Instant Pot Pork Chops and Gravy - Sweet and Savory Meals

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Combine the DRY RUB ingredients in a small bowl.

Pat dry pork chops using paper towels. Rub the RUB mixture onto them with your hands, then set aside.

Turn Instant Pot on to SAUTE mode. Once it reads HOT, add oil and wait for it to start shimmering.

Brown pork chops in batches, about 2 minutes per side, until nicely golden on each side. Remove from Instant Pot and set aside. Please make sure they are GOLDEN BROWN.

Add white wine to the Instant Pot and scrape any brown bits from the bottom of the pot. Deglaze well to avoid getting a burn notice.

Add 1 cup of chicken broth.

Next, in this order, add sliced mushrooms in an even layer, chopped onion, and the browned pork chops on top.

Top with cream of mushroom soup.

Seal the lid and turn the Instant Pot to HIGH pressure for 10 minutes; it will take 15-20 minutes for the IP to come to pressure.

Once you've finished pressure cooking, allow the Instant Pot to naturally release for 10 minutes, then manually release the remaining pressure.

Remove pork chops from the gravy and set aside on a plate; cover with foil.

Combine the remaining broth and cornstarch in a small bowl until fully dissolved.

Turn the Instant Pot on to SAUTE mode and bring the gravy to a boil.

Add the cornstarch mixture a little bit at a time to reach the desired consistency.

Simmer for 5 minutes, as the gravy will thicken more.

Serve pork chops over mashed potatoes topped with mushroom gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens