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Instant Pot Creamy Mushroom Pork Chops

Instant Pot Creamy Mushroom Pork Chop, Instant Pot, Pork Chop, Marsala, Pork Marsala, The Tasty Travelers
Instant Pot Creamy Mushroom Pork Chop

We absolutely loved this recipe!  It’s not often that you can make pork chops and have them come out so tender that you can cut through them with only a fork!  But…I can tell you….it is possible!  I was incredibly impressed with how juicy and tender these amazing pork chops turned out!  I will never cook another pork chop without the Instant Pot!  Seriously…how have I lived this long with eating pork chops in the oven or on the stove?  They were soooo good!

We loved this recipe so much that we will likely try it with other proteins.  This sauce would be so good with beef or chicken.  Stay tuned for more recipes using this same sauce.  I can’t wait to see how it turns out!

Instant Pot Creamy Mushroom Pork Chop, Instant Pot, Pork Chop, Marsala, Pork Marsala, The Tasty Travelers
Instant Pot Creamy Mushroom Pork Chop

Tips for this recipe:

  1. Buy fresh thyme!  Fresh thyme is so much more flavorful than dried thyme.  You can buy fresh thyme in bunches in the produce section at your favorite grocery store.
  2. Be sure to use the whole grain mustard.  The texture is amazing in this recipe.
  3. Mix the flour and water in a mason jar.  Just add the flour and water, put on the lid and shake…shake…shake!  Your gravy will have no lumps!
  4. Be patient.  Do not quick release!  If you quick release the pressure, your pork chops will not be as tender.

 

 

How to make Instant Pot Creamy Mushroom Pork Chops:

  1. Turn the Instant Pot on sauté and add in 1 tablespoon of olive oil
  2. Once the olive oil is warm, add in pork chops which you have seasoned with salt and pepper.  Brown on both sides.
  3. Remove browned pork chops from Instant Pot
  4. Add one tablespoon of olive oil
  5. Add shallots and cook until tender
  6. Add Marsala wine and scrape all of the shallots off the bottom of pot
  7. Add chicken broth and return pork chops to the pot
  8. Place 3-5 sprigs of fresh thyme in the pot
  9. Close lid and move valve to “seal” position
  10. Cook on high pressure for 35 minutes
  11. Natural release pressure for 10 minutes and then open lid
  12. Remove pork chops from pot
  13. Add butter, oil , mushrooms, cream, mustard, salt and pepper
  14. Remove thyme leaves from stems of 3-5 sprigs- Add leaves to pot
  15. Stir
  16. Combine flour and water in mason jar- mix well and then add to pot
  17. Stir and simmer for 5 minutes
  18. Return pork chops to pot and simmer for 5 minutes
  19. Serve and enjoy!
Instant Pot Creamy Mushroom Pork Chop, Instant Pot, Pork Chop, Marsala, Pork Marsala, The Tasty Travelers
Instant Pot Creamy Mushroom Pork Chop

Ingredients:

  • 2-4 Pork chops- you can use bone in or boneless for this recipe
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 2 Tablespoons olive oil
  • 1 Shallot- finely chopped
  • 1/2 Cup Marsala Wine
  • 1 1/2 Cups chicken broth
  • 6-10 Sprigs fresh thyme- Use more or less based on your preference
  • 1 Tablespoon butter
  • 1 Pint sliced mushrooms
  • 1/2 Cup heavy cream
  • 2 Tablespoons whole grain Dijon mustard
  • 2 Tablespoons flour
  • 1/2 Cup Water

Instant Pot Creamy Mushroom Pork Chops

4.7 from 10 votes
Print Pin Rate
Servings: 4 Servings
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Ingredients

  • 2-4 Pork chops- you can use bone in or boneless for this recipe
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 2 1/2 Tablespoons olive oil
  • 1 Shallot- finely chopped
  • 1/2 Cup Marsala Wine
  • 1 1/2 Cups chicken broth
  • 6-10 Sprigs fresh thyme- Use more or less depending on preference
  • 1 Tablespoon butter
  • 1 Pint sliced mushrooms
  • 1/2 Cup heavy cream
  • 2 Tablespoons whole grain Dijon mustard
  • 2 Tablespoons flour
  • 1/2 Cup Water

Instructions

  • Turn the Instant Pot on sauté and add in 1 tablespoon of olive oil
  • Once the olive oil is warm, add in pork chops which you have seasoned with salt and pepper.  Brown on both sides.
  • Remove browned pork chops from Instant Pot
  • Add 1 tablespoon of olive oil
  • Add shallots and cook until tender
  • Add Marsala wine and scrape all of the shallots off the bottom of pot
  • Add chicken broth and return pork chops to the pot
  • Place 3-5 sprigs of fresh thyme in the pot
  • Close lid and move valve to "seal" position
  • Cook on high pressure for 35 minutes
  • Natural release pressure for 10 minutes and then open lid
  • Remove pork chops from pot
  • Add butter, 1/2 tablespoon olive oil , mushrooms, cream, mustard, salt and pepper
  • Remove thyme leaves from stems of 3-5 sprigs- Add leaves to pot
  • Stir
  • Combine flour and water in mason jar- mix well and then add to pot
  • Stir and simmer for 5 minutes
  • Return pork chops to pot and simmer for 5 minutes
  • Serve and enjoy!

Tips for this recipe:

Tips for this recipe:
1. Buy fresh thyme!  Fresh thyme is so much more flavorful than dried thyme.  You can buy fresh thyme in bunches in the produce section at your favorite grocery store.
2. Be sure to use the whole grain mustard.  The texture is amazing in this recipe.
3. Mix the flour and water in a mason jar.  Just add the flour and water, put on the lid and shake...shake...shake!  Your gravy will have no lumps!
4. Be patient.  Do not quick release!  If you quick release the pressure, your pork chops will not be as tender.

Nutrition

Serving: 1g
Have you tried this recipe? Let us know how it turned out in a comment below!

 

 

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