Instant Pot Pork Chops
These Instant Pot boneless pork chops are cooked until tender in a rich, creamy mushroom sauce. They’re quick to prep and make an easy, flavorful dinner that works any night of the week. Serve them over rice, mashed potatoes, or egg noodles to soak up all that sauce.
Servings 2 chops
Calories 203kcal
Equipment
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 2 pork chops (boneless)
- 1/2 cup beef broth
- 1 medium onion (chopped in small chunks)
- 10 ounces mushrooms (baby portobello)
- 3 teaspoons garlic paste (or 3 cloves of garlic, crushed)
- 1 teaspoon dried thyme
- 3/4 teaspoon salt (sea salt)
- 11 ounces cream of mushroom soup (condensed)
- 1/8 cup cognac (optional)
- 1/8 teaspoon black pepper (freshly and coarsely ground)
- 1 cup baby 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.)1 cup baby spinach
- Serve and enjoy.
Notes
Helpful tips
- If you're using bone-in pork chops instead of boneless, just add an extra minute to the cook time.
- For the best results, layer the ingredients like this: veggies on the bottom, pork chops on top. I always do it this way in the Instant Pot—the vegetables act like a little buffer so the meat doesn’t sit directly on the hot bottom.
- This recipe calls for a quick release, not a natural one.
- How to do a quick release: Put on an oven mitt to protect your hand, then carefully turn the pressure release valve to “venting.” Let the steam release fully—once the silver float valve drops, it’s safe to open the lid.
- The internal temperature of pork should be at least 145 degrees Fahrenheit. Here's a great website that explains why.
Nutrition
Serving: 1chop | Calories: 203kcal | Carbohydrates: 26g | Protein: 38g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 540mg | Potassium: 2164mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1433IU | Vitamin C: 14mg | Calcium: 195mg | Iron: 3mg