Pressure Cooker Pork Chops in Homemade Mushroom Gravy is made with fresh and all natural, homemade ingredients. No need to use canned cream of soup.
Pressure Cooker Pork Chops in Homemade Mushroom Gravy
Pork Chops in Homemade Mushroom Gravy is a real comfort food, especially when served over mashed potatoes. With the fast paced life, people have been taking short cuts, which aren’t always healthy. I see many recipes that use “Cream of Whatever Soup.” My reaction, “yuk.”
I hate canned cream of anything soup, and it’s so easy to make your own Cream of Soup, without all the artificial additives.
You can certainly stand over the stove and make a Cream of Mushroom Soup, but, since we are using a Pressure Cooker, we’ll just make this a one pot stop and the results will be superior.
I am happy to report that this Pressure Cooker Pork Chops in Homemade Mushroom Gravy recipe is one of the most popular pork chop recipe around!
I use a Pressure Cooker Homemade Bone Broth for the liquid, but if you do not have any Pressure Cooker Homemade Bone Broth, you can certainly use Chicken Bouillon Base, Vegetable Bouillon Base or a Box of Chicken Broth.
I used the Chicken Bouillon Base on the original version of this recipe when I first started blogging. 🙂
If you prefer to use the Better Than Bouillon Chicken Base, just add a teaspoon to your milk mixture and use plain fresh water in the deglazing process.
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!
Quartered Potatoes will work PIP, same as the rice!
Turn this Pressure Cooker Pork Chops in Homemade Mushroom Gravy recipe into a one pot meal!
Potato Starch actually great to use as a coating when pan frying seafood, chicken and fish!
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.
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?
Fresh Pressure Cooker Pork Chops in Homemade Mushroom Gravy just may become your favorite pork chop recipe.
It is the favorite among the Instant Pot Community!
Crimini 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. Crimini Mushrooms are big on flavor.
Hehehehehehehe, my blog, I can make up words if I want. 🙂
Make sure to rinse your Pork Chops with water, to remove any loose bone shards.
Trim the Pork Chops well and pat them dry.
Thin to Medium Bone-In Pork Chops are the best for this recipe and will yield the most flavor.
Boneless Pork Chops don’t seem to be very flavorful these days and are often times, kind of tough and dry.
Thick Cut Boneless Pork Chops do not do as well in the Pressure Cooker. Bone-In, is better.
Give the Pork Chops a good seasoning on both sides.
Season both sides of the pork chops well, sear them in the Pressure Cooker and remove them to a plate.
Kathy Betit Gallagher from one of the Pressure Cooking Groups, frequently makes this Pressure Cooker 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.
So, if you like go a head and Sauté the Onions for about a minute and then add the Garlic for just about a minute, making sure to not let the garlic burn.
Deglaze the cooking pot with a Splash of Sherry Wine or Broth and loosen up those delicious brown bits stuck on the bottom of the cooking pot.
Add in the Crimini 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.
If you like your gravy thick or thicker than my recipe, you can certainly make your gravy to suit your preference.
Just make a slurry with Potato Starch after the Pork Chops are cooked and stir it into the liquid.
Place the Pork Chops and any juice that has accumulated on the plate, into the Pressure Cooker cooking pot and bury beneath the mushrooms.
You are ready to lock on the lid and cook your entire dinner in ONE pot at the same time!!!
Melody Greenlaw from the Instant Pot Group had the wonderful idea of cooking Potatoes with her Pork Chops, so she could catch all the delicious gravy.
She says. that 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.
Open the pot and remove the Stainless Steel Insert Pan with the rice or potatoes.
If you cooked potatoes, all you have to do is continue on with the Pressure Cooker Mashed Potatoes and have a one pot meal.
Melody, brilliant idea, thanks!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- di Oro Living Silicone Spatulas Set
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- Electric Pepper Mill
- 6 oz Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- Round Dessert Pans or Stainless Steel Stackable Pressure Cooker Pan Insert Set
- Stainless Steel Tall & Short Legged Trivet
- Reditainer Extreme Freezer Containers
- Freezer Labels
- Bob Mills Potato Starch
- Pressure Cooker Perfectly Cooked Pot In Pot Rice recipe for Potatoes too!
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Here is the handy printable recipe:
- 4 Bone-In Pork Chops thin/medium cut
- 8 oz Cremini Mushrooms Baby Bellas, sliced
- 1/2 cup Onions sliced
- 2 cloves Fresh Garlic minced
- 1 Tablespoon TOG House Seasoning
- 2 Tablespoons Extra Virgin Olive Oil
- 1 1/4 cups Chicken Stock/Broth
- 2 Tablespoons Dry Sherry Wine optional
- 2 Tablespoons Potato Starch or Cornstarch
- Whisk together Gravy ingredients and set aside.
- Trim Pork Chops, pat dry and season both sides well with Seasoned Salt.
Turn Pressure Cooker to Sauté or Browning and allow to heat. Add the oil to the Pressure Cooker cooking pot and when hot, sear both sides of Pork Chops, one at a time for 3 seconds each side. Remove Chops to a plate. Add Onions and Sauté for one minute. Add Garlic and Sauté for one more minute, being careful not to let the Garlic burn.
Add a splash of Sherry or a bit of the broth to deglaze the cooking pot. Scrape up any brown bits that were stuck to the bottom. Add the rest of the broth to the cooking pot.
Pour in the Gravy mixture and stir until butter is melted. Add in the Mushrooms and Pork Chops, along with any juice.
- If making this a One Pot Meal, add the Prepared PIP Rice or potatoes now.
Lock lid and close Pressure Valve. Cook on High Pressure for 8 minutes.
When Beep sounds, allow a 10 minute natural release.
- Remove Pork Chops to serving plate. Remove rice/potatoes and trivet.
Push the Sauté or Browning button. Remove 1/2 cup of liquid from the cooking pot and add 2 Tablespoons of Potato Starch or Cornstarch and Whisk really well. Pour into cooking pot and stir to thicken gravy.
Crimini mushrooms are baby Portobellos.
For super thin pork chops reduce the time to 4 minutes.