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Instant Pot Boneless Pork Chops with Mushroom Gravy

Instant Pot pork chops turn impossibly tender in minutes, seared first then pressure-cooked and finished with a thick mushroom gravy. This one-pot recipe uses mushrooms, Worcestershire, and Dijon for a savory, spoon-coating sauce.
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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
  

Boneless pork chops
  • 4 boneless pork chops 1 inch thick
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 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
  • 2 tbsp cornstarch mixed with water
  • 2 tbsp water to mix with cornstarch
  • 1 fresh parsley for garnish

Equipment

  • 1 Instant Pot

Method
 

Sear the pork and build flavor
  1. Set Instant Pot to Sauté and heat the oil until shimmering. Season the boneless pork chops with salt, pepper, and garlic powder, then sear 2–3 minutes per side until golden; remove to a plate.
  2. Add the diced onion and sliced mushrooms to the pot and sauté for 3 minutes. Add the minced garlic and cook for 30 seconds, stirring so nothing sticks.
  3. Pour in the chicken broth and add the Worcestershire sauce, scraping up any browned bits from the bottom. Stir in the Dijon mustard.
  4. Return the pork chops to the pot, seal the lid, and cook on High Pressure for 8 minutes.
Thicken the gravy and serve
  1. Do a quick release, then remove the pork chops and set them aside. Switch back to Sauté and stir in the cornstarch slurry, cooking 2–3 minutes until the mushroom gravy thickens and looks glossy.
  2. Serve the pork chops over mashed potatoes and spoon the mushroom gravy over the top. Garnish with fresh parsley for a fresh finish.

Notes

For extra tender pork chops, avoid crowding during the sear so you actually get a golden crust before pressure cooking. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the gravy can thin after thawing; if you need a swap, use gluten-free Worcestershire sauce to keep it gluten-free.