Easy Pressure Cooker Pork Chops in Mushroom Gravy
These fork-tender, fall-off-the-bone pressure cooker pork chops in mushroom gravy is a long-time family favorite. Serve over creamy pressure cooker mashed potatoes for the perfect old-fashioned comfort food.
When we were newlyweds, 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. It has been on regular rotation at my house as my kids were growing up and now it’s one of my grandkids’ favorites!
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, I can now make them in the pressure cooker in only 18 minutes at High Pressure!
Be sure to brown the pork chops well so you get lots of caramelization on the bottom of the pan—these browned bits are full of flavor that will take your gravy to the next level. Also, you can replace the lemon pepper with your seasoning of choice and adjust the seasonings to your family’s tastes.
I don’t use canned soups often in recipes, but this recipe is a rare exception—after 40 years, I wanted to keep the flavors exactly as they were. However, when using canned soups in the pressure cooker, be sure to add lots of liquids and stir until the soup is well combined. If you prefer not to use canned soup, feel free to substitute your own from-scratch cream of mushroom soup. See page 226 of The Electric Pressure Cooker Cookbook for my take on a completely from-scratch version of this recipe.
Making Easy Pork Chops in Mushroom Gravy in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use, and your Instant Pot can help you create these Easy Pork Chops in Mushroom Gravy!
Update: This Easy Pressure Cooker Pork Chops in Mushroom Gravy is a reader-favorite recipe, so I’ve updated the post with a video so you can see for yourself just how easy it is to make!
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Ingredients
Instructions
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Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 464 Total Fat: 29g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 135mg Sodium: 879mg Carbohydrates: 7g Fiber: 1g Sugar: 0g Protein: 42g
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.