Instant Pot Pork Chops with Mushroom and Onion Gravy
We love pork and fresh mushrooms, so we created a recipe to make pork chops in the Instant Pot with a fresh, flavorful gravy. These easy Instant Pot Pork Chops and Gravy make a delicious weeknight supper!
Instant Pot Pork Chops Recipe
These Instant Pot Pork Chops with Mushroom and Onion Gravy are comfort food at its best. The pork chops cook up tender and juicy under pressure, while the mushrooms and onions simmer into a rich, savory gravy right in the same pot.
A splash of balsamic vinegar adds a subtle tang that brightens the gravy and brings out the natural sweetness of the onions. Serve it over mashed potatoes, rice, or egg noodles to soak up every last bit, and you’ve got a hearty meal with very little cleanup.
As farmers, we enjoy eating the food that we work so hard to produce. Pork chops are certainly on that list! Grilling marinated pork chops is our favorite way to eat them. We don’t particularly enjoy grilling in the snow or rain so we needed an Instant Pot pork chop recipe that would be good every day of the year!
We love gravy rather it’s in our Creamy Crock Pot Chicken Breast with Potatoes, Beef Tips with Mushroom Gravy, or our Crock Pot Pork Chops with Gravy.
Ingredients Need to Make Instant Pot Pork Chops and Gravy
- Pork Chops – we like thick boneless chops that are at least 1 inch thick
- Mushrooms – white or baby bella both work great
- Onion
- Onion Soup Mix
- Chicken Broth
- Balsamic Vinegar – brings a gentle sweetness and acidity that balances the savory gravy and brightens every bite
How to Make Pork Chops in the Instant Pot
Through testing pork chops in my electric pressure cooker I found that having a layer of vegetables on the bottom is important. This prevents the pork chops from sticking which can send the pressure cooker into burn mode. The layer or mushrooms and sliced onions gives space for the liquid to circulate and allows the unit to pressurize.
Using thicker pork chops made for a more tender eating experience. Cooking meat in the Instant Pot requires a natural release to allow the meat to remain tender. The natural release period allows for resting which is very important when cooking pork. Using the natural release means that you can’t quickly do an internal temperature check though.
As a fairly new Instant Pot user, I had to do multiple rounds of testing to learn how to cook pork chops in the Instant Pot. If the pork chops are tough I learned to cook them a little less and increase the natural release time. I’ve also learned that center cut boneless chops are the most difficult to cook and keep moist.
We love this gravy so much we will continue testing other cuts of meat like country style ribs and sirloin chops. Testing and eating is the name of the Instant Pot game to find meals that your family will love like we did with this recipe.
Jennifer’s Recipe Tips for Success
- Choose thick pork chops that are 1″ thick as thin chops dry out more easily.
- If the pork chops are dry decrease cook time and increase natural release time in the future.
- Always use natural release when making pork chops.
- Cornstarch is not required, but it does help the gravy thicken up more quickly.
- If you don’t love mushrooms it’s easy to leave them out and still have an enjoyable gravy for the pork!
More Easy Instant Pot Recipes
- Pot Pork Chops and Sauerkraut in Instant Pot
- Instant Pot Pulled Pork recipe
- Instant Pot Velveeta Mac and Cheese
- Instant Pot Kielbasa and Sauerkraut
Instant Pot Pork Chops with Mushroom and Onion Gravy
Ingredients
- 4 boneless pork chops 1″ thick
- salt
- pepper
- 2 – 4 tablespoons oil for browning chops
- 8 ounces sliced mushrooms
- 1 medium onion sliced
- 1 envelope dry onion soup mix
- 1/4 cup chicken broth
- 1 tablespoon balsamic vinegar
Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Using the sauté setting on a 6-quart Instant Pot, add a bit of the vegetable oil to the pot. When the oil is sizzling, add the seasoned chops, browning them on each side, working in two batches. Remove the browned chops to a plate and reserve. Add additional oil if needed to complete the browning process.
- Add the mushrooms, onions, dry onion soup mix, and vinegar to the drippings in the IP, cooking for a minute or so. Add the broth, then place the browned chops on top.
- Lock the IP lid into place. Using the manual button, choose the High-Pressure setting for 8 – 10 minutes, bringing the IP to full pressure. When the timer sounds, use a natural release for 15-20 minutes. Unlock and remove the IP lid, removing the cooked chops to a plate.
- Whisk the prepared cornstarch slurry into the liquids that remain in the IP. Using the sauté setting once again to bring the sauce to a simmer. Cook the sauce just until nicely thickened, 1-2 minutes, stirring often.
- Serve the pork chops smothered with the prepared mushroom and onion gravy at once.
Notes
- Cornstarch is not required, but it does help the gravy thicken up more quickly
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Comfort food dinner for the win! And so easy to make using the instant pot!
This will surely be a hit at my house!
Is that amount of chicken broth correct? I thought instant pot required a cup of liquid to build up steam.
Hey There! Great question! Every time we make this recipe there’s a good bit of extra juice in the pork chops that adds to the amount of liquid in the pot. At minimum you want enough liquid to cover the entire bottom of the pot. Hope the recipe works well for you!
This was delicious! I added a large sliced onion to the bottom with the mushrooms, and 1 whole cup chicken broth. Only because I wanted more gravy. I also cooked for 13 min b/c my pork chops were HUGE. They fell off the bone. Gravy was to die for. Hubby LOVED it. Highly recommend. 🙂
We made rice to serve this over and it is amazing!! I did a full can of broth and doubled the balsamic vinegar and mushrooms so we would have lots of gravy.