Instant Pot Pork Chops

4.60 from 10 votes
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Juicy and tender pork chops cooked in a rich and creamy mushroom gravy! These Instant Pot Pork Chops will make a quick but wonderfully delicious meal.

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close up shot of pork chops in the instant pot topped with mushroom gravy sauce

Instant Pot Pork Chop Recipe

Juicy pork chops are one of my favorite meals! Somehow, they combine a down-home comfort food flavor with the appeal of a good steak, you know? And, if you add a creamy mushroom gravy, it makes for some serious grub. 

For many cooks, pork chops are frustrating because they often turn out dry and tough. After one failed attempt, it seems easier to cook something familiar, an easy dinner if you will, especially on busy nights. But I think I can change your mind with these pork chops – they always come out super tender and juicy because they’re cooked in the Instant Pot! High pressure cooking practically guarantees a delicious result every time.

two bone in pork chops served on a white plate and topped with creamy mushroom gravy

What You’ll Need

Get ready for deliciousness! With plenty of seasonings, fresh mushrooms, and heavy cream, this is a meal you’ll crave! It’s the ultimate easy recipe to add to your weeknight rotation, thanks to the electric pressure cooker.

  • Pork Chops: This recipe makes two bone-in pork chops, 3/4-inch thick.
  • Seasonings: Salt, Garlic Powder Paprika, Black Pepper, Dried basil, and Dried Rosemary: This simple seasoning mix adds so much delicious flavor.
  • Olive Oil: I like to use olive oil for the sautéing because it stands up to the heat better than extra virgin olive oil. 
  • Butter: A tablespoon of butter gives extra richness to the finished sauce.
  • Onion: Finely dice one small yellow onion, but you can substitute any onion you have on hand. Leeks would also taste great.
  • Mushrooms: You’ll need 8 ounces of fresh sliced mushrooms, cleaned.
  • Chicken Broth: The cooking liquid for the sauce and for pressurizing – you’ll need 1-1/2 cups of chicken broth. You can substitute beef or vegetable broth.
  • Cornstarch: To thicken the sauce, you’ll need a tablespoon of cornstarch plus water to make a slurry.
  • Cream: Heavy cream gives the sauce a wonderful, creamy flavor and texture.
  • Fresh Chopped Parsley: For garnish.
browning bone in pork chops inside the instant pot

How To Make The Best Instant Pot Pork Chops

This method is so simple, like making a one-pan dinner on the stovetop, but faster! And the pork chops come out so juicy thanks to the pressure cooking.

  1. Sauté Pork Chops: Season the pork chops. Select the Sauté setting on the Instant Pot and heat the olive oil and butter. Add the pork chops and brown on each side for about 2 to 3 minutes per side. 
  2. Sauté Veggies: Remove the pork chops and transfer them to a plate; set aside. To the inner pot, add the onions and cook for 1 minute. Add mushrooms and cook for 3 minutes. 
  3. Add Broth & Pork Chops: Using a wooden spoon, stir in the chicken broth and scrape up the brown bits from the bottom of the pot. Return the pork chops to the IP and arrange them in a single layer.
  4. Pressure Cook: Secure the lid in place. Select “Pressure Cook” and set it on HIGH for 10 minutes. When the cooking time ends, do a quick release of the pressure. Carefully remove the lid and transfer the pork chops to a serving dish. For best results, use a meat thermometer and check the pork chops for doneness. They are cooked through when their internal temperature registers at 145˚F.
  5. Make The Sauce: Select the “Sauté” mode. Make the cornstarch slurry and pour it into the Instant Pot; stir or whisk until the sauce begins to thicken. For a creamier sauce, you can stir in heavy cream and cook for a minute or until heated through. Taste for salt and pepper and adjust to taste. 
  6. Enjoy! Serve the pork chops with the creamy mushroom sauce.
overhead shot of two pork chops in the instant pot topped with mushroom gravy sauce

Tips for Success

  • Boneless Chops: If you need to substitute boneless pork chops, remember that boneless chops take 8 minutes to cook, not 10. Also, they may dry out more easily than bone-in chops, so use an instant-read meat thermometer for the best result.
  • Flavor Options: Change up the recipe by swapping one simple ingredient! Substituting a combination of dried oregano and basil for the rosemary will give a delicious twist to the basic recipe. Or, omit the herbs altogether and just use the salt, pepper, garlic, and paprika. You could also add a sprinkle of brown sugar on top of the pork chops.
  • Apple Juice: Get a hint of sweetness and classic apple flavor in your recipe by substituting half a cup of apple juice for half a cup of broth.

What To Serve with Pork Chops

There are so many great sides you could serve with this entree. I love having a big helping of mashed potatoes with the gravy, but these Garlic Honey Sweet Potatoes are also delicious. My Easy Roasted Vegetables or these Sauteed Green Beans are always a perfect side dish to any meal. Don’t forget my No-Knead Dinner Rolls – they’re actually a super easy, mostly hands-off recipe.

two bone in pork chops served on a white plate and topped with creamy mushroom gravy

How to Store & Reheat Leftovers

  • To store your leftovers, place the pork chops and any sauce in an airtight container and refrigerate for 3 to 4 days. You can also freeze the pork chops for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • To reheat, place the pork chops and the sauce in a covered skillet or saucepan over low heat. Cook until heated through, but do not overcook. Alternatively, you could place the pork and sauce in a baking dish covered with foil and bake at 350°F until heated through. Again, be careful not to overcook!

