Pork Chops in Mushroom Gravy

My first meal in the Instant Pot!

Adapted from: Pressure Cooking Today

My Method:

Ingredients

• 2 bone-in thick pork chops

• 2 tablespoons vegetable oil

• 1 1/2 cups water

• 1 can cream of mushroom soup

• Salt and Pepper to taste
• 
  

Directions

1. Pat chops dry and season liberally on both sides with salt and pepper.
2. Put oil in the cooking pot and select Saute on the Instant Pot. 
3. When oil begins to sizzle, brown chops on both sides. When browned remove to a platter.
4. When you've finished browning the chops add the water to deglaze the pan and stir to loosen any brown bits from the pan. Stir in the mushroom soup. Add pork chops and any juices that may have accumulated on the platter to the cooking pot.
5. Lock lid in place and select Manual. Set timer for 18 minutes and press start. Once the timer beeps, use a Natural Pressure for 10 minutes, followed by Quick Pressure Release. When valve drops carefully remove the lid.
6. Remove chops to a large serving bowl. If necessary, thicken gravy in cooking pot on simmer with a slurry of water and flour. Pour gravy over chops to serve.

My Results & Thoughts:

The pork chops were a little dry and the sauce was pretty thin.  The original recipe called for four pork chops, so I think I would use a little less water (probably just enough to rinse the cream of mushroom can) and about 15 minutes of pressure next time.