These tender Instant Pot Pork Chops are topped with a creamy mushroom gravy for an easy weeknight dinner that the whole family will love.

Instant Pot Pork Chops with Mushroom Gravy on a plate

I’ve made a lot of soups in my Instant Pot but I’m just starting to play around with cooking meats and making sauces. These pork chops were a huge hit, and super easy to make! They were moist and tender, and the easy gravy was perfectly creamy and coated them in flavor. 

If you’re looking for a chicken version make sure to try our creamy Instant Pot chicken with mushrooms.

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Ingredients You’ll Need

  • Pork chops – These can be boneless or bone-in and should be approximately 1 inch thick. Make sure to buy extra and give these air fryer pork chops, ranch baked pork chops, or sheet pan spicy pork chops and sweet potatoes.
  • Spices – Salt and pepper to give your chops a little flavor as they brown.
  • Olive oil – This will be used to brown the meat.
  • Garlic – You can never go wrong with a little garlic. Am I right?
  • Condensed cream of mushroom soup – This is my favorite quick and easy way to make a mushroom sauce.
  • Beef broth – This helps to thin out the mushroom soup and acts as a portion of the clear liquids needed for cooking in the Instant Pot.
  • Worcestershire sauce – This adds a little punch of flavor.
  • Cornstarch – A little cornstarch will re-thicken the sauce and give it the perfect gravy texture.
  • Water – This acts as the second portion of the clear liquid needed to cook in an Instant Pot.
Instant Pot Pork Chops with Mushroom Gravy in an Instant pot basket

New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started!

Instructions

Step 1 – Season and Brown. Sprinkle the pork chops with salt and pepper. Set Instant Pot to SAUTE and add the olive oil.

Working in batches brown the pork chops on each side. Set browned pork chops aside.

Step 2 – Cook. Add the browned pork chops, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce to the Instant pot. Lock the lid in place, turn the vent on top to SEALING and cook on HIGH pressure for 10 minutes.

After the timer goes off press CANCEL to stop cooking and allow it to naturally release for 15 minutes. Then remove lid. Take pork chops out of the gravy and set aside (cover with foil so they stay warm).

Step 3 – Thicken. Mix the cornstarch and water together until fully combined (no lumps!).

Set Instant Pot to SAUTE, pour the slurry of cornstarch and water into the gravy and stir while you bring the mixture to a boil, cooking for approximately 10 minutes or until thickened.

Turn off the Instant Pot. Add the pork chops back to the gravy and serve.

piece of Instant Pot Pork Chops with Mushroom Gravy

How Do You Thicken Sauces in an Instant Pot?

The easiest way to do it is to set your pot to SAUTE and add a slurry of cornstarch and water to the liquid you are thickening. As the liquid heats up the cornstarch will begin to thicken the sauce. Need it a little thicker? Add a little more cornstarch and water until you reach the consistency you are looking for.

Tip: Give it a little time, it doesn’t happen instantly and you don’t want to go overboard on the cornstarch!

Instant Pot Pork Chops with Mushroom Gravy on a plate with broccoli

What to Serve with It:

These creamy pork chops were a hit! They were perfectly tender and the consistency of the mushroom gravy was just right so it coated the pork chops in a creamy sauce. The gravy helped keep them moist and the leftovers were just as good the next day!

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Easy Recipes and Simple Entertaining Ideas!

Servings: 5
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr

Instant Pot Pork Chops with Mushroom Gravy

These tender Instant Pot Pork Chops are topped with a creamy mushroom gravy for an easy weeknight dinner that the whole family will love.
Instant Pot Pork Chops with Mushroom Gravy made with cream of mushroom soup
Print Recipe
5 from 5 votes

Ingredients

Instructions

  • Sprinkle the pork chops with salt and pepper.
  • Set Instant Pot to SAUTE and add the olive oil.
  • Working in batches brown the pork chops on each side. Set browned pork chops aside.
  • Add the browned pork chops, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce to the Instant pot. Lock the lid in place, turn the vent on top to SEALING and cook on HIGH pressure for 10 minutes.
  • After the timer goes off press CANCEL to stop cooking and allow it to naturally release for 15 minutes. Then remove lid. Take pork chops out of the gravy and set aside (cover with foil so they stay warm).
  • Mix the cornstarch and water together until fully combined (no lumps!).
  • Set Instant Pot to SAUTE, pour the slurry of cornstarch and water into the gravy and stir while you bring the mixture to a boil, cooking for approximately 10 minutes or until thickened.
  • Turn off the Instant Pot. Add the pork chops back to the gravy and serve.

Nutrition

Calories: 307kcal, Carbohydrates: 8g, Protein: 30g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 89mg, Sodium: 965mg, Potassium: 566mg, Vitamin C: 0.2mg, Calcium: 15mg, Iron: 1.3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Dinner
Cuisine: American
Keyword: Instant pot dinner, instant pot pork chops, instant pot recipe, pork recipe