Instant Pot Pork Chops in Mushroom Gravy is made with fresh and all natural, homemade ingredients. No need to use canned cream of soup. Low carb/keto option in recipe notes.
Instant Pot Pork Chops in Mushroom Gravy
Get ready to make your taste buds dance with this Instant Pot Pork Chops in Homemade Mushroom Gravy recipe.
A true comfort food, especially when served over Instant Pot Mashed Potatoes.
There are no cans of cream of soup in this Instant Pot Pork Chops in Mushroom Gravy recipe. Instead, with only a few ingredients and my easy method, the gravy will totally be from scratch.
No short cuts here as it is so easy to make your own Homemade Cream of Anything Soup, why would anyone use the nasty stuff that comes in a can? I cannot think of any reason at all.
Cast of Ingredients for Pressure Cooker Pork Chops in Homemade Mushroom Gravy
The Instant Pot, Ninja Foodi or Pressure Cooker makes quick work of superior homemade cream of mushroom soup in one pot..
I am happy to report that this Instant Pot Pork Chops in Homemade Mushroom Gravy recipe is one of the most popular pork chop recipe around!
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Ingredients for Instant Pot Pork Chops in Mushroom Gravy
- Pork Chops
- Butter
- Heavy Cream
- Instant Pot Bone Broth or Better than Bouillon Chicken Base
- Mushrooms and Onions
- Potato Starch
- TOG House Seasoning
- Salt and Black Pepper.
Get ready for some flavor explosion!
Just Take Me To the Best Instant Pot Pork Chops in Mushroom Gravy Recipe Ever!
I get so many comments and questions on my posts, so I try to provide as much information as possible about the recipe to help you, my readers.
I try to provide as many tips and tricks and answer anticipated questions, so your recipe will be the best, the very first time, including how and why my methods work. This extra bit of information should help to provide you with a perfect cooking experience every time.
If you would rather skip right to the recipe or video, please scroll to the bottom of this page, where you will find the full and complete printable recipe.
- Better Than Bouillon Chicken Base
Clearly, using homemade products is best. However, the first time I made my Instant Pot Pork Chops in Mushroom Gravy, I used Better than Bouillon Chicken Base and it was fantastic.
Can I Use Chicken Bouillon instead of Bone Broth?
- Yes, of course.
- We usually have containers of Pressure Cooker Homemade Bone Broth in the freezer and simply defrost it in the refrigerator or warming in the pressure cooker.
- When I am in a hurry, I reach for my jar of Better than Bouillon Chicken Base, which does a fantastic job as well.
- Vegetable Bouillon Base or a Box of Chicken Broth can also be used.
- In the original recipe, I used Better than Bouillon Chicken Base and the recipe was an immediate hit. 🙂
When using Better Than Bouillon Chicken Base, try using a little more than one teaspoon per one cup of water or liquid.
You will get more of a concentrated flavor, similar to my Pressure Cooker Homemade Chicken Broth.
Whisk together Gravy Ingredients
Whisk together your “Cream of Mushroom Soup” ingredients.
How to Make Homemade Cream of Mushroom Soup.
- Whisk together cream, bouillon, butter, potato starch, salt and pepper.
- For a condensed cream of soup, this mixture would cook down in a saucepan.
However, using a Instant Pot, Ninja Foodi or Pressure Cooker there is no need to first thicken the soup, just to have to thin it down.
Another recipe, where I incorporate my by scratch “cream of mushroom soup” is my Instant Pot Tuna Noodle Casserole. It is a major taste difference when using homemade ingredients and not cans of cream of soup.
Low carb and keto option found on the recipe card below.
Slice the Cremini Mushrooms
I like to cut the mushrooms partly in slices and partly in half slices. Who knows why, I just do. Humor me.
Sure looks better than mushroom pieces that have been sitting in a can for who knows how long, doesn’t it?
Why Use Cremini Mushrooms?
- Cremini Mushrooms pair perfectly in this recipe. They are also called Baby Bellas.
- They are just small Portobella mushrooms. Button (white) mushrooms are not recommended for this recipe (or anything else really).
- They have little taste and aren’t very mushroomy, if you know what I mean.
- Cremini Mushrooms are big on flavor.
