instant pot smothered pork chops with cream of mushroom soup

So glad you’re enjoying my site and my recipes. However, if you were going to try it, I would use about 3/4 cup of rice.

Hi Barbara – as long as the chops are the same thickness, there’s no need to add any additional time. This is the easiest recipe and one of the best.I have.an 8 quart that I use. At Pressure Cooking Today, we post quick, easy, and delicious recipes that your family will ask you to make again and again!

https://www.pressurecookingtoday.com/pressure-cooker-pot-roast/, https://www.pressurecookingtoday.com/pork-sirloin-tip-roast-pressure-cooker/, http://www.thekitchn.com/quick-tip-how-to-make-and-use-73081, https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/, http://www.goodhousekeeping.com/recipes/cooking-tips/dictionary-cooking-terms, http://sodapic.com/22-kitchen-cheat-sheet-guide-basic-cooking-techniques/. I generally use the manual button. Continued with the browning steps (had to do one at a time due to the small pot surface). Do you have an 8 quart pressure cooker? Be sure to add this recipe to your list if you’re unorganized like me (or if you just like really yummy pork chops!) I don’t think I’ve ever heard him rave that much about any other recipe. 1 Can of mushrooms, drained Let me know how it turns out! I have been making this recipe for years but I use Healthy Request Cream of Mushroom soup as it has low sodium ( I can control the amount of salt in it) and it has no MSG – which I am highly allergic too. Most of the recipes state a 4 lb. Well, actually that is not even gravy if it is that thin. I made this tonight and it was delicious. Can’t find that on my cooker. I really really like Progresso Cream of Mushroom soup, try it! Let me know how it goes. thanks ever so much! http://sodapic.com/22-kitchen-cheat-sheet-guide-basic-cooking-techniques/ Hi Ruth – do you have a stovetop pressure cooker? I’ve used this recipe many times with a slow cooker but tonight I’m using my pressure cooker. Add in the rest of the broth, seasoning, and cream of mushroom soup.

The pork chops were tough and had a terrible taste and after taste. Easy Pressure Cooker Pork Chops in Mushroom Gravy. I love my Instant Pot and am always looking for yummy recipes to make in it! There are not many good pressure cooking sites in the UK. It turned out so good!

I’m trying to figure out why so many people like Lemmon on thier food or spicy food. Be sure to rub in lots of seasoning on both sides and deglaze really well to get all the flavor bits off the bottom of the pot! Hi Jeanne – others have used one inch thick boneless chops with no problem, without making any changes. I have THICK cut Pork Loin Chops, do you think these would work as well? And my instant pot starts screaming Burn. I have an Instant Pot pressure cooker, and I know that Browning refers to Instant Pot’s “Saute” mode. Hi Izy – yes, I used the manual function and it is okay to layer the pork chops, just stagger them so they don’t cook like a thicker piece of meat. Sounds like delicious changes and a great way to serve it. I just have a regular pressure cooker and can’t find a recipe.

A quick and easy creamy mushroom gravy comes together at the end to add even more flavor and moisture to the pork chops! cost per recipe: $8.28 I was so disappointed because I would love to find a go-to recipe for pork chops that is moist. They are easy to use, and your Instant Pot can help you create these Easy Pork Chops in Mushroom Gravy! I’ve also blended the cream of mushroom soup before so there’s no pieces of mushrooms in it. If so , how much rice and water would you add, and would it go in at the same time? I am in the UK. Anyway, my question is, will the chops be fall of the bone tender cooked in the pressure cooker?

Served it with garlic mashed potatoes.

Any suggestions? Friday, I made this recipe. I have never left a comment on a recipe before, but I feel I have to on this one. That’s rude.

M. Memories of my childhood! Sounds delicious. I’m new to pressure cooking and have learned a lot from you site, so thank you. All the same except set timer to 18 minutes with a 15 minute NPR. Thank you very much for the recipe from a middle aged ” new” cook. Start by preheating your oven to 350 degrees and use salt and pepper to season each side of the pork chops. Also, don’t fill your pot more than 2/3’s full.

Wrap your veggies in tinfoil and put them in at the same time as the meat. I actually tripled the recipe and tried out a new 10 qt. The family cleaned it up…lol….guess that’s a good sign. You could use half the soup and half the water, but you wouldn’t want to eliminate the water because the soup has thickeners in it that could settle on the bottom and prevent the pot from coming to pressure. Turned out fabulous! The recipe didn’t specify what size can of soup to get. everyone loved it…..even the teenagers !

We are very picky with our food and this was by far the best pork chops we’ve had. amzn_assoc_asins = "B00MZZXO4W,B01BVV07KO,B00FRRMPMM,B00FLYWNYQ"; I may have to try this with chicken. Yes, I just looked at the video and the gravy was super thin as they were pouring it. They are all boneless. Was not dry but not very tasty. However, my sauce was very watery. Pour gravy over chops to serve. Turn off your Instant Pot and add back in your Instant Pot pork chops.

They do not get all mushy with this process! Instead of lemon pepper, I used garlic salt with a zesty garlic pepper mix I get from my grocery and I added some dehydrated Bella mushrooms and also dehydrated button mushrooms in with the mushroom soup.

