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!
Easy Pork Chops in Mushroom Gravy
These fork-tender, fall-off-the-bone pressure cooker pork chops in mushroom gravy. Serve over creamy pressure cooker mashed potatoes for the perfect old-fashioned comfort food.
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
Instructions
- 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 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.
- When you've finished browning the pork chops, add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the cream of mushroom soup. Return the pork chops to the cooking pot along with any juices that may have accumulated on the platter.
- Lock lid in place and select High Pressure. Set timer for 18 minutes and press start. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally (approximately 15 minutes; however, if you're in a hurry, you can also use a natural pressure release for 10 minutes, followed by a 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.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 464Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 135mgSodium: 879mgCarbohydrates: 7gFiber: 1gSugar: 0gProtein: 42g
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.
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!
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.