Instant Pot Pork Chops & Creamy Gravy

dtbarne
  • 6 pork chops, any kind
  • Salt & pepper, to taste
  • 2 -3 Tablespoons oil
  • 1 cup water
  • 1.5 teaspoons chicken bouillon powder, or granules
  • 1 (10 1/2 ounce) can cream of mushroom soup (cream of chicken or celery can be used)
  • 1 1⁄2 cups sour cream
  • 1 Tablespoon chopped fresh parsley
  1. In Instant Pot, heat oil using ‘Saute’ setting.
  2. Lightly brown salt & peppered pork chops on both sides, a few at a time, removing to a plate as they are browned.
  3. When all are pork chops are browned, add water and chicken bouillon to pot.
  4. Scrape bottom to de-glaze and remove bits from bottom of pan.
  5. Add chops back to Instant Pot.  Turn IP off and then
  6. Set Instant Pot to ‘Manual’ and adjust pressure to HIGH and set timer to 15 minutes.
  7. When timer goes off do a Natural Pressure Release (NPR).  When pin drops do a Quick Release to ensure that all of the pressure has been released.
  8.  Turn Instant Pot off and remove lid.
  9. Remove chops to plate and cover to keep warm.
  10. Turn the Instant Pot onto ‘Saute’ and whisk in the soup.
  11. When the soup is incorporated whisk in the sour cream stir until heated through. Be careful not to boil as it might curdle.
  12. Stir in parsley.
  13. Add pork chops back to the Instant Pot to warm them slightly.*For extra-thick gravy, pour out all but 1 cup bouillon before adding soup and sour cream.

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