Juicy, tender pork chops simmered in a rich, creamy mushroom gravy—these Instant Pot Pork Chops are a fast, comforting dinner that tastes like it took much longer to prepare.
Instant Pot Pork Chop Recipe
Pork chops can be both comforting and elegant—meaty and satisfying like a steak, yet homey enough for a weeknight. Cooked under pressure, these chops stay moist and flavorful. Finish them with a mushroom-onion gravy spiked with herbs and a touch of cream for a luscious sauce that pairs perfectly with mashed potatoes, roasted vegetables, or crusty rolls.
What You’ll Need
This recipe relies on simple pantry ingredients and fresh mushrooms. The Instant Pot speeds the process while keeping the pork incredibly tender.
- Pork chops: Two bone-in chops about 3/4-inch to 1-inch thick (or four boneless chops).
- Seasonings: Garlic powder, paprika, salt, black pepper, dried basil, and dried rosemary for a balanced savory flavor.
- Olive oil and butter: For browning and added richness.
- Onion: One small yellow onion, finely diced (leeks can be used instead).
- Mushrooms: 8 ounces fresh, sliced and cleaned.
- Chicken broth: 1 1/2 cups to deglaze and create the base of the sauce (vegetable or beef broth works too).
- Cornstarch + water: 1 tablespoon cornstarch mixed with 1 tablespoon water to thicken the gravy.
- Heavy cream (optional): 1/4 cup for a richer, silkier sauce.
- Fresh chopped parsley: For garnish.
How To Make The Best Instant Pot Pork Chops
The technique is straightforward: brown the chops, sauté the vegetables, add broth, pressure cook briefly, then finish with a quick gravy. High-pressure cooking locks in juices so the meat stays tender.
- Season: Rub the pork chops with garlic powder, paprika, salt, pepper, basil, and rosemary.
- Sauté: Set the Instant Pot to Sauté. Heat olive oil and butter, then brown the chops 2–3 minutes per side. Transfer to a plate.
- Cook the vegetables: Add the onion to the pot and cook 1 minute, then add mushrooms and cook about 3 minutes, stirring occasionally.
- Deglaze and combine: Pour in the chicken broth and scrape up browned bits from the bottom of the pot. Return the pork chops and arrange them in a single layer.
- Pressure cook: Secure the lid, set to Pressure Cook (High) for 10 minutes for bone-in chops. When finished, perform a quick release. Use an instant-read thermometer—pork is done at 145°F.
- Make the gravy: Switch to Sauté. Whisk cornstarch and water to make a slurry, then stir into the pot. Cook until the sauce thickens. For a creamier finish, stir in the heavy cream and heat through. Season to taste with salt and pepper.
- Serve: Plate the chops, spoon the mushroom gravy over them, and garnish with chopped parsley.
Tips for Success
- Boneless chops: If using boneless pork chops, reduce the pressure cook time to around 8 minutes and check internal temperature to avoid overcooking.
- Seasoning variations: Swap rosemary for oregano or omit dried herbs for a simpler profile. A light sprinkle of brown sugar adds a subtle caramel note.
- Apple juice swap: Replace 1/2 cup of broth with 1/2 cup apple juice for a touch of sweetness and classic pork pairing.
What To Serve with Pork Chops
This mushroom gravy pairs beautifully with creamy mashed potatoes, roasted or honey-garlic sweet potatoes, steamed or roasted vegetables, and warm dinner rolls. Choose starchy sides to soak up the sauce for the most satisfying meal.
How to Store & Reheat Leftovers
- Store pork chops and gravy in an airtight container in the refrigerator for 3–4 days.
- Freeze up to 2 months; thaw overnight in the fridge before reheating.
- Reheat gently in a covered skillet over low heat until warmed through, or bake covered at 350°F in a baking dish until heated. Avoid overcooking the pork when reheating.
Other Easy Instant Pot Recipes
- Instant Pot Short Ribs
- Pressure Cooker Spaghetti
- Instant Pot Beef Stroganoff
- Instant Pot Honey Garlic Chicken and Rice
Instant Pot Pork Chops
Ingredients
- 2 large bone-in pork chopsabout one-inch thick (or 4 boneless chops)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 8 ounces fresh sliced mushrooms
- 1½ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- ¼ cup heavy creamoptional
- Fresh chopped parsley, for garnish
Instructions
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Season pork chops with garlic powder, paprika, salt, pepper, basil, and rosemary.
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Set the Instant Pot to Sauté and add olive oil and butter.
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When hot, brown pork chops 2–3 minutes per side. Transfer to a plate.
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Add onion to the pot and cook 1 minute, adding more oil if needed. Add mushrooms and cook about 3 minutes.
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Pour in chicken broth and scrape up browned bits. Return pork chops to the pot.
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Secure the lid and Pressure Cook on High for 10 minutes (bone-in). When done, perform a quick release, then carefully remove the lid and transfer chops to a serving dish.
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Switch to Sauté. Whisk cornstarch and water and stir into the sauce. Cook, stirring, until thickened. Stir in heavy cream if desired and heat through.
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Adjust seasoning with salt and pepper. Serve chops topped with mushroom gravy and garnish with parsley.
Equipment
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Instant Pot
Video
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
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