This easy recipe for Instant Pot Pork Chops with Mushroom Garlic Gravy is some serious comfort food. The boneless pork chops are flavorful because they’re cooked in mushrooms, onions, garlic, and beef broth.
Course Main Dish
Keyword mushrooms, Pork, pork chops
Prep Time 10minutes
Cook Time 25minutes
Bring Up To Pressure and Release Pressure 20minutes
Season pork chops generously with salt and pepper on all sides.
Set the Instant Pot to saute setting. Melt 1 tablespoon of butter and heat oil. Place pork chops in a single layer and brown the pork chops on all sides. They should be golden brown. Transfer to a plate, and set the pork chops aside.
Add the remaining 1 tablespoon of butter, the onions, mushrooms, and garlic, and saute 2-3 minutes until the onions are tender and translucent.
Stir in beef broth and cream of mushroom soup. Add the pork chops back to the pot.
Set the Instant Pot to PRESSURE COOK (on high pressure) or MANUAL for 12 minutes.
Once the cooking time ends, let the pot naturally release pressure for 10 minutes. Then move the valve to “venting” to release the remaining pressure. The internal temperature of the meat should be no less than 145 degrees F.
Remove the lid and transfer pork chops to a plate and cover them with foil.
Set the Instant Pot back to SAUTE mode and bring the liquid in the pot to a boil,
In a small bowl, make a cornstarch slurry by stirring together water and cornstarch until combined.
Whisk the cornstarch mixture into the gravy until it thickens. Make sure you scrape up the browned bits from the bottom of the pot while you whisk.
Season the gravy to taste with salt and pepper.
Serve the pork chops and spoon the gravy over the chops.