Instant Pot Pork Chops

I picked up this recipe from Delish and the fact that photos included were so yummy, I love anything cream based with mushrooms! YUM!

So I decided to try it myself. Here’s the edited version since I wanted more sauce on it (for my Little Man to put on his rice).

Feel free to follow my recipe or you can check out the original recipe here.

Instapot Pork Chops
Instapot Pork Chops

Yields : 6 servings

Prep Time : 15 mins (it took me longer since my 4 year old son helped my chop up all the vegetables. Another post for this one 🙂 )

Total Time : 1 hour and 10 mins

6 boneless pork chops, about 1″ thick

1/3 c. all-purpose flour
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
2 tbsp. butter (unsalted might be better since the grated parmesan made it salty)
8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced
1 1/2 c. low-sodium chicken broth (used canned chicken broth)
1/2 c. heavy cream (used canned Nestle Cream)
1/4 c. freshly grated Parmesan
2 c. baby spinach (added more than 2 c. coz I love spinach!)
Juice of 1/2 lemon


  1. Rub salt and pepper on the pork chops. Season it the way you would normally season your steak. If you want it salty, add more salt then. Then dredge lightly in flour.
  2. Set Instant Pot to Sauté setting and heat oil. When oil is shimmering splendid, add pork chops in a single layer, working in batches if necessary. I was able to fit 2 pieces of normal sized pork chops each time. Cook until golden on both sides, about 3 minutes per side. I followed the 3 minute cooking per side to a T! I set my phone’s alarm for this. Haha!
  3. Remove pork chops. Don’t worry about the browned bits at the bottom. You’ll be able to scrape them off once you put in the broth.
  4. Put in the butter. Once melted, add mushrooms and cook until softened, about 4 minutes (again, timer!). Stir in garlic and cook until fragrant, about 30 seconds. Add broth and use a wooden spoon to scrape up any browned bits on the bottom of pan.
  5. Remove everything in the pan (I didn’t remove mine so when I placed all my pork chops in to cook, some of the mushrooms got stuck at the bottom of the pan).
  6. Stir in cream and Parmesan, then return pork chops and put mushrooms on top (and everything else you removed in #5) to Instant Pot. Lock lid and set to Manual on high for 10 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let pork chops sit in sauce, uncovered, for 10 minutes.
  7. Remove pork chops, then stir in baby spinach and lemon juice, letting spinach wilt slightly.
  8. Serve pork chops with sauce.
  9. ENJOY! YUM!

Best served with warm rice 🙂

Since we’re 3 in the family, 1 pork chop each (we don’t eat much, haha!). So we were able to have this dish for 2 meals. I placed the left over in the freezer and just steamed it for our next meal. Half the recipe if you need to especially if your family doesn’t like eating leftovers.

A tip from me : I purchased my pork chops from the grocery with the bones in and just asked the lady to remove the bones before I checked out. This way, I wouldn’t have to deal with removing the bones when I get home.

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