Easy Bone-In Instant Pot Pork Chops in Mushroom Gravy
Fork-tender, fall-off-the-bone Instant Pot Pork Chops in Mushroom Gravy with cream of mushroom soup are a favorite comfort food dinner over fluffy mashed potatoes.
When we were newlyweds, my husband would ask me to make his mom’s recipe for pork chops in mushroom gravy. Ever since, I’ve been making this family-favorite recipe regularly for weeknight dinners.
When I started making pork chops in the pressure cooker and realized I could cut the cook time by more than half without sacrificing that succulent texture, I’ve never looked back.
If you love the deep flavor and buttery texture of slow-cooked pork but don’t want to keep the oven on all day long, this fast pressure cooker pork recipe is for you.
Update: This recipe is one of the favorites from our Electric Pressure Cooker Cookbook, so I’ve updated the post with helpful tips to avoid the burn notice and new photos. Enjoy!
How to Make Instant Pot Pork Chops with Mushroom Gravy
This Pork Chop and Mushroom Gravy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
We used refer to this meal as “pork chops the long way” because I used to put the pork chops in a roasting pan and cook them for hours. However, they take just 18 minutes at High Pressure to come out tender and delicious!
💡 The secret to lightning-fast, flavor-packed mushroom gravy without a long ingredient list? A can of cream of mushroom soup.
By cooking your pork chops directly in the soup, you end up with fall-off on the bone tender meat that’s infused with real mushroom flavor. And there’s no need to make a separate gravy or sauce to drizzle over your pork chops.
Be sure to brown the pork chops well so you get lots of caramelization on the bottom of the pot. These browned bits, called fond, are full of flavor that will take your gravy to the next level.
Other Seasoning Ideas
If you don’t have lemon pepper, you can replace it with your dried seasoning of choice.
It’s a pretty versatile recipe, so feel free to add your family’s favorite seasonings and spices. Let me know if you find a new favorite flavor combination, I’d love to try it!
If you prefer not to use canned soup, feel free to substitute your own homemade cream of mushroom soup. See page 226 in The Electric Pressure Cooker Cookbook for an easy from-scratch soup recipe that goes great with these pork chops.
What to Serve with Pork Chops and Mushroom Gravy
We love to serve this dish over creamy and fluffy Instant Pot mashed potatoes.
💡 If you’re using one Instant Pot, cook the potatoes first. Then cover them tightly with foil while you cook the pork chops and gravy
If you prefer a grain-based side dish, try easy white rice or brown rice. Thanks to the rich, mushroom-packed sauce, that’s all you need to make a complete meal that’s filling and satisfying on a chilly night.
More Instant Pot Pork Chop Recipes
Do you love how fast and easy it is to make juicy pork chops in the pressure cooker? Try these other Instant Pot recipes next:
- Shortcut Boneless Pork Chops are a delicious last-minute dinner in a flavorful tomato-mushroom gravy.
- Maple Dijon Mustard Pork Chops have an elegant sweet and savory sauce coating the perfectly-cooked meat.
- 1-Minute Pressure Cooker Pork Chops are an incredibly fast dinner for the busiest nights.
Do you LOVE this recipe?
Leave us a review below to tell us why!
Pork Chops in Mushroom Gravy
Instant Pot Pork Chops in creamy mushroom gravy are juicy, tender, and perfect with mashed potatoes for a satisfying weeknight dinner.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- Lemon pepper or your favorite spice blend, for seasoning
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 3 tablespoons cold water, optional
- 2 tablespoons all-purpose flour, optional
- Cooked mashed potatoes or rice, for serving
Instructions
- Pat chops dry and season liberally with lemon pepper (or your favorite seasoning).
- Select Saute (adjusted to more) to preheat the pot. When hot, add the oil. Once it begins to sizzle, brown the pork chops on both sides. (You may have to brown one or two chops at a time, depending on the size of the chops.) When browned, remove to a platter.
- Add the water to deglaze the pot, scraping up any browned bits from the bottom of the pan. Return the pork chops to the cooking pot, along with any accumulated juices. Carefully spoon the cream of mushroom soup on top of the pork chops. Do not stir into the water.
- Lock the lid in place. Select High Pressure and 18 minutes cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Stir gently to incorporate the mushroom gravy, if needed, then transfer the pork chops to a large serving bowl.
- If you prefer a thicker gravy, select Saute. In a small bowl, whish 3 tablespoons cold water with 3 tablespoons Wondra flour until smooth. Add 1 cup gravy to the flour mixture and stir until well combined. Slowly stir this mixture into the gravy in the cooking pot. Pour the gravy over chops to serve.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 574Total Fat: 31gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 132mgSodium: 941mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 44g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Didn’t let the pot cook down before cooking, so I’m now waiting. I’ll add more liquid when I restart on the meat setting. If this is a problem for others, you might want to note that on the recipe.
Just tried this recipe for the first time. Didn’t realize I needed to let the pot cool down, after sautéing, before the cooking. I’ll use the meat setting for cooking after it cools plus more liquid (I hope a 1/2 Cup will do). I hope it works. You might note that in your recipe.
Hi Molly – there’s no need to let the pot cool down after sauteing. Just remove the pork chops, add the water to the hot inner pot and scrape up any stuck-on browning bits. Then add the pork chops, cream of mushroom soup on top and don’t stir the soup in. You do need to hit the cancel button to switch from sauteing mode to pressure cooking mode, but you do not have to wait for the pot to cool down. I hope you enjoyed the pork chops.
Wow! I am so excited I could dance. I have been killing pork chops for years. Even shoemakers would have rejected some attempts. This recipe Worked! I did 2 chops, bone in. I seasoned S&P granulated garlic grain. Onion. Marinted/ brined in buttermilk 3 hours. I deglaze wit a little white wine then did 1 c water with the cream o mushroom atop the seared chops. 15 min pressure remove and left the gravy to simmer. I made the quarter c water/ 2Tb cornstarch slurry but only used about half of 8t. Stir til thickened. OMG SUCCESS! Long time in coming . Thank you
So glad the recipe was a big hit. Thanks for sharing your changes Wilma.
I made these in my instant pot, followed recipe with the exception of I used two pork chops and I used Johnny Seasoning and garlic powder instead of lemon seasoning. I put it on both sides. They came out so tender that we were able to cut with a fork. He said they were the best pork chops and most tasty he has ever eaten. I agree. Thank you
I’m glad it was a huge hit. Thanks Laurie!
