Instant Pot Pork Chops with Gravy
Tender pork chops cooked under pressure with a savory gravy made from cream of chicken soup, beef broth, and seasonings.
Ingredients
Method
Completed steps 0
Coat both sides of the pork chops with salt, garlic powder, and pepper.
Heat olive oil in the pot on sauté mode until shimmering, then brown the chops for 2–3 minutes per side until golden; transfer to a plate.
Pour ¼ cup beef broth into the pot and scrape up the browned bits with a wooden spoon to deglaze.
Turn off sauté mode and return the pork chops to the pot, then add the ranch dressing mix, brown gravy mix, cream of chicken soup, and the remaining beef broth.
Seal the lid and set the valve to sealing, then cook on manual (high pressure) for 8 minutes.
Once cooking ends, let pressure drop naturally for 10 minutes, then manually release any remaining pressure and open the lid.
Transfer the cooked chops to a serving dish.
Mix cornstarch and water in a small bowl until smooth, then activate sauté mode and stir the slurry into the gravy, whisking continuously until thickened; turn off heat.
Plate the pork chops and spoon the gravy over them, serving with your choice of sides.
Notes
Natural pressure release takes 10 minutes; allow an additional 10 minutes for the pot to pressurize before cooking begins.
Use ¼ cup of the beef broth for deglazing—measurement need not be exact.
Cornstarch slurry thickens quickly once added to hot gravy; stir constantly to avoid lumps.
Calories: 316 kcal · Carbs: 4 g · Protein: 37 g · Fat: 15 g · Sodium: 1128 mg
Adapted from thesaltymarshmallow.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.