Instant Pot Pork Chops
These Instant Pot Pork Chops are seared and pressure-cooked in a creamy broth with mushrooms. Every bite is moist, tender, and smothered in the most amazing brown gravy. Ready in just 30 minutes!
Servings: 2
Equipment
- pressure cooker
Ingredients
- 1 tbsp olive oil
- 2 pork chops bone-in, thin-sliced
- salt and pepper
- 1/2 cup chicken broth
- 8 oz. baby bella mushrooms sliced
- 3 garlic cloves minced
- 1/2 cup milk of choice or sub heavy cream
- 2 sprigs fresh thyme
- 1/2 tsp salt
- 1/4 cup black pepper
for the gravy:
- 1/4 cup chicken broth
- 1 tbsp cornstarch
Instructions
- Season the pork chops with salt and pepper. Pour the olive oil into your Instant Pot, then press "sauté" and set the timer for 6 minutes. Allow 2 minutes for it to heat up, then add the pork chops and cook them for 4 minutes, flipping halfway through. Use tongs to remove the pork chops and set aside.
- Next, pour in the chicken broth and use a wooden spoon to scrape up the brown bits on the bottom.
- Add the mushrooms and garlic, then place the pork chops back in, along with the milk, thyme, salt, and pepper. Place the lid on, ensuring the knob on top is in the "seal" position. Pressure cook the pork chops for 12 minutes, then naturally release for 10 minutes and remove the pork chops.
- For the gravy: add the chicken broth and cornstarch and press "sauté" for 6 minutes. Sauté for 3-5 minutes, whisking frequently until it thickens. Spoon gravy over the pork chops and enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 406kcal | Carbohydrates: 30g | Protein: 36g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 1068mg | Potassium: 1441mg | Fiber: 9g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 252mg | Iron: 4mg