Carbohydrates per serving cant be right…..
Hi Sam – the soup can label says 8 grams of carbs with 2.5 servings in a can, so 7 grams per serving doesn’t seem off to me. The nutritional information is generated by a program, so it could be off but seems close to me.
I found the video. Thanks!
Where is the link to the video? I looked all over and can’t find it.
Hi Steven – in the recipe card underneath the instructions you can press play to watch the video. It may take a minute to load. Enjoy!
I saw your pork chop recipe with homemade gravy in your cookbook, but I was feeling lazy today so I made this instead. SO good! I only cooked two pork chops but made all of the gravy and I’m so glad I did. I served it with mashed potatoes and roasted delicata squash, and it was so much food I have lunch for tomorrow. I use Pacifica soups because they have no chemicals. I couldn’t find my garlic pepper so I used seasoned salt. Even my husband, who is a snob about gravy, liked it. Thanks for another great recipe.
Is there any way of incorporating pressure cooking spuds and root vegetables within the recipe so as to make it a 1 stop/pot meal?
The reason I ask is that
I don’t think cooking potatoes and root vegetables only during the saute sauce thickening at the end would cook these type of vegetables enough. (Of course I could be incorrect regarding this thought).
Also,could I add sliced mushrooms into the sauce during the saute/thickening process at the end ( having first removed the boneless pork chops and spuds and root vegetables mentioned above first)?
Thank you very much for the recipe from a middle aged ” new” cook.
Hi Pat – you could try it. However, I don’t like potatoes and veggies that are too soft. I prefer to add them later, as I did in this pot roast recipe https://www.pressurecookingtoday.com/pressure-cooker-pot-roast/ If you wanted to try that, you could reduce your cook time 12 minutes, do a 10-minute natural pressure release, add the potatoes, root vegetables, and mushrooms, then pressure cooker for an additional 3 minutes with a second 10-minute natural pressure release. Let me know how it goes if you try it. 🙂
This recipe was delicious and produced the best fork tender pork chops – just what I was hoping for! Loved the Cream of Mushroom soup gravy ! (I added some Kitchen Bouquet browning sauce to it and topped each pork chop – turned out great!) Thank you for this easy, simple ingredient recipe, Barbara!
That’s so nice to hear – thanks Barbara!
Great recipe. The only change I made was I used Campbell’s Healthy Request Cream of Mushroom soup because it has no MSG in it like the red label Campbells does. I only used 1 soup can of water to deglaze my Power Pro XL Plus. I did make a slurry of 2 T corn starch and 1/4 cup water and the gravey thickened right up when I brought it to a boil. Served it with garlic mashed potatoes. Yum. Thanks for sharing.
Thanks Kathi! Sounds like delicious changes and a great way to serve it.
Terrible recipe! “Gravy” was way too thin even with attempting to thicken it. As my husband said, why go to all this bother, why not just toss the browned pork chops in boiling water for 20 minutes.
Hi Janet – sorry you had trouble with the recipe. It’s a very popular recipe and gets lots of great reviews, so it makes me wonder if perhaps you don’t get a good sear on the pork chops and didn’t deglaze the pan to get the flavor from the pan into the gravy. Did you start with frozen pork chops that release more liquid as they cook?
We use this recipe all of the time and I can’t imagine it not turning out well for you. As Barbara mentions, deglazing the pot after browning with some of the liquid used for the cooking should add tons of flavor and as far as thickening the gravy, I personally remove the chops at the end of cooking and set the Instant Pot to saute and when the liquid is bubbling I stir in the slurry and it is super thick. Add back the Pork Chops and let it set a couple to reheat them. Very flavorful. Sorry yours didn’t turn out to your liking.
Yes, I just looked at the video and the gravy was super thin as they were pouring it. I don’t like my gravy watery like that. Well, actually that is not even gravy if it is that thin.
I usually add a bit of corn starch water to the liquid and works like a charm.
What adjustments need to be made to the cooking time for boneless pork chops?
Hi Taria – others have substituted boneless chops with no change in time. The biggest reason to change the cook time is the thickness of the chops. Reduce the cook time for thinner chops. The bone-in chops tend to have a little more fat so they’re a little juicier in the pc.
Have you ever tried with Golden Mushroom Soup?
Hi Kendra – I haven’t but I think it would work well.
I just have a regular pressure cooker and can’t find a recipe
Hi Ruth – do you have a stovetop pressure cooker? You can use any electric pressure cooker recipe in a stovetop pressure cooker. Just start your timing when your pressure cooker comes to pressure.
What is high pressure
Can’t find that on my cooker
Hi Cindy – if your pressure cooker doesn’t have a pressure button so you can switch from low to high pressure, then it always cooks at high pressure.
Can we add carrots, onion, and potatoes before we start the 18 mins or should we take chops out then do onions/ potatoes/carrots…or do veggies first and set aside?
Hi Diane – no, the veggies will be overcooked if you cook them for 18 minutes. I would add the carrots and potatoes after pressure cooking when you’re reducing the sauce. The onions you can add before pressure cooking if you want them diced to flavor the gravy, or with the other veggies if you want larger, firmer pieces. Enjoy!
Wrap your veggies in tinfoil and put them in at the same time as the meat. They do not get all mushy with this process! Enjoy!
I used a “pot in a pot” and made mashed potatoes in the top bowl (Quartered and peeled) with the pork chops on the bottom (I only made 2 chops). Turned out fabulous! Just sautéed asparagus on the side and was awesome! I did add a corn starch slurry at the end for gravy, and the kids ate the gravy like it was going out of style. Thanks!
Sounds like an awesome meal Kathy! Glad it was a hit with the kids too.
This was an excellent, easy to make process! Instead of the cream of mushroom soup, though, I used canned green enchilada sauce. The turnout was amazing!
What a great way to change it up. Thanks for sharing Magdalena.
Man, I was so excited to try this recipe. I loved it on the stove top growing up. The chops were good, but my sauce was way too thin. I tried using a slurry of corn starch to thicken it up but it just didn’t help.
If I could find a way to thicken the sauce I’d make again.
Hi Stephanie – for a thicker gravy, you can use 1/2 cup less water. Just don’t stir the mushroom soup with the water. Put the chops in the water and put the soup on top of the chops and don’t stir.