Other Easy Instant Pot Recipes

4.60 from 10 votes

Instant Pot Pork Chops

Tender, juicy sautéed pork chops cooked in a rich and creamy mushroom gravy! These Instant Pot Pork Chops will make a quick, but wonderfully delicious meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2

Ingredients 

  • 2 large bone-in pork chops,, about one-inch thick, or you can also use 4 boneless pork chops
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small yellow onion,, finely diced
  • 8 ounces fresh sliced mushrooms
  • cup chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ¼ cup heavy cream,, optional
  • Fresh chopped parsley,, for garnish
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Instructions 

  • Season pork chops with garlic powder, paprika, salt, pepper, basil, and rosemary.
  • Turn on the Instant Pot and press the “Saute” button.
  • Add olive oil and butter to the instant pot.
  • When oil is hot and butter is melted, add the pork chops and brown on each side; about 2 to 3 minutes per side.
  • Remove pork chops and transfer to a plate; set aside.
  • To the insert of the instant pot add the onions and cook for 1 minute. Add more oil, if needed.
  • Add sliced mushrooms and cook for 3 minutes.
  • Stir in chicken broth.
  • Return pork chops to the instant pot.
  • Secure the lid in place. Select “Pressure Cook” and set on HIGH for 10 minutes.
  • When the cooking time ends, release pressure and then do a quick release.
  • Carefully remove the lid and transfer pork chops to a serving dish.
  • Select the "Saute" mode on the Instant pot.
  • In a small bowl whisk together the cornstarch and water until combined; add it to the sauce in the instant pot. Stir constantly until gravy has thickened.
  • Optionally, stir in some heavy cream for a creamier gravy sauce and continue to cook for 1 minute, or until heated through.
  • Taste for salt and pepper; adjust to taste.
  • Serve the pork chops with the creamy mushroom sauce.
  • Garnish with parsley and serve.

Equipment

Nutrition

Calories: 853kcal | Carbohydrates: 28g | Protein: 42g | Fat: 65g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1770mg | Potassium: 1218mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1561IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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22 Comments

  1. Krystle says:

    5 stars
    My family loves pork chops, and these look just divine. Perfect for busy weeknights too.

    1. Katerina Petrovska says:

      Thank YOU! I hope you and your family enjoy them! 🙂

    2. Susan says:

      2 stars
      I’m a chef. This recipe, when followed exactly to your directions is not accurate. Too much liquid, using the cornstarch flurry and heavy cream, just wouldn’t thicken up. Had ago flavor, but I would not recommend it or save to use again.

  2. Jaren says:

    This sounds so good! Love using my Instant Pot and going to try this one!

    1. Katerina Petrovska says:

      Thank YOU! I hope you enjoy it! 🙂

  3. Vikki says:

    5 stars
    Very juicy and tasty! So much flavor in so little time

    1. Katerina Petrovska says:

      Thank YOU! I’m very glad you enjoyed it! 🙂

  4. Amanda Livesay says:

    5 stars
    The instant pot makes the best pork chops! We loved this recipe!

    1. Katerina Petrovska says:

      That’s great! I’m glad you enjoyed them! 🙂 Thank YOU! 🙂

  5. Catalina says:

    5 stars
    Pork Chops in the Instant Pot is exactly what I need for dinner tonight!

    1. Katerina Petrovska says:

      I hope you enjoy them! Thank YOU! 🙂

  6. Beth says:

    5 stars
    My teens love making recipes in our instant pot! This was a big hit here and so tasty! Definitely making this again!

    1. Katerina Petrovska says:

      I’m very glad you enjoyed it! Thank YOU! 🙂

  7. Sandra says:

    5 stars
    It turned out really good! Everyone at my house loved it!

    1. Katerina Petrovska says:

      That’s wonderful! I’m very glad you enjoyed it! Thank YOU! 🙂

  8. Dawn says:

    Can you double or triple recipe? I’m wanting to do about 6 pork chops.

    1. Katerina says:

      I have made this recipe with 4 pork chops, but they were boneless. I suggest for you to also use boneless, and while I didn’t test this recipe with six chops, I do know that it works perfectly with four.

  9. Sherry says:

    5 stars
    Tried tonight and the family loved it. Hubby said it’s a keeper. Pork chops were very tender.

    1. Katerina Petrovska says:

      That’s great! I’m very glad everyone enjoyed it! Thank you for chiming in! 🙂

  10. Kathy E. says:

    5 stars
    Fabulous recipe! My pork chops were so tender and the mushroom gravy is so flavorful! I did need 3 tablespoons of corn starch to get the sauce thickened. I added the Instant Pot strainer over the chops and filled it with peeled Russet potatoes so I could mash them. We will enjoy this again! Thank you!

    1. Katerina Petrovska says:

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