Instant Pot Pork Chops with Creamy Mushroom Gravy

These Instant Pot pork chops with creamy mushroom gravy are tender, flavorful, and easy to make in one pot. A comforting dinner recipe with rich sauce and simple ingredients, perfect for busy nights.

 Instant Pot Pork Chops with Creamy Mushroom Gravy

There’s something about pork chops and homemade gravy that just feels like comfort on a plate.

It’s the kind of meal that reminds you of slow, cozy dinners — but let’s be honest, most nights we don’t have hours to spend in the kitchen anymore. That’s where the Instant Pot comes in.

With a quick sauté, a short pressure cook, and a simple creamy mushroom gravy made right in the same pot, these pork chops turn out incredibly tender and full of flavor every time. No dry meat, no complicated steps, and no stack of dishes waiting when you’re done.

This is one of those reliable recipes you’ll find yourself coming back to again and again — especially on nights when you want real comfort food without a lot of effort.

If you love rich gravy, juicy pork chops, and easy one-pot dinners, this recipe is about to become a favorite.

Enjoy!

Ingredients

This recipe uses simple, comforting ingredients that come together to create tender pork chops and a rich, creamy gravy.

• Bone-In Pork Chops - Thick-cut chops stay juicy and tender under pressure and add extra flavor to the sauce.

• Steak Seasoning - An easy way to layer in savory, peppery flavor without measuring multiple spices.

• Olive Oil - Helps create a golden crust when browning the pork chops.

• Unsalted Butter - Adds richness and forms the base of the creamy gravy.

• Garlic - Brings warmth and depth to the sauce.

• White Onion - Softens as it cooks and adds natural sweetness to the gravy.

• Fresh Mushrooms - Provide earthy flavor and hearty texture.

• Chicken Broth - Deglazes the pot and builds the foundation of the sauce.

• Kosher Salt and Black Pepper - Enhances all the flavors in the dish.

• Cornstarch - Thickens the gravy into a smooth, silky sauce.

• Heavy Whipping Cream - Creates the rich, creamy finish that makes this dish feel extra comforting.

-- Let’s Make It Together

First, turn your Instant Pot to sauté and add the olive oil. Season the pork chops with steak seasoning and brown them for a few minutes on each side. This step builds flavor, so don’t rush it. Set the pork chops aside once they’re golden.

Add the butter to the pot, followed by the mushrooms, onion, and garlic. Sauté until softened and fragrant.

Pour in the chicken broth, salt, and pepper, then use a wooden spoon to scrape up all the browned bits from the bottom. This is where so much flavor lives.

Return the pork chops to the pot, secure the lid, and pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes before finishing with a quick release.

Transfer the pork chops to a serving dish.

Switch back to sauté mode. Whisk together the cornstarch with some hot broth, then stir it into the pot. Cook until thickened, then whisk in the cream. Taste and adjust seasoning.

Pour the gravy over the pork chops and serve warm.

 

-- Perfecting the Cooking Process

The key to tender pork chops in the Instant Pot is browning first and allowing a short natural pressure release. Searing locks in flavor, while the natural release keeps the meat from tightening too quickly. Together, these steps ensure juicy pork and a rich, well-developed gravy.

-- Add Your Touch

This recipe is easy to customize based on what you love.

Add fresh thyme or rosemary for an herby twist. Stir in a splash of white wine before pressure cooking for extra depth. Swap mushrooms for bell peppers if you prefer. Or finish with chopped parsley for a fresh pop of color.

Make it yours — this gravy welcomes creativity.

Set the Mood

See my tips below to create a wonderful atmosphere for enjoying your meal.

If you’re craving comfort food that fits into real life, these Instant Pot pork chops deliver every time. They’re rich, satisfying, and easy enough for busy nights.

If you loved this recipe, you may also enjoy:

• My Slow Cooker Chicken Tortilla Soup

• Garlic Herb Chicken Bowls

• Baked Ranch Chicken for Two

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Before You Start

• Can I use bone-in pork chops? Yes, but increase the cook time slightly and watch closely to avoid drying.

• Do I have to use mushrooms? No. You can omit them or substitute peppers or extra onion.

• What if my gravy is too thin? Simmer longer on sauté or add a little more slurry.

• Can I make this ahead? Yes. Store in an airtight container up to 3 days and reheat gently.

• Can I freeze leftovers? The pork freezes well, but cream sauces may separate slightly when thawed.

 

 

 

The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

Wholesome, Hearty, and Ready in 30 Minutes – The Ultimate Comfort Soup!

