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    Instant Pot Pork Chops in Creamy Wine Sauce (Video)

    Sep 22, 2018 · 108 Comments

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    Instant Pot Pork Chops are fork tender and flavorful! How to cook perfectly moist and juicy pork chops in your Instant Pot pressure cooker. 

    Instant Pot Pork Chops in Mushroom Gravy

    After I made an insanely popular Pork Chop recipe, I knew it was time to repeat the magic. And create fall-apart tender pork chops in the instant pot. That’s juicy pork chops done the right way! Perfect comfort food!

    In an effort to bring you more quick and easy dinner ideas and also more easy Instant Pot recipes, I decided to share this Instant Pot pork chops recipe with you! You will smother your pork chops in the plenty of flavorful mushroom gravy sauce. This amazing sauce can then be spooned all over the pork. And a side dish of your choice! By the way, I recommend to serve it along Instant Pot Mashed Potatoes. Who needs a slow cooker when you have a pressure cooker?

    How long to pressure cook your pork chops

    If you are new to Instant Pot cooking, I recommend reading the entire post as it contains everything you need to know to get started.

    Instant Pot Pork Chops

    To cook pork chops in the Instant Pot, you’ll start by seasoning your pork. I usually use boneless, skinless pork chops in this recipe but you can also use bone in. The seasoning is a simple mixture of salt, pepper, Italian seasoning, and garlic powder.

    Instant Pot Pork Chops in Mushroom Gravy

    Next, you’ll heat olive oil in your Instant Pot inner pot using sauté mode. Add mushrooms, chopped onions and garlic.
    Sauté for 2-3 minutes until mushrooms are soft, and onions and garlic softened.

    MAKE SURE TO DEGLAZE!

    Make sure to deglaze after sautéing with wine! Not only will this step prevent Burn warning by removing all bits and pieces off the bottom of the pan, but it will also provide an essential flavor to the sauce.

    After deglazing with wine, pour chicken stock into the inner pot and use a spatula to scrape up any browned bits on the bottom of the pot. This step will ensure you don’t get a burn warning during the pressure cooking process.

    Instant Pot Pork Chops in Mushroom Gravy
    Instant Pot Pork Chops in Mushroom Gravy
    Instant Pot Pork Chops in Mushroom Gravy

    Pour heavy cream into the Instant Pot.
    Next mix heavy cream into the chicken stock.

    Instant Pot Pork Chops in Mushroom Gravy

    After you place pork chops on top of the sauce, dd a couple of thyme sprigs on top for flavor.

    Do not submerge the pork chops all the way into the sauce. Lock the lid, set the vent to Sealing, select High Pressure for 8 minutes. Once the cooking cycle ends, let the pressure naturally release for 10 minutes. Just leave the Instant Pot alone. The pork chops will continue to cook during this time.

    While the instant pot is doing its job, let’s prepare the roux.

    • First, melt butter in the small saucepan.
    • Then add flour to it and also heavy cream.
    • Once you combined everything, set aside.
      Instant Pot Pork Chops in Mushroom Gravy

    How to release pressure

    You will know when pressure cooking is over because the pressure cooker will start beeping. Also, the digital display will read “L0:00”

    • First things first, push “Cancel” to cancel the reheat mode. Now the digital display will show “OFF”.
    • At this point do not turn off the pot, but wait for 10 minutes.
    • Quick release any remaining pressure in the pot by carefully turning the steam release valve to the venting position.
    • Allow remaining pressure (steam) to vent.
    • When the float valve drops down, open the Instant Pot.  To do so, turn the lid to “Open” position and then open the pot.
    Instant Pot Pork Chops in Mushroom Gravy

    The delicious pressure cooked pork chops are somewhere there under all this mushroom gravy goodness!

    Remove the pork chops onto a plate and now whisk that prepared roux straight into the pot while it’s still steaming hot.

    How to make roux for Instant Pot pork chops

    While the Instant Pot pork chops are being pressure cooked, it’s time to whip up some roux. This will thicken the white wine and mushroom gravy!

    • To do so, we’ll need to turn on the stove. Also, we will need a small saucepan.
    • Once you have those ready, add butter and allow it to melt.
    • Next, slowly whisk in flour, one tablespoon at a time.
    • Now add heavy cream and continue whisking until the mushroom gravy is thick.
    Instant Pot Pork Chops in Mushroom Gravy

    I thickened the creamy mushroom and wine sauce here AFTER pressure cooking stage. All I did is make a roux on the stove top. Just to be safe it’s best not to include ANY flour or thickeners before Instant Pot finishes cooking.

    When do I add roux to the Instant Pot?

    Pressure cookers thrive off of the steam pulled from the liquid that’s trapped inside. When cooking a thick sauce, adding a roux to the mix too soon can have a negative effect on the way it cooks. Because less steam is released from the thicker liquid.

