Homemade Instant Pot Pork Chops

I didn’t use my Instant Pot for the first six months I owned it. It just sat there on my counter, looking intimidating with all those buttons and that sealed lid. I was convinced I’d mess something up—maybe undercook the meat or accidentally create a kitchen disaster.

Then one night I needed dinner fast, and I decided to throw caution to the wind with some pork chops. Turns out, the Instant Pot is pretty much foolproof for pork chops. You get them tender and juicy every time, with a rich mushroom gravy that makes the whole meal feel like you spent way more effort than you actually did. Now it’s one of my go-to weeknight dinners.

What Kind of Pork Chops Should I Use?

For this Instant Pot recipe, bone-in or boneless pork chops will both work great, though bone-in chops tend to stay a bit more juicy during pressure cooking. I’d recommend using pork chops that are about 1 to 1.5 inches thick – anything thinner might overcook and dry out, while thicker chops will take longer to cook through. Center-cut chops are a solid choice because they’re nice and meaty with less fat, but rib chops or loin chops work just as well if that’s what you have on hand. Just try to pick chops that are roughly the same thickness so they all cook evenly in the pot.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pork chops: Bone-in or boneless both work great here. If you only have pork tenderloin, slice it into medallions about 1-inch thick and reduce the cooking time by a few minutes.
• Beef broth: Chicken broth or vegetable broth work just as well. You can even use water with a bouillon cube if that’s what you have on hand.
• Cream of mushroom soup: If you want to skip the canned soup, mix 1 cup of heavy cream with 1/2 cup of sautéed mushrooms and a bit of flour to thicken. Cream of chicken soup also works in a pinch.
• Fresh mushrooms: Any variety works – button, cremini, or baby bellas are all good choices. In a pinch, you can use a 4 oz can of sliced mushrooms, just drain them first.
• Cornstarch: For thickening, you can use flour instead (use 3 tablespoons mixed with cold water) or arrowroot powder in the same amount as cornstarch.
• Parsley: Fresh or dried both work fine. If using dried, cut the amount in half. Thyme or chives make nice substitutes too.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with Instant Pot pork chops is skipping the browning step – those two minutes per side create a flavorful crust and prevent the meat from looking gray and unappetizing.

Another common error is forgetting to deglaze the pot after browning, which can trigger the dreaded “burn” notice on your Instant Pot, so make sure to scrape up all those brown bits from the bottom with your broth.

Releasing the pressure too quickly will make your pork chops tough and chewy, so resist the urge to do a quick release and let it naturally release for the full 10 minutes.

Finally, if your gravy turns out too thin, let it simmer on sauté mode for a few extra minutes after adding the cornstarch mixture, and if it’s too thick, just whisk in a splash more broth until you get the consistency you want.

What to Serve With Pork Chops?

These pork chops are already swimming in a rich mushroom gravy, so they pair perfectly with anything that can soak up all that delicious sauce. Mashed potatoes are my go-to choice because they’re creamy and work like a sponge for the gravy, but egg noodles or white rice are great options too. I like to add a simple side of roasted green beans or steamed broccoli to balance out the richness of the dish. If you want to make it feel more like a complete meal, try serving it with a crisp Caesar salad or some buttered dinner rolls on the side.

Storage Instructions

Store: Keep your leftover pork chops in an airtight container in the fridge for up to 4 days. Make sure to store them with all that creamy mushroom gravy – it keeps the meat moist and tasty. This is actually one of those dishes that tastes even better the next day once all the flavors have had time to hang out together.

Freeze: These pork chops freeze really well for up to 3 months. Let everything cool down first, then pack the chops and gravy together in a freezer-safe container or heavy-duty freezer bags. I like to freeze them in portion sizes so I can thaw just what I need for dinner.

Reheat: Warm up your pork chops gently on the stovetop over medium-low heat with a splash of broth or water to loosen the gravy. You can also microwave them on medium power, stirring the gravy halfway through. Just be careful not to overheat them or the pork can get tough and dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 160-180 g
• Fat: 95-110 g
• Carbohydrates: 50-60 g

Ingredients

For the pork and base:

• 2 lb pork chops (I prefer Smithfield thick-cut for the Instant Pot)
• 1.5 tbsp olive oil
• 0.75 tsp garlic powder
• salt
• pepper
• 1 onion (sliced into 1/2-inch thick rings for better texture)
• 3 cups mushrooms
• 1.5 cups beef broth
• 1 can cream of mushroom soup (I use Campbell’s for the creamiest result)
• 1 tbsp parsley
• 0.5 tsp dried thyme

For the gravy thickener:

• 1/4 cup beef broth (cold or room temperature to prevent lumps)
• 2.5 tbsp cornstarch

Step 1: Season and Sear the Pork Chops

• 2 lb pork chops
• 0.75 tsp garlic powder
• salt
• pepper
• 1.5 tbsp olive oil

Pat the pork chops dry with paper towels and season both sides generously with garlic powder, salt, and pepper.

Set your Instant Pot to SAUTÉ mode and add the olive oil, allowing it to heat until shimmering, about 1-2 minutes.

