Easy Instant Pot Pork Chops Recipe
I have made my fare share of pork chops on the blog, but I had yet to make them in my trusty instant pot! This recipe is incredibly simple, yet packs so much comforting flavor. Juicy pork chops complete with a rich mushroom gravy is a dinner almost everyone can get behind! Talk about the perfect dinner! Pork chops and gravy, it doesn’t get much more classic than that! This recipe is also very versatile and can be customized to suit your preferences. Made with simple, everyday kitchen ingredients, this dish is a sure fire way to get everyone around the dinner table in a hurry.
Olive Oil – Substitute sunflower, safflower, or avocado oil. Pork Chops – I used bone-in pork chops, at least 1″ in thickness. Keep in mind different sized chops can make the cook time vary. You can also use boneless pork chops, just make sure they’re nice and thick. Mushrooms – I used white mushrooms, you can also use cremini mushrooms. Onion & Garlic – Essential flavor enhancers for our mushroom gravy. Chicken Broth – I always opt for low sodium! Soy Sauce – I used low sodium to control the salt levels. You can also substitute this with Worcestershire sauce. Seasoning – Italian seasoning, salt and pepper. Flour – All-purpose flour or cornstarch to thicken the gravy. If you like your gravy thicker, feel free to add a bit more flour. Heavy Cream – You can substitute half and half for a lighter fare.
Making pressure cooker pork chops with gravy is super easy! Everything cooks in the Instant Pot from start to finish. By using the sauté feature and pressure cooking there is no need to break out any other pots and pans. Easy peasy! To begin, turn your IP on to the sauté setting and add the olive oil to the pot. Then once the oil is hot, sear both sides of the pork chops until they are browned. Sprinkle the chops with a bit of salt and black pepper as they are searing to add some flavor. Also, you’ll want to do this step in batches. It’s important that the chops cook in a single layer. Then remove the chops from the Instant Pot and set them aside for a later step. With all the porky good drippings still in the Instant Pot, add the mushrooms, onions, and garlic to the IP and saute them together for a few minutes until almost all the liquid has evaporated. The mushrooms will release quite a bit of moisture, yet the liquid will reduce as they brown. So be patient, this is how you get the most flavor from mushrooms. Once the mushrooms are browned, stir in the chicken broth, soy sauce, and Italian seasoning as you scrape the bottom of the pot with a wooden spoon to deglaze. You want to make sure you loosen up all the brown bits which are full of savory flavor. This will make the chops even tastier as they pressure cook. Now let’s make pork chops with mushroom gravy! First, put the chops back into IP, close the lid, and set the valve to the sealing position. Now, set the pressure to Manual/HIGH and set the timer for 15 minutes. Keep in mind, it will take the Instant Pot a few minutes to come to pressure before it begins to cook and the timer begins counting down. So don’t worry! This is normal. When the timer is up, allow the Instant Pot to release naturally for 10 minutes. Then set the valve to the releasing position and wait for the pin to drop. Do not attempt to open the pot during this pressure release process. The steam is very hot and can burn if you don’t wait for the pressure to release. Before you can begin the gravy you need to remove the pork chops from the pot. You can set them on a cutting board or place them on your serving dish. Then turn the Instant Pot back on to the sauté mode and bring the sauce to a simmer. To finish the dish, whisk the flour together with the heavy cream in a small bowl. Then pour the mixture into the Instant Pot a little bit at a time cooking for about 30 seconds between each addition as you whisk. Continue to do this until the gravy reaches your desired thickness. Then cook the gravy for a few more minutes. If the gravy is still too thin, add a bit more flour; if too thick, whisk in a bit more broth or water. Finally, taste the gravy and season with salt and pepper as necessary. Note, you can also make a cornstarch slurry in place of the flour if you want to make the dish gluten-free. It works just as well for thickening gravy. When the gravy is ready, arrange the chops on your serving platter and cover them with the mushroom gravy. Then garnish the dish with some fresh chopped parsley if you like and serve the chops with a side dish like Brown Butter Mashed Potatoes or perfectly steamed rice.
Storing Leftover Pork Chops
Make sure the pork chops have cooled down before storing in an airtight container. They will last 3-4 days in the fridge.
Reheating
To reheat these pork chops with mushroom gravy, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375F. Keep in mind that reheating cooked pork can cause it to dry out, so it’s best served fresh.
Freezing
Alternatively, you can freeze your pork chops and mushroom gravy in an airtight container for 2-3 months.
More Great Recipes To Try
Instant Pot Turkey BreastPan Seared Pork Chops with GravyRoast ChickenBeef Tips with GravyHoney Garlic Pork ChopsInstant Pot BBQ RibsBiscuits And Gravy
