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 goodbye 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, cheese grits, 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.
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Servings: 4
Calories: 285kcal
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
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
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
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This recipe was originally published in 2019 but was updated in 2021 with step-by-step photos.
Patrick
Solid recipe for instapot. I am new-ish to instapot cooking and found this recipe a great way to cook pork chops. I pretty much followed the directions (specifically regarding the chops)with the addition of more garlic, mushrooms(around 8oz),onion and some "use what u got" carrots and red pepper. I did use beef bone broth and used it instead of water for the gravy. I also made egg noodles and when the chops were done, I mixed the noodles into the veggie gravy.
Since my overall volume was a bit bigger, I added a little more broth and wished I had added more worsteshire because it was undetectable. I completely agree baby bella mushrooms are the way to go for best flavor. The next time I make this, I would also add some red wine.
It was fun to make and yummy!
Kristen Chidsey
I am so glad you enjoyed Patrick! Wine sounds like a great addition.
Laura M.
So easy and really delicious!
Kristen Chidsey
I am so glad you enjoyed Laura! Thank you for taking the time to leave a review.
Darrell
So easy and so good! A new instant pot favorite.
Kristen Chidsey
YAY! I love that you enjoyed this so much Darrell.
Dave B.
Followed the recipe exactly. Developed the fond, scraped with the broth, sauce was great, but the chops were hard and dry. Nice inch thick cuts too. Any troubleshooting thoughts?
Kristen Chidsey
Hey Dave, did you let the pressure release on it's own or did you do a quick release of pressure--that is typically the cause for tough meat.
Dave B.
Pressure cooked for 5 minutes, the the timer counted up to 10 minutes, then I relieved the remaining pressure. Not sure what to think!
Kristen Chidsey
It may have been the cut of the pork chops--just not as tender as a cut, or it may have been that your sauteed them a bit too long before cooking. In the future, try skipping the sauteing. I do that when I make pork and sauerkraut and the meat is SUPER tender. Hope that helps Dave--sorry again for your frustration.
Anonymous
I am not sure what I did wrong but I didn't even get passed the "saute" part of this recipe, followed the recipe exactly and the bottom of my instant pot was BURNT so badly I had to turn it off and get the pot of there!
Kristen Chidsey
Sounds like you let your pork chops saute too long--it only takes a couple minutes.
Tim Crabb
Made this tonight, followed recipe exactly, tasted great and looked just like the picture (noodles too).
Kristen Chidsey
I am so glad you had success and enjoyed Tim! Thanks for sharing!
Judy
Hi, I got a instant pot for Christmas. If I increase the pork chops to 6 do I increase the cooking time?
Kristen Chidsey
Hi Judy! No need to increase cooking time. It just may take a bit more time to come to pressure. I hope you enjoy.
Reginia Sam
Will it work with the bone in?
Kristen Chidsey
Hi Regina! This recipe will work with bone-in. You will want to increase cook time by 1 minutes.
Reginia Sam
Yummy to my tummy.
Kristen Chidsey
So glad you enjoyed!
Liz
Oh, boy, what a perfect summer meal!! I love how the IP locks in so much delicious flavor! This recipe will be made again and again.
Kristen Chidsey
YAY! So glad you enjoyed how much flavor these pork chops had!
julie
This is perfect! I just bought pork chops, and so glad I have a new recipe to try with them.
Kristen Chidsey
I hope it is a recipe you will come back to again and again Julie 🙂
Cyndi
Hi Kristin,
I gave a son who came home from first year at college on the Keto diet!
I was sure it wasn’t going to last-BUT I WAS WRONG!
Any carb free recipes?
Thanks!
Cyndi
Kristen Chidsey
Hi Cyndi! What a challenge when you have to accommodate a new diet! I do not have much experience with the keto diet, as it is not healthy for me to follow with my disease. I do have many low carb recipes though. You can check them out here: https://amindfullmom.com/tag/low-carb/. I hope that helps some!