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.
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.
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.
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!
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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Instant Pot Pork Chops with Mushroom Gravy
Ingredients
- 5 Pork chops, boneless or bone-in
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 1 clove Garlic, finely chopped
- 10.75 ounces Condensed cream of mushroom soup
- 1 1/4 cups Beef broth
- 1 teaspoon Worcestershire sauce
- 3 tablespoons Cornstarch
- ¼ cup Water
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
Do not press cancel! It wipes out the 15 minute count down. Now way to go back without using my manual timer.
I’ve made this a few times but I substitute the Campbell’s Cream of Mushroom for Campbell’s Golden Mushroom. Its amazing!
Have you tried making this with frozen chops? Or do they need to be thawed?
Haven’t tried it with frozen pork chops. You will need to increase the time if frozen.
Only thing you should do might of missed it reading is deglaze after browning chops. Maybe i used to much seasoning on them
Can I substitute beef broth with chicken broth?
Definitely!
Easy and delicious. Make sure and deglaze before you add chops back in. I also added a handful of fresh mushrooms on top before pressure cooking. Do not turn off instant pot!!
I normally don’t post reviews, but I made this last night as a last minute decision. It was delicious! I had to sub cream of chicken (didn’t have mushroom) but it did not disappoint. I’m always looking for quick weekday recipes and the fam loved it. Thank you!!!
So glad you liked it! I will add something about being able to substitute cream of chicken for cream of mushroom soup. My B-I-L is allergic to mushrooms so I do this whenever I’m cooking for him!
Is there a way to double this recipe
Can I use 4 boneless pork chops, each 1/2 inch thick? If yes, would cooking time change?
Yes you can and the cooking time shouldn’t change it will just take less time to come to pressure.
I read the recipe twice and didnt see where you said about deglazing..
But I hope I did it right.
Turned out very good. 😊
Can you add white rice for one pot meal ?
We have not tried that so I can’t be certain it will work.
This is my go to recipe for a quick delicious dinner! I saute onions and fresh mushrooms after I take out the browned chops. I then take them out and add to soup and broth mixture. I pour all that goodness over the pork chops, close lid and set! Thank You for an Awesome recipe that never fails!
I like to try the recipe, am complicated thiugh with 10 minutes cooking time. Isn’t that too much for the pork chop? On another recipe (not yours) with honey glazed sauce called only for only a minute cook time and 5 minute natural release.
My wife thinks though, leaving the pork chop for longer time will make the meat more tender.
I need your comment please before I try either one of these recipes.
Thank you much.
We found 10 minutes to be just right and we had very juicy pork chops.
Thank you so much Kat. The chops I used were a bit shy of 1″thick so I reduced the cook time to 8 minutes and 5 minutes of natural release. The chops were tender and juicy.
Sounds great! We’re trying this tonight! My question is, (and forgive me, I’m new to the IP) what, if any, advantage is there in preparing this recipe in the IP versus just a pan on the stove top?
Hi Matt, the advantages are not having to stand at the stove and stir the gravy. Other than that, it’s just a convenience.
Used pork shoulder steaks and turned out amazing.
Was a great recipe, very flavorful. I did make a small change. I used 2 cans of Golden Mushroom soup instead of the condensed mushroom soup. I added the second can when I added the cornstarch and water. I wanted more of the gravy because I served this with mashed potatoes(also, I loooove gravy) It was the perfect amount for 6 pork chops and mashed potatoes. Oh and of course I used more garlic 🙂
I think this would have been good, but 2 minutes in I got a “burn food” notice form my instapot, despite deglazing it before adding the cream of mushroom. That required depressurizing and adding more broth to the sauce. I subtracted 2 minutes from the cook time when I restarted it. The result was tough porkchops.
I have made this pork chop recipe twice and we love it. Tender, juicy and the gravy is amazing.
Made this recipe exactly as printed. 3 TBS cornstarch with 1/4 water turned the sauce into “peanut butter.” Plus the chops were dry, dry, dry. Will try again usin 3 tsp cornstarch and much less time.
I’m so sorry it didn’t work for you. The only thing I can think of is that your pork chops were thinner or leaner to begin with? I could see how the cornstarch might thicken the juices too much if there were less juices to start with. I hope you give it another try!
I used bone-in pork chops and the meat just fell off the bone!!
The flavors were delicious with mashed potatoes and any vegetable.
This recipe is quick and simple for any dinner nite.
I saved this one in my favorites!
The pork chops were delicious in the instant pot. I used golden mushroom soup. I added some fresh chopped mushrooms that I need to use up and sliced onion. Served it with mashed potatoes to use up the gravy. I would delish with egg noodles too.
This is one of the best new recipes I’ve used in a while. I did make a few changes just because of our preferences.
*I used chicken broth instead of beef.
*I added in half an onion (sliced) and a can of (sliced) mushrooms (drained) before I added the broth and soup.
*I used instant mashed potatoes to thicken the sauce instead of flour and water. (I almost always thicken with instant mashed potatoes In any gravy or soup except for cream gravy).
*I omitted Worcestershire (personally I don’t like it).
**Absolutely delicious and so very tender! Will be making this over and over!!❤️ Thank you for sharing.
Thank you so much. Always makes my day to hear someone is enjoying our recipe!