The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

There’s nothing quite like a warm, comforting bowl of chicken and rice soup to chase away the winter blahs, soothe you when you’re feeling under the weather, or simply wrap you up like a big, cozy hug. This Instant Pot Chicken & Rice Soup is the ultimate comfort food—hearty, nourishing, and packed with tender chicken, wholesome vegetables, and perfectly cooked rice in a flavorful broth. It’s the kind of meal that warms you from the inside out, making it a go-to recipe for chilly nights, sick days, or whenever you need a little extra TLC. Plus, it’s kid-friendly and picky-eater approved, with familiar flavors that the whole family will love.

The best part? This one-pot wonder comes together in just 30 minutes thanks to the magic of the Instant Pot. No standing over the stove, no long simmering time—just quick, easy, and delicious every single time. Whether you're meal-prepping for the week, feeding a crowd, or making a batch for a friend or neighbor in need of a pick-me-up, this soup is a simple yet heartfelt way to show you care. Serve it with warm bread or a side salad, and you’ve got a meal that’s as satisfying as it is effortless!

Tip:  If you don't already own an Instant Pot Multicooker now is the time to snatch up a great deal!  Amazon's Spring Sale is happening until 3/31 and they have an Instant Pot Duo 7-in-1 Multicooker at 30% off.  This is a great price for an appliance that you will use all the time for soups, stews, rice, yogurt, chili, chicken, grains, even cheesecake!

Enjoy!

What Ingredients do I need?

Produce:

• Celery
• Carrots
• Yellow onion
• Garlic
• Fresh parsley

Pantry Staples:

• Low-sodium chicken broth (or Better Than Bouillon)
• Long-grain white rice
• Dried thyme
• Salt
• Black pepper
• Canola oil

Protein:

• Cooked chicken (shredded or diced)

Substitutions and Variations

Substitutions

• No celery? → Use extra carrots or add bell peppers for a slight sweetness.

• No yellow onion? → Swap with white onion, shallots, or leeks for a milder flavor.

• No fresh garlic? → Use ½ teaspoon garlic powder per clove as a substitute.

• No white rice? → Use brown rice (increase pressure cook time to 20 minutes) or quinoa (same cook time as white rice).

• No cooked chicken? → Use raw chicken breasts or thighs, shred after pressure cooking. (see kitchen tips below)

Variations

• Creamy Chicken & Rice Soup:  Stir in ½ cup heavy cream, half-and-half, or coconut milk after cooking for a rich, creamy texture.  Add ½ cup grated Parmesan for extra depth of flavor.

• Lemon Herb Chicken & Rice Soup:  Add juice and zest of 1 lemon after cooking for a bright, fresh twist.  Stir in extra fresh herbs like dill or basil for more flavor.

• Mexican-Inspired Chicken & Rice Soup:  Swap thyme for cumin and chili powder for a Tex-Mex kick.  Add a can of fire-roasted tomatoes and black beans before cooking.  Top with avocado, lime juice, and cilantro before serving.

• Italian-Style Chicken & Rice Soup:  Use Italian seasoning instead of thyme for a Mediterranean flavor.  Stir in chopped spinach or kale at the end for extra greens.  Sprinkle with Parmesan and red pepper flakes before serving.

• Asian-Inspired Ginger Chicken & Rice Soup:  Replace thyme with grated ginger and a splash of soy sauce for an umami boost.  Add sliced mushrooms or bok choy before pressure cooking.  Finish with sriracha and green onions for a little heat.

• Hearty Vegetable Chicken & Rice Soup:  Increase the veggies by adding zucchini, green beans, or peas.  Stir in a can of diced tomatoes for extra texture and flavor.

Kitchen Tips and Notes

• Sauté for extra flavor: Let the veggies develop a little color before adding broth—it deepens the flavor!

• Use rotisserie chicken for convenience: A great shortcut if you don’t have pre-cooked chicken on hand.

• Too thick? Just add more broth or a splash of water when reheating.

• Using raw chicken instead? Add whole raw chicken breasts or thighs before pressure cooking. Adjust cooking time to 13 minutes.  After cooking, shred and stir back in.

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 3 months (but note that the rice may absorb liquid and soften).

• Reheating Tip: Add extra broth when reheating, as the rice will soak up liquid over time.

    EQUIPMENT YOU MAY NEED    

(All Featured in Amazon's Spring Sale!!)

✔ Instant Pot (or any electric pressure cooker) – The key to quick and easy cooking.
✔ Cutting board & sharp knife – For chopping vegetables and shredding chicken.
✔ Wooden spoon or spatula – For sautéing veggies.
✔ Measuring cups & spoons – To measure broth, rice, and seasonings.
✔ Ladle – For serving the soup.
✔ Tongs (if using raw chicken) – To remove and shred chicken if cooking it in the Instant Pot.
✔ Airtight containers – For leftovers and meal prep storage.