I have never left a comment on a recipe before, but I feel I have to on this one. This is the easiest recipe and one of the best.I have.an 8 quart that I use. The only changes that I use is that my wife usually buys the economy pack to save money so there’s about 7or8 chops So I use 2 cans of M soup.The same amount of water but with chicken bouillon added. My wife is not much of a pork eater, but she devours these. I have turned on a half dozen of my friends to this recipe and they all have thanked me.
Thanks so much for taking the time to comment and let me know how much you and your wife enjoy the recipe William!
I use Hormel Thick & Easy +plus instant food and beverage thickener and find it quite good.instead of flour or cornstarch.
I’ll have to check that out. Thanks for sharing Nathan.
Instead of water, could I substitute 1 1/2 cups of milk?
Hi Charlene – no, milk can curdle when pressure cooked.
I’m so glad I asked first! Thank you!
I love making these in my 3 Quart Mini!. Just did some last night! Here are my adjustments:
If you can use canned Cream of Mushroom Soup, the “Easy Port Chops in Mushroom Gravy” on pressurecookingtoday.com is my favorite! I made the following adjustments for my Mini and considering I wanted to use boneless pork loin chops.
1) All ingredients were the same except I used 2 boneless loin chops, each about 3/4 inches thick.
2) To help prevent “Burn”, I let “Sauté” heat the pot until “Hot” comes up on the display…then put in the oil. Continued with the browning steps (had to do one at a time due to the small pot surface).
3) Although the Mini usually only needs 3/4-1 cup of water to bring to pressure, because of the full can of cream of mushroom soup, I used the 1 1/2 cups as listed (ended up with LOTS of gravy!)
4) Set time for 15 minutes (as Barbara suggested for boneless chops in the blog post).
5) I used 10 min. natural release and then QR.
6) I make my slurry using cornstarch and water instead of flour and water. I prefer the smoother gravy.
Hi Kaye – thanks for sharing your tips for making it in the Mini!
Follow-up to my adaption for making this recipe in the 3 quart Mini, using 2 bone-in 3/4 inch thick pork chops. All the same except set timer to 18 minutes with a 15 minute NPR. YUM…falling off the bone tender and moist. Be sure to rub in lots of seasoning on both sides and deglaze really well to get all the flavor bits off the bottom of the pot!
Thanks for the follow-up! Great tips.
No doubt, this would be great with the thick cut chops. But the cooking method works fine with cheaper, thinner cuts. They will not come out tough. I had 1/4 inch loin cuts planned for an Asian stir fry. But I saw this recipe and could not resist. And after 20 minutes in the cooker, they were cut-with-a-fork tender and very moist from the cooking liquid. I used an extra can of soup and 6 oz. of fresh mushrooms because I had 10 loin chops. Wonderful with mashed potatoes. This is a keeper according to my family.
That’s great – thanks for sharing Max!
My grocery store had a special on boneless porkchops about 1 inch thick. I’d love to make this recipe … What adjustments (if any) should I make if I use them?
Hi Jeanne – others have used one inch thick boneless chops with no problem, without making any changes. Enjoy!
Just curious if I used fresh fresh pressed apple cider ( non alcohol) to replace the water and fresh mushrooms then add cream to thicken the gravy?
Thoughts anyone….. Thanks
Hi Terry – I have a version in my cookbook page 226 that doesn’t use cream of mushroom soup but uses heavy cream to help thicken the gravy. It’s delicious. If you’re not using the mushroom soup, you can reduce the liquid (apple cider) to 1 cup. I did thicken it after cooking with a 1/4 cup flour and 1/4 cup cold water slurry before adding the cream. Enjoy!
I tried another well rated recipe that called for “thick” bone-in chops and a cook time of 20-22 minutes and a natural release. I had 1 3/4 in. chops and this was way too long. They turned out tough and dry. I was so disappointed because I would love to find a go-to recipe for pork chops that is moist. I will try this one and reduce the cooking time to 15 minutes as one suggested, but the thickness really matters when it comes to cook times.
Hi Kim – most everyone loves this recipe. I hope you will as well.
Thank you for the alternative to can soup.
Thanks Claudia! Enjoy 🙂
If I double the recipe do I have to double the time of cooking ?
No, the cook time is generally the same when you double a recipe in the pressure cooker unless the meat is twice as thick.
I was in a big fat hurry, with evening meetings for both my husband and myself, when I found your recipe on Google. I had 2 lbs or so of almost boneless pork steaks.
I used the cooking instructions in your recipe, seasoning each side with salt, pepper, and Adolph’s meat tenderizer before browning each side individually. When I had them all browned and set aside on a platter, I dumped a jar of mushroom alfredo spaghetti sauce into the pressure cooker with about 1/4 of a cup of marsala wine so it didn’t taste entirely like spaghetti sauce, then put the pork steaks back in the pressure cooker, made sure they were coated, and started cookin’..
It turned out so good! I used your suggestions on browning and the timing (I set the pressure cooker on High for 15 minutes), let is sit for 12 minutes, then vented. I served it over riced cauliflower and it was a spectacularly easy, delicious main course. Having the basics is SUCH a benefit to the lazy cook such as myself.
Thanks for sharing your changes Ellen. I love that you made it your own.
Because of sodium restriction in my husband’s diet, I use Campbell’s No Salt Added mushroom soup. To add extra flavour, after browning the chops, I brown garlic, sliced onions and mushrooms, then deglaze with No Salt Added Chicken broth (about 1 cup), mix in the soup and make sure to scrape all the yummy bits up off the bottom of the pot, then add the pork chops back in. My husband LOVES this recipe. I also use Costco no salt added All Seasoning sprinkled on the chops before browning. You will not miss the salt at all!
Sounds like great changes – thanks for sharing Jay!
I thought you weren’t supposed to use flour or any thick sauce in your instant pot. I just got my instant pot a few days ago and this recipe looks sooo good. But I thought the book said not to do it like that when you are pressure cooking because it will clog it up. Please tell me if I’m wrong! I really want to make this!!
Hi Katrina – you can’t use it by itself, but if you add water so the cooking liquid is thin like I have in this recipe, then you’ll be fine.
I do a very similar version on the stove. Except I call it Sloppy Chops!. The difference is I add 1 can of milk and enough water to make a 4 serving of Uncle Bens rice. I cook it all down together. I am going to do this instant pot now!
This recipe turned out fantastic except I don’t think I put enough lemon
pepper on the pork chops. Also I added onions to the soup mixture.
