Instant Pot Pork Chops and Gravy

Recipe View Engage the Sauté function on your Instant Pot. Add the avocado oil and allow it to heat up. (2 minutes)

Recipe View Season the pork chops generously with freshly ground black pepper. Sear 2-3 pork chops in the hot oil until deeply browned on both sides, about 7-8 minutes total (3-4 minutes per side). Transfer the seared chops to a plate and repeat with the remaining chops.

Recipe View Introduce the minced garlic to the pot and sauté until fragrant, approximately 30 seconds. Deglaze the pot with the dry white wine, scraping up any flavorful browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by half, about 5-7 minutes.

Recipe View Incorporate the condensed cream of mushroom soup and 1 1/4 cups of water. Stir until the mixture is smooth, about 3 minutes. Gently nestle the seared pork chops into the creamy sauce, ensuring they are well coated. Secure the lid of the Instant Pot, ensuring it is properly sealed. Select the high-pressure setting and set the timer for 18 minutes. Allow 10-15 minutes for the pressure to build within the pot.

Recipe View Once the timer has elapsed, allow the pressure to release naturally for about 10 minutes, according to the manufacturer's instructions. Carefully remove the pork chops from the Instant Pot and set aside.

Recipe View In a separate bowl, whisk together the remaining 1/4 cup of water and all-purpose flour until smooth. Add this slurry to the Instant Pot. Engage the Sauté function again and cook until the gravy has thickened to your liking, about 3 minutes. Stir in the low-sodium soy sauce to enhance the umami depth.

Recipe View Return the pork chops to the pot and gently turn to coat them in the luscious gravy. Serve immediately.