• October 11, 2020

 Prep Time: 10 minutes

Cooking Time: 55 minutes

Servings: 4 people

Nutritional Value: kcal: 510, Fat: 28 g, Fiber: 1.5 g, Protein: 51 g

This recipe has amazing taste and is quite easy to prepare. If you don’t have

the cream of mushroom sauce, then simply use cream & sweet soy sauce. Just

serve this recipe with a side of egg noodles or mashed potatoes with gravy &



2 pounds bone in pork chops; approximately ¾" or thicker

1 onion, small, diced

½ teaspoon garlic powder

1 can cream of mushroom soup condensed

3 cups white or brown mushrooms, sliced

1 tablespoon parsley, fresh

1 ¼ cups beef broth, divided

2 tablespoons cornstarch

1 tablespoon olive oil

Pepper & salt to taste


1. First, season the meat with garlic powder, pepper and salt.

2. Second, preheat your Instant pot by pressing the sauté feature. Once the

word HOT appears; add the oil.

3. Work in batches & cook the pork chops for 2 minutes on each side, until

turn brown. Remove from the Instant Pot & set aside.

4. Add a cup of broth to your Instant Pot; scrapping down any brown bits;

deglaze well.

5. Next, add the sliced mushrooms followed by chopped onion & cooked

pork chops then, top with the mushroom soup & parsley.

6. Close and secure the lid to its place; pressure cook for 15 minutes on

manual setting.

7. Once done, wait for 10 minutes and let the pressure to release naturally

then perform a quick release feature to get rid of the leftover pressure.

8. Remove the meat from gravy & set aside.

9. Combine the cornstarch with leftover broth in a small-sized mixing bowl.

Press the sauté feature again and bring the gravy to a boil. Then, slowly add

the cornstarch mixture and continue to cook until you get your desired level

of consistency.

10. Serve hot & enjoy.

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