Hehehehehehehe, my blog, I can make up words if I want. 🙂
My Instant Pot Pork Chops in Mushroom Gravy has been the favorite in the Instant Pot Community Group since January 2016 and I bet it will become your favorite too.
If you love mushrooms, try my Instant Pot Beef Stroganoff (Pressure Cooker) recipe. It is the very best stroganoff I have ever had. People go crazy for this recipe.
Trim the Pork Chops
Make sure to rinse your pork chops with water, to remove any loose bone shards.
Thin to medium bone-in pork chops work best for this recipe and will yield the most flavor. Boneless pork chops don’t have much fat and therefore tend to be drier and less flavorful.
Most cuts of pork require little cooking time in the Instant Pot, Ninja Foodi or Pressure Cooker. This Pressure Cooker Balsamic Spiced Apple Pork Tenderloin recipe is so juicy and only cooks under pressure in the amount of time it takes to come
Homemade Lawry’s Seasoned Salt
I season the chops with my TOG Seasoned Salt Recipe, but you can use store bought Lawry’s Seasoned Salt or any favorite seasoning.
I make a large amount at a time, so that my Seasoning Salt is always on hand. One of my readers swears by Bavarian Style Seasoning for this recipe.
Sear both Sides of Pork Chops
A light sear is all the pork chops need to ensure the potato starch sticks.
Potato Starch v. Flour
- Potato starch is lighter in texture and in taste.
- Flour does not work well under pressure. The cook time is so short and the flour does not hae a chance to proper cook and not taste raw. Plus, it may prevent your Instant Pot, Ninja Foodi or Pressure Cooker from coming to pressure and you may experience the burn notice.
- I prefer potato starch over cornstarch for most of my recipes, but for this recipe, I have no preference, as they both work very well.
- Potato starch is actually great to use as a coating when pan frying seafood, chicken and fish as it prevents the food from sticking to your cooking pot. My Pressure Cooker Salisbury Steak in Mushroom Gravy is a perfect example.
Check out this delicious Air Fryer Crispy Honey Garlic Chicken Wings recipe to see how crispy food gets with potato starch.
Sauté the Onions and Garlic
Kathy Betit Gallagher from one of the Pressure Cooking Groups, frequently makes my Instant Pot Pork Chops in Homemade Mushroom Gravy recipe.
She has posted numerous times in the Facebook groups that she adds onions and garlic before deglazing the pot, which I think is brilliant.
Therefore, I have taken her advice and added this option to the recipe.
It only takes a minute more, but it is very much worth that time.
Deglaze the Pot with a Splash of Sherry or Broth
It is always important to deglaze the cooking pot after browning or sauteeing to make sure nothing is stuck on the bottom of the cooking pot. Not doing so will prevent your Instant Pot, Ninja Foodi or Pressure Cooker from coming to pressure and may show a burn notice.
Why Deglaze with Sherry?
- Sherry adds additional flavor to the recipe. It will quickly bubbly away and help to loosen all those stuck on brown bits (fond) from the bottom of the cooking pot.
- Shaoxing Wine, which is cheaper, is a GREAT substitute as the result is almost identical. In fact, I use the Shaoxing Wine more than sherry these days.
- Of course, you can always choose to use broth.
As you know by now, I love my Rösle Stainless Steel Flat Whisk and I’m gonna keep mentioning it, until everybody gets one. It is in my top five favorite utensils.
Add the Cremini Mushrooms
Add in the Cremini Mushrooms…. You’re already thinking, yeah, this looks much better than canned cream of junk, right?
I prefer a thinner gravy, so I wrote this recipe for a thinner gravy.
However, if you like a thicker gravy, simply dredge the pork chops through potato starch first, before searing.
Return the Pork Chops to the Pressure Cooker cooking pot
The pork chops and juice that has accumulated on the plate, goes right into the Instant Pot, Ninja Foodi or Pressure Cooker cooking pot.
Place Pan on Top of Trivet
If you would like to cook your rice (or potatoes) at the same time and in the same pot with your Pressure Cooker Pork Chops in Homemade Mushroom Gravy, please check out my Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe for step by step instructions.
You will just need these two accessories. One pan from this Stainless Steel Pressure Cooker Stackable Insert Pans set and Stainless Steel Tall Legged Trivet.
