There is true satisfaction in serving tender, perfectly cooked meat fast. These Instant Pot Pork Chops With Mushroom Gravy deliver cozy comfort food easily. The pressure cooker locks in every drop of savory beef broth flavor. Seriously, the pork comes out moist, practically falling apart under the weight of the rich, velvety mushroom gravy it bathes in. This recipe manages to feel gourmet, yet truly simple.
I often rely on this meal after long days at work. My family always asks for seconds, especially when I serve it over creamy mashed potatoes. Furthermore, leftovers keep wonderfully for quick lunches later in the week. This dish proves weeknight meals can still taste like Sunday dinner.
Why I Love This Recipe
This recipe shines for busy cooks like us. It drastically cuts down the simmering time completely. You get incredibly tender pork chops without the wait. The flavor payoff is huge, honestly. It is comforting and deeply savory every single time. Plus, cleanup feels much lighter than pan-frying.
Instant Pot Pork Chops With Mushroom Gravy Ingredients
The magic here lies in building deep, layered flavor quickly. We use simple pantry staples to create this rich experience. Every ingredient plays a crucial role in achieving that perfect texture and taste. Remember, the exact measurements are waiting for you on the recipe card below.
Substitutions and Tips
- Mushrooms: Cremini mushrooms provide a deeper earthiness. White button mushrooms work fine, though.
- Broth Swap: Chicken broth works in a pinch if beef broth is missing.
- Creaminess: Half-and-half can sometimes substitute heavy cream, but use a little extra cornstarch.
- Flavor Boost: A dash of dried thyme with the garlic really elevates the gravy immensely.
- Storage Tip: Store the chops and gravy separately for the best texture rebound upon reheating.
How to Make Instant Pot Pork Chops With Mushroom Gravy
Making pressure cooker pork chops this delicious need not be complicated. Follow these simple steps for success. We move efficiently from searing to pressure cooking smoothly.
Step 1: Season and Sear the Pork Chops
First, season your chops generously with salt and pepper. Now, set your Instant Pot to Sauté mode. Add the olive oil until shimmering slightly. Sear those seasoned chops for about three minutes per side until nicely browned. Remember to work in batches if your pot gets too crowded. Remove the browned chops and set them aside immediately.
Step 2: Sauté Aromatics and Mushrooms
Next, add the sliced mushrooms and diced onion to the hot pot liner. Sauté them well for five to seven minutes total. We want the mushrooms deeply colored and the onions very soft. Stir in the minced garlic last. Cook for just one minute until you smell that wonderful garlic fragrance.
Step 3: Deglaze and Pressure Cook
Pour in the beef broth and Worcestershire sauce next. Use a wooden spoon right away. You must scrape all those browned bits from the bottom completely. This action prevents the dreaded ‘Burn’ notice. Return the seared pork chops carefully to the pot liquid. Secure the lid and set the vent to Sealing mode. Cook on High Pressure for six minutes for thick chops.
Step 4: Quick Release and Resting
When cooking finishes, perform a quick pressure release immediately. Be very cautious of the hot steam escaping swiftly. Remove the tender pork chops from the pot now. Tent them loosely with foil on a plate. Let them rest while you finish the sauce.
Step 5: Creating the Rich Mushroom Gravy
Switch the Instant Pot back to Sauté mode quickly. Stir in the heavy cream right away. Next, mix the cornstarch and cold water in a separate little bowl. This forms your handy slurry. Whisk this slurry slowly into the simmering liquid. Keep whisking constantly until the gravy thickens nicely.
Step 6: Final Touches and Serving
Taste your amazing mushroom gravy blend. Adjust any seasonings like extra salt or pepper now. Serve the perfectly cooked pork chops smothered in that gravy. Garnish with fresh parsley if you have some handy. This truly completes your wonderful quick pork chops dinner.
How to Store Instant Pot Pork Chops With Mushroom Gravy
Store leftovers promptly in airtight containers. Refrigerate them within two hours of cooking time. They usually keep well for up to three days. For longer storage, freeze the chops and gravy separately. Freezing maintains quality for about two months maximum. Reheat the gravy gently on the stovetop first.
Tips for Success
- Scraping is Key: Always deglaze thoroughly to avoid the dreaded ‘Burn’ warning.
- Sear in Batches: Crowding the pot lowers the oil temperature too much.
- Thickening Control: Add your cornstarch slurry slowly to the gravy.
- Resting Matters: Resting keeps the chops unbelievably juicy after pressure cooking.
- Check Thickness: If the gravy is too thin, add a touch more slurry quickly.
Kitchen Tools You’ll Need
- Your trusty Instant Pot or electric pressure cooker.
- A sturdy wooden spoon for scraping the bottom well.
- A small bowl for mixing the cornstarch slurry easily.
- Tongs for safely handling the hot pork chops now.
Serving Suggestions
- Classic creamy mashed potatoes are the best pairing always.
- Steamed green beans or asparagus add needed color nicely.
- Serve alongside fluffy white rice to soak up extra gravy.
- A crisp, dry white wine complements the mushroom flavor well.
Instant Pot Pork Chops With Mushroom Gravy
- Prep Time: 15 minutes (estimated)
- Cook Time: 20 minutes (estimated)
- Total Time: 35 minutes (estimated)
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot/Pressure Cooking
- Cuisine: American
- Diet: Low Fat
Description
A recipe for tender pork chops cooked in the Instant Pot and topped with a rich, savory mushroom gravy.
Ingredients
- 1 tablespoon olive oil
- 4 bone-in or boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper to taste
- 1 cup sliced mushrooms (cremini or white button)
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Season pork chops generously with salt and pepper on both sides.
- Set your Instant Pot to ‘Sauté’ mode. Add olive oil. Once hot, sear pork chops for 2-3 minutes per side until nicely browned. You may need to do this in batches. Remove chops and set aside.
- Add sliced mushrooms and diced onion to the pot. Sauté for 5-7 minutes until mushrooms are browned and onions are softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in beef broth and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to deglaze and ensure no bits are stuck.
- Return pork chops to the Instant Pot. Secure the lid and set the vent to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ on HIGH pressure for 6 minutes for 1-inch thick bone-in chops, or 4 minutes for boneless. (Adjust time for thickness).
- Once cooking is complete, do a quick release of the pressure (carefully, as steam will escape).
- Remove pork chops from the Instant Pot and set aside on a plate, tented with foil, to rest.
- Change the Instant Pot to ‘Sauté’ mode. Stir in heavy cream. In a small bowl, whisk together cornstarch and cold water to form a slurry. Pour the slurry into the simmering liquid in the Instant Pot, whisking constantly until the gravy thickens to your desired consistency.
- Taste and adjust seasonings if needed. Serve pork chops topped with mushroom gravy, garnished with fresh parsley if desired. Excellent with mashed potatoes or rice.
Notes
- Adjust pressure cooking time based on the thickness of your pork chops.
- Ensure you scrape the bottom of the pot after deglazing to prevent a ‘Burn’ notice.
- The gravy thickens quickly once the cornstarch slurry is added.