Great – thanks Alan!
What about using frozen chops?
Hi Barb – you can use frozen pork chops, but they don’t brown well and the browning adds a lot of flavor in this recipe. I would add 5 minutes to the cook time if using thick frozen chops.
My family loved this! Such an amazing dinner!
This was delicious! Thanks for making it so easy to put together!
I want to eat that gravy with a spoon!
Such a great dinner! I LOVE the mushroom gravy on top. Stellar!
Loved this – memories of my childhood. I had some difficulty deciding what chops to use as my supermarket (Dillons – one in the Kroger family of supermarkets) had no bone-in chops except for thin pork shoulder chops. I ended up with Pork Top Loin Boneless Chops. If that wasn’t bad enough, the chops in the package were of different thicknesses.
I added 8 oz. of sliced baby Bella mushrooms because I love mushrooms and we all know that mushrooms in Campbell’s Cream of Mushroom Soup are almost invisible :-).
Barbara – a suggestion. When you say in a recipe something like this, “4, bone-in thick pork chops”, tell us what you mean by “thick” is. A half-inch thick, an inch thick or whatever it is. Of course, the thicknesses of chops available in the market will vary, but if you write something like “chops 3/4 inch thick” readers will know that YOUR cook time reflected using chops 3/4 inch thick and can adjust their cook times accordingly, if necessary. If chops a reader is using are an inch thick they can add a bit to the cooking time. If less than 3/4″ they can reduce the cook time a bit. I know this isn’t rocket science but any info that helps readers make good decisions with respect to making a recipe helps ensure great results.
Thanks for the suggestion Sigrid – I’ll have to pick up some pork chips and measure them next time I make the recipe.
Love this recipe. After I browned the chops, removed them from the Ipot, I then added fresh mushrooms to saute for a few minutes. Took them out and added them at the end when I thickened the4 sauce. Great gravy! Thanjs barbara for another great recipe!
Thanks Shelly! Adding fresh mushrooms is a great idea.
This was pretty good. But will decrease the water some as there was too much gravy left and the soup was a little too watery tasting. I only made 3 smallish chops and will decrease the cooking time too. Meat was over cooked. Will make this again tho.
Wow these look amazing mum! And to think it can be done so quickly too is wonderful and you’re never far from a delicious dinner 😀 xxx
I have been making this recipe for years but I use Healthy Request Cream of Mushroom soup as it has low sodium ( I can control the amount of salt in it) and it has no MSG – which I am highly allergic too. I wish I had time to make the Cream of Mushroom soup from scratch – but this is the next best soup to use. I also add 2-3 additional thick sliced mushroom when I am thickening the gravy. This recipe works great in my Power Pro Plus and I use the meat/chicken icon with a 10 minutes natural release. Thanks for sharing.
Hi Kathi – sounds like delicious changes. Thanks for sharing!
I really really like Progresso Cream of Mushroom soup, try it! I bet cream of celery soup would
be excellent too. M.
Thanks Mary – I’ll have to try that one.
Memories of my childhood! My mom made this during my growing up years and I always loved it. Sometimes it was served over mashed potatoes and sometimes over rice. I too rarely use canned soups, but this would be an exception for me as well as it will bring back memories of childhood. I might also try it with homemade cream of mushroom soup. Either way I’d like to add some mushrooms as that’s what I always wished canned cream of mushroom soup had. Thanks for the memories, Barbara.
Thanks Sigrid – so fun that the recipes we grew up with bring back such fun memories.
Just wondering, do I need to use the steam rack that comes with the IP?
Hi Jean – no, I like to cook most meats in the cooking liquid so they absorb the flavors and the sauce / gravy gets more flavor too.
I have been pinning practically every single recipe you post. And this one is a “must make soon”. I don’t use enough canned soups to worry about health issues, so you bet, I’ll be picking up a can tomorrow. Sometimes those canned soups are the only thing that takes a recipe over the top.
Thanks awesome thanks Lea Ann!
Just made this and it turned out excellent
thanks for sharing!!
Great – thanks Tachel!
Was not dry but not very tasty. Made much too much gravy.
A lot of the flavor comes from how well you brown and season the pork chops.
This sound a like a wonderful recipe, I plan on making it tonight! My question to you is, because we are a large family I will be increasing the number of chops. I saw where you said don’t necessairly increase the water but the liquids..obviously I would double the soup to 2 cans, so I would just leave the water to what the current recipe has?
Hi Christina – what size pressure cooer do you have? You probably don’t need two cans of soup unless you have an 8 quart pressure cooker.
Have you ever added rice to this recipe? (It is delicious with the cream of mushroom soup.)
If so , how much rice and water would you add, and would it go in at the same time? Would you layer the pork chops and rice?
Hi Kim – the 18 minute cook time for the pork chops would probably be too long for the rice. However, if you were going to try it, I would use about 3/4 cup of rice. Let me know if you give it a try.
Hi! I wanted to double the meat period, do I have to double the liquid too? Thanks!
Hi Jennifer, if you want more gravy, then I would increase the liquid, maybe not quite as much water. Do you have an 8 quart pressure cooker?
I made this and the pork chops were the most tender I have ever tasted. My husband couldn’t comment enough how tender and good they were. I use coconut oil for almost all of my cooking that calls for olive oil. That is the only difference I had when using this recipe.
That’s awesome – thanks Belinda!
This recipe was TERRIBLE. Probably the worst meal I have ever prepared in my Instant Pot. The pork chops were tough and had a terrible taste and after taste. I won’t be doing this recipe ever again.
Hi Susan – sorry you didn’t enjoy the recipe. If your pork chops were tough, they probably needed a longer cook time. Perhaps your IP didn’t come to pressure properly, or your chips were very thick.
No Susan, the recipe isn’t terrible — you didn’t care for it – and there’s a difference.
Not liking something is an issue of individual taste and we all have a right to our personal opinions. Neither Barbara, nor her recipes, need any defending, but I can’t help thinking something went wrong in your making of this recipe (especially since you thought it was the worst recipe you’ve ever prepared in your Instant Pot) or there was a problem with an ingredient – pork not totally fresh, rancid cooking oil, canned cream of mushroom soup past date, too much lemon pepper used or lemon pepper that was especially or atypically “lemony.”
