!
Mella says
So happy to hear you enjoyed this recipe, Susan! Having an extra gravy is always a good idea 🙂
- M