Pressure Cooker Pork Chops with Mushroom Gravy Recipe

Step 1

Place pork chops in a large plate. Rinse, then pat them dry with paper towels. Season with salt and black pepper.

Step 2

Heat the canola oil in an electric pressure cooker turned to the Sauté function. Add the seasoned pork and cook for about 2-3 minutes on each side or until lightly browned.

Step 3

Remove browned meat from the pot and set aside. Keep warm.

Step 4

Add more canola oil to the pot if needed. Add sliced mushrooms and onions to the pot. Cook, stirring frequently, for about 2-3 minutes or until softened.

Step 5

Pour beef broth into the pot and bring the mixture to a boil, scraping up any browned bits from the bottom of the instant pot.

Step 6

Return pork chops to the pot, placing in a single layer over the mushroom-onion mixture. Pour cream of mushroom soup over the chops.

Step 7

Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 8

Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Remove cooked pork from the pressure cooker and transfer to a serving plate.

Step 9

In a small mixing bowl, combine water and cornstarch. Stir until cornstarch is dissolved completely. Add cornstarch mixture to the pot, stirring to avoid lumps. Cook until sauce is thickened.

Step 10

Pour mushroom gravy over pork chops. Season with more salt and black pepper, to taste. Serve hot.