Instant Pot Pork Chops and Gravy
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
326 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pork Chops and Gravy
Description
This recipe uses bone-in pork chops seasoned and browned in butter and olive oil on the sauté setting of the Instant Pot to develop flavor and color. Onions, mushrooms, and garlic are then sautéed in the same pot until tender and translucent. Chicken broth is added, and the pork chops are returned to the pot, arranged in a single layer as much as possible.
The dish is pressure-cooked on high for 12 minutes, followed by a natural release period to ensure the meat becomes tender and infused with the broth’s flavor. After cooking, pork chops are removed and kept warm.
The remaining liquid is combined with sour cream to enrich the sauce, which is thickened by adding a mixture of cold water and cornstarch. The result is a creamy gravy with earthiness from mushrooms and richness from the sour cream, complementing the pork chops perfectly.
This dish suits comfort food meals where a rich, creamy sauce over tender pork is desired. It can be served alongside mashed potatoes, rice, or vegetables.
Ingredients
for the pork chops
- 4 pork chop see note for thin pork chops, thick-cut, boneless
- salt to taste
- black pepper to taste
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 1 yellow onion sliced into rings
- ½-1 cup mushroom sliced
- 1 teaspoon garlic minced
- 1 cup chicken broth I used low sodium
- ½ cup sour cream
- ¼ cup water cold
- 1 tablespoon corn starch
Instructions
- Season pork chops generously with salt and pepper on both sides.
- Set pressure cooker to SAUTE. Melt 2 tablespoons butter, stir in oil. Cook pork chops for 4-5 minutes using tongs to turn throughout to ensure browning on all sides. Transfer to a plate and set aside.
- Add remaining 1 tablespoon butter, onions, mushrooms, and garlic and saute 2-3 minutes til onions are tender and translucent.
- Stir in chicken broth. Transfer pork chops back to the pot - try to fit them in one single layer as best as you can but it is okay if they are overlapping.
- Set pressure cooker to PRESSURE COOK (on high) or MANUAL for 12 minutes.
- Once time is up let the pot naturally release pressure for 15 minutes (do nothing during this time) then turn the vent to the venting position and remove the lid once the float valve drops. Transfer pork chops to a plate and cover to keep warm.
- Whisk in sour cream til fully incorporated. Stir in salt and pepper (I used about 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Set to SOUP setting. Once boiling, stir together water and corn starch til dissolved, once dissolved whisk into the pot til gravy thickens. Taste and add salt and pepper if needed.
- Spoon gravy over pork chops and serve.
Notes
- Use bone-in, thick-cut pork chops for best texture; thin chops should have cooking time reduced by half.
- Natural pressure release helps preserve meat tenderness and juiciness.
- Whisk sour cream into gravy off heat to prevent curdling.
- Ensure pork chops are browned well for flavor development before pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 106mg | 35% |
| Sodium | 316mg | 13% |
| Potassium | 681mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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