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Instant Pot Boneless Pork Chops with Mushroom Gravy

Instant Pot boneless pork chops turn impossibly tender in a savory mushroom gravy, seared for golden color and finished under pressure for 8 minutes. Thickened with a cornstarch slurry, the gravy clings to pork and mushrooms for a one-pot easy dinner over mashed potatoes.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sear and build flavor
  1. Set the Instant Pot to Sauté and preheat with the oil. Season the pork chops with salt, pepper, and garlic powder, then sear for 2–3 minutes per side until golden, and remove to a plate.
  2. In the same pot, add the diced onion and sliced mushrooms, then sauté for 3 minutes. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
  3. 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
  1. Return the pork chops to the pot, then seal the lid and cook on High Pressure for 8 minutes. When cooking ends, quick release the pressure.
  2. Remove the pork chops to a plate. Switch back to Sauté and stir in the cornstarch slurry, then cook for 2–3 minutes until the gravy thickens and looks glossy.
Serve
  1. Serve the pork chops over mashed potatoes and spoon the mushroom gravy over the top. Garnish with fresh parsley and serve hot.

Notes

Pro tip: Sear the pork until truly golden before pressure cooking—those browned bits are what build the gravy’s savory depth. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stove or in the microwave until warmed through. Freezing: yes, freeze pork chops and gravy in a sealed container up to 2 months; thaw overnight in the fridge and reheat. Dietary swap: for gluten-free, use a gluten-free Worcestershire sauce (and verify your Dijon is gluten-free if needed).