Instant Pot Pork Chops

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These Instant Pot pork chops are simmered in a homemade mushroom gravy and are fall apart tender! Perfect over Instant Pot mashed potatoes!

The trick to pork chops is figuring out how to cook it perfectly without making it too tough. This recipe not only makes tender and delicious pork chops every time but it also makes a delicious mushroom gravy to serve it with.

For more Instant Pot recipes, why not try some Instant Pot Pulled Pork , or an Instant Pot Vegetable Beef Soup?

Instant Pot Pork Chops
Instant Pot Pork Chops

Instant Pot Pork Chops

Pork chops are a classic dish for a reason – they’re meaty, delicious, and seem likes they come pre-portioned in handy little slices from your butcher. They are also one of the leanest meats and pork chop calories are quite low. What is it about pork chops that make them so dang enjoyable when cooked in a sauce? A piece of delicious pork smothered in a savory sauce that, ideally, is perfectly soft and tender.

An Instant Pot makes the whole thing incredibly easy to make, alongside the tasty mushroom gravy. With only a single pot needed, you can minimize clean up while still preparing an entire meal for your family.

Feel free to use either bone-in or boneless pork chops here – boneless makes them easier to eat, but the bone provides plenty of extra flavor as well.

Instant Pot Pork Chops Ingredients

Check out the exact quantities for this recipe in the card down below.

  • Pork chops, bone-in or boneless
  • Garlic
  • Dried thyme
  • Dried sage
  • Sea salt
  • Black pepper
  • Butter
  • White or cremini mushrooms
  • White onion
  • Chicken Broth
  • Bay leaves
  • Cornstarch
  • Water

How to Make Instant Pot Pork Chops

  • Dry your pork chops with paper towels
  • Mix your herbs, garlic, and seasoning together and sprinkle it all over the meat on both sides
  • Melt the butter in the Instant Pot on the sauté setting, and then brown both sides of the meat
  • Remove the meat, and then deglaze with the chicken brown, scraping all the brown bits up with a spoon
  • Add in your mushrooms, onions, and bay leaves, along with the pork chops on top, and seal the Instant Pot and set it to manual for 10 minutes.
  • Allow the Instant Pot to release for 10 minutes naturally and then remove the lid

Mushroom Gravy

  • Remove the pork chops and cover with foil to keep hot
  • Remove the solids from the liquid in the Instant Pot, then whisk together the cornstarch and the water
  • Whisk the cornstarch slurry into the liquid with the Instant Pot on sauté until the gravy is smooth and creamy
  • Serve your pork chops topped with the gravy

What Kind of Broth Should You Use?

When making your mushroom gravy, the type of broth you choose to use is going to massively affect the flavor of the final dish.

If you really want to go fancy, you can use some homemade chicken broth, which would give it a rich and decadent flavor profile. Of course, not everyone has chicken broth sitting around in their freezer.

Packets or pouches of bouillon powder work just fine here, but feel free to use a bit more than the package recommendations, as this will lead to a stronger and more intense taste.

You could also use some pork broth instead, but just keep in mind that it will make the whole dish taste very “porky.” Chicken broth is a bit more neutral, so will help highlight the flavor of your pork chops and the mushrooms a lot better.

Could you Make This Without the Instant Pot?

Don’t have an Instant Pot? You can get one here: Buy an Instant Pot or you might be wondering if you could make this same recipe without it.

While you could absolutely assemble all of the different parts of this recipe using different equipment and pots and pans, you, unfortunately, won’t really be able to make this exact recipe the same without using an Instant Pot.

You could absolutely sear your pork chops in a frying pan and then braise them in something like a Dutch oven, cooking it for about 90 minutes until tender, and then making the gravy in the same pot.

However, it would still be lacking something, as the Instant Pot’s combination of extreme pressure and heat makes pork chops so uniquely tender that you really won’t end up with a similar dish if you try and use something different.

What to Serve with Pork Chops

Try some of these side dishes that are reader favorites!