Can I Cook Potatoes Pot In Pot?
- Yes, absolutely!
- Cooking potatoes instead of rice, using the PIP method is a wonderful idea!
- You can catch all the delicious gravy after mashing the potatoes.
- If you use thin pork chops, quarter the potatoes and cook for 4 minutes.
- If you use thicker pork chops, just cut your potatoes in half and cook for 6-8 minutes.
Some people quarter potatoes and then simply place them on a Stainless Steel Tall Legged Trivet right inside the Instant Pot, Ninja Foodi or Pressure Cooker cooking pot.
The potatoes will cook at the same time as the Pork Chops in Homemade Mushroom Gravy. You could even add in raw and halved carrots in with the potatoes, if you like! Once you remove the stainless steel flat bottomed insert pan with the potatoes, it is super easy to make my Instant Pot Mashed Potatoes, if you chose potatoes.
Pressure Cooker Pork Chops in Homemade Mushroom Gravy and Carrot/Potato Mash!
Serve up the pork chops over my Pressure Cooker Creamy Mashed Potatoes or my Pressure Cooker Healthy Potato Carrot Mash and a green vegetable.
I hope you enjoy this recipe, as much as we do in my home!
More Instant Pot Pork Chop Recipes to Make:
- Pressure Cooker Orange Glazed Pork Chops
- Pressure Cooker Orange Glazed Pork Chops
- Instant Pot Pork Chops and Baked Beans (Pressure Cooker
Pressure Cooker Thai Moo Wan Sweet Pork w/Coconut Rice and Pressure Cooker Lechón Asado {Cuban Pork with Mojo} are both frugal fabulous recipes made with pork.
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Porcelain & Bamboo Salt Box with Spoon
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Ekovana Stainless Steel Pressure Cooker Stackable Pans Set
- Stainless Steel Tall & Short Legged Trivet
- Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe for Potatoes too!
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If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Pressure Cooker Pork Chops in Mushroom Gravy
Print Pin Save RateIngredients
- 4 Bone-In Pork Chops thin/medium cut
- 8 oz Cremini Mushrooms Baby Bellas, sliced
- 1/2 cup Yellow/Brown Onion sliced
- 2 cloves Fresh Garlic minced
- 1 Tablespoon TOG House Seasoning (or Lawry's seasoning)
- 2 Tablespoons Extra Virgin Olive Oil
- 1 1/4 cups Chicken Stock/Broth
- 2 Tablespoons Dry Sherry Wine or Shaoxing for deglazing
- 2 Tablespoons Potato Starch or Cornstarch
Gravy
- 1 cup Heavy Cream
- 1 Tablespoon Potato Starch or Cornstarch
- 1 1/2 Tablespoons Butter room temperature
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Rice or Potatoes
Recommended Products
Instructions
- Whisk together Gravy ingredients and set aside.
- Trim Pork Chops, pat dry and season both sides well with Seasoned Salt and then dredge through potato starch.
- Turn Pressure Cooker to Sauté or Browning and allow to fully heat. Add the oil to the Pressure Cooker cooking pot and swirl around.
- Place pork chops into pot, one at a time and brown for 3 seconds on each side, removing each one to a plate.
- When all chops have had the quick browning, add onions to the cooking pot and sauté for one minute. Add garlic and sauté for 30 seconds only.
- Add a splash of Sherry or Shaoxing (or a bit of broth) to deglaze the cooking pot and scrape up any brown bits that were stuck to the bottom. Add the rest of the broth to the cooking pot.
- Add in the Mushrooms and gravy mixture and stir until butter is melted. Place pork chops into pot, along with any juice.
- If making this a One Pot Meal, place the trivet into the pot and place the pan of prepared pot rice with water or diced potatoes on top of trivet.
- Lock lid and close Pressure Valve. Cook on High Pressure for 6 minutes. When Beep sounds, allow a 10 minute natural release.
- Remove rice/potatoes and trivet. Remove Pork Chops to serving plate.
- For a thicker gravy, push the Sauté or Browning button and simmer until desired consistency.
Notes
Chicken Broth Replacement
- If using Better than Bouillon Chicken Base instead of the chicken broth, whisk together 1.5 teaspoons of the chicken base with 1.25 cups fresh water.