Working in batches if needed to avoid crowding, sear the pork chops for 2 minutes per side until they develop a golden-brown crust—this creates flavor through the Maillard reaction.

Remove the seared chops to a plate and set aside.

I like to use thick-cut pork chops because they stay juicier during pressure cooking and won’t dry out.

Step 2: Deglaze and Build the Sauce Base

• 1.5 cups beef broth
• 1 onion
• 3 cups mushrooms
• 1 can cream of mushroom soup
• 1 tbsp parsley
• seared pork chops from Step 1

Pour 1 cup of beef broth into the pot and use a wooden spoon to scrape up all the browned bits stuck to the bottom—this is liquid gold for flavor.

Add the sliced onions, mushrooms, cream of mushroom soup, and parsley, stirring gently to combine.

Return the seared pork chops to the pot, nestling them into the sauce and vegetables.

The liquid should partially cover the chops but doesn’t need to submerge them completely, as the pressure cooking will create plenty of steam.

Step 3: Pressure Cook the Pork Chops

Close the Instant Pot lid, ensure the valve is set to SEALING, and cook on HIGH pressure for 15 minutes.

This gentle, moist cooking method keeps the pork chops tender and allows the flavors to meld together.

When the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to VENTING to release any remaining steam before opening the lid.

Step 4: Create and Finish the Gravy

• 0.5 tsp dried thyme
• 1/4 cup beef broth
• 2.5 tbsp cornstarch
• cooked pork chops from Step 3

Carefully remove the cooked pork chops to a serving platter using tongs, leaving the cooking liquid and vegetables in the pot.

In a small bowl, whisk together the remaining 1/4 cup of cold beef broth with the cornstarch until smooth—this slurry prevents lumps from forming in the sauce.

Set the pot back to SAUTÉ mode and bring the liquid to a gentle boil.

Slowly pour the cornstarch mixture into the boiling liquid while stirring constantly until the sauce thickens to a rich, glossy gravy, about 2-3 minutes.

I find that pouring the slurry slowly and stirring constantly gives you the smoothest gravy without any lumps.

Step 5: Plate and Serve

• finished gravy from Step 4
• pork chops from Step 4

Arrange the pork chops on a serving plate with your choice of sides—mashed potatoes, egg noodles, or rice work beautifully.

Spoon the mushroom gravy and vegetables generously over the top.

Serve immediately while the pork chops and sauce are still hot.

Homemade Instant Pot Pork Chops

Delicious Homemade Instant Pot Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1775 kcal

Ingredients

  

For the pork and base::

• 2 lb pork chops (I prefer Smithfield thick-cut for the Instant Pot)
• 1.5 tbsp olive oil
• 0.75 tsp garlic powder
• salt
• pepper
• 1 onion (sliced into 1/2-inch thick rings for better texture)
• 3 cups mushrooms
• 1.5 cups beef broth
• 1 can cream of mushroom soup (I use Campbell’s for the creamiest result)
• 1 tbsp parsley
• 0.5 tsp dried thyme

For the gravy thickener::

• 1/4 cup beef broth (cold or room temperature to prevent lumps)
• 2.5 tbsp cornstarch

Instructions

 

• Pat the pork chops dry with paper towels and season both sides generously with garlic powder, salt, and pepper. Set your Instant Pot to SAUTÉ mode and add the olive oil, allowing it to heat until shimmering, about 1-2 minutes. Working in batches if needed to avoid crowding, sear the pork chops for 2 minutes per side until they develop a golden-brown crust—this creates flavor through the Maillard reaction. Remove the seared chops to a plate and set aside. I like to use thick-cut pork chops because they stay juicier during pressure cooking and won't dry out.
• Pour 1 cup of beef broth into the pot and use a wooden spoon to scrape up all the browned bits stuck to the bottom—this is liquid gold for flavor. Add the sliced onions, mushrooms, cream of mushroom soup, and parsley, stirring gently to combine. Return the seared pork chops to the pot, nestling them into the sauce and vegetables. The liquid should partially cover the chops but doesn't need to submerge them completely, as the pressure cooking will create plenty of steam.
• Close the Instant Pot lid, ensure the valve is set to SEALING, and cook on HIGH pressure for 15 minutes. This gentle, moist cooking method keeps the pork chops tender and allows the flavors to meld together. When the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to VENTING to release any remaining steam before opening the lid.
• Carefully remove the cooked pork chops to a serving platter using tongs, leaving the cooking liquid and vegetables in the pot. In a small bowl, whisk together the remaining 1/4 cup of cold beef broth with the cornstarch until smooth—this slurry prevents lumps from forming in the sauce. Set the pot back to SAUTÉ mode and bring the liquid to a gentle boil. Slowly pour the cornstarch mixture into the boiling liquid while stirring constantly until the sauce thickens to a rich, glossy gravy, about 2-3 minutes. I find that pouring the slurry slowly and stirring constantly gives you the smoothest gravy without any lumps.
• Arrange the pork chops on a serving plate with your choice of sides—mashed potatoes, egg noodles, or rice work beautifully. Spoon the mushroom gravy and vegetables generously over the top. Serve immediately while the pork chops and sauce are still hot.