Instant Pot Pork Chops and Gravy
Servings 4 servings
Instant Pot pork chops are always tender and juicy. We love serving this easy pork chops recipe with a side of mashed potatoes or egg noodles!
Ingredients
- 2 pounds bone in pork chops ¾" or thicker
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 small onion diced
- 3 cups mushrooms brown or white, sliced
- 1 ¼ cup beef broth divided
- 1 can cream of mushroom soup condensed
- 1 tablespoon fresh parsley
- 2 tablespoons cornstarch
Instructions
- Season pork chops with garlic powder, salt and pepper.
- Turn Instant Pot on to SAUTEE. Add oil.
- Brown pork chops in batches, about 2 minutes per side. Remove from Instant Pot and set aside.
- Add 1 cup broth to the Instant Pot and scrape any brown bits from the bottom of the pot. (Deglaze well to avoid getting a burn notice).
- In order, add sliced mushrooms, chopped onion, browned pork chops. Top with mushroom soup and parsley.
- Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes (it will take about 15 minutes to reach pressure).
- Once done, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
- Remove pork chops from the gravy and set aside.
- Combine remaining broth and cornstarch in a small bowl. Turn the Instant Pot on to SAUTEE to bring gravy to a boil. Add cornstarch mixture a little bit at a time to reach desired consistency.
- Serve pork chops over mashed potatoes with gravy.
Notes
This recipe uses a 6qt Instant Pot. This recipe uses 3/4" bone-in chops. Boneless center cut chops will require less time so they don't dry out.
Nutrition Information
Calories: 455, Carbohydrates: 8g, Protein: 52g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 151mg, Sodium: 254mg, Potassium: 1265mg, Fiber: 1g, Sugar: 2g, Vitamin A: 85IU, Vitamin C: 4.9mg, Calcium: 22mg, Iron: 1.6mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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