Instantpot Pork Chops /w Mushroom gravy recipe

You must try this Instantpot Pork Chops /w Mushroom gravy recipe its just that good! and easy to boot!

I’m in love with using the InstantPot! don’t need to heat up the whole kitchen or house for that matter with the stove/oven. These Prok Chops are smothered in a mushroom brown gravy, It’s the perfect pork one-pot dish!

We all know boneless pork chops are a challenge to make, they can dry out very easy! Yes pork is a great source of protein and is consider the other white meat, so when I get tired of chicken I always turn to pork.

This Instant Pot recipe creates the juiciest, tender perfect chops you ever have in the shortest amount of time! And topping them with creamy mushroom gravy is what I call comfort food at its best. (Crockpot Mushroom gravy and pork chops recipe coming soon)

Try these pork chops over mashed cauliflower and a green vegetable for the Best comfort food meal.

One thing I must note about this recipe, no added liquid is needed, the Onions, Mushrooms, and Pork will release the fluids needed to bring the Instant pot up to pressure and create a vacuum! And the liquid release from cooking is plenty to make a gravy from it.

Instantpot Pork Chops /w Mushroom gravy recipe

Recipe by arketekCourse: MainCuisine: AmericanDifficulty: intermediate


Prep time


Cooking time






  • 4 6-ounce boneless pork loin chops

  • 1 tbsp smoked paprika

  • 1 tsp Garlic Powder

  • 1 tsp onion powder

  • 1 tsp Black pepper

  • 1 tsp salt

  • ¼ tsp cayenne pepper

  • 2 tsp coconut oil

  • ½ sliced medium onion

  • 6 ounces sliced baby bella mushrooms

  • 1 tsp butter

  • ½ cup heavy whipping cream

  • teaspoon ¼ – ½xanthan gum get this from Amazon if your local store doesn’t have it or use arrowroot at 2x the amount.

  • 1 tbsp chopped fresh parsley


  • Combine paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper together in a small bowl.
    Rinse the pork chops and pat dry bring to room temperature.
    Sprinkle both sides of the pork chops with 1 tbsp of the combined spice mixture, making sure to rub the seasoning into the meat.
    Reserve the remaining spices for later use.
  • Heat the coconut oil in the bottom of the Instant Pot on the Saute setting.
    Brown the pork chops in the hot coconut oil (can use olive oil), about 3 minutes per side or till they have a nice caramelized look to them.
    Remove the pork chops to a plate and turn off the Instant Pot.
  • Add your sliced onions to instant pot base and then the mushrooms.

    Top with the caramelized pork chops.
    Close the lid to your Instant Pot, making sure the vent is sealed and it is locked.

    Cook on the Manual High setting for 25 minutes. Once cooked the pressure can be released naturally or manually whichever you prefer.

    Open the pot lid and place just the pork chops on a serving plate.
  • Now you want to press the Saute setting again and whisk the remaining spice mixture, butter, and heavy cream into the hot liquid.
    Now Sprinkle ¼ teaspoon of the xanthan gum (or arrowroot) into the liquid and whisk in immediately.
    Let the gravy simmer for 3-5 minutes until the butter is melted and the sauce starts to thicken and get a sheen look to it.
    Turn off the Pot. Start with ¼ teaspoon of xanthan gum and add additional until the gravy thickens to your desired liking.
    More may be needed depending on how much juice the meat and vegetables release during cooking.
    Also, note the gravy will continue to thicken as it cools so bring it just a tad before your likings.
  • Top the pork chops with the onion and mushroom gravy. Sprinkle with parsley and serve.

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