Instant Pot Pork Chops with Mushroom Gravy features boneless center-cut pork chops bathed in a savory, creamy mushroom sauce. It’s a comforting weeknight dinner that comes together in the Instant Pot.
Pork chops have been a family favorite for years, and this recipe is our take on a classic comfort dish. We wanted a reliable method for creating a smooth, creamy mushroom sauce in a pressure cooker without risking the sauce breaking while the meat cooks.
The result is four well-seasoned chops finished with a rich mushroom cream sauce. While it’s not a traditional pan gravy, the texture and flavor are close enough to satisfy anyone craving a silky, mushroom-forward sauce over pork.
This Instant Pot method requires a few extra steps compared to simpler pressure-cooker recipes, but the payoff is worth it. If you prefer oven-baked dishes, try making baked cream-of-mushroom pork chops instead.
How to make Instant Pot pork chops with mushroom gravy:
Begin by setting the Instant Pot to “Sauté.” Add vegetable or canola oil. Season both sides of the pork chops with salt and pepper, then sear them in the hot pot about 3–4 minutes per side until lightly browned. If your chops are large, brown them in batches to avoid overcrowding.
We prefer vegetable oil for sautéing in the Instant Pot because olive oil can smoke at high heat. After searing, remove the chops and set them aside while you prepare the vegetables.
With the Instant Pot still on Sauté, add the sliced mushrooms and diced onion. Cook, stirring occasionally, until the mushrooms soften and the onions become translucent—about 5–7 minutes. Add the minced garlic and cook for another 30 seconds.
Turn off Sauté and pour in the chicken broth, scraping any browned bits from the bottom. Return the pork chops to the pot, lock the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
When the cook time finishes, allow a 10-minute natural release before carefully opening the valve. Remove the pork chops and set them aside while you make the sauce.
How to Make the Mushroom Gravy:
Whisk together the cornstarch and half-and-half in a small bowl until smooth. Turn the Instant Pot back to Sauté and stir in the cornstarch mixture. Cook, stirring, until the sauce thickens to your liking.
Turn off the pot and stir in the sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper as needed. Some home cooks opt for canned condensed soup for convenience, but we prefer this scratch-made sauce for its freshness and better control over texture and flavor.
Serve the hot gravy over the pork chops. Store any leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently so the sauce does not break—low heat and occasional stirring work best.
This dish goes well with mashed potatoes, sautéed green beans, a crisp side salad, or quick sautéed spinach. Spinach cooks in just a few minutes with butter and minced garlic, making it an easy, nutritious side.
Tips for your Instant Pot mushroom gravy:
- Follow trusted Instant Pot cook-time guides for meat. We recommend fully cooking pork to ensure safety; reducing the listed pressure-cook time may result in undercooked pork.
- Add garlic at the end of the sauté step—minced garlic cooks quickly and can become bitter if overcooked.
- Always season meat before cooking. A simple sprinkle of salt and pepper before searing enhances the overall flavor, even when finishing with a sauce.
Other Instant Pot recipes you may enjoy:
- Instant Pot Sausage and Peppers
- Instant Pot Flan
- Instant Pot Beef and Broccoli
- Instant Pot Meat Sauce
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Instant Pot Pork Chops with Mushroom Gravy
Ingredients
- 1 tablespoon vegetable oil (or canola oil)
- 1 ½ pounds boneless pork chops (center cut recommended)
- Salt and pepper, to taste
- 8 ounces fresh mushrooms, sliced
- ½ cup white onion, diced
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 2 tablespoons cornstarch
- 4 tablespoons half and half
- 3 tablespoons sour cream
Instructions
- 1. Turn the Instant Pot to “Sauté” and add the oil. Season both sides of the pork chops with salt and pepper. Sear the chops about 3–4 minutes per side until lightly browned. Work in batches if necessary.
- 2. Remove the pork chops and set aside. With the pot still on Sauté, add the mushrooms and onion. Cook until the mushrooms soften and the onions are translucent, about 5–7 minutes.
- 3. Add the minced garlic and cook 30 seconds. Turn off Sauté, add the chicken broth, scraping up browned bits. Return the pork chops to the pot, lock the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
- 4. After cooking, allow a 10-minute natural release, then carefully open the valve. Remove the pork chops and set aside.
- 5. Whisk cornstarch and half-and-half until smooth. Set the Instant Pot to Sauté and stir in the cornstarch mixture, cooking until the sauce thickens. Turn off the pot and stir in the sour cream.
- 6. Serve the gravy over the pork chops while hot. Refrigerate leftovers in a sealed container for up to 3 days.
Notes
*Store leftovers in the refrigerator in a sealed container for up to 3 days.
*For a thicker gravy, add more cornstarch; for a creamier sauce, increase the sour cream. The photos and video show slightly different gravy consistencies.