Why do I think perhaps something went wrong or there was an issue with an ingredient? Because the numerous comments about the recipe are overwhelmingly positive and even allowing for the differences in taste we all have, no one else has described the recipe as “terrible,” “the worst meal they’ve ever prepared in their Instant Pot,” or having a “terrible taste and aftertaste.” My guess for the toughness of the pork chops you describe is that they weren’t cooked long enough or your IP didn’t function as expected. As for “terrible taste and aftertaste,” my guess is that you used too much lemon pepper for your own taste.
Whatever the reason, I’m sorry you didn’t care for this recipe.
I’m new to pressure cooking and have learned a lot from you site, so thank you. I’ve used this recipe many times with a slow cooker but tonight I’m using my pressure cooker. Only difference is I’ve always used milk instead of broth. Can’t say I’ve seen any recipes using milk in PC’s.. Can it be used? Thanks
Thanks Deb – you can use milk, but it foams and is easy to scorch.
Is it the same cooking time for 2 pork chops?
Hi Evelyn – yes the cook time is the same for 2 pork chops.
Is it the same time for 1 inch boneless pork chops?
Yes, your cook time should be the same.
Thank you.
Just made this,I’m not a fan of mushroom soup,so I always substitute cream of onion soup.added sliced onions to the pot and thickened with a slurry of brown gravy mix..hubby loved it!!
Sounds yummy, but do you have to adjust time if making 10 pork chops? We are a family of 7 and I have the 8 quart I Pot.
Hi Marlene – not need to adjust the time if making 10 pork chops. If the thickness of the pork chops was twice as thick, then you’d need to adjust the time, but not just increasing the volume. Enjoy!
Tried this tonight, it turned out fabulous! Used 3 pork steaks, and thickened the gravy with a corn starch slurry. Best gravy I’ve ever made! It was so good with the IP mashed potatoes I made to go with it. Thank you for this recipe, looking forward to trying more from your blog!
Thanks for sharing Kim! Glad it was a hit 🙂
I shared this recipe (Using the FB button on this page) with the Instant Pot Recipes Only group, 32 likes so far, I’m sure that, like me, once they try it, we’ll be trying more of your recipes! <3
Thanks for sharing it Kim!
Thank you for the recipe! I made it tonight with 5 good sized pork chops. Normally I make them in the oven. Never again. My only complaint is that I don’t have a 2nd pot for the mashed potatoes! I added a can of mushrooms and minced garlic. 18 minutes is perfect. My daughter requested my tuna pasta salad. Everything got done at the same time. ?
Sounds like delicious additions. Thanks for sharing! Having 2 pots is definitely nice 🙂
I am wanting to try this recipe as a first time use of my instant pot! I have 12 1 inch thick chops to cook. How would I adjust the recipe and cook time for this?
Hi Bonnie – 12 pork chops is a lot to fit in a 6 quart Instant. Maybe you have an 8 quart? You don’t want to ever fill your pot more than 2/3’s full. If you have a 6 quart, you may need to do two batches.
I got my Instant Pot Thursday. Friday, I made this recipe. All I can say is….OMG.
Thanks Debbi! Sounds like you’re off to a great start 🙂
Wow Barbara, have been using my instant pot almost daily since I won it in your competition two years ago – thanks again, but I can’t believe I never made bone-in pork chops before. Like you, I rarely use canned soups in recipes but I followed your recipe (except for substituting bone broth for the water) and these were exactly as you promised – fall-off-the-bone DELICIOUS! Thank you for all the great recipes you post for us.
So fun to hear how much you’re enjoying your Instant Pot! So glad you loved this one. Thanks for the sweet compliment!
Would I need to adjust the time if I’m using 6 boneless pork chops?
Hi Mary – you might need to reduce the cook time, especially if the chops aren’t very thick.
These are excellent! Tender and so flavorful! Thanks!
What if I want to have rice in the sauce? How much rice and liquid would I add? I like to cook 12 oz dry (2 rice measures) of rice.
Hi Vicki – if you want to cook brown rice, that could work, but white rice cooks in 3 minutes, so the 18 minute cook time for the chops is too long. If you want to add brown rice, increase your cook time to 22 minutes and use a 10 minute natural release, then release the remaining pressure. You’ll want to add an additional 1 cup of water for each cup of rice you use. Let me know how it goes. Also, don’t fill your pot more than 2/3’s full.
You could also cook the white rice before cooking the chops, and then just keep it warm in a bowl while the chops cook. This is probably the option I’d take.
How long would I cook these if the chops are frozen?
Hi Meriska – Since pork chops are a thinner cut of meat, you won’t need to add any extra time. It will take longer to come to pressure, so overall your cook time will be longer. Enjoy!
If I wanted to double the recipe, how much time would I add to the timer? I can’t wait to try these!!!!
Hi Barbara – as long as the chops are the same thickness, there’s no need to add any additional time. Enjoy!
Could this be done with a pork loin instead? The time would have to increase, yes?
Hi Zia – do you mean boneless pork loin chops? If so, I wouldn’t increase the cook time. If you mean a pork loin roast, then you would need to increase the time. Here’s a sirloin tip pork roast recipe https://www.pressurecookingtoday.com/pork-sirloin-tip-roast-pressure-cooker/. Or, you could cut the roast in to chops and then use the cook time in the recipe. Enjoy!
Based on the ingredients measurement listed, Can I do more than 4 pork chops? What is the max amount do you recommend
Can you substitute the mushroom portion with something else? My family are not a fan of mushrooms.
Hi Deonte – you could use cream of chicken soup. I’ve also blended the cream of mushroom soup before so there’s no pieces of mushrooms in it. It just adds a great flavor.
Made these tonight. The pork chops were so tender!
How thick are your pork chops…I have 1/2″ ones…would they work
Hi Sharon – thin ones will work, but I’d cut the time in half. Enjoy!
Made them tonight…cooked them 18 min. as I didn’t see your reply until just now…they were falling off the bone, but not overcooked…delicious…
I have bond pork chops, barbara.. 1.75 lbs total. How can I cook in PC? (Electric). Thanks! gail
I cooked these last week, and they were delicious I bought thick boneless pork rib eye steaks. I only used salt and pepper as seasoning, not lemon pepper. I also browned sliced onions and cremini mushrooms after I browned the chops. I used chicken broth instead of water and added a little bit of Kitchen Bouquet for added color. This recipe is definitely a keeper. I love my Instant Pot and am always looking for yummy recipes to make in it! Thanks for posting this recipe!
