Instant Pot Pork Chops with Cream of Mushroom Soup
User Reviews
4.1
Instant Pot Pork Chops with Cream of Mushroom Soup
Description
The recipe starts by seasoning pork chops with salt and pepper and browning them in the Instant Pot to develop a savory crust. Then cream of mushroom soup, beef broth, garlic, and Worcestershire sauce are combined in the pot with the chops, which are pressure cooked to tenderize the meat and meld flavors. After a natural pressure release, the chops are removed while the cooking liquid is thickened with a cornstarch and water slurry over sauté heat, creating a rich mushroom gravy.
The finished dish features pork chops with moist texture and a creamy mushroom-based sauce that complements the pork’s flavor. The gravy is thick and smooth, making it ideal for serving over mashed potatoes, rice, or pasta.
This recipe uses basic pantry ingredients and the Instant Pot to cut down cooking time while still delivering a comforting, hearty main course.
Ingredients
- 5 pork chops boneless or bone-in
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 tablespoon olive oil
- 1 clove garlic finely chopped
- 10.75 ounces condensed cream of mushroom soup
- 1 1/4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 3 tablespoons cornstarch
- ¼ cup water
Instructions
- Sprinkle the pork chops with salt and pepper.
- Set Instant Pot to SAUTE and add the olive oil.
- Working in batches brown the pork chops on each side. Set browned pork chops aside.
- Add the beef broth to the pot and use your spoon to scrape up and browned bit from the bottom of the pot. Then add the browned pork chops, garlic, cream of mushroom soup, and Worcestershire sauce to the Instant pot. Lock the lid in place, turn the vent on top to SEALING and cook on HIGH pressure for 10 minutes.
- After the timer goes off press CANCEL to stop cooking and allow it to naturally release for 15 minutes. Then remove lid. Take pork chops out of the gravy and set aside (cover with foil so they stay warm).
- Mix the cornstarch and water together until fully combined (no lumps!).
- Set Instant Pot to SAUTE, pour the slurry of cornstarch and water into the gravy and stir while you bring the mixture to a boil, cooking for approximately 10 minutes or until thickened.
- Turn off the Instant Pot. Add the pork chops back to the gravy and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 89mg | 30% |
| Sodium | 965mg | 40% |
| Potassium | 566mg | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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