 

Looking for more delicious Pork recipes? Try these:

 

Happy cooking!

Love,

Karlynn

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Instant Pot Pork Chops

These Instant Pot pork chops are simmered in a homemade mushroom gravy and are fall apart tender! Perfect over mashed potatoes!
5 from 9 votes
Prep Time
10 minutes
Cook Time
10 minutes
Course
Main Course
Cuisine
American
Servings
4
Equipment
Instant Pot
Author
Karlynn Johnston

Ingredients
 

  • 4 pork chops bone in or boneless
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 teaspoons sea salt flakes
  • 1 teaspoon black pepper
  • 1 tablespoon butter
  • 1 pound white mushrooms cleaned and sliced in half
  • 1 large white onion peeled and cut into quarters
  • 1 cup chicken broth
  • 2 bay leaves

Mushroom Gravy

  • 1/3 cup water
  • 2 tablespoons cornstarch
  • salt and pepper to taste

Instructions
 

  • Pat the pork chops dry with paper towels.
  • Take the thyme, sage, minced garlic, salt and pepper and mix together. Sprinkle onto the pork chops on both sides.
  • Press the sauté button on your Instant Pot.
  • Melt the butter in the bottom of the Instant Pot, then place the pork chops into the bottom. Sear both sides of the porkchops until browned.
  • Remove the pork chops and place on a plate.
  • Pour the chicken broth into the bottom of the Instant Pot and and deglaze, scraping all the brown bits off of the bottom.
  • Turn the Instant Pot off, and then place the mushrooms, onions and bay leaves into the broth. Place the pork chops on top of the mushrooms and onions.
  • Place the lid on the Instant pot and set the valve to sealing.
  • Cook the pork chops on manual high pressure for 10 minutes. If you have thicker pork chops, you should cook them for 12-14 minutes.
  • Let the Instant Pot sit for 10 minutes of natural pressure release. If needed, release any remaining pressure from the pot safely and remove the lid.

Mushroom Gravy

  • To make the mushroom gravy, transfer the pork chops to a serving platter and cover with foil to keep hot.
  • Remove the bay leaves and if wanted, the large pieces of onion (I leave them in though.)
  • Whisk together 2 tbsp of cornstarch with ⅓ cup of water. Turn the Instant Pot onto saute.
  • Slowly whisk into the mushroom mixture in the bottom of the crock pot until it's smooth and creamy. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.
  • Serve the pork chops with the gravy on top.

Recipe Notes

You can make up to 6 pork chops if they all fit!

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Instant Pot Pork Pork chop

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Clancy says

    Seriously the best Instant Pot pork chop meal I’ve made in 8 years using a pressure cooker. The chops were not dry and could be cut with a fork. The seasoning is what makes the chops delish. I did use poultry seasoning as Karlynn suggested to my previous post and it was perfect. Not a fan of sage and I always end up using too much which overpowers my taste. This gravy can be used for chicken, also, as the chicken wouldn’t dry out. Probably work for a steak, too.
    I wanted a one-pot meal and chopped 5 medium russet potatoes into chunks (serving 4 adults) and placed them into a 7×3″ round, uncovered aluminum pan on top of the pork chops to make mashed potatoes. I cooked this on High or More for 13 minutes with a 10 minute natural release. I also added 1/4 cup of Cabernet red wine with the broth. Easy recipe and easy cleanup. I can’t rave more about how good this meal was. Thanks, Karlynn.5 stars

  2. Clancy says

    I’m planning to make this weekend and I have a spice question. I don’t have sage yet I do have thyme. Is the sage required for taste? Would poultry seasoning sub for both spices? Amount of poultry seasoning to use? Thanks so much, Karlynn. I’ve never, ever had a so-so recipe from you.5 stars

    • Karlynn says

      Honestly, I put poultry spice on everything so I can’t see how it would be bad with these pork chops!5 stars

  3. june coll says

    would like to know how to do it in a crock pot please.

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