Thanks for sharing your changes Ginger. Sounds delicious. Glad you enjoyed it!
Could I add fresh sliced mushrooms with the porkchops or wait till I am thickening the sauce?
Hi Jima – people have done it both ways. Personally I like to brown them before pressure cooking and then add them in when thickening. That way they get a little caramelization on them. But it’s really personal preference. Enjoy!
Barbara, I have one thick pork chop, would 8 mins on Manual with a 10 mins NPR work?
Hi Mary – that would work, but it may not be fall apart tender like the pork chops in this recipe. In the pressure cooker, it is the thickness of the meat that determines cook time more than the volume. Enjoy!
Just cooked these tonight and they were good. However, my sauce was very watery. The recipe didn’t specify what size can of soup to get. I used a small 10.5 oz can. Should I have used the bigger one? Also I was thinking about adding vegetables next time. Maybe potatoes and onions. Any suggestions? My family really enjoyed them though!
Hi Destiny – glad you enjoyed them. Definitely thicken the gravy with a flour and water slurry, or a corn starch slurry after cooking. You could try adding potatoes and onions if you didn’t cut the potatoes into pieces. The cook time would be too long for cut potatoes.
This is how I always cooked pork steaks, except that I cooked them in a large frying pan. I never liked pork chops because they always got too hard. I will now try pork chops this way, except for the Lemmon pepper. I’m trying to figure out why so many people like Lemmon on thier food or spicy food. I can’t stand spicy (hot) foods. Lemmon poppy seed muffins are popular but rarely do you see poppy seed custard muffins. Thanks for getting me to try pork chops again! I forgot to mention that I have been cooking pork steaks this way for about 50 years.
This is how I always cooked pork steaks, except that I cooked them in a large frying pan. I never liked pork chops because they always got too hard. I will now try pork chops this way, except for the Lemmon pepper. I’m trying to figure out why so many people like Lemmon on thier food or spicy food. I can’t stand spicy (hot) foods. Lemmon poppy seed muffins are popular but rarely do you see poppy seed custard muffins. Thanks for getting me to try pork chops again!
I’ve made this recipe once before and loved it! Is there a way I could also add potatoes or rice and cook at the same time? Many thanks! Love your recipies!
Please bear with me – I’m new at this. I cook for one or two – is there any formula to adjust these recipes for smaller portions? I made this recipe today with two butterfly chops, adding a few minutes on to the time. They came out nice and tender, however, the ratio of water to the soup made the gravy really runny. I know it can be thickened. It seems a general rule that there needs to be at least one cup of liquid in the pot. Since the soup itself is more than one cup, could the water have been eliminated? Thanks for your help.
Hi Judy – glad you enjoyed the chops. You could use half the soup and half the water, but you wouldn’t want to eliminate the water because the soup has thickeners in it that could settle on the bottom and prevent the pot from coming to pressure. Generally I try to use at least 1/2 cup of liquid when cooking things like meat and vegetables that release liquid as they cook.
Thank you! I’ll get the hang of this yet!
As an addendum to my previous post – I made these yesterday, refrigerated and then reheated in the oven today. This was the most moist, tender chop I have ever made! Will never do another chop in oven, on the stovetop or in the crockpot.
That’s great to hear. Thanks Judy!
Why do you cook these for 18 min, and the maple dijon mustard recipe for 1 minute?
Thanks!
Marianne
HI Marianne – the 1 minute recipe, the pork chops you’ll need to cut with a knife. These you can cut with a fork and are super tender.
slurry?
Easy peasy http://www.thekitchn.com/quick-tip-how-to-make-and-use-73081
I made these on Thursday and my husband raved about them. I don’t think I’ve ever heard him rave that much about any other recipe. The meat literally fell off the bones, it was so tender. I doubled the recipe and made 8 pork chops–I cooked it for 30 minutes on high. This isn’t anything fancy, but is very tasty!
Thanks Sally for taking the time to let me know it was a hit! Happy holidays 🙂
We just made these pork chops and WOW, WOW, WOW were they good!!! We are very picky with our food and this was by far the best pork chops we’ve had. The only change I made was to make my own condensed cream of mushroom (used the pioneer woman’s recipe). We will be making this again and recommend it to others.
Thanks Charity! I’m sure they’re even better with homemade condensed soup. Glad you enjoy thiem!
My husband came home from the grocery store yesterday with a package of pork chops and said he wanted pork chops with mushroom gravy. I’ve never made pork chops with mushroom gravy but I knew I could count on your website for a great reliable recipe that works every time. This was SO good. My husband said it was his favorite new recipe I’ve made all year!!
Thanks Ashley! I’m so glad you both loved it. 🙂
Try it with Campbell’s Golden Mushroom soup. A favorite from my childhood!
Sounds delicious – thanks Amanda!
I have THICK cut Pork Loin Chops, do you think these would work as well? I would think after browning and then 18min at HP it would be ok. Its just 2 of them, any suggestions?
Hi Ryan – if your pork chops are very thick, they’ll probably need more time. But you could definitely cook them for the 18 minutes, NPR for 10 minutes, and then check and see if they’re as tender as you’d like them. If not, pressure cooker them for a few minutes more followed by a second natural pressure release. Enjoy!
Hi, Barbara! I made this recipe tonight, starting out with frozen, bone-in pork chops, and it turned out fantastic! I thickened the juices in the pressure cooker with a flour/water slurry, and we “be eatin’ good tonight!” Thanks so much for your reliable, tried and true, delicious recipes!!!
Thanks so much Deon! Glad you loved it 🙂
1st time using a pressure cooker and was excited to your site. I loved the flavor of this recipe but the pork chops were tough. I used bone in thick, they were probably 1 to 1-1/4 inches thick. I used saute mode and browned them and then followed the deglaze steps. It took about 10 mins for the Instant pot to start counting down on the timer. Does it sound like I just need less time? Did I maybe mess up with the browning? Seems strange to read so many reviews with a variety of sized chops and my really thick ones may have needed less time. ?? Please advise because I LOVE how easy it was and want to get it right! Thank you!!!
Hi Amy! Welcome to the world of pressure cooking! Generally if the meat is tough, then it needs to cook longer. If however, the meat was dry but tender, then the meat is overcooked.
