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Instant Pot Pork Chops with Mushrooms

a quick, tasty dinner to get on the table on busy nights

Course Main Course
Cuisine American
Keyword instant pot, pork chops, pork chops with mushrooms
Prep Time 15 minutes
Cook Time 2 minutes
pressure release time: 5 minutes 5 minutes
Total Time 27 minutes
Servings 4 people

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Serve the pork chops covered in the gravy and garnish with the bacon bits.