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Instant Pot Pork Chops with Mushroom Gravy made with cream of mushroom soup
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Instant Pot Pork Chops with Cream of Mushroom Soup

These tender Instant Pot Pork Chops are topped with a creamy mushroom gravy for an easy weeknight dinner that the whole family will love.
Course Dinner
Cuisine American
Keyword cream of mushroom pork chops instant pot, instant pot pork chops, instant pot pork chops with cream of mushroom soup, instant pot pork chops with mushroom soup, pork chops
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5
Calories 307kcal
Author Kat Jeter & Melinda Caldwell

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 beef broth to the pot and use your spoon to scrape up and browned bit from the bottom of the pot. Then add the browned pork chops, garlic, cream of mushroom soup, 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