Instant Pot Pork Chops with Creamy Gravy

Instant Pot Pork Chops with Creamy Gravy

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2 tbsp olive oil

2 tbsp butter

1 large shallot, minced

2 garlic cloves, minced

1 cup white mushrooms, sliced

2 pounds center cut pork loin chops, bone in

½ cup Marsala wine

½ cups chicken broth

½ cup heavy cream

½ tsp dried thyme

2 tsp cornstarch

2 tbsp chopped fresh parsley

salt and black pepper to taste


  1. Season the pork chops with salt and black pepper. Set aside.
  2. Press the SAUTE button on the Instant Pot and let stand until screen reads “HOT”.
  3. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
  4. Add the shallot and mushrooms and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.
  5. Transfer the mushroom mixture on a plate and set aside.
  6. Add the remaining olive oil and butter in the pot.
  7. Add the pork chops and brown, 1 to 2 minutes per side.
  8. If needed, brown the chops in batches.
  9. Remove the pork chops from the pot.
  10. Add the chicken broth and wine and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
  11. Press the CANCEL button.
  12. Return the pork chops in the pot.
  13. Close and seal the Instant pot.
  14. Turn the venting knob to SEALING.
  15. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
  16. Adjust the timer to 7 minutes.
  17. When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
  18. Open the lid and remove the pork chops from the pot.
  19. In a small bowl combine the cornstarch and 1 tablespoon of water.
  20. Press the SAUTE button on the Instant pot.
  21. Add the cornstarch mixture, heavy cream, dried thyme and mushroom mixture and stir to combine.
  22. Cook, stirring frequently, until the sauce has thickened to your liking.
  23. Season with salt and black pepper to taste.
  24. Add the pork chops back to the pot and cook for one more minute.
  25. Press the CANCEL button.
  26. Sprinkle with chopped parsley and serve.

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