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My review
Instant Pot® Pork Chops and Gravy
171
Bren
"I seldom use canned soup, but I make an exception for this. So moist and tender, pure comfort food!"
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Ingredients
1 h 10 m servings 284Original recipe yields 5 servings (5 pork chops)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in the pot of an electric pressure cooker (such as Instant Pot(R)) set on the Saute function.
- Season pork chops with black pepper. Cook 2 to 3 chops in the hot oil, flipping halfway, until browned, 7 to 8 minutes. Move to a plate; sear the remaining chops and place on a plate.
- Add garlic to the pot and cook until just fragrant, about 30 seconds. Deglaze the bottom of the pot with wine, scraping up any browned bits. Simmer until sauce is reduced by half, 5 to 7 minutes.
- Stir mushroom soup and 1 1/4 cup water into the pot with the sauce. Simmer until smooth, about 3 minutes. Add the seared pork chops and turn to coat. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the pot.
- Mix 1/4 cup water and flour together; add slurry to the pot. Select Saute function and cook until gravy is thickened, about 3 minutes. Add soy sauce and stir well. Return chops to the pot and turn to coat.
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Footnotes
- Cook's Notes:
- Substitute thick boneless pork chops for the bone-in chops, if desired.
- The gravy will not be thick; use more slurry if that's the consistency that you're looking for.
Nutrition Facts
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Reviews
Read all reviews 6793 Ratings
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Most helpful positive review
9/13/2018
Excellent! Easy recipe to make, I made mostly as is but added a basket of fresh white mushrooms to the garlic saute step. Cooked on high pressure for 15 mins instead of 18; used bone in chops ab...
Most helpful critical review
5/12/2019
It was really bland and lacking flavor, while also being a lot more work than other recipes. We wont be making it again.
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9/13/2018
Excellent! Easy recipe to make, I made mostly as is but added a basket of fresh white mushrooms to the garlic saute step. Cooked on high pressure for 15 mins instead of 18; used bone in chops ab...
10/15/2018
Awesome! I did have to adjust just a little to what I had on hand, plus my pork chops were frozen. I didn't have wine and used chicken broth instead. Since the pork chops were frozen I didn't s...
7/20/2018
Terrific and easy with simple ingredients. I did not use avacado oil, I used olive. I cooked 8 normal boneless chops. I didn’t change any of the recipe amounts except I used maybe a tsp more flo...
4/10/2018
My family ate these up! Tender and flavorful pork chops. The only thing I added was about a tablespoon of Worcestershire sauce to the soup mixture. The gravy was great on white rice, and I serve...
7/8/2018
I liked this recipe a lot. I did use a bit of corn starch to thicken the gravy a bit more. It was not very thick and my husband likes a gravy that is on the thicker side. It tasted great and ...
9/18/2018
Very good. I used olive oil instead of avocado, and added sautéed fresh mushrooms. I would make it again. Great comfort food meal.
4/10/2018
4.9.18 My chops were thick (about 1-1/4”), so I set the timer for 21 minutes. They were still just a bit on the chewy side, but then, I believe that’s a reflection of pork chops these days. I...
9/20/2018
This isn't your mother's mushroom soup and pork chop recipe! My husband loved it and had seconds!