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Instant Pot Boneless Pork Chops with Mushroom Gravy

Instant Pot pork chops turn impossibly tender in minutes with a savory mushroom gravy. This pressure cooker method sears the chops first, then pressure-cooks them and thickens the sauce right in the pot.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

boneless pork chops
  • 4 1 inch thick Boneless pork chops, about 1 inch thick
salt
  • 0.25 tsp salt To taste
black pepper
  • 0.25 tsp black pepper To taste
garlic powder
  • 0.5 tsp garlic powder To taste
oil
  • 2 tbsp oil For searing
onion
  • 1 small onion Diced
garlic
  • 3 cloves garlic Minced
mushrooms
  • 8 oz mushrooms Sliced
chicken broth
  • 1.5 cup chicken broth
Worcestershire sauce
  • 1 tsp Worcestershire sauce
Dijon mustard
  • 1 tsp Dijon mustard
cornstarch slurry
  • 2 tbsp cornstarch Mixed with water
  • 2 tbsp water For slurry
parsley
  • 0.25 cup fresh parsley For garnish

Equipment

  • 1 Instant Pot

Method
 

Sear the pork chops
  1. Set Instant Pot to Sauté, then season the pork chops with salt, pepper, and garlic powder. Sear in oil for 2–3 minutes per side until golden, then remove to a plate.
Build the mushroom gravy
  1. Sauté the diced onion and sliced mushrooms for 3 minutes. Add the minced garlic and cook for 30 seconds, stirring until fragrant and sizzling.
  2. Pour in chicken broth and Worcestershire sauce, scraping up any browned bits from the pot. Stir in Dijon mustard, keeping the mixture bubbling.
Pressure cook
  1. Return the pork chops to the Instant Pot, seal the lid, and cook on High Pressure for 8 minutes. When cooking ends, quick release the pressure.
  2. Remove the pork chops and keep them warm while you set Instant Pot back to Sauté. Stir in the cornstarch slurry and cook 2–3 minutes until the gravy thickens and coats the spoon.
Serve
  1. Serve the pork chops with mushroom gravy and sprinkle with fresh parsley. Garnish so the parsley is visible as steam rises from the hot sauce.

Notes

For best browning, pat pork chops dry before seasoning, then sear without moving them until the first side develops color (golden edges help the gravy). Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or microwave, adding a splash of broth if the gravy thickens. Freezing is not ideal for gravy-based dishes, but you can freeze cooked pork chops (up to 2 months) and re-make gravy fresh after thawing. For a lower-carb option, serve with cauliflower mash instead of mashed potatoes.