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Instant Pot Smothered Pork Chops are a quick and easy dinner option that your family will love. Super moist bone-in pork chops are seared and then pressure cooked to perfection. A quick and easy creamy mushroom gravy comes together at the end to add even more flavor and moisture to the pork chops!

If you like this recipe, be sure to also check out my Smothered Chicken made with chicken breasts and a rich onion gravy.

Instant Pot Smothered Pork Chops recipe
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Smothered Pork Chops are a great option if you’re looking for delicious pressure cooker recipes. They’re similar to my smothered chicken recipe, but a nice change!

If you’re a fan of pork chops, I’ll post my favorite pork chop recipes below. Likewise, if you love cooking dinner in the Instant Pot, I’ll post some of my favorites below too.

Instant Pot Smothered Pork Chops

How do you make gravy for pork chops?

The best part about making smothered pork chops is that the gravy is part of the meal! Not only sauce the sauce keep the pork extra moist, but you can continue to smother it after it’s plated.

For this particular recipe, my gravy is a mixture of onion, chicken broth, cream of mushroom soup, and sour cream. I am quite particular with the type of cream of mushroom soup that I use and love the kind Trader Joe’s offers.

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Great side dish suggestions

How to make smothered pork chops in the Instant Pot

Pork chop recipe ideas:

Quick and easy pressure cooker dinner recipes:

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Instant Pot Smothered Pork Chops

Prep15 minutes
Cook12 minutes
pressure release10 minutes
Total27 minutes
Servings 2 servings
Instant Pot Smothered Pork Chops are a quick and easy dinner option that your family will love. Super moist bone-in pork chops are seared and then pressure cooked to perfection. A quick and easy creamy mushroom gravy comes together at the end to add even more flavor and moisture to the pork chops!

Video

Equipment

Ingredients 

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Instructions 

  • Rinse and pat dry pork chops. Add salt and pepper to both sides.
  • Set pressure cooker to saute or browning setting. Add olive oil to cooking pot. When hot, add pork chops and allow to sear for a couple minutes on both sides. Remove pork chops, transfer to plate, add rack to pressure cooker. Add onions, chicken broth, and pork chops along with any juices back to cooking pot. Seal lid and cook on high pressure for 8 minutes. Allow pressure to naturally release for about 10 minutes and then quick release remaining pressure.
  • Remove cooked pork chops and transfer to a clean plate. Add cream of mushroom and sour cream to cooking pot and stir to combine and heat through. Serve pork chops with warm mushroom gravy. 

Nutrition

Calories: 503kcal, Carbohydrates: 15g, Protein: 38g, Fat: 31g, Saturated Fat: 12g, Cholesterol: 127mg, Sodium: 1648mg, Potassium: 951mg, Fiber: 1g, Sugar: 3g, Vitamin A: 360IU, Vitamin C: 12.8mg, Calcium: 99mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Krissy.

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14 Comments

  1. 4 stars
    I just made this recipe and parts of it I loved and a few parts I’d change. The gravy is amazing! It smells great with all that garlic and was great over cauliflower rice. The pork chops also had a nice flavor to them. The only change I’d make is I wouldn’t cook them in an instapot and instead maybe cook them on my stove top or oven. I used beautiful bone-in pork chops and the instapot makes them fall apart and off the bone. I didn’t really enjoy the texture of soft pork chops. The bone-in ones also have a nice bit of fat that if cooked on the stove or oven would caramelize but in the instapot was just mushy fat. I’d definitely cook the sauce part in the instapot maybe with some pork scraps for flavor. Maybe a good sauce for a whole pork loin. The pork chops themselves maybe they’d be really good browned in a pan in some butter first and finished in the oven to give them a nice crust and then added to the sauce for a short time. Anyways, I really enjoyed the recipe and its given me great ideas. Thanks.

  2. Thanks for the tip about Trader Joe’s Cream of Portabella soup. Picked up one to try for lunch. Delicious. Headed back tomorrow to stock up before they disappear

  3. I only have one can of cream of mushroom. Has anybody ever used half cream of celery or cream of chicken with it?

    1. Hi Jessica, If it were me, I would increase the time from like 8min to 12min. Once you open the lid, be sure to stick one with a thermometer and make sure it reads at least 145F. If it doesn’t, I would close the lid and cook for a few more minutes.

  4. So I’m placing the onions and broth on the bottom of the pot and them the rack and then the pork chops on the rack?..am I correct haha

    1. Hi Val, The way I did it was remove the browned pork chops, put the rack in, and then everything back in. The broth goes to the bottom but the pork chops and most of the onions sit on top. No idea if that’s really necessary, but that’s how I did it and the result was really good!