4-5 pork chops (bone-in or boneless), about 1/2 inch thick
2 Tbsp oil
1 chopped onion
8 oz sliced mushrooms
1 cup beef broth
1 can (10 oz) cream of mushroom soup
4-5 potatoes, quartered
Make a few small incisions on the band of fat around the pork chops to prevent them from buckling during cooking. Rinse, pat dry, and season with salt and pepper to taste.
Using the SAUTE function, heat oil. Add pork chops in a single layer on cook for about 2 to 3 minutes on each side or until lightly browned. Remove from the pot and keep warm.
Add another tablespoon of oil in the pot if needed. Add onions and mushrooms and cook, stirring regularly, for about 2 to 3 minutes or until softened.
Add broth to the pot and bring to a boil, scraping the bottom of the pot of browned bits.
Return browned pork chops to the pot and arrange in a single layer over the mushrooms.
Pour cream of mushroom soup over the meat. Do not stir. Place potatoes on top and season with salt and pepper. Cook on HIGH pressure for about 10 minutes, do a natural release for 10 minutes and then quick release.
If sauce is too thin- In a small bowl, whisk together about 1/4 cup of water and 1 tablespoon cornstarch into a smooth slurry. Add to the pot in a slow stream, stirring to prevent lumps, and continue to simmer until sauce is thickened.
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