★★★★★

Instant Pot Pork Chops

Juicy, fork tender Instant Pot Pork Chops with delicious Mushroom gravy recipe! You’ll love this easy weeknight dinner recipe!

In my family, when you start to enjoy something new, we tend to go a little crazy and get obsessive.

Whether it’s learning to play tennis (and we practice EVERY SINGLE MOMENT), learn a new board game (have you tried Catan yet?) or prepare recipes using an Instant Pot.

I’ve been a little obsessed with making recipes in my Instant Pot. But can you blame me?

Between this Broccoli Cheese Soup and this Ziti recipe, everything tastes amazing and is so quick and easy to make (even CHOCOLATE CAKE).

No more worrying about “what’s for dinner” when you can just toss things in the pressure cooker and have it ready so quickly!

But pork chops was something I was a little afraid to cook. I mean, growing up they were always dry and chewy. Sorry mom.

However, that has changed since using the instant pot! These fork tender pork chops in delicious mushroom gravy are the perfect dinner.

How long to cook Pork Chops in the Instant Pot

Pork Chops with Mushroom Gravy in Instant Pot

A few years ago, it was determined by the USDA that pork no longer needs to cook to 160 degrees F. The NEW recommendations are 145 degrees F, which means you may have a little pink in the center.

So mom, it wasn’t your fault after all! 

That said, I like my pork chops fork tender instead of chewy, so here’s my best suggestions for you!

For BONE IN pork chops:

  • 1/2″ to 3/4″ thick- cook for 15 minutes
  • 3/4″ to 1″ thick- cook for 18 minutes

For BONELESS pork chops:

  • Cook for 8-10 minutes
  • Do NOT use thin cut pork chops in the instant pot. You’ll end with dry, chewy pork chops.

How to Make Instant Pot Pork Chops

STEP 1: Turn on Instant Pot and select “Saute.” Add olive oil to the cooking pot. Season pork chops with steak seasoning and brown each pork chop 2-3 minutes per side. Remove pork chops to plate while browning the others.

STEP 2: Add butter to instant pot. Continue the “Saute” function and cook mushrooms, onion, and garlic for about 3 minutes until tender. Add in chicken broth, salt, and pepper. Add pork chops to instant pot and secure lid in place.

STEP 3: Select “Pressure Cook” on high level for 15-18 minutes, depending on thickness of pork chops (see above). When the cook time ends, all the pressure to release naturally for 10 minutes. Then do a quick release.

STEP 4: Transfer pork chops to serving dish. Make the gravy by turning the instant pot on “Saute.” 

In a small bowl, whisk together cornstarch with about 1/4 cup of the hot broth from the instant pot. Pour whisked mixture into the instant pot and continue whisking until mixture bubbles and sauce thickens. 

STEP 5: Whisk in heavy cream, season with more salt and pepper to taste. Pour over pork chops and serve.

Tips for perfect Pressure Cooker Pork Chops and Gravy

  • For best flavor, choose thicker pork chops that have marbling of fat throughout.
  • Use a gravy browner with the heavy cream if you want a darker brown gravy. 
  • This recipe was tested in an Instant Pot 6qt Duo. Adjustments may be needed in a different size.
  • Make sure you take into account the time needed for the Instant Pot to come to pressure. If using frozen pork chops, the time to pressure will be longer.

What to serve with Pork Chops and Gravy Recipe

Use leftover pork chops to add to hashbrown casserole or shred to put on sandwiches!

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Yield: 4-6 servings

Instant Pot Pork Chops

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Juicy, fork tender Instant Pot Pork Chops with delicious Mushroom gravy recipe! You'll love this easy weeknight dinner recipe!

Ingredients

  • 4 bone-in pork chops (at least 3/4-inch thick)
  • 2 tsp steak seasoning
  • 2 Tbsp olive oil
  • 1/4 cup unsalted butter
  • 2 cloves garlic, pressed
  • 1/2 medium white onion, diced
  • 8 oz fresh sliced mushrooms
  • 1 cup chicken broth
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1/4 cup cornstarch
  • 1/2 cup heavy cream

Instructions

    1. Turn on Instant Pot and select "Saute." Add olive oil to the cooking pot. Season pork chops with steak seasoning and brown each pork chop 2-3 minutes per side. Remove pork chops to a plate while browning the others.
    2. Add butter to instant pot. Continue the "Saute" function and cook mushrooms, onion, and garlic for about 3 minutes until tender. Add in chicken broth, salt, and pepper. Add pork chops to instant pot and secure lid in place.
    3. Select "Pressure Cook" on high level for 15-18 minutes, depending on thickness of pork chops (see above). When the cook time ends, all the pressure to release naturally for 10 minutes. Then do a quick release.
    4. Transfer pork chops to serving dish. Make the gravy by turning the instant pot on "Saute." 
    5. In a small bowl, whisk together cornstarch with about 1/4 cup of the hot broth from the instant pot. Pour whisked mixture into the instant pot and continue whisking until mixture bubbles and sauce thickens. 
    6. Whisk in heavy cream, season with more salt and pepper to taste. Pour over pork chops and serve.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 435Total Fat: 31gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 132mgSodium: 962mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 29g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Juicy, fork tender Instant Pot Pork Chops with delicious Mushroom gravy recipe! You’ll love this easy weeknight dinner recipe!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 2, 2019

Comments & Reviews

  1. If I use frozen chops, is the cook time the same? And saute time the same or would it be better to let them defrost first?

  2. My announcement that I was making pork chops with mushroom gravy for our mid-week “family” get- together and dinner was met with “Oh…..really?!” Family, on this occasion included my 3 adult children, their spouses and 2 grandsons. I didn’t let their deter me!
    Using two Instant Pots, we made 10 bone-in (3/4″ to 1″ thick) pork chops by doubling this recipe, exactly! Adding mashed potatoes and salad, I now have a family of pork chop converts. This is not only delicious, the chops were fork tender!
    A brownie dessert made in a third Instant Pot and served with ice cream & berries…..heaven!

      1. So it’s 1/4 cup of cornstarch then ??? I’m just double checking usually everything Calls for a. Tbsp or two never have I seen one that uses a 1/4 cup so wanted to be sure thanks

  3. This was a delicious dish!  After reading comment about boneless chops being tough, I cut the time down to 13 minutes for 6 smaller, but 3/4 inch thick chops. I also let naturally release all the way.  I was out of heavy cream, so subbed 1 T. Cornstarch to 1/2 Cup whole milk.  

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