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The Best Instant Pot Chicken & Rice Soup 

serves 8

3 tablespoon canola oil
4 stalks celery, chopped
3 large carrots, chopped
½ cup yellow onion, diced
4-5 cloves garlic, minced
12 cups low sodium chicken broth (I used Better than Bullion)
1 ½ cup long grain white rice, uncooked
3 tablespoon fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
3 cups cooked chicken, shredded or diced

Set the pressure cooker to sauté and add the oil.  Allow to heat and then add the carrots, celery, and onion. Sauté 2-3 minutes to develop a little color.  Add the garlic and sauté 30 seconds more.

Turn off the sauté button, then add the chicken broth, rice, parsley, thyme, salt, and pepper.  Lock the lid in place and turn the valve to sealed.  Set to pressure cook on high for 4 minutes.

Allow the pressure to naturally release for 10 minutes, then quickly release remaining pressure. Remove the lid, add the cooked chicken. Taste and season with additional salt and pepper if desired.  Serve.

Carne Guisada - Instant Pot and Oven/Stove Top Versions

This mouthwatering Carne Guisada has tender chunks of seasoned beef cooked in a luscious tomato-based sauce.  It's a fiesta in a bowl!

 Carne Guisada

Enjoy a wonder meal with this succulent Latin flavored stew.  Tender chunks of stew meat are cooked in a luscious tomato-based sauce that filled with onion, tomatoes, and Latin spices.  It's said that Carne Guisada is originally from Puerto Rico although there are many variations across Latin countries.  This is a very simple dish to make and it all cooks in one pot.

Serve it over a nice bed of rice along with tortillas for a great meal.  Any leftovers can be stuffed in to tortillas for soft tacos or rolled in to enchiladas.  The flavor is amazing and this dish is all about the sauce and the tender meat.  I made this in my Instant Pot and the meat was falling apart.  You can make this on the stove top or in the oven in a Dutch oven.  It will take you about 1 1/2 to make this start to finish so plan on making this on the weekend for Sunday dinner or even game day!

Enjoy!

What Ingredients do I need?

• 2 pounds of stew meat

• white or yellow onion

• cumin

• canned diced tomatoes 

• beef broth - low sodium

• olive oil

• dried oregano

• flour

Substitutions and Variations

• Vegetables - add potatoes and carrots

Kitchen Tips and Notes

• serve over steamed rice or mashed potatoes

• serve with tortillas or cornbread

• leftovers can be kept in a sealed container in the refrigerator for 3 days

• turn leftovers in to tostadas, tacos, enchiladas, or use in quesadillas

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Carne Guisada

serves 4-6

4 cloves garlic, minced
2 teaspoon cumin
2 teaspoon ground black pepper
1 teaspoon kosher salt
2 cups beef broth, low sodium
2 lbs beef stew meat, cubed
1 Tablespoon olive oil
1 teaspoon dried oregano
14.5 oz can diced tomatoes, with their juices
1/4 cup flour

1/4 cup water
1 large yellow or white onion, chopped

Pressure Cooker:

Turn your Instant Pot on sauté mode and add the olive oil to heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Hit the cancel button to turn off.  

Add in the onion, garlic, tomatoes, beef broth, cumin, salt& pepper, oregano and return the browned beef to the Instant Pot.  Place the lid on the pot and turn the vent knob to "seal".  Press the pressure cook button and set the time for 50 minutes.  When the time is up turn the knob to vent and allow the steam to release.  

In a small bowl mix together the flour and water until smooth.  Open the lid and turn on the sauté button again.  Once the mixture heats up to almost boiling add the flour/water mixture and stir in.  This will thicken the sauce.  Continue to boil on "sauté" for about 5 minutes until thickened.  

Serve over rice.

Oven/Stove Top:

If using the oven preheat to 325 degrees.  In a Dutch oven over medium high heat add the olive oil and heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Remove and set aside.

Reduce the heat to medium low and add the onions and saute until transparent.  Add in the garlic, return the beef to the pot and add in the cumin, salt & pepper, and oregano.  Stir to coat.  Add in the tomatoes, broth and bring to a boil.  Reduce heat to low and simmer for 1 hours or transfer to the oven and cook for 1 hour.  

In a small bowl mix together the flour and water until smooth. Stir the mixture in to the pot and boil on the stove top for about 10 minutes to thicken the broth. 

Serve over rice.

Winter Wonders: Wine Braised Short Ribs

Beef short ribs braised in a succulent red wine sauce, along with aromatic herbs and vegetables make for some heavenly comfort food!

 

Wine Braised Short Ribs

Some of the best comfort food you can make are these Wine Braised Short Ribs.  Cooked slowly in a rich red wine sauce transforms them in to fall-off-the-bone tender chunks of beef.  Serve them over mashed potatoes for a comforting meal worthy of company.  

We use a cooking method called braising for this dish.  Braising is a two fold cooking method that starts with searing (browning quickly) the meat and then slow cooking it in a liquid.  This gives you a deep levels of flavor and buttery tender meat along with a rich sauce. You can braise all cuts of meat, even chicken, but tougher cuts really benefit from this technique.   