    For the best results, always add the thickener (like a roux) after pressure cooking is done instead of before. I added my roux right into the pot after 10 minutes of Natural Release was over and mixed it with a whisk. And I removed instant pot pork chops prior to adding it in.
    Instant Pot Pork Chops in Mushroom Gravy

    Should I use flour or corn starch as a thickening agent

    Why use flour roux as opposed to cornstarch to thicken the sauce for Instant Pot Pork Chops? Here are a few basic differences between flour and corn as thickening agents:

    1. Appearance: flour makes a gravy opaque and can dull or lighten the color. Cornstarch on the other hand yields a clear, shiny sauce.
    2. Flavor: You need to cook flour enough so that it loses its raw flavor. While cornstarch doesn’t have much flavor on its own.

    We use roux to suspend fat into sauce. And the biggest thing a roux has to offer is richness. But with corn or potato starch you lack the richness because you cannot trap the fat within the liquid.

    I also find that cornstarch tends to deaden flavors more than flour does. As a result you need to make sure to season your liquid is well before adding your cornstarch slurry.

    For these reasons I prefer flour roux in this creamy Instant Pot Pork Chop sauce (gravy). It tends to cling better. Thickened cornstarch will run off – we don’t want that.

    However, if you are gluten free, using cornstarch instead of flour is a great option! Simply mix 1.5 tablespoons of cornstarch with just enough water and then add the mixture to the pot after pressure cooking is done.

    Pork Chop Variations

    • Thick and boneless pork chop take about 8 minutes to cook. By the way, they are the ones you see in the picture. They are about 1.5 inches thick.
    • Thin and boneless take less time, about 4 minutes.
    • Thick and bone in pork chop required more time, around 12 minutes.
    • And thin and bone in pork chops take 10 minutes.
    • Finally use same time for frozen pork chops. But keep in mind that Instant Pot will take longer to come to pressure. As a result, the overall cooking time will be longer.

    Great side dishes to go with Instant Pot Smothered Pork Chops

    • As I mentioned before, you simply can’t go wrong serving these instant pot pork chops over Instant Pot Cheesy Garlic Mashed Potatoes.
    • I’m also a big fan of serving it with something green on your plate, such as Brussels Sprouts with Bacon and Mozzarella.
    • Prefer a salad instead? How about Brussels sprouts Cranberry Pecan Salad.

    If you enjoyed cooking pork chops in the instant pot you might also like these easy to follow recipes:

    Pork Stroganoff in the Instant Pot
    Instant Pork Country Style Pork Ribs in BBQ Sauce
    Spatchcock Chicken Instant Pot Style

    Print Recipe
    4.10 from 83 votes

    Instant Pot Creamy Pork Chops

    This is the BEST Instant Pot Pork Chops recipe: moist, fork-tender and flavorful pork chops smothered in creamy wine herb sauce!
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: American
    Keyword: creamy mushroom sauce, instant pot pork chops
    Servings: 4
    Author: Olya

    Ingredients

    • 4 Pork Chops, (boneless and thick)
    • Seasoning (salt, pepper, garlic powder, and Italian seasoning)
    • 2 Tablespoons Olive Oil
    • 3 cloves garlic, (chopped)
    • ½ onion, (chopped)
    • 8 oz white mushrooms, (sliced)
    • ½ cup dry white wine
    • 1 cup chicken stock
    • ½ cup heavy cream
    • 1 Teaspoon sea salt
    • ½ Teaspoon Pepper
    • 2 teaspoons Italian seasoning, (or Oregano)
    • Thyme sprigs

    Roux

    • 3 Tablespoons butter
    • 3 Tablespoons flour
    • ½ cup heavy cream, (this is in addition to heavy cream in the instant pot)

    Instructions

    • Season the pork chops on both sides with salt, pepper, garlic powder and Italian seasoning. Set aside.
    • Preheat IP by pushing Sauté button.
    • Add olive oil, chopped garlic, onion and sliced mushrooms. Cook until mushrooms, garlic and onions are translucent.
    • Deglaze by pouring white wine into the pot to make sure that to get all bits and pieces from the bottom of the pot. This will ensure that no Burn warning will appear.
    • Add chicken stock, heavy cream, salt, pepper and Italian seasoning. Stir to mix.
    • Add seasoned pork chops into the pot. Place thyme sprigs on top of the chops.
    • Place the lid on the pot and set the valve to sealing. Press Pressure Cook (or Manual), High Pressure, and set cooking time for 8 minutes. 
    • Allow for the pot to come to pressure (it took 10 minutes for me), pressure cook for 8 minutes, and then allow 10 minutes of natural pressure release.
    • Release any remaining pressure from the pot and remove the lid.