Low Carb/Keto Option
- Use heavy cream in place of milk.
- Use coconut flour in place of potato starch.
Nutrition
Originally published January 19, 2016. Republished May 10 , 2019
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Delicious! We added some frozen green beans on top of the rice and worked well. Thank you for the wonderful recipe.
Hi Joan, thank you so much. Jill
I so love this recipe from you Jill, thank you for sharing!
Thank you, Cate. Jill
What can I use in place of heavy cream? Or can I add half-and-half or evaporated milk after the cooking?
Best pork chops ever!
I am so glad you enjoyed my recipe. Thank you. Jill
Made this last night for my mom and me Very easy and quick but most importantly amazingly good!
Thank you. I am so glad you enjoy this recipe. Jill
This was absolutely delicious!! Soooo flavorful. I did have trouble with burn notifications though. Stopped pressure once and cleaned bottom of pot and added another cup of broth. But kept getting burn notice. It finally built pressure, but still said burn. I kept hitting cancel and start again. Left it on till it seeming sufficient enough to cook. Pork chops were fork tender delicious. Next time maybe I won’t put in milk in till after pressure cooks. And maybe not dredge chops in potatoe starch.
Did you use cream or milk? Did you shake off the excess starch? Jill
I used cream and did not shake off excess. So that might have been it. Next time I will be more attentive 🙂
Ah, okay, that is the issue. After dredging through the starch, the excess should be shaken off. Jill
Amazing. Use the bone-in thin chops – Jill is correct. They are tastier and tender compared to boneless chops.
I left a comment a few weeks ago about this recipe sticking to bottom of I-POT and BURN warning came on 3 times during pot in pot cooking (rice above meat). I keep checking for response and advice. Used half and half for part of milk. Scraped bottom of pot initially and each time BURN alert appeared. Could not get to pressure. Thin chops were tough.
Sooooo tender!! I had a jar of mushroom alfredo sauce that would soon expire, so I used that in place of the gravy and added spinach to the gravy just before serving – delish!!
This was delicious! I added fresh frozen green beans on top of chops, cooked for 6 Minutes & all was perfect!
I had trouble searing the chops because the oil all seems to gather at the outside rim of the pot and they more stuck than seared. Then, even after I deglazed I got the burn message. Suggestions?
I made this tonight to the T and OMG was so delicious my Husband, & father in law, & roommate loved it and said it was exquisite. I will definitely be making this again I loved it too wow great recipe thank you so much. I even made the TOG season salt and it was good and I dont wgen care fir sakt lol now it sits in my pampered chef container next to the stove. Love it. Thank you again. Dinner was exquisite and incredible. I made mashed potatoes with it and green beans. 🙂
I am glad you enjoyed the recipe so much. Jill
I added a bit of ground mustard to the gravy mixture, Delicious!
I followed this recipe and it was delicious. My picky 5 and 1 year olds are asking for more gravy. It’s the kind of meal where no one talks.
Thank you!
That is wonderful to hear. Jill
I made this for dinner last night. I put a trivet between the meat and mushrooms, and the potatoes. Everything came out delicious. Only thing I did differently was that I used homemade veggie broth instead of bone broth. Mainly because that is what I had. I was afraid I’d get the burn notice with the cream and cornstarch in there but it cooked beautifully. The gravy is delicious, as you recommended, I used baby bellas and they were also wonderful. I made the mashed potatoes with baby yellow potatoes and left the skin on. Mashed them with cream and butter. It was the perfect side dish. This recipe will definitely be going into the dinner rotation.
HI Tami. That sounds perfect. I am so glad you enjoyed the recipe. Jill
Great flavor, but the mushroom soup didn’t quite work.. I suspect I did something wrong. I softened the butter and added it to the milk and corn starch mixture, but this ended up mostly separating, which got worse when I added it back to the pot. How do I ensure that the “soup” is smooth and properly incorporated.
Hi there! So excited to try this next week for dinner. If I use 1-1 1/2 inch no less chops do I need to change the cooking time?
Thanks
Meant boneless chops
Can heavy whipping cream be used and Tapioca starch? Milk and potato/corn starch are not allowed if doing the Keto way of eating.
