This Instant Pot Pork Chops recipe has a Creamy Mushroom Gravy to smother, juicy and tender pork chops.
I remember the dinners of my youth, filled with convenient food that I generally enjoyed (as it goes with 2 parents working full-time). Lots of canned soups, grilled cheese sandwiches, and overcooked vegetables. Meals that instantly take me back to a different time in my life.
This Instant Pot Creamy Mushroom Pork Chops is JUST like the creamy pork chops of my youth, but made from scratch with all the flavour and none of the junk. And because it’s made in the Instant Pot, it makes fork-tender pork chops fast!
We often had creamy mushroom pork chops with either rice or wide egg-noodles – both of which I adore and side of some sort of vegetable. Usually we have steamed broccoli due to its ease of preparation, but we do have salad occasionally as well.
What to serve with this easy Instant Pot dinner:
- Steamed Broccoli
- Kid-friendly Salad
- Rice
- Crispy Muffin Tin Potatoes
- Egg-noodles
Can you stack meat in the Instant Pot?
Yes, you can stack meat and then add vegetables (potatoes! broccoli!) on top to steam.
Since I’m still making meals for kids who are quite young (all are 6 yrs old and under) I do stick to a traditional steam for our vegetables to avoid any dinner table complaining.
I used a 6 Qt Instant Pot for this recipe and it served my family of 5 (with 3 very young kids) nicely. If I had older kids or bigger eaters I’d double this recipe which can be done easily.
More Instant Pot Pork Chops recipe inspiration:
I used boneless pork loin chops for a leaner protein, but also ease of cooking and serving. I have made this recipe with 4 bone-in pork chops and it was just as delicious. I do check that pork is cooked to 145° F with a short 3 minute rest once done cooking.
More Instant Pot easy dinner ideas:
- Weeknight Dinner Ragu with Vegetables
- Best BBQ Pulled Pork (the BBQ Sauce is a MUST make!)
- Instant Pot Hamburger Soup (with lots of hidden veg)
This Instant Pot Pork Chops recipe has Creamy Mushroom Gravy to smother, juicy and tender pork chops.
- 1-1.5 lbs boneless pork loin chops
- 1 medium finely diced cooking onion
- 1/2 lbs sliced mushrooms button, cremini, etc.
- 1 tsp dried thyme leaves 2 tsp fresh thyme leaves
- 1/2 cup chicken broth
- 1 cup whole milk*
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
-
Set Instant Pot to Sauté and season pork loin chops with salt and pepper on both sides.
-
When Instant Pot shows "HOT" add oil and chops. Sauté for 2-3 minutes on each side until starting to brown. Remove from Instant Pot and set aside.
-
Add mushrooms, onion, thyme, and chicken stock to Instant Pot, place trivet on top, then return pork chops to set on top of the trivet, and set to "HIGH PRESSURE" (manual) for 5 minutes.
-
Allow Instant Pot to naturally release and when seal depresses, carefully open lid, remove chops, and stir in milk (or cream if using in lieu of milk). Place chops back in Instant Pot or serve on a platter with mushroom gravy over top.
* swap milk for whipping cream (33% liquid whipping cream) for an extra creamy dish.
** I used a 6 QT. Instant Pot for this recipe.
*** I've made this recipe with bone-in pork chops instead with equally great success if you decided to swap the chops up.
Enjoy! xo
Kale and Gruyère Bread Stuffing Recipe
