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Instant Pot Boneless Pork Chops

Instant Pot boneless pork chops with a savory mushroom gravy—seared first, then pressure-cooked until impossibly tender. In minutes, you’ll get golden pork chops and a thick mushroom sauce, all in one pot.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork chops
  • 4 boneless pork chops (1 inch thick)
Seasoning
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
Sear base
  • 2 tbsp oil
  • 1 onion, diced 1 small onion
  • 3 cloves garlic, minced 3 cloves
Mushrooms & gravy
  • 8 oz mushrooms, sliced
  • 1.5 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tbsp cornstarch mixed with water for slurry
  • 2 tbsp water for cornstarch slurry
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 Instant Pot

Method
 

Sear the pork
  1. Set Instant Pot to Sauté, then season the boneless pork chops with salt, pepper, and garlic powder. Heat the oil until shimmering, sear pork chops 2–3 minutes per side until golden, then remove to a plate.
Build the mushroom gravy base
  1. In the same pot, sauté the diced onion and sliced mushrooms for 3 minutes. Add the minced garlic and cook for 30 seconds, stirring to prevent sticking.
Pressure cook
  1. Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom. Stir in Dijon mustard, return pork chops to the pot, seal the lid, and cook on High Pressure for 8 minutes.
Thicken and serve
  1. Use a quick release, remove the pork chops, and set Instant Pot back to Sauté. Stir in the cornstarch slurry (cornstarch mixed with water) and cook 2–3 minutes until the gravy thickens, then serve.
  2. Serve the pork chops over mashed potatoes and spoon the mushroom gravy over the top, then garnish with fresh parsley and keep hot until eating.

Notes

For best tenderness, keep the pork chops about 1 inch thick so they pressure-cook evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in the microwave or on the stovetop with a splash of broth if the gravy tightens. Freezing is not recommended because the gravy’s texture can change after thawing. For a lower-sodium option, choose low-sodium chicken broth and use reduced-salt Worcestershire if available.