Instant Pot Pork Chops

Instant Pot Pork Chops with Gravy is an easy recipe that makes perfectly tender and juicy pork chops smothered in a rich homemade mushroom gravy.

Made in less than 30 minutes from start to finish, Instant Pot Pork Chops are a simple, wholesome, delicious family meal.

I have been asked over and over again for an Instant Pot Pork Chop recipe, and I finally have the PERFECT recipe to share with you all!

You can permanently say good-bye to dried-out, lack-luster pork chops with this recipe for Instant Pot Pork Chops.

This recipe results in perfectly seasoned, juicy, and tender pork chops. And the homemade gravy sauce is SPECTACULAR! It is rich and flavorful and is the perfect complement to the pork. And don't worry, even though the gravy is made without canned soups, it comes together fast!

These Instant Pot Pork Chops are pure comfort food and one simple meal the whole family will enjoy.

Ingredients Needed

• Pork Chops: For this recipe, I recommend using boneless pork loin chops that are ¾ " to 1 ¼" thick.
• Mushrooms: Baby portabello or shitake mushrooms have the most flavor, but button mushrooms work in this recipe as well.
• Stock: Beef stock is the best choice as it really adds rich depth to the sauce, but feel free to use chicken stock.

Step-By-Step Instructions

Step One: Sear Pork and Saute Mushrooms

While it is not necessary to sear the pork chops before pressure cooking, it does add flavor and texture to the meal and only takes a few extra minutes of preparation.

• Turn Instant Pot to Saute and add in oil to let heat.
• Generously season the pork chops on both sides with salt and pepper.
• Sear the pork chops on each side for 1-2 minutes or until fully browned. **This may need to be done in batches to not over-crowd the inner pot of the pressure cooker.

• Once browned, remove the pork chops from the Instant Pot and place them on a plate.
• Add in the mushrooms and onions and saute for 1-2 minutes or until the onions start to break down.
• Add in the garlic and saute one minute longer and then turn the Instant Pot off.

Step Two: Deglaze Inner Pot

In order to prevent a burn notice, it is really important to scrape up any browned bits on the bottom of the inner pot before pressure cooking.

• Pour beef stock into the inner pot and use a wooden spoon to scrape off any browned bits on the bottom of the pressure cooker.

Step Three: Pressure Cook

• Add in seasonings and nestle the pork chops back into the sauce
• Cook on HIGH pressure for 5 minutes.
• Once cook time has elapsed, let the pressure release naturally for at least 10 minutes. This is SUPER important to keep the pork tender and juicy.

Step Four: Thicken Gravy (Optional)

The pork chops are absolutely delicious and ready to be served now. However, if you would like a thick gravy to serve over the pork chops, it is as simple as adding a cornstarch slurry into the reserved cooking liquid.

• Remove the pork chops from Inner Pot onto a clean plate.
• Turn Instant Pot off and then turn to saute to allow the cooking juices to simmer.
• Form a cornstarch slurry by mixing together equal parts of cornstarch to water and then slowly whisking into the cooking liquid.
• Cook for 3-5 minutes, or until gravy is thickened, whisking well while cooking.

Step Five: Serve

• Turn off the Instant Pot and serve the pork chops with the mushroom gravy.
• Pair with buttered egg noodles, rice, or mashed potatoes with a side of Green Beans Almondine for a complete, balanced meal.

Recipe Tips and Modifications

• Using Instant Pot Frozen Pork Chops: You can prepare this recipe using frozen pork, chops but you MUST skip the step of searing the pork chops and increase the cooking time from 5 minutes to 10 minutes on high pressure. 
• Using Bone-In Pork Chops: You can use bone-in pork chops but I would suggest increasing the cooking time by 1 minute.
• Searing Optional: While searing the pork chops and sauteeing the mushrooms and onions does add flavor to the recipe, feel free to skip these steps to save time. Instead layer the pork chops, chopped onions, sliced mushrooms, beef stock, and seasonings in the inner pot and cook for 6 minutes on high pressure instead of 5 minutes.
• To keep this pork chop recipe Dairy-Free, simply omit the butter and replace it with additional olive oil.
• Storage: Leftover pork chops will keep in the refrigerator for up to 3 days and can be frozen for up to 2 months.
• Pro Tip for Cutting Pork Chops: A huge money saving tip is to ask your butcher to cut a boneless pork loin into 1-inch pork chops for you at your local grocery store. This is typically a free service offered and pork loin roast is usually less expensive, not to mention then you have the perfectly sized pork chops.

