instant pot mushroom pork chops on a plate with rice and carrots

Instant Pot Mushroom Pork Chops

Instant Pot Mushroom Pork Chops are a quick and easy dinner recipe. You can even cook the chops from frozen and they're still ready in no time at all!
Course Main Course
Cuisine Traditional
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 400.75kcal
Author Nora Rusev


  • 1 tablespoon butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 boneless pork chops
  • Salt & pepper to taste
  • 1/2 cup chicken stock
  • 1 teaspoon soy sauce
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 pound brown button mushrooms halved or quartered if large
  • 2-3 teaspoons cornstarch
  • 1/4 - 1/3 cup cream cheese sour cream OR heavy cream


  • Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
  • Add sauce: Switch off instant pot. Add stock, soy sauce, mustard, and dried herbs, scraping the browned bits from the bottom of the instant pot. Stir in the mushrooms.
  • Pressure cook: Close instant pot and set valve to sealing. Choose "pressure cook" on high for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
  • Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of cornstarch and 1-2 tablespoons water.
  • Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.


Calories: 400.75kcal | Carbohydrates: 10.28g | Protein: 35.75g | Fat: 24.31g | Saturated Fat: 11.64g | Cholesterol: 134.62mg | Sodium: 343.66mg | Potassium: 977.76mg | Fiber: 1.6g | Sugar: 5g | Vitamin A: 532.05IU | Vitamin C: 4.88mg | Calcium: 54.27mg | Iron: 1.56mg