Instant Pot Pork Chops with Mushroom Gravy
Tender boneless pork chops seared in an Instant Pot and pressure-cooked with mushrooms, onions, and garlic, finished with a creamy cornstarch-thickened gravy enriched with sour cream and half and half. A quick weeknight dinner combining sauteed aromatics with rich pan sauce.
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds boneless pork chops, center cut
- salt(optional)
- pepper(optional)
- 8 ounces fresh mushrooms, sliced
- ½ cup white onion, diced
- 3 garlic cloves, minced
- 1 cup low-sodium chicken brothbeef broth1
earthier sauce
- 2 tablespoons cornstarch
- 4 tablespoons half and half
- 3 tablespoons sour cream
Instructions
- 1
Set Instant Pot to saute mode and add oil.
- 2
Season pork chops with salt and pepper on both sides.
- 3
Add pork chops to pot and sear until lightly browned, working in batches if needed.
- 4
Remove pork chops and set aside.
- 5
With pot on saute, add mushrooms and onions, stirring until mushrooms soften and onions turn translucent.
- 6
Add garlic and cook briefly.
- 7
Turn off saute function and add chicken broth.
- 8
Return pork chops to pot and close lid.
- 9
Set valve to sealing and pressure cook on high for 10 minutes.
- 10
Allow natural release for 10 minutes before opening valve.
- 11
Remove pork chops and set aside.
- 12
Combine cornstarch and half and half in a small bowl.
- 13
Return pot to saute mode and add cornstarch mixture, stirring until gravy thickens.
- 14
Turn off pot and stir in sour cream.
- 15
Serve gravy over pork chops while hot.
Tips
Work in batches of two if pork chops are large to ensure even browning.
The 10-minute natural release is important for tender meat; do not force release.
Good to Know
Refrigerate leftovers up to 3 days.
Pork chops can be seasoned and mushrooms/onions prepped up to 4 hours ahead.
Serve gravy hot over pork chops.
Common Mistakes
Skip the searing step to avoid bland meat lacking browning depth.
Force-release pressure before 10-minute natural release to avoid tough, dry pork.
Add sour cream before thickening gravy to avoid curdling.