Wonderful!! Since there are just wife and I, (I’m the cook mostly), I used our 3 quart Instant Pot and halved the recipe. We didn’t have dry sherry so I used dry marsala and plenty of mushrooms. This will be one of our favorite pork chop dinners.
Can cauliflower be cooked on a trivet with pork chops since we don’t eat potatoes but mashed cauliflower.
Was wondering if cauliflower would be mush. THANKS.
WOW, This was amazing. So tender and flavorful. My husband and I were totally impressed. Thank you for a gourmet dinner.
Hello, I’m cooking 8 bone in loin pork chops…I assume I would increase the cooking time with xtra chops?
Thank you
@Paula Scott — No, unlike a microwave, you do not need to increase the time when you’re cooking more in a pressure cooker. The only “rule” is don’t fill it more than 2/3s full.
Hello, I’m using 8 bone-in sirloin pork chops. I assume I would increase cooking time? Didn’t know how much longer. Thank you!
This did not work .. the instant pot didn’t come to pressure…and the milk curdled.
I am sorry to hear this Jen. Did you deglaze the cooking pot? Let me know so that I can try to trouble shoot for you. Jill
If I double the recipe do I need to double the sauce and the cooking time?
I tried this last night, and although I had thick, boneless chops, it was delicious! The chops were tender and we had plenty of gravy to top them and for mashed potatoes.
Wonderful, Beth! Jill
I’m so upset. Mine came out totally curdled… I don’t kmow where I went wrong…
I don’t see milk in the recipe…
There’s milk or cream in the gravy
Hi, Jill, This recipe looks absolutely delicious! I was wondering about the potatoes, though. Do I need to put them in another pot? I think I saw a comment where you said some people just place them on the trivet inside the pot. Can you just cook them together with the pork chops, or would you suggest at least putting them on the trivet?
Thank you!
This was delicious! Made it pretty much like you said, except I used onion powder (no onion) and beef broth (it was in the fridge). I also made the PIP rice, which was also perfect! Thank you!
I made this for dinner tonight. I added a little bit of sour cream while thickening the gravy. Delicious! Thanks for sharing the recipe.
I made this for dinner tonight and it was fantastic! I made some tweaks just based on what I had on hand. I used two chicken bouillon cubes with 1 1/2 cup of water because I was out of better than bouillon. Also, I didn’t have any cooking sherry so I used some chardonnay (while I had the bottle out I might have had half a glass just because). Even with these changes the recipe still came out very good. Thanks for sharing this! I’ve shared it in the Instant Pot for Beginners group on FB to help spread the word about this fantastic recipe.
Hi MandiLynn. I am so glad you enjoyed the recipe. Chardonnay works well too. 🙂 Jill
Just made this for dinner. It was delicious! I did have to substitute the crimini mushrooms for dried gourmet mushrooms instead as my mushrooms had gone bad. Still turned out delicious! Will definitely make this again! Other than the mushrooms, I followed the recipe to the dot.
Yum. Gourmet mushrooms work really well. It is good to keep dried shrooms on hand. So glad you enjoyed. Jill
How easy is this to double (for 7 people)?
Debra, not a problem at all. Jill
Can you cook the meat (or meat in any of your recipes) from a frozen state? I had assumed (and hoped!) that with the IP it will reduce the time in the kitchen not just in the cooking part but waiting /planning ahead time to thaw. Thanks!
In some cases yes. Much of the time, the cook time is less since it takes the pot longer to come up to pressure. Jill
If I plan on making only 2 pork chops do I cut everything in half??
This was delicious!! Would like to try it with bone in thighs next time. How long would you recommend pressure cooking for?
Hi Carrie, for chicken I would say 5-6 minutes max. Jill
This recipe is definitely on my list to make soon ! It sounds delicious ! I am ready for Fall food ! Thank you for the recipe Jill ?
I made these tonight and they were awesome. I went to put onion in and discovered I had none so I threw in an envelope of onion soup mix and it worked.
Could you tell me if placing the potatoes on top of the liquid instead of placing them on the trivet will cook just the same? Has anyone tried this?
Faythe, you could add them right to the pot. No problem. Jill
This was totally comfort food! Oh, so good!