Thank you for the recipe! I prefer to add them later, as I did in this pot roast recipe https://www.pressurecookingtoday.com/pressure-cooker-pot-roast/ If you wanted to try that, you could reduce your cook time 12 minutes, do a 10-minute natural pressure release, add the potatoes, root vegetables, and mushrooms, then pressure cooker for an additional 3 minutes with a second 10-minute natural pressure release. Sometimes it was served over mashed potatoes and sometimes over rice. After reviewing the ingredients, I made a few modifications and according to the wife, she thought it turned out delicious!

I would add the carrots and potatoes after pressure cooking when you’re reducing the sauce.

These fork-tender, fall-off-the-bone pressure cooker pork chops in mushroom gravy is a long-time family favorite. I’ll have to check that out. Thank you for this recipe, looking forward to trying more from your blog! How long would I cook these if the chops are frozen? Thanks for posting this recipe! Boneless will cook faster, so I would reduce the cook time a few minutes. Thanks for getting me to try pork chops again! Salt and pepper to taste. It cooks so quickly and is so tender I probably wouldn’t pressure cook it.

Also made a batch of mashed potatoes in my second instant pot in 10 mins. Hi Gary – if you have the Instant Pot Duo, you use the saute and adjust button to change it to more for browning and less for simmering. I added 3/4 c. of White wine. 4.Add one tablespoon of olive oil. Like you, I rarely use canned soups in recipes but I followed your recipe (except for substituting bone broth for the water) and these were exactly as you promised – fall-off-the-bone DELICIOUS!

Hi Evelyn – yes the cook time is the same for 2 pork chops. amzn_assoc_placement = "adunit0"; That way they get a little caramelization on them. To add extra flavour, after browning the chops, I brown garlic, sliced onions and mushrooms, then deglaze with No Salt Added Chicken broth (about 1 cup), mix in the soup and make sure to scrape all the yummy bits up off the bottom of the pot, then add the pork chops back in. Hi, Barbara! They came out nice and tender, however, the ratio of water to the soup made the gravy really runny. I will now try pork chops this way, except for the Lemmon pepper. amzn_assoc_tracking_id = "afunandfrugal-20"; Thank you!!! Instant Pot Electric Pressure Cooker ~ Ramen Noodle Stir Fry.

Hi Barbara! I can’t stand spicy (hot) foods. But you could definitely cook them for the 18 minutes, NPR for 10 minutes, and then check and see if they’re as tender as you’d like them. The pork chops were so tender!

Thanks for making it so easy to put together! What a great way to change it up. I want to prepare your Easy Pork Chops in Mushroom Gravy recipe. I really want to make this!! I served it over riced cauliflower and it was a spectacularly easy, delicious main course. Enjoy!

Having the basics is SUCH a benefit to the lazy cook such as myself.

Interestingly – remembering a previous question, Gary – this source suggests that of fresh mushrooms because I had 10 loin chops. Hi Kaye – thanks for sharing your tips for making it in the Mini! Can we add carrots, onion, and potatoes before we start the 18 mins or should we take chops out then do onions/ potatoes/carrots…or do veggies first and set aside? My family loved this! After I browned the chops, removed them from the Ipot, I then added fresh mushrooms to saute for a few minutes. 3) Although the Mini usually only needs 3/4-1 cup of water to bring to pressure, because of the full can of cream of mushroom soup, I used the 1 1/2 cups as listed (ended up with LOTS of gravy!)

Hi Sharon! If so, I wouldn’t increase the cook time. Please bear with me – I’m new at this. Thanks for sharing your changes Ginger. I got my Instant Pot Thursday. Cook as directed for meat in pressure cookers or until meat reaches desired tenderness in slow cooker.

Happy holidays . I doubled the recipe and made 8 pork chops–I cooked it for 30 minutes on high. Hi Kim – most everyone loves this recipe.

I’m new to pressure cooking and am so excited to have found your blog (via hip pressure cooking). What is the equivalent to “Simmer”? ©2008—2020 Pressure Cooking Today™ LLC. Made them tonight…cooked them 18 min. Thanks Debbi! However, when using canned soups in the pressure cooker, be sure to add lots of liquids and stir until the soup is well combined. I’d say they were about 3/4 of an inch.

Please let me know how much time to put it at in the pressure cooker as well as the amount of water to add.

1 Can Cream of Mushroom soup 1/2 Can of water 1 Can of mushrooms, drained 4 Pork chops Salt and pepper to taste. When you've finished browning the pork chops, add the water to deglaze the pan and stir to loosen any brown bits from the pan. We use cookies to ensure that we give you the best experience on our website. I am excited to try in my brand new pressure cooker, as the last few times I have made this stove top, (simmering on low for 2-3 hours), the chops are not as tender as they used to get.

Thanks for the suggestion Sigrid – I’ll have to pick up some pork chips and measure them next time I make the recipe.

Thanks so much for taking the time to comment and let me know how much you and your wife enjoy the recipe William! When you say in a recipe something like this, “4, bone-in thick pork chops”, tell us what you mean by “thick” is. It has been on regular rotation at my house as my kids were growing up and now it’s one of my grandkids’ favorites! Otherwise you may have problems with scorching. Required fields are marked *. But it’s really personal preference.

1) All ingredients were the same except I used 2 boneless loin chops, each about 3/4 inches thick. Please try again. Serve over creamy pressure cooker mashed potatoes for the perfect old-fashioned comfort food. Hi Barb – you can use frozen pork chops, but they don’t brown well and the browning adds a lot of flavor in this recipe. What is the maximum size Boston Butt that can be used ? Our recipe for pork chops smothered with a delicious, flavorful sauce takes only 10 minutes to pull together making it perfect for any night of the week.

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