Prep Time::10 mins
Cook Time::30 mins
Release Pressure Time::15 mins
Total Time::55 mins
Servings::4 servings
Ingredients
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2 pounds bone-in pork chops
1 tablespoon olive oil
1/2 teaspoon garlic powder
salt and freshly ground black pepper to taste
1 onion, diced
1 pound mushrooms, sliced
1 1/4 cups chicken broth
1 (10.5 ounce) can condensed cream of mushroom soup
2 tablespoons cornstarch
Directions
Heat a large nonstick skillet over medium-high heat, and add olive oil. Season chops on both sides with garlic powder, salt, and pepper. Sear chops in the hot skillet until golden brown, 2 to 3 minutes per side.
Meanwhile, add 1 cup broth to a multi-functional cooker (such as Instant Pot®), followed by onions and mushrooms. Top with seared chops; cover with cream of mushroom soup. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions for at least 10 minutes, Release any additional pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Remove chops from liquid and set aside to keep warm. Whisk cornstarch with remaining 1/4 cup broth until smooth, then whisk into soupy mixture in the Instant Pot. Turn Instant Pot to sauté, and bring to a simmer, whisking occasionally until thickened. Serve chops with a generous ladle of mushroom and onion sauce.