Instant Pot® Pork Chops and Gravy

Instant Pot® Pork Chops and Gravy I seldom use canned soup, but I make an exception for this. So moist and tender, pure comfort food!


Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 55 mins

    TOTAL : 10 mins

    SERVING : 5

    YIELD : 5 pork chops

  • Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) 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.

Per Serving: 284 calories; protein 26.9g; carbohydrates 7.3g; fat 14.7g; cholesterol 65.2mg; sodium 488.2mg. Substitute thick boneless pork chops for the bone-in chops, if desired.