½teaspoondried oregano or similar dried herbssee note 2
1can10.4 oz/295g cream of mushroom soup
1 ½cupbeef brothsee note 3
2-3teaspooncornstarch dissolved in ¼ cup watersee note 4
fresh parsleychopped, optional
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!
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.
Instant Pot - always follow the manufacturer’s guide for safety.