Pressure Cooker Pork Chops with a creamy homemade mushroom gravy
Pressure Cooker Pork Chops with a creamy homemade mushroom gravy. Served with a side of air fryer French Fries this classic French dish of pork chops with a mushroom sauce is perfect for a healthy quick dinner.
Set the pressure cooker to sauté and allow it to warm up.
Peel & dice the garlic and onion and place it into the Instant Pot inner pot. Add the extra virgin olive oil and sauté for 3 minutes or until the garlic and onion are cooked.
Add the dried thyme.
Dice the mushrooms into small quarters, add them into the pressure cooker and stir constantly for about 3 minutes, so that everything is well mixed but so that the mushrooms are not cooked.
Remove the garlic, onion and mushrooms into a bowl.
Place a tablespoon of butter into the pressure cooker and allow it to melt.
Season the pork with salt and pepper and sear in the juices inside the bottom of the pressure cooker. 2 minutes on each side for the pork chops is enough though do make sure the pressure cooker is nice and hot.
Remove the pork chops and deglaze the bottom and sides of the pressure cooker with white wine.
Press cancel to stop the sautéing.
10. Add back the bowl of mushrooms, onion and garlic. Pour in the homemade mushroom soup. Mix well.
11. Place the pork chops over the mixture making sure the bottom of them are in the sauce.
12. Place the lid on the pressure cooker, set the valve to sealing and cook for 10 minutes on manual.
13. When they are cooked remove the pork chops and stir the sauce. If the sauce is too watery drain and then add a bit back in at a time until you have the correct consistency of your mushroom gravy.
The pork chops we used were very thick (400g each). Remember to adjust the cooking time of your pressure cooker pork chops if you have small ones. I used a couple of small freezer portions of my homemade Instant Pot mushroom soup as the base.
I cooked it from frozen as I started cooking, got it to nearly defrosted and then used it in the pressure cooker with everything else. You can also follow this Instant Pot Mushroom Soup recipe first and cook this before you cook anything else.
Before you add the wine, you will find that the juices will be all soaked up and will have given the mushrooms excellent depth of flavour. I use the drain method to make the mushroom gravy to the correct thickness. I have 2 bowls from my nest of bowls. One to catch the juices at the bottom and the sieve above it.
Then after draining the excess liquid from the mushrooms I will add the liquid back in slowly, until I have the correct amount of liquid. In the end I ended up with 200ml of surplus juices.
But its all about how thick or thin you want your mushroom gravy. These surplus juices can also be re-used as a vegetable stock for the next time you cook in the pressure cooker.
Calories: 296kcal | Carbohydrates: 3g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 92mg | Potassium: 560mg | Fiber: 0g | Sugar: 0g | Vitamin A: 170IU | Vitamin C: 4.8mg | Calcium: 25mg | Iron: 1.1mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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