To flavor the meat and the sauce even more I use the addition of  vegetables (Matignon) such as onion, celery, and carrots along with some herbs.  In some braises the solids are strained out of the sauce at the end of cooking.  In this method, called Braising a' la Matignon, you keep the vegetables in the sauce and they become part of the finished dish. It's soooo good!

I hope you are not intimidated by this cooking method.  It really is a simple and easy way to cook and it's perfect for those you love one-pot meals.  This is the perfect dish to make on a leisurely Sunday when using the oven or you could make this during the week using an Instant Pot.  Directions for both cooking methods are provided for you below.

Enjoy!

What Ingredients do I need?

• boneless or bone-in beef short ribs (English cut)

• flour

• olive oil

• carrots, celery, and onion

• garlic cloves

• tomato paste

• red wine - choose a wine that you would drink.  Merlot, pinot noir, cabernet, or even a red blend are good choices.

• beef broth (low sodium)

• fresh rosemary and thyme

• bay leaves

• Cornstarch (optional for thickening)

Substitutions and Variations

• Lamb shanks, veal shanks, beef cheeks, and pork shoulder all make solid substitutions here

Kitchen Tips and Notes

How long does it take to braise beef short ribs?

• Oven – 3 hours at 325 degrees Fahrenheit

• Stove – 2.5 hours

• Pressure Cooker – 50 minutes with a 10 minutes natural release

• Slow cooker – 8 hours on low, 5 hours on high

How to Braise Meat in 3 Simple Steps

1. Start by browning the meat you’d like to braise. In a Dutch oven set over medium-high heat, drizzle enough butter or olive oil, to coat the bottom of the pan, then sear each side of the seasoned meat until golden brown. Remove from the pan, and set aside.
2. Add your aromatics (onion, shallots, garlic, and spices), and then deglaze with stock, wine, beer, or even water. (The amount of liquid you use is up to you: as long as the meat is partially submerged you can always rotate during the cooking time.) Using a wooden spoon, scrape up all those brown bits—that’s called the fond and it will provide the delicious foundation for all the flavor you’re about to build—and stir into the braising liquid.
3. Season to taste, and bring to a boil until slightly reduced. Add the meat back into the pot, slap on a tight-fitting lid, and let it simmer away in a 325°F oven (the more consistent bet) or over a low flame on the stove for up to an hour.

Two cuts of short ribs

• Flanken:  In the flanken style of short rib, this thin cut, which is about 1/2 inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you’re going for a Korean barbecue kalbi-style result. Unless you’re shopping at an Asian grocery store, you most likely have to ask your butcher to cut these to order for you.
• English Cut:  The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as is in one long piece or cut into smaller, approximately 2-inch long pieces. Boneless short ribs can sometimes be found, which mean that the meat is cut off the bones of an English-cut short rib.

More braised recipes:

Sirloin Tips and Gravy

Braciole

Herb Rubbed Flank Steak

Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

Braised Chicken Breasts with Bell Peppers, Onions & Vinegar

Braised Tuscan Chicken with Vegetables and White Beans

Cajun Pot Roast

Mom's Famous Pot Roast

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Wine Braised Short Ribs

serves 4-6

8 boneless beef short ribs (or bone-in English cut, for more flavor)

kosher salt & fresh ground black pepper

1/4 cup flour

2 Tablespoons olive oil

3 large carrots, peeled and small diced

3 ribs of celery, small diced

1 medium yellow onion, peeled and small diced

5 cloves garlic, minced

1/4 cup tomato paste

2 cups red wine

2 cups beef broth (low sodium)

3 sprigs of fresh rosemary

7 sprigs of fresh thyme

2 bay leaves

Cornstarch 

Instant Pot Method:

Turn on the "sauté" setting on the instant pot to heat up.  Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

In the Instant pot that is on "sauté" add the olive oil and allow to heat.  When oil is hot sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil to the instant pot and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs.  Hit the "cancel" button.  Place the lid on and turn the knob to "sealing".  Hit the "pressure cook" button and adjust set the time to 50 minutes.  Once the cooking has finished allow the Instant Pot to release pressure naturally for 10 minutes then move the valve to venting to release any remaining pressure.  Remove the lid.  If the sauce is too liquid for your liking turn on the "sauté" setting, remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and allow to simmer for about 5 minutes.  Remove the herb bundle and serve over mashed potatoes.  

Oven Method:

Preheat the oven to 325 degrees.

In a Dutch oven on the stove over medium-high heat, add in the olive oil. Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

Sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs. Place the lid on tightly and place in the oven.  Cook for 3 hours.  Remove from the oven and remove the herb bundle.  If the sauce is too liquid for your liking remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and simmer on the stovetop for about 5-10 minutes until thickened.  Serve over mashed potatoes.