Instant Pot Pork Chops with Mushroom Soup Gravy on a busy weeknight when everyone is hungry and you want comfort without the fuss. I know that feeling well. You open the pantry, stare for a second, and then remember the can of mushroom soup waiting to turn into the silkiest gravy. This recipe is cozy, fast, and uses simple ingredients you probably already have. I make it at least twice a month because it tastes like Sunday dinner but cooks like a weeknight hero. Let me show you how I get tender pork chops and rich gravy with minimal effort.
Easy Instant Pot Pork Chops Recipe
This is my go-to method for making juicy pork chops with a creamy, savory gravy that hugs every bite. The Instant Pot does the heavy lifting, and the mushroom soup turns into a sauce that tastes like it simmered for hours. I keep the seasoning simple, sear the chops for flavor, and deglaze the pot so the gravy comes out smooth and full of savory bits. When I say easy, I mean it. Dinner on the table in under an hour feels pretty great.
Ingredients
- 4 pork chops, bone-in or boneless (about 1 inch thick)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1 can condensed cream of mushroom soup (10.5 ounces)
- 3/4 cup low sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for thicker gravy
- Chopped parsley for garnish
Step-by-Step Directions
- Pat the pork chops dry and season both sides with salt, pepper, paprika, and thyme.
- Set the Instant Pot to Sauté. Add olive oil and butter. When hot, sear the pork chops for 2 to 3 minutes per side until lightly browned. Work in batches so they sear, not steam. Transfer to a plate.
- Add onions to the pot and sauté for 2 minutes, scraping up any browned bits. Stir in garlic for 30 seconds.
- Pour in the chicken broth and deglaze by scraping the bottom with a wooden spoon. This prevents the burn notice and boosts flavor.
- Stir in the condensed mushroom soup and Worcestershire until smooth. Return the pork chops and any juices to the pot, nestling them into the sauce.
- Lock the lid. Cook on High Pressure for 8 minutes for 1-inch boneless chops or 10 minutes for bone-in.
- Let the pressure naturally release for 10 minutes, then quick release the rest.
- If you want thicker gravy, remove the chops and switch to Sauté. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the gravy is silky.
- Taste and adjust salt and pepper. Return the chops, spoon over gravy, and garnish with parsley.
Serving Suggestions
I love these chops over mashed potatoes or egg noodles with a spoonful of extra gravy. The comfort factor is unreal. If you want a cozy side that cooks fast too, try a creamy rice or a simple green salad. When I’m in a mushroom mood, I’ll pair it with a fresh veggie like green beans or roasted carrots for crunch against the rich sauce. This is also a great base recipe for meal prep since the gravy reheats like a dream.
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Delicious Instant Pot Pork Chops with Mushroom Soup Gravy is always a crowd-pleaser at my table, and the steps above are all you need for the perfect texture and flavor.
Why You’ll Love These Instant Pot Pork Chops
First, the texture. The pressure cooker makes the pork chops tender without drying them out. Second, the gravy. It is creamy, savory, and has that nostalgic mushroom soup comfort you might remember from childhood dinners. Third, simplicity. You do not need fancy ingredients to pull off a homey, satisfying meal. Fourth, flexibility. You can use boneless or bone-in chops, and you can spice it up with smoked paprika or keep it mellow and kid friendly.
If you enjoy a deeper mushroom vibe, you might also like my cozy spin on pork and mushrooms in this dish: Savory Pork Chops with Miso Mushrooms. It leans a bit more umami and pairs well with rice or steamed greens for a weeknight dinner that still feels special.
We made these for Sunday dinner and my picky eater asked for seconds. The gravy was restaurant level and the pork was so tender. This one is going in our regular rotation. – Maya R.
When I want something I know will please everyone, I say it’s time for Delicious Instant Pot Pork Chops with Mushroom Soup Gravy. The combination is warm, balanced, and very reliable. 
Expert Tips
Bone-in vs boneless: Both work. Bone-in can be a touch juicier and more forgiving. If your chops are thinner than 1 inch, reduce pressure time by 1 to 2 minutes.
Sear for flavor: A quick sear adds caramelized flavor that makes the gravy deeper. You are not trying to cook them through at this stage, just build color.
Deglaze thoroughly: After sautéing onions and garlic, scrape the bottom well with broth. Those browned bits are flavor gold, and clearing them helps avoid the burn notice.
Use the right liquids: Mushroom soup plus broth creates the right consistency for pressure cooking. If your soup is extra thick, add another splash of broth so the pot builds pressure correctly.
Natural release matters: Letting the pot rest for about 10 minutes keeps the chops tender. Quick release right away can toughen them slightly.