Well I loved this recipe and the first time I made it it was done perfectly. Thus time I had some burned spices in the pan so I washed them out to prevent any burned flavor. The chops were well browned. Instead of lemon pepper, I used garlic salt with a zesty garlic pepper mix I get from my grocery and I added some dehydrated Bella mushrooms and also dehydrated button mushrooms in with the mushroom soup. Homemade mash potatoes and cut corn for my sides…. everyone loved it…..even the teenagers !
Made, delicious. However used thin pork chops and 18 minutes was too long. (As is typical, I didn’t notice that I should have used thick until afterwards so problem, as usual, was me scanning recipe instead of paying attention)They were falling off the bone as I tried to get out of pot. Next time: will pay attention to fact thick was called for in the recipe.
Very easy recipe.
I have made this recipe for years and love it! Sometimes for a change I add a package of dry onion soup which is also very good! I have also used round steak cut into cubes and rolled lightly in flour, salt and pepper. Brown the meat, remove from pan and add 1/2 cup beef broth to loosen all the meat flavors from the pan. The put the meat in pressure or slow cooker, (add onion,carrots and potatoes if desired). In bowl mix cream of mushroom soup, dry onion soup and remaining beef broth. Cook as directed for meat in pressure cookers or until meat reaches desired tenderness in slow cooker.
I would like to add rice to this recipe and cook it all together. Please let me know how much time to put it at in the pressure cooker as well as the amount of water to add.
Thanks
Hi Danielle – since white rice cooks in 3 minutes, adding white rice with this recipe would not be recommended. Brown rice takes 22 minutes to cook, so you could try increasing the cook time, but then you risk overcooking the pork chops. You could cook the pork chops, then cooking the rice in the gravy but I’ve never done it so I’m unsure what the end result would be.
Would you still do 18 mins for frozen bone in pork chops?
Hi Michelle – yes, it will take longer to come to pressure, but since they’re not very thick, shouldn’t change the cook time.
Made this last night using frozen chicken & it was sooo good!! Trying it tonight with pork chops. Thanks for all the great recipes on this site.& for teaching me how to use my Instant Pot
Thanks Meryl! So glad you’re enjoying my site and my recipes. I’ll have to try it with chicken.
Barb I never buy bone in pork chops does it make a difference where this recipe is concerned? will I need to cook longer or shorter with 1″ boneless chops?
I was wondering the same thing. My local store never has bone-in pork chops. They are all boneless.
Boneless will cook faster, so I would reduce the cook time a few minutes.
On the Instant pot steam function, it automatically sets the pressure. Is this high pressure?
Hi Anne – steam isn’t the best choice, except for quick cooking items that you’d steam on the stove. I generally use the manual button. Here’s more information about what the IP buttons do. https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/
Thanks for your help . My instant pot does not have a pressure button. I am in the UK
Hi Anne – if your IP doesn’t have a pressure button, then it automatically cooks at high pressure. Just use the manual button, adjust the time and you’ll be cooking at high pressure.
Thank you so much. Really enjoying this website. There are not many good pressure cooking sites in the UK. I’m so glad I found yours.
I am so excited that I found this website! I’ve always used a pressure cooker but this Christmas was given an electric pressure cooker – Instant Pot. I have been using it and love it but the recipe book that came with it was just not enough.
Last night I wanted something special but easy to have when my husband got home from a business trip. Quick internet search and found your recipe! I’m getting used to using the different buttons on the Instant Pot and now that I have your site saved I will never be at a loss for ideas or times! (I’m very sad that my pot does not have a Yogurt button)
Thank you! Thank you! Thank you!
What a sweet comment. Thanks so much Dianne!
How do you double this recipe?
Hi Rita – I would just add more pork chops and not add any additional soup, water or cooking time. Just be sure not to exceed the maximum fill line.
I have a InstantPot IP-DUO60. I want to prepare your Easy Pork Chops in Mushroom Gravy recipe. I have 2 questions:
1. For this recipe, do you use the Manual Function?
2. Is it OK to layer the pork chops since they will not all fit on the bottom or do I buy smaller pork chops so they will fit on the bottom without layering? Thank You.
Hi Izy – yes, I used the manual function and it is okay to layer the pork chops, just stagger them so they don’t cook like a thicker piece of meat.
I made this tonight and it was delicious. I’ve never had such tender pork. Thank you for sharing the recipe.
Thanks Donna! So glad you loved it.
I was told on another website that I couldn’t use condensed soup or dry ranch mix in a pressure cooker as it would keep the water from boiling to make steam. I asked about converting my favorite recipe which is similar to this except it is cream of chicken soup mixed with a packet of dry ranch dressing mix. So does this dish pressurize alright with the soup in it? Should I just add water to my recipe? Thanks in advance!
Hi Valerie – lots of people have made this recipe successfully, and I’ve never had a problem using it. As long as you’re using an electric pressure cooker that doesn’t have much moisture loss, and you add water with the soup and your cook time isn’t too long, I think it should be just fine.
thanks ever so much! I am just going to try it and see what happens.
Hi Valerie – hope you enjoy it!
Can I substitute two thin pork chops and reduce the cooking time?
Definitely – I would probably cut the time in half for thin pork chops. I would cut the sauce in half as well, unless you intend to use it for another purpose.
Could I do this with frozen pork chops?
Hi Kerry – a lot of the flavor in this simple recipe comes from browning the pork chops well to get all those brown bits on the bottom of the pot to add to the gravy. You wouldn’t be able to brown the chops if they were frozen, so I wouldn’t recommend using frozen pork chops.
Hi Barbara!
I wanted to take a moment to say “thank you for this nice pork chop recipe”! After reviewing the ingredients, I made a few modifications and according to the wife, she thought it turned out delicious!
I reduced the water from 1 1/2 cups to 3/4 cup. I added 3/4 c. of White wine. I also added about 1 t. of salt when putting the soup and liquids in the pot. I pressure cooked it for 16 minutes, let it naturally release pressure for 10 minutes and then opened the valve. I removed the pork chops from the pot and placed it in a bowl. I turned on the Instant Pot to saute’ mode, added a 4 oz. can of sliced mushrooms and in a separate bowl, mixed 2 T. of cornstarch and 3 T. of water, then put that in the pot. While the sauce comes to a boil, it starts to thicken to a nice gravy. Once done, we put a pork chop over a bed of egg noodles and poured the gravy over top of it.
Enjoy!
Thanks Terry – glad you enjoyed the recipe. I love that you made it your own. It sounds like a delicious meal.
