Instant Pot Pork Chops in Creamy Mushroom Sauce




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Instant Pot Pork Chops in a Creamy Mustard Sauce
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Instant Pot Pork Chops in Creamy Mushroom Sauce ~ these fork tender pork chops cook up in no time in the Instant Pot pressure cooker ~  let’s just call it instant comfort food gratification!

Instant Pot Pork Chops in Creamy Mustard Sauce

I’ve been having a ball testing out all the things my Instant Pot can do, and the latest are these succulent  pressure cooked pork chops.  I have a really bad habit of going through the day not giving any thought to dinner until I look up and it’s suddenly an hour before we usually sit down to eat.  That’s where this machine has really come in handy.

This Instant Pot pork chop recipe combines pressure cooking with a quick creamy pan sauce, which you can make while the chops are cooking.  You get the ease and speed of pressure cooking, but the creamy pan sauce gives it a gourmet flourish.

Instant Pot Pork Chops with creamy Mustard Sauce in a skillet

If you’re used to wooden pork chops (I grew up on them) then you’re going to be pleasantly surprised by what the Instant Pot can do for this cut of meat.  Up until now my favorite cooking method for chops has been the slow cooker ~ my Slow Cooked Barbecue Peach Smothered Pork Chops always turn out incredibly tender.  The slow cooker really does do an amazing job, but the only problem is, it takes all day doing it!

How does pressure cooking work?

I was interested so I did a little digging and this is what I learned…normal water boils at 212F, but because a pressure cooker is sealed, it’s able to get the boiling liquid to a much higher temperature, and that higher temperature means the food can cook much more quickly.  For every five degrees higher the liquid temperature gets, the cooking time is cut in half.  On high the pressure cooker cooks food 16 times faster than normal.  Wow.  And all that pressurized steam also gets forced into the food too, which is why it comes out so moist and tender.

pork chops on a plate, for Instant Pot Pork Chops with creamy mustard sauce

The first step is almost always the same when you’re dealing with meat, whether you’re pan frying, stewing, or pressure cooking ~ you want to brown the meat over high heat to develop that flavor enhancing caramelization.  The golden color = delicious.

Por chops in the Instant Pot for Instant Pot pork chops with creamy mushroom sauce

Once you load the browned chops into the Instant Pot and close the ‘cockpit door’ you’re set.  I start the cream sauce on the stove while the IP does its thing.

sautéing mushrooms for Instant Pot pork chops with creamy mushroom sauce

Instant Pot Pork Chops in Creamy Mustard Sauce ~ fork tender pork chops cook up in no time in the Instant Pot pressure cooker ~ this is instant comfort food gratification! #instantpot #pressurecooker #recipe #easy #bonein #smothered #mushroom #pressurecookerrecipes #lowcarb #dinner

 

My Instant Pot repertoire is growing!  Here are some other comforting IP dinner recipes ~

Instant Pot Beef Bourguignon in white bowls

 

Irish stew made in the instant pot

Kitchen Appliance spotlight: 6 Quart Instant Pot on Amazon Prime


I can’t say enough great things about my Instant Pot.  It has totally revolutionized dinnertime at our house. I’m giving fair warning to my readers: I’ll be doing quite a few IP recipes this fall and winter, and if you don’t have one you won’t be able to keep up!  If you know anybody with a busy life who loves to cook, this makes a fantastic gift, too.

*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen!


Reader Rave ~

“I just tried this recipe last night. BEST. CHOPS. EVER! They were so tender that they almost flaked apart like fish does. Definitely did not need a knife to cut them. They were so full of flavor and very moist. This is the only way I want to eat pork chops from now on.”   ~ Lori


Instant Pot Pork Chops in Creamy Mushroom Sauce
Rate this recipe
132 ratings

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Category: dinner, Instant Pot

Cuisine: American

Yield: serves 4

Serving Size: 1 pork chop with sauce

Calories per serving: 534

Instant Pot Pork Chops in Creamy Mushroom Sauce

Instant Pot Pork Chops in Creamy Mustard Sauce ~ fork tender pork chops cook up in no time in the Instant Pot pressure cooker ~ this is instant comfort food gratification!