Adjust the gravy: Want it thicker? Use the cornstarch slurry. Want it richer? Stir in a tablespoon of sour cream or heavy cream off heat. Want it earthier? Add a handful of sliced mushrooms after searing and sauté them for 3 minutes before pressure cooking.
Flavor tweaks: A dash of soy sauce or a sprinkle of onion powder brings more depth without taking over. Fresh thyme or rosemary is lovely for a weekend feel.
For a mushroom-loving side that cooks in the same spirit, this creamy favorite is a great match: Instant Pot Mushroom Risotto. It turns dinner into something extra cozy without much extra effort.
These notes are exactly how I dial in Delicious Instant Pot Pork Chops with Mushroom Soup Gravy for consistent results every time.
Storing Leftover Pork Chops
Leftovers save my lunch plans all week. The gravy keeps the pork moist and reheats beautifully.
- Cool completely, then store pork and gravy together in an airtight container for up to 4 days in the fridge.
- Reheat gently on the stove over low heat, adding a splash of broth or milk if the gravy thickens too much.
- Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Use leftovers on toast, over rice, or tucked into a wrap with greens and pickled onions.
If you want a lighter plate the next day, spoon the gravy over this cozy side that always satisfies: Cauliflower Mash with Keto Gravy. It is a smart way to keep things comforting without feeling heavy.
When I’m batch cooking, I make a double batch of gravy because it freezes well and tastes great on chicken or meatballs too. That is another perk of Delicious Instant Pot Pork Chops with Mushroom Soup Gravy: the sauce is a total multitasker.
You’ll Also Love
If you live for cozy comfort like this, you might want to browse more weeknight-friendly pressure cooker ideas in my Instant Pot recipes collection. For another gravy-forward dinner that feels special with very little fuss, check out this Instant Pot Turkey Breast with Easy Gravy. Both bring the same warm, family-dinner energy that makes weeknights feel relaxed and delicious.
Common Questions
Can I use frozen pork chops? Yes, but skip the sear or sear briefly after they thaw inside the pot. Increase pressure time by 2 to 3 minutes. Make sure there is enough liquid for the pot to pressurize.
Do I have to sear the chops? You do not have to, but searing adds flavor and helps the gravy develop a richer taste. If you are short on time, at least sauté the onions to build a good base.
How do I thicken the gravy without cornstarch? Let it simmer on Sauté to reduce, or whisk in a tablespoon of instant mashed potato flakes. You can also stir in a small knob of cream cheese for body.
Can I swap the mushroom soup? Absolutely. Cream of chicken or cream of celery both work. If you use a lower sodium soup, taste and adjust salt at the end.
What if my chops are over an inch thick? Add 1 to 2 extra minutes of pressure time and keep the 10 minute natural release. Thick chops appreciate the extra rest.
Ready to Press Start and Eat Well
This cozy meal is proof that dinner does not need to be complicated to be great. With a few pantry staples and a short cook time, Delicious Instant Pot Pork Chops with Mushroom Soup Gravy brings comfort to the table fast. If you want more variations and techniques to explore, I love how clearly these guides walk through options: Instant Pot Pork Chops with Mushroom Gravy – Simply Happy Foodie and Instant Pot Pork Chops With Mushroom Gravy – Jo Cooks. Give it a try this week and tell me how it goes. I bet it becomes a regular on your menu too.
Instant Pot Pork Chops with Mushroom Soup Gravy
Ingredients
Main Ingredients
- 4 pieces pork chops, bone-in or boneless (about 1 inch thick)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
- 1 can condensed cream of mushroom soup (10.5 ounces)
- 3/4 cup low sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional for thicker gravy
- to taste chopped parsley for garnish
Instructions
Preparation
- Pat the pork chops dry and season both sides with salt, pepper, paprika, and thyme.
- Set the Instant Pot to Sauté. Add olive oil and butter. When hot, sear the pork chops for 2 to 3 minutes per side until lightly browned. Work in batches so they sear, not steam. Transfer to a plate.
- Add onions to the pot and sauté for 2 minutes, scraping up any browned bits. Stir in garlic for 30 seconds.
Cooking
- Pour in the chicken broth and deglaze by scraping the bottom with a wooden spoon.
- Stir in the condensed mushroom soup and Worcestershire until smooth. Return the pork chops and any juices to the pot, nestling them into the sauce.
- Lock the lid. Cook on High Pressure for 8 minutes for 1-inch boneless chops or 10 minutes for bone-in.
- Let the pressure naturally release for 10 minutes, then quick release the rest.
- If you want thicker gravy, remove the chops and switch to Sauté. Stir in the cornstarch slurry and simmer for 1 to 2 minutes until the gravy is silky.
- Taste and adjust salt and pepper. Return the chops, spoon over gravy, and garnish with parsley.
