These Instant Pot boneless pork chops are tender, juicy, and bursting with flavor. They cook to perfection in a creamy mushroom broth for a weeknight dinner that everyone will be drooling over.
Course Dinner
Cuisine American
Keyword instant pot pork, instant pot pork chops, pork chops
3teaspoonsgarlic paste(or 3 cloves of garlic, crushed)
1teaspoondried thyme
3/4teaspoonsalt(sea salt)
11ouncescream of mushroom soup(condensed)
1/8cupcognac(optional)
1/8teaspoonblack pepper(freshly and coarsely ground)
1cupbaby spinach(packed)
Instructions
Plug in the instant pot and press the sauté button. Let it heat up for at least 3 minutes before adding the olive oil.
1 tablespoon olive oil
Let that heat up for 1 minute, then add the pork chops and sear for 2 minutes. Flip the chops and sear for a minute on that side. Press the cancel button and remove the chops and set aside.
2 pork chops
Add beef broth and deglaze the bottom of the pot, scraping off any browned bits.
1/2 cup beef broth
Add chopped onion, mushrooms, garlic, thyme, and salt.
1 medium onion, 10 ounces mushrooms, 3 teaspoons garlic paste, 1 teaspoon dried thyme, 3/4 teaspoon salt
Add the pork chops on top of the vegetables. Add the condensed cream of mushroom soup, cognac, and black pepper.
11 ounces cream of mushroom soup, 1/8 cup cognac, 1/8 teaspoon black pepper
Place the lid on the pressure cooker and seal it. Make sure the knob is set to the sealed position. Press the pressure cook or manual button. The mode should be normal and the pressure high. Set the timer to 6 minutes.
Once the timer beeps that the cooker has finished, let the pressure release naturally for 10 minutes before doing a quick release of the rest of the pressure. See notes on how. Check the internal temperature of the pork chops. It should be 145 degrees F.
Add the baby spinach and stir until it has wilted. (It takes about 1 minute.)