Easy Pressure Cooker Pork Chops in Mushroom Gravy
Fork tender, fall off the bone pork chops in a creamy mushroom gravy. Served over creamy pressure cooker mashed potatoes for an old fashioned comfort food meal.
When I got married 35 years ago, one of the meals my husband asked me to make was pork chops in mushroom gravy. It was a recipe that his mom made often and it was one of his favorites. Now it’s one of my kids’ favorites too.
We refer to it as pork chops cooked the long way, but when you make them in the pressure cooker, they cook in only 18 minutes instead of hours in the oven. I don’t use canned soups often in recipes, but this recipe is one exception. The flavor is great, especially if you brown the pork chops well so you get lots of carmelization on the bottom of the pan that incorporates in to the gravy.
Making Easy Pork Chops in Mushroom Gravy in an Instant Pot
Easy Pork Chops in Mushroom Gravy
Ingredients:
- 4 bone-in thick pork chops
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1 can condensed cream of mushroom soup
- Lemon pepper
Directions:
Pat chops dry and season liberally with Lemon Pepper (or your favorite seasoning).
Put oil in the cooking pot and select Browning (or Saute on the Instant Pot). When oil begins to sizzle, brown 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.
When you’ve finished browning the chops add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the mushroom soup. Add pork chops and any juices that may have accumulated on the platter to the cooking pot.
Lock lid in place and select High Pressure. Set timer for 18 minutes and press start. When beep sounds turn off pressure cooker and use a natural pressure release to release pressure (approximately 15 minutes). You can also use a Natural Pressure for 10 minutes, followed by Quick Pressure Release. When valve drops carefully remove the lid.
Remove chops to a large serving bowl. If necessary, thicken gravy in cooking pot on simmer with a slurry of water and flour. Pour gravy over chops to serve.
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.
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!