    Roux

    • In a small saucepan add butter and allow it to melt. Slowly whisk in flour, one tablespoon at a time. Add heavy cream and continue whisking until gravy is thick.
    • Remove pork chops from the IP before adding the roux! Add the roux (flour mixture from above) into your Instant Pot and mix using a whisk. The gravy is ready!
    • Pour the gravy over the pork chops, and serve with mashed potatoes or roasted vegetables.
    Nutrition Facts
    Instant Pot Creamy Pork Chops
    Amount Per Serving
    Calories 593 Calories from Fat 369
    % Daily Value*
    Fat 41g63%
    Saturated Fat 21g131%
    Cholesterol 188mg63%
    Sodium 810mg35%
    Potassium 847mg24%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 3g3%
    Protein 34g68%
    Vitamin A 1050IU21%
    Vitamin C 2.9mg4%
    Calcium 66mg7%
    Iron 1.7mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    Video

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    Reader Interactions

    Comments

    1. PJ says

      October 09, 2020 at 12:14 am

      New to insta pot cooking. Great detailed instructions and photos. Looked complicated but was actually fast and easy to prepare. Sauce turned out very smooth snd creamy, chops were not as tender as i wanted but had some issues with the pressure valve …. did I mention I was new to insta pot? Haha, Anyway my wife and I enjoyed this dish and I gained new confidence with insta pot. Thanks for sharing and I look forward to preparing my next recipe from your site!
      P.S. is it Olya or Olga?

      Reply
      • Olya says

        October 10, 2020 at 5:39 pm

        Thank you PJ – instant pot skills are a must nowadays! And it’s Olya

        Reply
    2. Liliana Aviles says

      June 20, 2020 at 7:16 pm

      I tried this recipe today and it was DELICIOUS!!!! I did sear my pork chops first and then put them in the Instant Pot for 11 minutes to cook with the broth and cooking wine (I used red cooking wine because that’s what I had on hand). Then I took them out, put it on sautee mode and added 2 tablespoons of flour to thicken it. I can’t begin to describe how tender and delicious those pork chops were. My family loved it and I am definitely keeping this recipe. Thank you so much for sharing it with us.

      Reply
      • Olya says

        June 26, 2020 at 5:07 pm

        I’m so glad you gave it a try and that your family loved it!

        Reply
    3. MomChef says

      April 13, 2020 at 7:20 pm

      This recipe is a lot of work for a below average outcome. Tough pork, gritty sauce. Seek elsewhere.

      Reply
    4. Kim says

      March 17, 2020 at 9:59 pm

      These chops were tough and the sauce separated during cooking because cream was added and heated on high. To improve, I’d suggest searing the pork chops before cooking. But there’s really not much to like about this recipe. A total waste of good wine, mushrooms, and onions.

      Reply
    5. Colleen says

      February 23, 2020 at 4:41 pm

      Hi There 🙂 I was searching and found this recipe after we tried to cook our thick chops on the grill and they didn’t come out too tender! Will cooking them in the IP help to make them more tender and flavorful?

      Reply
      • Olga says

        February 27, 2020 at 9:07 pm

        Yes! The chops will be tender and easily pierced with the fork.

        Reply
    6. Vinni says

      January 09, 2020 at 4:18 pm

      What if my porkchops are frozen?

      Reply
      • Olga says

        January 09, 2020 at 4:29 pm

        Add extra 5 minutes to the total time. Also, they will simply take longer to come to pressure so overall cooking time will definitely increase.

        Reply
    7. Nikita says

      December 17, 2019 at 11:06 pm

      Hi there! I love this recipe and I want to serve it for my extended family. If I double the recipe, would it be the same cook time?

      Reply
      • Olga says

        December 18, 2019 at 12:17 am

        Yes cook time will be the same. It will simply take longer to come to pressure which will change overall time.

        Reply
    8. Jenna Fitts says

      December 17, 2019 at 8:16 pm

      Really good and tender! My husband loved it too! Thanks for sharing.

      Reply
    9. Marcy says

      November 26, 2019 at 7:12 pm

      Love fast pot recipes and this one is a keeper! I followed the instructions to a tee and the chops with bone in were sooo tender in eight minutes. Great stuff😋 11-26-20

      Reply
      • Olga says

        November 27, 2019 at 12:34 pm

        Yesssss! Great to hear!

        Reply
    10. Sheryl says

      August 05, 2019 at 5:33 am

      The only difference I would make for the most tender porkchops ever is after browning the chops put them on the trivet then continue with the rest and high pressure for 7 mins. You won’t even need a knife! Delicious recipe. 🙂

      Reply
      • Olga says

        August 05, 2019 at 1:42 pm

        Good idea. Much easier to remove them that way.

        Reply
      • Mrs. G. says

        August 15, 2019 at 5:33 pm

        Just wondering, why the reduced time of 7 minutes with the trivet instead of the 8 minutes the recipe calls for? I’m new to the Instant Pot so still learning.

        Reply
        • Lisa says

          October 23, 2020 at 6:41 pm

          I would guess because they browned the chops first , thus cooking them a little bit before in the insta pot .

          Reply
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