More Instant Pot Pork Recipes

• Instant Pot Pulled Pork: A delicious recipe for tender, sweet, and tangy pulled pork with barbecue sauce.
• Instant Pot Pork and Sauerkraut: A classic recipe for Pork and Sauerkraut sped up thanks to the Instant Pot.
• Instant Pot Pork Tenderloin: Perfectly cooked pork tenderloin served with a sweet potato and apple medley, this recipe is a one-pot healthy meal.
• Instant Pot Carnitas: Spicy, bright, and super tender, this recipe is made with a few simple ingredients, this shredded Mexican pork makes the perfect base for tacos or burritos.

If you tried out this recipe for Instant Pot Pork Chops with Mushroom Gravy, I would love for you to leave a comment and a review below. 

Instant Pot Pork Chops

This recipe for Instant Pot Pork Chops is an easy, delicious comfort food meal made with pork loin chops and a homemade mushroom gravy.

4.89 from 27 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 5 minutes

Cook Time: 5 minutes

Pressure Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 285kcal

Author: Kristen Chidsey

Ingredients

• ▢ 4 boneless pork loin chops ¾ " to 1 ¼" thick
• ▢ salt and pepper
• ▢ ½ tablespoon olive oil
• ▢ 1 tablespoon butter optional
• ▢ ¼ cup onion finely minced
• ▢ 4 ounces baby portabello mushrooms sliced
• ▢ 1 teaspoon minced garlic
• ▢ 1 cup low sodium beef stock use 1.5 cups for an 8 quart Instant Pot
• ▢ ½ teaspoon dried thyme
• ▢ 2 teaspoons Worcestershire Sauce low sodium
• ▢ 2 tablespoons cornstarch
• ▢ 2 tablespoons water

Cook ModePrevents your screen from going dark while preparing the recipe.

Instructions

• Preheat the Instant Pot to "Saute."
• Generously season the pork chops on both sides with salt and pepper.
• Once the Instant Pot is heated, add in the oil. Sear the pork chops on each side for 1-2 minutes or until fully browned. This may need to be done in batches to not over-crowd the inner pot of the pressure cooker.
• Once the pork has been browned, remove the chops from the Instant Pot and place on a plate.
• Add in the butter and mushrooms and onions to the Instant Pot and saute for 1-2 minutes. Add in the garlic and saute for 1 minute longer. Turn the Instant Pot OFF.
• Pour in the stock and scrape off any browned bits from the bottom of the pressure cooker. Add in the thyme and Worcestershire sauce to the mushroom mixture. Nestle the pork chops back into the Instant Pot.
• Place lid on pressure cooker and be sure vent knob is sealed fully. Cook on HIGH pressure for 5 minutes.
• Once cook time has elapsed, let pressure release naturally for at least 10 minutes.
• Once 10 minutes has passed, release any remaining pressure by hitting the vent knob from sealed to venting (be sure to do this in an open space and stand back from the Instant Pot.)
• Remove pork chops and place the pork chops on a clean plate.
• Turn the Instant Pot to Saute.
• Mix together the cornstarch and water fully and then add that mixture to the inner pot, stirring well. Let cook 1-3 minutes, or until the gravy has thickened up.
• Serve the pork chops with the gravy.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

• 8 quart Instant Pot: Be sure to use 1.5 cups of stock instead of just 1 cup.
• Stock: Feel free to use chicken stock in place of beef stock. 
• Frozen Pork Chops: To cook frozen pork chops, skip searing the meat. Saute the onions as directed, deglaze the pan, and then cook for  10 minutes on high pressure.
• Dairy-Free: Simply omit the butter and replace it with additional olive oil.
• Storage: Leftover pork chops will keep in the refrigerator for up to 3 days and can be frozen for up to 2 months.
• Using Bone-In Pork Chops: You can use bone-in pork chops but I would suggest increasing the cooking time by 1 minute. 
• Searing Optional: While searing the pork chops and sauteeing the mushrooms and onions does add flavor to the recipe, feel free to skip these steps to save time. Instead layer the pork chops, chopped onions, sliced mushrooms, beef stock, and seasonings in the inner pot and cook for 6 minutes on high pressure instead of 5 minutes. 
• See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.

Nutrition

Calories: 285kcal | Carbohydrates: 7g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 202mg | Potassium: 776mg | Fiber: 1g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

This recipe was originally published in 2019 but was updated in 2021 with step-by-step photos.