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Instant Pot Boneless Pork Chops with Mushroom Gravy

Instant Pot boneless pork chops with mushroom gravy turn out impossibly tender and juicy, seared for color then pressure-cooked and finished into a thick savory sauce. Quick one-pot method includes mushroom-onion sautéing, a Dijon-Worcestershire broth, and a cornstarch slurry gravy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork chop base
  • 4 boneless pork chops 1-inch thick
  • 1 tsp salt to taste
  • 1 tsp pepper to taste
  • 1 tsp garlic powder to taste
Sear and aromatics
  • 2 tbsp oil
  • 1 onion small, diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms sliced
Mushroom gravy
  • 1.5 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tbsp cornstarch mixed with 2 tbsp water
  • 2 tbsp water for cornstarch slurry
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the pork chops
  1. Set the Instant Pot to Sauté, then season the pork chops with salt, pepper, and garlic powder and sear in oil for 2–3 minutes per side until golden. Remove the pork chops to a plate.
Build the mushroom gravy
  1. Add the diced onion and sliced mushrooms to the Instant Pot and sauté for 3 minutes. Add the minced garlic and cook for 30 seconds, stirring to prevent sticking.
  2. Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom. Stir in the Dijon mustard until combined.
Pressure cook to tender
  1. Return the pork chops to the pot, seal the lid, and cook on High Pressure for 8 minutes. When done, quick release the pressure.
Thicken the gravy and serve
  1. Remove the pork chops and switch back to Sauté. Stir in the cornstarch slurry and cook for 2–3 minutes until the gravy thickens.
  2. Serve the pork chops over mashed potatoes with mushroom gravy and garnish with fresh parsley.

Notes

For best browning, dry the pork chops before seasoning and sear without moving them too much; deglaze thoroughly with broth so the Instant Pot reaches pressure. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently until hot. Freeze pork chops and gravy in a freezer-safe container for up to 2 months, thaw in the fridge before reheating. For a lower-sodium option, choose low-sodium chicken broth and reduce added salt to taste.