Ingredients

  • 2 lbs center cut pork loin chops, bone in or out (or 4 large)
  • salt and fresh cracked black pepper
  • olive oil
  • 1 large shallot, minced
  • 1/2 cup Marsala wine
  • 1 1/2 cups chicken broth
  • a bundle of fresh thyme
    gravy
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 3/4 lb button mushrooms, trimmed and sliced (or use a pint package of pre-sliced mushrooms)
  • 1/2 cup heavy cream
  • 3-4 Tbsp grainy Dijon mustard
  • 2 Tbsp fresh thyme leaves
  • salt and fresh cracked black pepper to taste
  • 1/2 cup of the reduced broth from the pressure cooker (instructions below)

Instructions

  1. Season the pork chops on both sides with salt and pepper.
  2. Put a tablespoon of oil into the Instant Pot and press Sauté. When it gets nice and hot, brown the chops for several minutes on each side to get a nice caramelization going. Work in batches so you don't crowd the pan. Remove and set aside.
  3. Add another tablespoon of oil to the pot and add the shallots, stir for a minute or two to soften. Add the Marsala and let it bubble while you scrape up any browned bits from the bottom of the pot.
  4. Press Off. Stir in the chicken broth, then layer the chops back into the pot. Add the bundle of fresh thyme. Close the lid, set the vent to Seal. Press the Meat/Stew button, which will pressure cook for 35 minutes.
  5. In the meantime cook the mushrooms in the butter and olive oil in a large skillet until they release their moisture and start to brown. Add the heavy cream, mustard, and the thyme leaves.
  6. When the machine beeps, press Keep Warm. Let it sit for 10 minutes, then press Off.
  7. Release the vent and wait for the pressure to come down. Then open the lid and remove the chops to a plate. Strain the liquid into a saucepan and bring to a rapid boil. Boil the liquid until is is reduced by 2/3. Add about 1/2 cup of the reduced sauce to the skillet and bring the sauce up to a gentle simmer. Add salt and pepper to taste.
  8. Nestle the pork chops down into the sauce in the skillet. Spoon some of the sauce and mushrooms over the meat, and heat everything through.
  9. Serve sprinkled with a little fresh thyme.

Make these Instant Pot pork chops your own ~

  • Make them lower calorie and lower fat by omitting the cream and using the reduced cooking liquid as the base for your sauce.

 

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46 Comments

  • Reply
    Sherlyn
    February 19, 2019 at 4:43 am

    We loved this recipe and they were so tender! Gravy is so good! We will definitely make again!

  • Reply
    Cindy
    February 13, 2019 at 1:27 pm

    This recipe takes MUCH longer than 50 minutes total time.
    10 minutes browning at least 2 batches of chops
    3 minutes to saute shallots and add marsala
    45 minutes cooking in Instant Pot (35 “cook time” plus heat-up time)
    10 minutes on “keep warm”
    5 minutes minimum to reduce liquid
    Which comes to a minimum total of 73 minutes — almost 25 minutes longer than the recipe states!

    • Reply
      Sue
      February 13, 2019 at 1:39 pm

      I’ll take a look and adjust that, thanks Cindy!

  • Reply
    Ginny
    February 11, 2019 at 5:06 pm

    Great recipe, I made it almost exactly as directed except I used dried thyme and thicker pork chops, so I let the instant pot cool down on it’s own. Pork was not falling apart but was very tender and moist. I also made an extra pan of sauce using veggie broth, coconut milk and mahi mahi since I don’t eat pork. Yum!! Will make this again for sure.

    • Reply
      Sue
      February 11, 2019 at 5:21 pm

      Thanks Ginny <3

  • Reply
    Lori
    February 4, 2019 at 12:04 pm

    I just tried this recipe last night. BEST. CHOPS. EVER! They were so tender that they almost flaked apart like fish does. Definitely did not need a knife to cut them. They were so full of flavor and very moist. This is the only way I want to eat pork chops from now on.

    • Reply
      Sue
      February 4, 2019 at 12:17 pm

      Thanks Lori, that’s exactly how I felt!

  • Reply
    Rhael
    February 4, 2019 at 12:00 pm

    I was wondering if you had any recommendations for replacing the pork chops with chicken or if I can take the same steps?

    • Reply
      Sue
      February 4, 2019 at 12:15 pm

      I haven’t tried that Rhael, but I think you might use chicken successfully. Be aware that it will be very tender and falling off the bone!

  • Reply
    cindy
    January 8, 2019 at 7:14 pm

    This was pretty good but I wound up having to clean up the instant pot, a skillet (for the mushrooms and sauce) and a saucepan (for the pasta), not to mention the veggies and cutting boards. I don’t think I would make it again for that reason. I think I could’ve done the pork chops/sauce in one skillet and the pasta in another. I didn’t think the Instant Pot added to the tenderness of the meat, maybe I was doing something wrong.

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