Instant Pot Pork Chops with Mushroom Soup Gravy
A cozy recipe for pork chops with creamy mushroom soup gravy, perfect for busy weeknights.
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.
Notes
This recipe reheats beautifully and can be served over mashed potatoes or egg noodles. For variation, try adding a handful of sliced mushrooms for an earthy flavor.