Hi Jutta. Thanks, I am so happy you enjoyed this recipes. It warms the soul. Jill
Does this recipe work if I use frozen pork chops?
Hi Michelle. Frozen will work. It may be difficult to sear in oil, as the water on the oil will splatter, so be careful. Jill
I wanted to add this recipe to my Pepperplate accounts, but I can’t because your “Hello Bar” blocks the top of the Pepperplate box so I can’t move it over to actually see the recipe and add it.
Follow up to the “tall trivet” link problem…
How tall is the “stainless steel tall legged trivet” that you use?
M, it is almost 3 inches. Here is the correct link. Long Legged Trivet. Jill
Could you please check your Amazon link for the “stainless steel tall trivet”? Your current link directs me to a set of two racks that say,
“NOTE: 1.2″ is only tall enough if you want to get what you are cooking up out of the water. It is NOT at all tall enough to cook two things at once, with the second thing elevated in a dish above the first thing cooking in the bottom of the pot. THESE TWO rack just Designed for short time steaming for different Instant Pot (No Stackable)”
This rack doesn’t look like what you show in your photos. Please help. I am excited to try this recipe.
Thanks
M, that seller keeps changing his photos and descriptions. This link is to the other seller that has the long legged trivet. Jill
I really want to make these porkchops and I have the 6 quart size instant pot. I am brand new to the instant pot so I have a lot of questions. The accessories like the tall leg trivet and the pot to go on top… Will those fit into that size instant pot?
Made this last night and it was a huge hit! Thank you so much for the recipe.
Hi Michelle. Wonderful. So glad you enjoyed my recipe. 🙂 Jill
Could you omit the butter in this recipe? Thanks
I just made this, and it was my first instant pot recipe! The only thing I changed was omit the sherry, but my milk curdled! What did I do wrong?
Hi Jill! Great recipe–I tried it last night! I do have a question about making PIP rice. I have not done any PIP cooking…just venturing into that realm now.
This was my first attempt at PIP rice, so I may not have done it correctly. I used Mahatma jasmine rice, 6 oz and 6 oz of water in my stainless steel container on a tall trivet above the pork chops. I did not cover the rice container. Cooked all at high pressure for 6 minutes, 10 min NPR. The rice was gooey and had mushroom gravy all over it.
Question is this…if I want nice white rice can I just cover it? I think it may have been gooey because of all of the mushroom gravy somehow injected into it. If I cover the rice, do I need to add additional water to the rice container? Mahatma pkg directions call for 1 cup rice, 1 1/2 c water (they specify to use 1/4 c less water if you want drier rice).
Hi! Made it last week and husband and son both loved it. The pork chops were a bit dry but we still enjoyed it. I was wondering if we would be able to use chicken thighs instead of pork chops and what would the time adjustment be? Thank you.
I made this tonight. I used a 6 minute cooking time because I had boneless 1″ thick chops. They were perfect! I had 9 squeezed in there. Thank you for a wonderful recipe. We are gluten free and dairy free so I made substitutions along the way, ripple milk and earth balance butter.It still turned out wonderfully!
Hi Priscilla~
I am so glad you enjoyed your pork chops.
Jill
HI there! I plan on making this for dinner tonight but am questioning the addition of milk prior to cooking. I’ve always been made to believe that milk/dairy should not be added until after pressure cooking, HELP! I don’t want to waste a meal by going against everything I’ve been taught! Thank you so much.
I have the IP 600 LUX. I have 2 questions. What can I use to cook rice at the same time as your pork chops? Can I use the trivet that came with pot to set the pork on? Thanks in advance!
Hi Polly~
There are photos of what I use for the rice. You can put the pork on the trivet, but I don’t know what kind of result you will get, since I have not tried it that way. Jill
Looks scrummy. I’m preparing to make this tomorrow. At what point do we add the garlic?
thanks,
Marc
Hi Marc~
After the onions and before deglazing. Enjoy. Jill
OK what do we set it to cook on Soup/ stew meat ? see the time but not what to set as cook?
I have boneless pork chops..How long should I cook those for?
Yummy!!! Because I do a low carb high fat diet I did a few substitutions – half and half instead of milk and xanthan gum to thicken. I served it with cauliflower. Very good IP recipe! Thank you!
