Ingredients

The following ingredients have 6 Servings
  • 4 thick-cut pork chops
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 onion, sliced
  • 2 cups brown mushrooms, sliced
  • 1 1/4 cups cream of mushroom soup
  • 2 cups beef broth
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • Salt and black pepper to taste

Instruction

  • Season pork chops generously with salt and pepper on all sides.
  • Set the Instant Pot to SAUTE. Melt 1 tablespoons butter, stir in oil. Brown pork chops on all sides, transfer to a plate and set aside.
  • Add remaining 1 tablespoon butter, onions, mushrooms, and garlic and sauté 2-3 minutes until onions are tender and translucent.
  • Stir in beef broth and cream of mushroom soup and add pork chops back to the pot.
  • The set the Instant Pot to PRESSURE COOK (on high) or MANUAL for 12 minutes.
  • Once the time is up let the pot naturally release pressure for 10 minutes. Then release the remaining pressure by pressing down the venting valve.
  • Remove the lid and transfer pork chops to a plate and cover to keep warm.
  • Set Instant Pot to SAUTE setting and bring to a boil.
  • Stir together water and cornstarch till dissolved to create a slurry.
  • In a small bowl, stir together water and cornstarch to create a slurry.
  • Spoon gravy over pork chops and serve.
  • Refrigerate any leftovers.