Pork chops cream of mushroom soup instant pot

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This Instant Pot Pork Chops recipe just may become your favourite pork chop recipe altogether. With a seared outside and a tender middle, the meat is smothered in a delicious rich mushroom gravy.

Instant Pot Pork Chops with Mushroom Soup Gravy is the ideal meal for busy nights when short on time but still want a homemade dinner that’s quick and easy.

Instant Pot Pork Chops with Mushroom Gravy

If you love Instant Pot recipes, you’ve come to the right place as I have a few great ones you just have to try. I suggest Instant Pot Tortellini Alfredo, or Gnocchi soup recipe!

One of my go-to recipes for pork chops is always with a mushroom gravy sauce. Yet even as simple as this is, making it has always been a bit of a process.

Since you now I’m always finding faster ways to get a good meal on the table – I of course look to my Instant Pot (or electric pressure cooker as some call it).

With this pressure cooker pork chops recipe, the searing and cooking of the entire meal is in one dish and removes alternative steps such as pan-frying and baking.

You can do all the steps with one small appliance, with this fantastic Instant Pot recipe, which is ideal for busy weeknights.

When I think of a home cooked classic comforting meal, pork chops is one of the first that comes to mind.

Seared pork chops (which are fork-tender pork chops) are best when super tender on the inside, and a creamy mushroom sauce is the best addition.

Some that I know whom don’t care for mushrooms at all, confess that they love this sauce. To me, it’s tasty plus an easy way to sneak added vegetables into a meal.

If you have really picky eaters, you could chop them up extra small and disguise them. I have no shame! The whole family, even those that claim to not like some of the ingredients, gobbles this up.

Ingredients to Make Instant Pot Pork Chops

You’ll need the following simple ingredients to make instant pot pork chops with mushroom soup. The full detailed instructions for this easy recipe, are in the printable recipe card below.

• boneless pork chops, center cut. (bone-in chops can be used, but I used center cut as they are usually evenly sliced for even cooking)
• onion
• can cream of mushroom soup
• water
• fresh mushrooms
• garlic powder
• salt and black pepper
• cornstarch

How to Make Instant Pot Pork Chops with Mushroom Soup

First set the instant pot setting to sauté setting. Season pork chops and place them in the pot with some olive oil or butter.

Sauté the chops until some colour is developed on all sides of the pork, approx. 2 minutes. Remove chops and set aside.

Add the mushrooms and onions to the Instant Pot with a bit of butter or oil. Season with garlic, salt and pepper. Sauté them until they soften, scraping up the brown bits on the bottom of the pot, to blend with the mixture. Those browned bits hold so much flavour!

Add the soup and the water. Whisk until the soup is well broken up and mixed with the water. Don’t worry too much if the soup hasn’t completely dissolved into the liquid, as this will happen when it cooks.

Add the browned pork chops back to the pot.

Fasten the lid, set the toggle switch to seal, and cook on high pressure for 7 minutes. When cooking time is complete, allow for a 12 minute natural release.

After the time is up, move the switch to venting, and quick release the rest of the pressure in the pot.

Remove the lid and stir. Remove the chops and mix up the cornstarch into a few tbsp. of water in a small bowl, and add to the pot. You can also use chicken broth (or beef broth) if you prefer, instead of water. Stir until thickened. 

Serve and make sure to scoop excess creamy mushroom gravy on top. Enjoy!

This yummy instant pot pork chop recipe creates such a moist, tender pork chop in a short amount of time. It screams home cooked and comforting.

What to Serve with Instant Pot Pork Chops:

Serve these easy instant pot pork chops with mashed potatoes (extra mushroom gravy for these too please!), and a vegetable side and you have one incredible meal. Your options also include white rice and brown rice.

My favourite sides to go with this meal would be roasted parmesan green beans, honey glazed carrots, or lemon pepper asparagus. For regular meals to holiday side dishes, these are ones I make very often.

Don’t forget that you also have the option to skip the potatoes and serve these tender instant pot pork chops along side a low-carb cauliflower mash, which is a healthier choice and a great way to sneak in those extra veggies! The gravy mixture is really good with cauliflower rice.

To Store Leftovers:

Leftovers of this can be placed in an airtight container and refrigerated for up to 4 days. To reheat, use the oven, microwave or toss back in the instant pot for a reheat. Make sure internal temperature is reached before consuming, of course.

For those nights when you are craving lasagna and just don’t have the time, try this Slow Cooker Easy Lasagna, which may become your new Italian favourite! This is also a great and easy weeknight dinner.

Ingredients

• 4 pork chops, center cut. (bone-in chops can be used, but I used center cut as they are usually evenly sliced for even cooking)
• 1/2 onion, chopped
• 1 can cream of mushroom soup
• 1 1/2 cup water
• 8 oz mushrooms, sliced
• 1 tsp garlic powder
• salt and pepper, as desired
• 2 tbsp cornstarch

Instructions

1. Set the instant pot to sauté
2. Season the chops and place them in the pot with some oil or butter. Sauté the chops until some colour is developed on both sides of the meat, approx. 2 minutes. Remove chops and set aside.
3. Add the mushrooms and onions to the Instant Pot with a bit of butter or oil. Season with garlic, salt and pepper. Sauté them until they soften
4. Add the soup and the water. Whisk until the soup is well broken up and mixed with the water. Don’t worry too much if the soup hasn’t completely dissolved into the liquid, as this will happen when it cooks.
5. Add the chops back to the pot
6. Fasten the lid, set the toggle switch to seal, and cook on manual for 7 minutes. When cooking time is complete, allow for a 12 minute natural release. After the time is up, move the switch to venting, and release the rest of the pressure in the pot.
7. Remove the lid and stir. Remove the chops and mix up the cornstarch into a few tbsp. of water and add. Stir until thickened. 
8. Serve and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 289Saturated Fat: 4gCholesterol: 93mgSodium: 613mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 34g