Instant Pot Pork Chops with Gravy is an easy recipe that makes perfectly tender and juicy pork chops smothered in 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, lackluster 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.
- 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: The beef stock is the best choice as it really adds rich depth to the sauce, but feel free to use store-bought or homemade chicken stock or Instant Pot chicken stock, if that is what you have on hand.
How to Make Pork Chops in the Instant Pot
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 it 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 whisk it 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
- Instant Pot Pork and Sauerkraut
- Instant Pot Pork Tenderloin
- Instant Pot Carnitas
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
- 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 leaves
- 2 teaspoons Worcestershire Sauce low sodium
- 2 tablespoons cornstarch
- 2 tablespoons water
- Turn Instant Pot to the saute mode by hitting Saute on your pressure cooker. Add in the oil and let heat briefly.
- While the oil is heating, generously season the pork chops on both sides with salt and pepper.
- Add the seasoned pork chops to the heated oil in the inner pot, being careful to not overlap the pork chops. This may need to be done in batches to not over-crowd the inner pot of the pressure cooker. Sear the pork chops on each side for 1-2 minutes or until fully browned. Once browned, remove the pork chops from the inner pot and place them on a plate.
- With the instant pot still on the saute function, add the butter, mushrooms, and onions to the inner pot. Saute for 2-3 minutes, stirring often, until the onion has begun to soften. Once the onion is softened, add in the garlic and saute for 30-60 seconds, just to toast the garlic. Hit cancel on the Instant Pot to turn the saute function OFF.
- Add the broth/stock to the inner pot and using a wooden spatula or spoon, scrape off any browned bits from the bottom of the pressure cooker. Season the cooking liquid with a pinch of salt and pepper, thyme leaves, and Worcestershire sauce. Stir to combine.
- Add the seared pork chops back to the inner pot, along with any accumulated juices on the plate.
- Place the lid on the pressure cooker and be sure the vent knob is fully sealed. Set the cooking time by hitting manual or pressure cook and adjust to cook on HIGH pressure for 5 minutes.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. This is crucial to ensure your pork chops stay tender.
- After 10 minutes, you can opt to release any remaining pressure by hitting the vent knob from the sealed to the venting position. Just be sure to do this in an open space and stand back from the Instant Pot.
- Remove the cooked pork chops from the inner pot and place them on a clean plate.
- To prepare the gravy, turn the Instant Pot back to saute by hitting cancel and then the saute function. Let the mixture come to a bubble. Mix together the cornstarch and water fully and then add that mixture to the inner pot, stirring well. Let cook for 1-3 minutes, or until the gravy has thickened up.
- Serve the pork chops with the gravy.
This recipe was originally published in 2019 but was updated in 2021 with step-by-step photos.