Juicy, fork tender Instant Pot Pork Chops with delicious Mushroom gravy recipe! You’ll love this easy weeknight dinner recipe!
Serve these delicious pork chops with a side of fried apples for a complete sweet and savory meal. Or whip up a batch of our easy homemade applesauce!
Pork Chops in Instant Pot
I’ve been a little obsessed with making recipes in my Instant Pot. But can you blame me?
Between this Broccoli Cheddar Soup and this Instant Pot Ziti recipe, everything tastes amazing and is so quick and easy to make (even Instant Pot Chocolate Cake.).
No more worrying about “what’s for dinner” when you can just toss things in the instapot 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.
Best part? You don’t need a million specialty ingredients, and it’s one pot clean up!
How long to cook Pork Chops in the 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.
Pork Chops: Be sure to try our breaded pork chops with peaches next!
How to Make Instant Pot Pork Chops and Gravy
Saute Pork Chops.
- 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.
Cook Mushrooms.
- Add butter to instapot. Continue the “Saute” function and cook mushrooms, onion, and garlic for about 3 minutes until tender.
- Deglaze- Add in chicken broth, salt, and pepper. Scrape the bits from the bottom of the pot to prevent the burn notice. Add pork chops to instant pot and secure lid in place.
Pressure Cook.
- Cook for 15-18 minutes, depending on thickness of pork chops (see above). When the cook time ends, allow the pressure to release naturally for 10 minutes. Then do a quick release.
Make Gravy.
- 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.
- Whisk in heavy cream, season with more salt and pepper to taste. Pour over pork chops and serve.
Tips and Tricks
- 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, but cook time will remain the same.
- For more delicious dinner ideas, be sure to try this Instant Pot Corned Beef recipe. A true delight!
Instant Pot Recipes
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Instant Pot Pork Chops Recipe
Ingredients
- 4 bone-in pork chops at least 3/4-inch thick
- 2 teaspoons steak seasoning
- 2 Tablespoons olive oil
- ¼ cup unsalted butter
- 2 cloves garlic pressed
- ½ medium white onion diced
- 8 ounce fresh sliced mushrooms
- 1 cup chicken broth
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- ¼ cup cornstarch
- ½ cup heavy whipping cream
Instructions
- 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.
- 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. Use your wooden spoon to deglaze the bottom of the pot by vigorously pushing the bits of cooked meat and vegetables off the bottom of the pot.Add pork chops to instant pot and secure lid in place.
- 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.
- 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.
- Whisk in heavy cream, season with more salt and pepper to taste. Pour over pork chops and serve.
Notes
- 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, but cook time remains the same.
Video
Nutrition
Juicy, fork tender Instant Pot Pork Chops with delicious Mushroom gravy recipe! You’ll love this easy weeknight dinner recipe!
I lowered the cooking time to ten minutes. My porkchops were about 1/2 inch thick. They came out tender and fall off the bone moist and tender. Delicious
are the amounts in the ingredient list at bottom reflect the doubling you mentioned in the beginning of your post?
Can you substitute chicken breast?
Can you do these in a slow cooker?
Absolutely!
After reading the comments I am glad to see that I was not the only one to have tough pork chops. I followed the recipe exactly, my pork chops were 1″ with bones. I cooked them for 18 minutes and both of them were tough. I used a 3 qt. instant pot and one chop was in the liquid and one wasn’t. On a positive note the flavor and the gravy were good. I don’t really like gravy but I ate this. I don’t think I would use as much cornstarch if I tried this again. I wish I knew what went wrong – it is one of the few failures I have had with the instant pot. My husband said they were definitely overcooked.