Low carb, as well – how much xanthan, and did you just sprinkle it on the hot liquid?
I used pretty dang thick boneless chops and cooked them for 8 mins with 10 mins NPR and I added some slices onion with the mushrooms. Holy YUMMMMMMMM, Batman!!! Thanks for the recipe!!
I made this last night! Everyone loved it! Thank you!!!
This looks fantastic and I really want to make it, I just need some help/advice. I recently bought some whole pork loins (like the big ones they sell at costco) and I butchered them up into chops and roast size pieces. I would like to use this recipe with the roast size pieces because I already have plans for the chops. Any suggestions for cooking a larger piece of meat with the “mushroom soup?”
Hi Amy~
Pork loin cooks pretty fast, I would just do 5-8 minutes max.
Jill
#11 says to remove the trivet. When were we supposed to put it in?
Going to make this tonight, but I’m using pork loin steaks with NO bone and they’re not very thick. Any idea the IP cook time on that?
Hi Jill, made this last night–only my second IP meal, and it was AMAZING!!!! But I have a question for you. The recipe calls for 1 1/4C. broth, but in the directions, it says to add only 1C. broth–what happened to the other 1/4C.? This has been driving me bananas! I keep thinking I missed a step somewhere, but I’ve been back over the recipe multiple times and I can’t figure it out. The whole thing turned out great, so I guess it doesn’t really matter, but for the sake of my sanity, I just have to know–please! Thank you for such a fabulous recipe–it was so tender that even my 85 year old mother, who has trouble chewing, snarfed it right up! Definitely five stars and will be making it again!
Hi Lolly~
The full amount goes into the pot. Some of it is used for deglazing the pot, after sautéing. Jill
Thank you for the yummy recipe! The whole family liked it. I have a question, I noticed that the gravy mixture, separated or clumped up a little bit while cooking. I read somewhere that milk will do this in the pressure cooker. Have you ever heard this? Could the milk be added after cooking? I think that would change the flavor though. Any thoughts?
Thank you! You are great with easy to follow directions ????????????. I made my first recipe in the Instant pot pressure cooker. I tried your pork chops and homemade mushroom gravy recipe. It is outstanding!????????
Hi Mary~
Thanks so much. I am glad you enjoyed your meal.
Jill
If I used 16oz of mushrooms, how should I adjust this recipe?
Lynn, no adjustment.
Jill
I am having company over and am wondering if you have cooked more than 4 chops at a time. I’m thinking ten. That is if my pot will hold that many with the gravy. If not, I’ll pull out the second IP. Would you happen to have a guesstimate of how long I should cook that many chops? I know cook time varies depending on the thickness of the meat and not necessarily how much. I’m thinking about 1″ chops…Thanks for putting so much work into your blog. I’m sure you’ve seen more traffic than you’ve imagined these past two weeks!
Elizabeth~
I would do bone in chops and less than an inch thick.
Jill
Hi Jill. Want to make this tonight and cook 6 chops….I will add 50% more ingredients, I assume. How do I adjust the cooking time?
This was my first IP meal. Successful and relish! Served it over noodles with steamed broccoli on the side.
This was great! Thank you! I used boneless center loin pork chops, pounded them a bit (and shortened the cooking time to 7 minutes) and they were very tender – better than any other cooking method I’ve tried.
The sauce was a bit foamy and had small clumps in it. I didn’t quite follow your recipe, using cream instead of milk and no potato or corn starch. I wonder if I should add the cream at the end, in the sauté phase, try milk or add potato/corn starch. Definitely worth trying again and I really appreciate a recipe that doesn’t call for cream of something soup!
I bought the IP Duo for my folks and while they are visiting, we are learning how to use it. We tried this recipe tonight and it was a hit!!! Thank you for your efforts and sharing!
Hi Brenda. So glad you all enjoyed this recipe. Jill
Forgot to add the rating
OMG DELICIOUS.
Thanks, Bridget. So glad you enjoyed this recipe.
Jill
I love this recipe. I am new to the Instant pot and wondered if I could add pasta to this in the IP and the pasta not get mushy. Thanks!
Allergic to mushroom- is there something I might be able to substitute?
