I have a delicious recipe for you that is fast becoming a favorite in our house. The first time I made this recipe, I left it for my husband and oldest daughter while my little girl and I went to soccer. We got home and my husband had tagged out to take our big girl to softball and the pot was completely empty. Just a little gravy left for our dinner. Text messages ensue “Hey did you eat all of dinner?” “Um… I thought you had yours already.” “Seriously?” “It was yummy.”
I have made it several times since and it is so simple and fast- dinner is on the table in 30 minutes. Plus the beauty of this recipe is that it is really hands off so you just plop in your veggies to saute, pop in your pork chops to cook and then stir the gravy and boom! Done.
If you don’t have an Instant Pot, what are you waiting for? They really are amazing. I held out to buy one for a long time and once I did buy one, it sat in the closet for months. I had friends constantly going on and on about the darn thing and finally caved and well. It is amazing.
So here goes with the simple recipe.
- 1 cup beef, chicken or vegetable broth
- 4 pork chops
- 8oz white mushrooms
- cream of mushroom soup (optional)
- 2 cloves minced garlic
- salt and pepper
- onion powder
- 1 tablespoon olive oil
- Add 1 tablespoon olive oil to your Instant Pot along with the container of mushrooms and 2 cloves minced garlic.
- Turn the Pot onto saute for 5 minutes.
- Once finished sautéing, add frozenpork chops and broth to instant pot and cook for 20 minutes on the meat/stew function.
- *For fresh pork chops, sprinkle salt, pepper and onion powder on each side and cook for 12 minutes.
- Open and check that the pork chops are cooked completely.
- Add cream of mushroom soup and stir well until a gravy forms.
- Remove from Instant Pot and serve with rice or mashed potatoes.
The first time I sautéed veggies I was astounded at how well they turned out. Y’all I always seem to burn the garlic or the onions when I sauté veggies and after 5 min my mushrooms were absolutely perfect. You can add onions if you like as well to this mixture.
Once you have your perfect mushrooms and garlic, add the broth and pork chops.
For fresh pork chops, it should take about 12 minutes (depending on the size) and for frozen it usually takes me about 20 minutes on the meat function. You can easily substitute chicken for the pork chops if you prefer.
Carefully allow the steam to release and remove the lid of your pot using a dish towel.
At this point you can eat the pork chops as is topped with the delicious mushrooms and garlic or you can mix in the cream of mushroom soup.
I am not a huge fan of condensed soups but this Pacific Organic soup I do like and use on occasion. Stir the entire container in- it will be thick and clumpy so stir well until completely incorporated.
And that is it! Really so simple and only one pot to wash.
I like to top with salt, pepper and fresh herbs- chives or thyme or fresh parsley are wonderful.
If you decide to make this recipe, come back and let me know what you think!
*Recipe adapted from What’s Cookin Chicago.
Here are a few other recipes you might enjoy:
Creamy Cauliflower and Cheddar Soup
Perfect Smoked Cheddar Mashed Potatoes
My boys would love this – I especially love that you can cook from frozen and can walk away and not fuss over it while it cooks! I think I’ll make an allergy safe version of the cream of mushroom soup for my dairy-allergic boy. I don’t want to leave it out – seems like it’ll bring it over the top!
I hope you like it Kelly 🙂
Can’t wait to try this recipe! I was in the same boat – friends raved about the instant pot, I bought it, and it sat in my closet for a LONG time before I used it. Why did I wait this long? This pot is a lifesaver in time!
Oh, wow! I loved this recipe! I did find a dairy-free cream of mushroom recipe and it worked great. The flavors are so rich and your recipe was indeed easy to make in the Instant Pot. My husband doesn’t like pork, but he went after that gravy to spoon on chicken and rice. Thanks!
Lol chicken would be a simple substitute too Kelly. Glad you liked it 🙂
I’m trying this recipe tonight is it a quick release or natural release?
Hi Amanda, I do quick release. Hope you like it!
-Charlene
Do you use the meat function for the fresh pork chops as well?
Hi Sarah-
Yes!
HTH
Charlene
This recipe is AMAZING! I was in a bind for something quick with frozen boneless pork chops in the freezer. Iy just so happened that I had all of these common ingredients. I am new to instant pot / pressure cooking and this recipe was very easy. The comment about using the meat setting was also very helpful. The meat was incredibly tender and cooked to perfection and since the “gravy” was so good, I served it in bowls as a soup – using a spoon was fine for the pork.
Here are my modifications:
No salt but used 3/4 cup broth and 1/4 cup low sodium soy sauce.
1/2 finely chopped medium onion in place of onion powder.
1 jar of Dutchman sliced mushrooms.
Tossed in one 10oz bag of frozen Birds Eye California Protein Blend.
I did stir in a can of Campbell’s Cream of Mushroom soup at then end.
Pressure cooked 23 minutes with slow manual release as directed.
THANK YOU for this new go-to weeknight dinner!
Glad you enjoyed AJ. Those sound like delicious modifications!