Warm, comforting, cozy – All words to describe these tender pork chops smothered in cream of mushroom soup! This dish is a complete meal, ready in 30 minutes. This pork chops and cream of mushroom soup recipe is sure to please everyone in your home!
If you’re looking for an easy weeknight dinner that’s also budget friendly then you’ve come to the right place! Creamy mushroom pork chops and green beans are filled with nutrients and protein. Add the creamy mushroom gravy and this recipe is sure to be a new family favorite!
Your Instant Pot or electric pressure cooker can be your best friend if you know how to use it. That’s because pressure cooker pork chops can easily be made just as tender and juicy as they can from other cooking methods. Follow this recipe to find out how!
Table of Contents
Ingredients and Substitutions
All substitution options are a 1:1 substitution unless noted otherwise.
Boneless Pork Chops: We use boneless pork chops because of the convenience of not having to deal with a bone. This easy recipe is all about convenience!
Substitutions: Bone-in pork chops could be used, but the cooking time would likely need to be increased to 9 minutes. Chicken could also be used if the cooking time was increased to 14 minutes. Frozen pork chops could be used, but do not sear them first and increase the cooking time to 12 minutes.
Garlic: This recipe uses minced garlic from a container. The garlic adds great flavor that’s absorbed into the pork chops.
Substitutions: 1 teaspoon of garlic powder could be used, or it could be omitted.
Butter: Butter is used to sear the garlic and pork chops. It adds flavor and ensures nothing sticks to the bottom of the Instant Pot.
Substitutions: Olive oil or avocado oil could be used.
Steak Seasoning: This seasoning adds a combination of great flavors to the dish. Steak seasoning typically has salt and pepper, onion, garlic, paprika, rosemary and thyme.
Substitutions: Italian seasoning, or salt and black pepper could be used. You can also make your own Steak Seasoning using a recipe like this one!
Whole Milk: Whole milk adds some additional creamy liquid for the pork chops to cook in. It’s important that the meat is covered in liquid while it cooks so it doesn’t dry out.
Substitutions: Half and half or heavy cream could be used. Oat milk, almond milk, or 2% milk may be able to be used but they have not been tested. They have higher water content and lower fat content, so it would likely take only 3/4ths of a cup of liquid if using oat, almond, or 2% milk. Chicken broth and beef broth can also be used.
Green Beans: There’s no better veggie to go with pork chop than green beans! They add a crisp and refreshing flavor to the dish.
Substitutions: Peas, fresh mushrooms, or your favorite vegetable could be used. If using frozen steamer vegetables, stir in the sauce and cook for 3-5 minutes until soft. If using fresh vegetables, stir in and cook for 5-7 minutes until softened. It can also help to slightly cover the pot with the lid to hold the heat in.
Cream of Mushroom Soup: This is the second star of the show. This soup creates a thick mushroom gravy that coats the pork chops and beans.
Additions: This pork chop recipe also pairs great with brown rice, white rice, cauliflower rice, or mashed potatoes! The creamy mushroom sauce acts like gravy for mashed potatoes.
How to Make This – Step by Step
Step One: Turn Instant Pot to saute setting for 10 minutes.
Step Two: Add butter and garlic to pot and sauté 30 seconds, until fragrant.
Step Three: Place pork chops in the pot and sear for 30 seconds on each side to brown, the goal is not to cook, but just to quickly sear. The pot should be very hot and should sound like applause when the pork chops hit the bottom of the pan!
Step Four: Flip the pork chops and repeat on the other side.
Step Five: Once both sides of pork chops have been seared, add milk and can of cream of mushroom soup on top of the pork chops.
Step Six: Lock the lid into place and switch to High Pressure. Set the time and cook for 6 minutes. It will take about 10 minutes for the pot to build up pressure.
Step Seven: Once the 6 minutes are done, manually quick release (not natural release) the remaining pressure. Open the pot and remove the juicy pork chops. Turn the pot to saute again and add the green beans. Cook this for 5-7 minutes, until the green beans are softened but still crunchy and the sauce has thickened. Stir constantly to keep the mixture from burning.
Step Eight: Turn the pot off and return the pork chops to the pot with the green beans. Toss all together with the sauce and enjoy!
Facts and Common Questions
Could these be made ahead of time?
Unfortunately, these tender instant pot pork chops are best served and enjoyed right away. Luckily, it’s so quick, so it’s an easy dinner recipe for those busy weeknights!
Why are my Instant Pot Pork chops tough?
Instant pot pork chops can produce tough pork chops due to overcooking. Pork chops are such a lean meat, so they cook very quickly and become overcooked and tough very quickly. This recipe calls for searing the pork chops for 1 minute first, and then high-pressure cooking for 6 minutes to get tender, delicious pork chops.
Can you overcook pork chops in the instant pot?
Yes, pork chops can be overcooked in an instant pot and will become tough because of it. Cook pork chops on high pressure for 8 minutes for a tender pork chop.
Do you fully cover meat with liquid in a pressure cooker?
When cooking meat in a pressure cooker you typically need at least 1″ of liquid so the ingredients don’t burn in the bottom of the pot. The liquid will also assure the meat doesn’t dry out while cooking under pressure.
Want to Save This For Later? Here’s How!
Fridge: Store for 3-5 days in the fridge in an airtight container. When reheating in the microwave, the best way is to add a splash of water to the container to keep them from drying out.
Freezer: Store in the freezer for up to 2 months sealed tightly in a Ziplock bag or plastic wrap.
Cream of Mushroom Soup was first introduced by Cambell’s Soup in 1934. In the United States, there is no Cambell’s soup that is gluten-free, but in other countries there is! Cream of Mushroom Soup has a shelf life of 1 year, perfect for the forgetful folks like me! One year, Cambell’s claimed to have sold 20 million dollars worth of Cream of Mushroom soup just for making green bean casserole. Not only do Americans love their soup, they also love their mushrooms. In 2009, it was reported that the US exported 34 million pounds of mushrooms, but they imported 324 million pounds of mushrooms! (Source)
Try these other easy recipes!
- 4 pork chops bonelesss
- 1 10.75 oz can cream of mushroom soup
- 1 12 oz bag frozen green beans
- 1 tbsp garlic minced
- 1 tbsp steak seasoning
- 1 cup whole milk
- 1 tbsp butter
- Turn Instant Pot on to saute for 10 minutes
- Add butter and garlic to pot and saute 30 seconds, until fragrant
- Add pork chops to the pot and sear for 30 seconds on each side to brown, the goal is not to cook, but just to quickly sear. The pot should be very hot and should sound like applause when the pork chops hit the pan!
- Flip the pork chops and repeat on the other side.
- Once both sides of pork chops have been seared, add milk and cream of mushroom soup on top of the pork chops
- Lock the lid into place and switch to High Pressure. Set the time and cook for 6 minutes. It will take about 10 minutes for the pot to build up pressure.
- Once the 6 minutes are done, manually release the remaining pressure. Open the pot and remove pork chops. Turn the pot to saute again and add the green beans. Cook this for 5-7 minutes, until the green beans are softened but still crunchy and the sauce has thickened. Stir constantly to keep the mixture from burning. See notes above about using raw green beans verses frozen.
- Turn the pot off and return the pork chops to the pot with the green beans. Toss all together with the sauce and enjoy!