Hi Patty~
Onions would work well. You can completely eliminate the mushrooms. Sliced carrots would be good too.
Jill
To date this is by far the best dish I have made in my IP. I used 1″ center cut bone-in pork chops and the timing was perfect…fall off the bone tender chops in yummy gravy. You sure are right about the homemade soup being the ticket for the gravy…this is life changing!
Hi Elaine~
Wow, what a wonderful compliment. Thank you so much. I am very happy that you enjoyed the pork chops so much. Home made and fresh ingredients taste so much better and really, aren’t that much more of an effort. Life changing, love that! 🙂
Jill
Can I use powdered or canned milk in the recipe as my whole milk went bad? Thanks.
Hi Mary~
I don’t see a problem. With the powdered milk, add water first and the canned should be thin already. Thank you for the question.
Jill
I did the powdered milk. As it was delicious it did not thicken and I did not have time to fix it.
Wonderful flavor. I used chops that were well marbled. I forget what they are called and it
made a big difference in the tenderness. Save the loin for a roast! I rolled the “gravy” over into
another PC dinner the following night.
Hi Mary~
The chops are called pork chops and you probably did not use the center cut, which is good. If you want to use a loin in this recipe, the cook time would be much less, as loin is very lean. Nice job rolling over the gravy!
Jill
Hi Mary~
The chops are called pork chops and you probably did not use the center cut, which is good. If you want to use a loin in this recipe, the cook time would be much less, as loin is very lean. Nice job rolling over the gravy!
Jill
So about 6 minutes for thin pork chops in a stove top pressure cooker?
Hi Olnc~
That sounds about right.
Jill
Gravy is awesome! We put it over noodles. I used boneless pork Chops and mine where a little dry. Any tips?
Hi Julie~
I am so glad you liked the gravy. 🙂 Boneless pork chops do tend to be drier in a pressure cooker, which is why I suggest using bone in pork chops. How thick were your chops?
Jill
They were about an inch thick. I kind of wonder if I should have reduced the cooking time too. I will give it another try in a week or two and see if I can master it. We loved the gravy, so much better than the canned soups.
They were about an inch thick. I kind of wonder if I should have reduced the cooking time too. I will give it another try in a week or two and see if I can master it. We loved the gravy, so much better than the canned soups. Thanks for the recipe!
In the pressure cooker now. 😀 I normally have to slave over a hot stove and have the oven on for this recipe. I just got my cooker a few days ago and hit the ground running. I’m currently trying to find all of our favorites already converted so I have something to compare it to. Looking forward to experimenting.. 😀 Being new to pressure cooking- I have seen and read many gaffes about adding dairy milk and any starches before cooking- due to the foaming it can create. I guess we’ll see… lol Thank you for providing such a clear and precise recipe. 😀
Hi Andrea~
Welcome to the world of pressure cooking. Thank you very much for your lovely note. In moderation, it is okay to add milk, creams and thickeners. I can’t wait to hear how you like the pork chops.
Jill
You mention mushroom gravy mix in the steps but not int eh recipe. Is this just referring to the mixture you made to take the place of gross “cream of” stuff? I can’t wait to make this in my new 8 quart Instant Pot tomorrow night!
Hi Jennifer~
Thanks for the chuckle! Hehehehehe. Yes, the mixture to take the place of the gross “cream of” stuff! I’d love to hear from you after you have made the pork chops.
Jill
Thank you so much for sharing this lovely recipe. Thumbs up all round from my family, they all loved it! I even managed to save some of the sauce, added some pasta and more mushrooms for a quick pasta meal for my husband to take to work in a flask! x
Hi Sarah~
Thank you for this lovely message. I am so happy your family enjoyed the pork chops. What a terrific idea to repurpose the leftover gravy to a pasta meal!
Jill
We love love LOVE this recipe. I’ve had it in the dinner rotation for 2 weeks straight now. That gravy… oh my…. Both times I’ve made this, I have caught my husband in the kitchen after dinner wiping the pressure cooker liner clean with slices of bread and then eating them. Haha!
Hi Heather~
I am so glad that you loved the recipe. So funny about your husband. Husbands are sneaky like that after dinner. My husband also loves the gravy. 🙂
Jill