Instant Pot Electric Pressure Cooker ~ Creamy Mushroom Pork Chops

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Creamy Mushroom Pork Chops are a quick & easy dinner option when you’re running short on time. Serve over rice or noodles and add a salad for a fast weeknight meal.

Creamy Mushroom Pork Chops are a quick & easy dinner option when you're running short on time. Serve over rice or noodles and add a salad for a fast weeknight meal.

Besides baby back ribs, I haven’t attempted many electric pressure cooker recipes that didn’t include chicken.  This week I thought I’d give a favorite crock pot mushroom pork chop recipe a try.  As always, it was quick and easy!  I could try to be more organized and plan my family’s meals a little better or I can continue to rely on my handy electric pressure cooker to save me when it’s 5:30 and I realize I haven’t even given dinner time a thought!  Be sure to add this recipe to your list if you’re unorganized like me (or if you just like really yummy pork chops!)  And if you still haven’t purchased an electric pressure cooker, what are you waiting for?

1 Can Cream of Mushroom soup
1/2 Can of water
1 Can of mushrooms, drained
4 Pork chops
Salt and pepper to taste

Pour soup, water and mushrooms in the bottom of the electric pressure cooker.  Season the pork chops with salt and pepper and place on top of the soup mixture.  Close and lock the lid then set timer to 10 minutes (using default pressure of 70kPa.)  If you are using larger pork chops you might need to add a couple extra minutes.  Always test the meat to make sure it’s done.  Just do a quick pressure release and carefully remove the lid.  If it looks like it still needs to cook, replace the lid and set the timer for 2-3 minutes.  Serve over rice or noodles.

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Electric Pressure Cooker ~ Creamy Mushroom Pork Chops from A Fun and Frugal Life


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24 thoughts on “Instant Pot Electric Pressure Cooker ~ Creamy Mushroom Pork Chops

  1. some of the recipes in my manual, call for lots of meat! I made a beef stew, and after eating it for a couple of meals, I had 6 left over containers, that we had to freeze!
    There is only My Husband and I, so how do I cut down the recipes, and would the time to cook them need to be adjusted?

  2. Just made this. Didn’t have the mushrooms. First meal cooked in my Pressure Cooker. The family cleaned it up…lol….guess that’s a good sign.

  3. Can you use 2 cans of cream of mushroom and just make it a full can of water.Also can I brown the pork chops first just to give them a little more flavor to chops then add all the ingredients then cook for 10 minutes

  4. Would it work in a power pressure xl pot and can u put like 8 pork chops in it. Like doubling the recipe. Just wondering

  5. I salt and peppered, and then browned the pork chops in olive oil, saute’d the mushrooms; I cooked as instructed for 10 minutes on the pork/ribs setting, with a quick release. The sauce was too watery for me, next time I will decrease the water in half (to 1/4 can). They turned out great; the chops were tender and tasty.
    Thank you,

  6. My mom used to make this recipe stove top simmered, and I have made it for years, once I had my own family. I am excited to try in my brand new pressure cooker, as the last few times I have made this stove top, (simmering on low for 2-3 hours), the chops are not as tender as they used to get. I assume because pork is so lean nowadays. Anyway, my question is, will the chops be fall of the bone tender cooked in the pressure cooker? That is my hope. I love this recipe when the chops just melt in your mouth.

  7. Terrible recipe . Maybe it tastes good, but I follow this recipe exactly. And my instant pot starts screaming Burn. Are you sure the mushroom soup shouldn’t be placed on top of the pork chops to prevent burning on the bottom of pot? Pretty sure I won’t be looking for any more of your recipes!

    1. That’s rude. Other people are praising this recipe, me included. It worked fine for me. You must be doing something wrong. Either way, life’s too short to be so nasty.

  8. Maybe reduce the cooking liquid after cooking the cops then add the soup in after the chops are done and heat it through. this will make for a thicker sauce. I brown the chops in saute mode prior to full pressure cooking.

  9. I tried this tonight and it kept saying BURN, so we are making them in the oven. I had the setting on pressure cook-normal. Any advice??

    1. I had 4 chops, 1/2 in. Thick and 10 minutes did not cook them. Had to start over for 15 min. More and then they were tender. Also do not use so much water. Maybe 1/4 cup.

  10. Success well mostly. Next time I won’t add water. I used thick cut loin and it was darn tender for being pork chops.

  11. What if you put a cup or so of water in the bottom, browned the pork chips separately, added the pork chops and soup to the water, then put potatoes on top of the soup. When it was done pressuring, you could remove the potatoes and chops, then add some milk to the soup/water mix and leave on heat for a minute or toe to blend. Would that work?

  12. Can I use the Progresso creamy mushroom soup? It does not need water and I wanted to use it in Instant pot. Will chicken broth delute it to much?

    1. Hi Sharon! You could try the Progresso creamy mushroom soup but I would leave out the extra water and wouldn’t add any chicken broth. Let me know how it turns out!

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