What is the maximum size Boston Butt that can be used ? Most of the recipes state a 4 lb. roast.
It needs to fit in the pressure cooker without going above the maximum fill line and with room around it on the sides.
Gary,
While there are many sources on the Internet of cooking terms, you may find some of these helpful.
Dictionary of cooking terms
http://www.goodhousekeeping.com/recipes/cooking-tips/dictionary-cooking-terms
http://wikieducator.org/Culinary_Education/Cooking_Glossary
http://www.d.umn.edu/~alphanu/cookery/glossary_cooking.html
22 Kitchen Cheat Sheet Guide on Basic Cooking Techniques
Each of these cheat sheets is in poster form – very cleverly done
http://sodapic.com/22-kitchen-cheat-sheet-guide-basic-cooking-techniques/
Interestingly – remembering a previous question, Gary – this source suggests that
8 pinches = 1 teaspoon
16 dashes = 1 teaspoon
Hi Barbara. You use a couple of terms in your recipes; Browning and Simmer. I have an Instant Pot pressure cooker, and I know that Browning refers to Instant Pot’s “Saute” mode. What is the equivalent to “Simmer”?
Hi Gary – if you have the Instant Pot Duo, you use the saute and adjust button to change it to more for browning and less for simmering. If you don’t have the Duo, just use the saute setting for both.
Yes, I have the Duo. So it’s: Simmer – Medium – Browning. Thanks.
can u cook more than four chops im new to this wanna try it how long should I cook the chops for
Hi Linda – as long as the pork chops aren’t pushed together like a thicker piece of meat, you dont need to increase the cook time. Enjoy!
hey im gonna be new to this can u put more than 4 chops in pressure cooker I have family of 6
Made these last night. Followed the recipe precisely. I added a tray of fresh mushrooms to the pot before sealing it up. I used my instant pot IP-DUO60 and this recipe ROCKS.
Also made a batch of mashed potatoes in my second instant pot in 10 mins. Served everything with a side of warm sauerkraut in about 30 minutes including prep time, this was my first time ever making bone in pork chops!
Thank you for sharing this recipe!
C
Thanks C – sounds like a great way to serve them.
Is the cream of mushroom condensed?
Yes condensed cream of mushroom soup. I used Campbells.
I have a stove top pressure cooker, not an electric. Would I have to alter the cooking time in any way?
Hi Bridget – no, you shouldn’t have to make any changes for the stove top. Just start your timer when you pressure cooker is at pressure.
Hi Barbara:
I tried this recipe the other night and it was, as all said, fabulous. Had to convert from electric to stove top cooker though, no biggie. My only problem is that the chops, although soft, were a bit dry and stringy. They were frozen and mostly defrosted by microwave before browning/cooking.
Any suggestions to improve on that in the future?
Thanks!
Robin
Thanks,
Robin
Hi Robin,
So glad you thought the recipe was fabulous. A couple things to try next time – pick a chop that’s got more marbling (fat) like a pork blade chop and pick a chop that’s thicker or reduce the cooking time.
It’s hard to quickly brown meat that’s only mostly defrosted because there’s so much liquid in the meat. To finish defrosting meat without cooking the edges like often happens in the microwave, I put the meat in a Ziploc and put it in the sink with cold water – similar to how you would quickly thaw a turkey.
Hope that helps! Thanks for the question.
thanks!
Hi Barbara!
I was the first in my family to get a pressure cooker that actually used it. There’s a learning curve, yet now I have most of my family all hooked and we share our recipes, websites, etc. This recipe is pure comfort food, but it would really help if you would list the thickness of the pork chop you use. I don’t want to overcook them! The thickness is better than say 2 pounds, because in this mouth watering picture it looks like 8 pork chops. Or did you cut them in half, or double the recipe? I love your website as does my family. Keep up the fantastic work! We really appreciate your efforts, and they are put to good use. We can tell by the satisfied smiles at the dinner table!
Aloha Suzi
Aloha Suzi – you’re right, it would be a good idea to put the thickness of the chop. I’d say they were about 3/4 of an inch. I actually tripled the recipe and tried out a new 10 qt. stove top pressure cooker. But all my recipes are written for a 6 qt. electric pressure cooker, so the pictures don’t quite match the recipe.
So fun that you’ve got your family pressure cooking. Thanks for taking the time to let me know you’re enjoying my site. It really brightens my day and encourages me to keep working on more delicious recipes.
Enjoy the pork chops!
Hi Barbara – can you use pork tenderloin instead? I’m new to pressure cooking and am so excited to have found your blog (via hip pressure cooking).
Hi Helen,
I haven’t tried tenderloin. It cooks so quickly and is so tender I probably wouldn’t pressure cook it. A pork loin roast could easily be substituted. Just slice like chops.
Sheesh! I am amazed at how many of your recipes were the very same recipes my mom made when I was a kid, and this is one of them. However, she used to make these in a skillet on the stovetop, which I realize now is something of a surprise since she used her pressure cooker like none other! I’m going to for sure make this the pressure cooker way (the only true way, haha) from now on! Thank you!
Sometimes the old fashioned recipes we grew up with are the ones we love the most. Let me know how you like it in the pressure cooker.
I think you’re right, Barbara. We love these recipes as much for the happy memories as for the taste of the food. Great food, great memories – an unbeatable combination. I’m with you in terms of not using many canned soups but for me this too will be an exception. My mom made this recipe when I was a kid and I will be trying your pressure cooked version. And of course it will have to be served over mashed potatoes. I’ll try your version.
Not sure exactly what pork chops I’ll use. In addition to typical pork chops, pork sirloin chops might be an option as might pork shoulder chops though the latter are typically fairly thin. They are however one of the fattier pork cuts and thus quite tasty. I think it would be hard to miss on this recipe.
Hi Razzy – I think we all crave comfort foods that remind us of mom. Enjoy!
This was seriously one of the first things I cooked as an adult. But I’m betting mine was not nearly as tender as the pressure cooker version!
What if I’m using regular canned cream of mushroom soup and wanted a lot of gravy? How would I alter this? In a slow cooker I believe we use two cans of soup and half a can of water.
Hi Rick – You do get lots of gravy with this recipe, but if you wanted to add a second can of cream of mushroom soup, I would wait and add it after pressure cooking to thicken up the gravy. Otherwise you may have problems with scorching.