Instant Pot - Pork Chops
Instant Pot pork chops are always tender and juicy. We love serving this easy pork chops recipe with a side of mashed potatoes or egg noodles! Author: Holly Nilsson Recipe Type: American Total Time: 1H 05M
Prep time:
Cook time:
Serving size: 4
Calories per serving: 790
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 790
2 pounds bone in pork chops 3/4" or thicker
1 tablespoon olive oil
1/2 teaspoon garlic powder
salt and pepper to taste
1 small onion diced
3 cups mushrooms brown or white, sliced
1 1/4 cups beef broth divided
1 can cream of mushroom soup condensed
1 tablespoon fresh parsley
2 tablespoons cornstarch
Directions:
Season pork chops with garlic powder, salt and pepper.
Turn Instant Pot on to SAUTEE. Add oil.
Brown pork chops in batches, about 2 minutes per side. Remove from Instant Pot and set aside.
Add 1 cup broth to the Instant Pot and scrape any brown bits from the bottom of the pot. (Deglaze well to avoid getting a burn notice).
In order, add sliced mushrooms, chopped onion, browned pork chops. Top with mushroom soup and parsley.
Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes (it will take about 15 minutes to reach pressure).
Once done, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
Remove pork chops from the gravy and set aside.
Combine remaining broth and cornstarch in a small bowl. Turn the Instant Pot on to SAUTEE to bring gravy to a boil. Add cornstarch mixture a little bit at a time to reach desired consistency.
Serve pork chops over mashed potatoes with gravy.
NOTES:
*This recipe uses 3/4" bone-in chops. Boneless center cut chops will require less time so they don't dry out.
Source: spendwithpennies.com
Turn Instant Pot on to SAUTEE. Add oil.
Brown pork chops in batches, about 2 minutes per side. Remove from Instant Pot and set aside.
Add 1 cup broth to the Instant Pot and scrape any brown bits from the bottom of the pot. (Deglaze well to avoid getting a burn notice).
In order, add sliced mushrooms, chopped onion, browned pork chops. Top with mushroom soup and parsley.
Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes (it will take about 15 minutes to reach pressure).
Once done, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
Remove pork chops from the gravy and set aside.
Combine remaining broth and cornstarch in a small bowl. Turn the Instant Pot on to SAUTEE to bring gravy to a boil. Add cornstarch mixture a little bit at a time to reach desired consistency.
Serve pork chops over mashed potatoes with gravy.
NOTES:
*This recipe uses 3/4" bone-in chops. Boneless center cut chops will require less time so they don't dry out.
Source: spendwithpennies.com