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.
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.
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 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!