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Instant Pot Boneless Pork Chops with Mushroom Gravy

Instant Pot boneless pork chops with savory mushroom gravy—seared, pressure-cooked, then thickened in the pot for tender slices. This quick pork chop Instant Pot dinner delivers a rich sauce in one pot with a garlic-onion-mushroom base.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork chops and seasoning
  • 4 boneless pork chops About 1 inch thick
  • Salt To taste
  • pepper To taste
  • garlic powder To taste
  • 2 tbsp oil
Mushroom gravy base
  • 1 onion small, diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms sliced
  • 1.5 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
Thickener and garnish
  • 2 tbsp cornstarch mixed with
  • 2 tbsp water to make slurry
  • fresh parsley for garnish

Equipment

  • 1 Instant Pot

Method
 

Sear the pork
  1. Set Instant Pot to Sauté, then season the pork chops with salt, pepper, and garlic powder. Add the oil and sear the pork chops 2–3 minutes per side until golden, then remove to a plate.
Build the mushroom gravy
  1. In the same pot, sauté the diced onion and sliced mushrooms for 3 minutes. Add the minced garlic and cook for 30 seconds.
  2. Pour in the chicken broth and add the Worcestershire sauce, scraping up any browned bits from the bottom. Stir in the Dijon mustard.
Pressure cook
  1. Return the pork chops to the pot, seal the lid, and cook on High Pressure for 8 minutes.
Thicken and serve
  1. Do a quick release, remove the pork chops, and set Instant Pot back to Sauté. Stir in the cornstarch slurry and cook 2–3 minutes until the gravy thickens.
  2. Serve the pork chops over mashed potatoes, spooning the mushroom gravy over the top, and garnish with fresh parsley.

Notes

For the best sear, dry the pork chops with paper towels before seasoning so they brown quickly on Sauté. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently in a skillet or microwave, adding a splash of broth if the gravy gets too thick. Freezing is not recommended because the gravy can lose texture after thawing. For a dairy-free option, this recipe already fits—skip any mashed-potato add-ins with butter or cream and use olive oil or broth-based mash instead.