Instant Pot Gravy Pork Chops
One of the most asked questions I’ve seen lately about the instant pot is how to make pork chops. Additionally, how to make them not takes boiled. These Instant Pot Gravy Pork Chops are tender with a ton of flavor from the gravy.
The gravy is easily made from broth and the juices that steam off during pressure cooking. Pork chops smothered in gravy is always delectable. What’s the difference in pressure cooking them. The pork chops will come out extremely tender. Hence, they will fall apart softly with the gravy.
Although this might shock you these pork chops can be done in just 30 minutes. This is searing, pressure cooking, and making the gravy to top them. Sometimes I wish I had an additional small instant pot for side dishes. Instead I cooked the potatoes in the instant pot before hand.
Furthermore, the potatoes were placed in the oven on a low temp of 180 to keep warm while the pork chops were cooked. My pork chops were made in the instant pot duo plus so you may need to adjust timing for smaller or larger instant pots or pressure cookers.
When the gravy is made the pork chops are set aside out of the pot after cooking. After the gravy is made the pork chops are placed back in to soak up some of that gravy flavor. If you find food bland in the instant pot then try more spice.
The potatoes took longer so that’s why I cooked then ahead of the pork chops. Just popped the potatoes on an hour before and let them pressure cook. This is a great meal for a Sunday dinner. Other foods that pair well would be asparagus or rice.
Both the rice and asparagus make easy side dishes to accompany this instant pot gravy pork chops. Don’t like mushrooms easily leave them out! This also packs well for meal prep as an easy microwavable lunch the next day.
Instant Pot Gravy Pork Chops
Instant Pot Gravy Pork Chops are smothered in a mushroom paprika gravy sauce.
- 6 pork chops; thin sliced
- 1 tablespoon olive oil
- 1 cup beef broth
- 2 tablespoons garlic; minced
- 1 cup heavy whipping cream
- 1 1/2 tablespoons cornstarch
- 2 teaspoons paprika
- 1/2 cup baby bella mushrooms; sliced
- 1 teaspoon onion powder
- 2 teaspoons salt
- Place instant pot on saute mode. Add in olive oil. Sear pork chops on each side. Turn off saute mode. Add in beef broth.
- Place lid on instant pot and set to high pressure for 12 minutes. Quick release pressure when instant pot stops counting.
- Remove pork chops to a plate and set aside.
- Mix cornstarch and heavy whipping cream together. Pour into broth/juice from pork. Stir well.
- Add in garlic, mushrooms, paprika, salt, and onion powder. Set instant pot to saute mode. This will come to a boil. Once it does just cook until the gravy thickens. If your gravy is not becoming thick then add a little more cornstarch.
- Once the gravy is thick add the pork chops back to the instant pot to become smothered. Serve with potatoes, rice, or asparagus.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 505Total Fat: 34gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 177mgSodium: 953mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 42g
For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/
The cream with mushroom is yummy. Added spinach too. Pity my pork chops are a tad tough. Next time, will try chicken thigh which will definitely be tender.
If your pork is tough you need to up the amount of cook time. Like described in the post the cook time depends on the thickness of the chop so if you have a thick one then it would be more closer to 20 minutes not 12. These were pretty thin and at 12 minutes complete easily fell apart. Just want you to have the knowledge of how to achieve a tender pork chop/loin.
Just wondering if anyone has tried this with chicken?
It’s definitely possible. Just have to cook the chicken like the pork but for longer. I’d say 25 minutes. then do the rest of the recipe.
This was DELICIOUS!!! I will definitely be making this again. I will probably double the recipe as I felt like this was barely enough for four of us to feel full. Also, the gravy is phenomenal – I want to make a gallon of it and just drink it. Who needs the pork chops and mashed potatoes?
Is there a substitute for heavy cream? How about milk or evaporated milk?
Heavy cream is thicker so it easily becomes a gravy easily. If you use milk it will cook longer and probably need more cornstarch to become thick enough to be gravy. I wouldn’t try evaporated milk.
That pork recipe looks amazing! I need to make this during the week for dinner! My family will love it!