Sometimes you need dinner on the table in a hurry and don’t have anything prepared. That’s when using the Instant Pot can be a real lifesaver. This recipe for Pork Chops with Mushrooms is tasty and easy to get on the table quickly.
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If you’ve looked at many of my recipes, you’ll notice that I tend to be a slow cooker kind of gal. It’s what I grew up with, what I’ve used for years, and something I return to over and over again.
In fact, I was very slow in even trying an Instant Pot even though I’d heard friends talk about how much they loved theirs.
I’m still an Instant Pot newbie – hubby has done most of the cooking with the one we purchased so far. But the food he’s cooked has been great and this recipe for Pork Chops with Mushrooms was a definite hit (my dad, especially, loved it).
And since my dad loves pork so much, a few pork recipes that are always in rotation include Cranberry Pork Chops (which is a delicious tangy dish that’s not just for the fall months), Chicken Baked Pork Chops (which are great for tender tummies and make a delicious gravy), and Slow Cooker Pulled Pork in Lettuce Wraps (or on buns if you prefer).
I always watch sales and when I find a good deal…it’s time to stock up.
What You’ll Need To Make This Recipe
Recipe for Instant Pot Pork Chops with Mushrooms
Instant Pot Pork Chops with Mushrooms
a quick, tasty dinner to get on the table on busy nights
Ingredients
- 2 slices thick cut bacon chopped & cooked
- 4 pork loin chops boneless (about 2 pounds)
- 1/2 teaspoon thyme
- 1 teaspoon sage
- 1/2 teaspoon rosemary
- 1/2 teaspoon ground black pepper we use coarse grind but either will do
- 1/2 teaspoon salt
- 2 Tablespoons butter
- 1 Tablespoon extra virgin olive oil
- 8-12 portobello mushrooms sliced
- 1 medium onion sliced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
for the gravy:
- 1/2 cup heavy cream
- 2 Tablespoons cornstarch
- 1 cup chicken broth
- 1-3 teaspoons soy sauce
Instructions
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Pat the surfaces of your chops dry with a paper towel. Combine the sage, rosemary, thyme, black pepper and salt. Rub this mixture on all surfaces of the chops and set them aside.
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Set the instant pot to saute, and saute the bacon bits until crisp. Remove the bacon bits to a paper towel covered plate to drain. They will be garnish at serving time.
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Add the butter and olive oil to the bacon fat in the instant pot and place the chops in the hot oil to brown about 2 minutes per side. Remove the chops to a plate while you saute the onions and mushrooms in the hot oil.
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When the onions have pearled and the mushrooms have crisped slightly at their edges, about 8 minutes, pour in the white wine and chicken broth mixture and stir the contents for 2 minutes to deglaze the pot. Hit cancel.
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Add the chops plus any juice back to the instant pot, close the lid and turn the venting knob to seal. Set the pot to pressure cook on high for 2 minutes. The timer will count down to zero and at this point, my display reads Lo with 00:OO on the timer. The timer will now count the minutes you while you let the pot naturally release the pressure.
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When the timer reaches five minutes, flip the seal lever to quick release and let any remaining pressure vent. Note, you do not want your hand or arm over the vent when you flip the vent lever to release. I use my left hand to do this motion so that my arm is not burned by the hot steam that comes out when you flip the lever from pressure to release.
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When the pressure has released completely, carefully open the lid. Remove the chops to a warming plate, while you make the gravy. Hit cancel on the instapot.
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Set the instant pot to saute while you mix the cornstarch, heavy cream, and chicken broth until the combination is smooth. Add this liquid to the contents of the instant pot while stirring constantly.
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As the sauce thickens, taste it and add soy sauce to your taste. Cancel the heat when the sauce has thickened and ladle it into your gravy boat or serving dish.
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Serve the pork chops covered in the gravy and garnish with the bacon bits.
Please note that we started with pork chops that were already thawed. I’ve got a friend who uses her Instant Pot and swears up and down about starting with frozen meat but I’ve yet to get my gumption up to try that yet. However, if you’re an old Instapot pro, go forth and do your thing.
I mentioned watching sales above and that’s one strategy I use constantly in order to keep an eye on the grocery budget. But I’ve also taken Erin Chase’s Grocery Budget Makeover which helped me a lot. I still use the strategies I learned from her. You can learn more about it by clicking the image below.
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More tasty recipes to try:
I’m a retired educator, mom of three adult children, cancer warrior, sandwich generation member, and lover of life!
I help older women create & live a life they love through radical self acceptance, unapologetic goal pursuit, and relishing the joys of home.
Ground Turkey Manicotti (updated 10-8-25)
While I was reading this page, I came across your Chicken Baked Chops link I was curious enough to check it out. I debated about which recipe to try first but my main purpose was to try the IP one so I stuck with this one.
I never thought chops could be so good and moist in an IP. The gravy was divine. I like recipes with lots of gravy and this one had more than I could have imagined. I put it over a baked potato too. Plenty for my leftovers as well.
Thanks for sharing! I will be trying your other recipe too. This one has already been shared.
I’m so glad you enjoyed it! We happen to love gravy at our house too and don’t care if it’s over potatoes, rice, noodles, or bread. Just give us a spoon or a straw and we’d be happy. I hope you’ll come back soon.