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seared pork chop over creamy potatoes and mushroom gravy

Instant Pot Boneless Pork Chops

Samantha Erb
Cooking boneless pork chops in the Instant Pot leaves you with juicy, tender meat every time. Serve with homemade mushroom gravy!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Instant Pot
Cuisine American
Servings 3 servings
Calories 488 kcal

Ingredients

  • 3-4 thick cut boneless pork chops
  • salt and pepper
  • 1 tablespoon butter
  • 1/2 large onion chopped
  • 4 ounces sliced mushrooms
  • 1 teaspoon minced garlic
  • 1 cup beef broth
  • 2 tablespoons soy sauce
  • 1 teaspoon thyme
  • 1-½ tablespoon cornstarch
  • 1-½ tablespoon water

Instructions
 

  • Season the pork chops with salt and pepper. 
  • Turn the Instant Pot to the Saute function and place ½ a tablespoon of butter in the pot until it melts. Sear pork chops for 2 minutes on each side. 
  • Remove the pork chops and add the remainder of the butter into the pot. 
  • Saute the onion and mushrooms until the onions are softened. Add the garlic and stir until the garlic is fragrant. 
  • Pour in broth, soy sauce, and thyme. Scrape any bits off of the bottom of the Instant Pot, this is called deglazing to prevent the burn notice coming up while pressure cooking. 
  • Add the pork chops back into the broth. 
  • Top with the lid and seal the vent. Turn the pressure cooker on high. Set the timer for 5 minutes. Once it is done cooking, allow the natural steam to release for 8 minutes.
  • When the pork chops are done, remove them from the broth. Use a slotted spoon to remove mushrooms and place them in a bowl to use as a side. 
  • Turn the saute function back on. Combine cornstarch and water and whisk to make a slurry. Use a whisk and continue to stir the gravy as it thickens. 
  • Serve the pork chops with the gravy and top with the mushrooms.

Notes

  • Thick-cut pork chops are 1- 1 ½ inches thick. Any thinner will be overcooked in the instant pot. 
  • I used low-sodium soy sauce and low-sodium beef broth to prevent your gravy from being too salty. You can always adjust the seasoning after cooking. 
  • Start with 1 tablespoon of cornstarch, and if you desire it thicker after several minutes of cooking, use the second ½ tablespoon. Creating a slurry before you combine it with the hot broth makes a smooth gravy. Otherwise, it will be lumpy.

Nutrition

Serving: 1gCalories: 488kcalCarbohydrates: 6gProtein: 52gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 16gCholesterol: 147mgSodium: 1169mgFiber: 1gSugar: 2g
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