Add the pork chops back to the gravy and serve. Set Instant Pot to SAUTE, pour the slurry of cornstarch and water into the gravy and stir while you bring the mixture to a boil, cooking for approximately 10 minutes or until thickened. Mix the cornstarch and water together until fully combined (no lumps!). Take pork chops out of the gravy and set aside (cover with foil so they stay warm). Lock the lid in place, turn the vent on top to SEALING and cook on HIGH pressure for 10 minutes.Īfter the timer goes off press CANCEL to stop cooking and allow it to naturally release for 15 minutes. Add the browned pork chops, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce to the Instant pot. Working in batches brown the pork chops on each side. Set Instant Pot to SAUTE and add the olive oil. Sprinkle the pork chops with salt and pepper. New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started! Instructions Remove from oven and top pork chops with shredded cheeses. Mix together cream of chicken soup and milk. Pour into a foil-lined 9x13 inch baking pan. Stir together half the can of soup, water, salt and pepper. When chops are almost done, sprinkle marjoram on both sides. Heat a small amount of oil in a large skillet, add chops and brown on both sides. Add pork chops and cook 2 to 3 minutes per side, until starting to brown. Preheat oven to 350 degrees F (175 degrees C). Water – This acts as the second portion of the clear liquid needed to cook in an Instant Pot. Heat oil in a skillet over medium-high heat.Cornstarch – A little cornstarch will re-thicken the sauce and give it the perfect gravy texture.Worcestershire sauce – This adds a little punch of flavor.Beef broth – This helps to thin out the mushroom soup and acts as a portion of the clear liquids needed for cooking in the Instant Pot.Condensed cream of mushroom soup – This is my favorite quick and easy way to make a mushroom sauce.Garlic – You can never go wrong with a little garlic.Olive oil – This will be used to brown the meat.Heat to boil and cover and cook on low heat for 10 minutes or until done at 145 F internal temp. Add cream of mushroom soup, milk and 1/2 packet of ranch seasoning packet to the skillet with pork chops. Spices – Salt and pepper to give your chops a little flavor as they brown. Season pork chops with salt and pepper and add to heated skillet.Make sure to buy extra and give these air fryer pork chops, ranch baked pork chops, or sheet pan spicy pork chops and sweet potatoes. Pork chops – These can be boneless or bone-in and should be approximately 1 inch thick. That means if you click on a link and make a purchase we may receive a small commission. Note: This post may contain affiliate links. If you’re looking for a chicken version make sure to try our creamy Instant Pot chicken with mushrooms. These pork chops were a huge hit, and super easy to make! They were moist and tender, and the easy gravy was perfectly creamy and coated them in flavor. I’ve made a lot of soups in my Instant Pot but I’m just starting to play around with cooking meats and making sauces. These tender Instant Pot Pork Chops are topped with a creamy mushroom gravy for an easy weeknight dinner that the whole family will love.
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