Go Back
+ servings
close up shot of pork chops in the instant pot topped with mushroom gravy sauce
Print Recipe
4.67 from 9 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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Keyword: instant pot pork chops, pork chop gravy, pressure cooker pork chops
Servings: 2
Calories: 853kcal

Equipment

  • Instant Pot

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

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.

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