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Instant Pot Boneless Pork Chops

Instant Pot boneless pork chops with savory mushroom gravy: seared, pressure-cooked tender, then thickened on Sauté for a rich finish. This quick one-pot pork recipe gives you juicy chops with a silky gravy in minutes.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Instant Pot

Method
 

Sear the pork
  1. Set the Instant Pot to Sauté. Season the boneless pork chops with salt, pepper, and garlic powder, then sear in oil for 2–3 minutes per side until golden; remove to a plate.
Build the mushroom base
  1. Add the diced onion and sliced mushrooms to the pot and sauté for 3 minutes. Stir in the minced garlic and cook for 30 seconds.
Make the gravy base
  1. Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom. Add the Dijon mustard and stir to combine.
Pressure cook
  1. Return the pork chops to the pot, seal the lid, and cook on High Pressure for 8 minutes. The pot will come to pressure first, then cook at pressure for the full time.
Thicken and serve
  1. Do a quick release, then remove the pork chops and set them aside. Switch back to Sauté, stir in the cornstarch slurry (cornstarch mixed with water), and cook for 2–3 minutes until the gravy thickens.
Plate
  1. Serve the pork chops over mashed potatoes with mushroom gravy, then garnish with fresh parsley.

Notes

For extra tender texture, keep the pork chops at a consistent 1-inch thickness so the High Pressure cook time cooks them evenly. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or in the Instant Pot on Sauté with a splash of broth to loosen the gravy. Freezing is not recommended because the mushroom gravy thickens and can break slightly after thawing; a refrigerated reheat works best. For a low-sodium option, use low-sodium chicken broth and a reduced-salt Worcestershire-style sauce if available.