Skip to content

Instant Pot® Smothered Pork Chops

  • prep time: 10 min
  • total time: 45 min
  • serves: 4 people
  • calories: 577 1 serving

Our recipe for pork chops smothered with a delicious, flavorful sauce takes only 10 minutes to pull together making it perfect for any night of the week.  The pork chops cook to tender perfection in the Instant Pot® while mushrooms, beer, mustard and brown sugar come together to add rich, deep flavor.


cost per recipe: $8.28

  • 3 pounds bone-in center cut pork chop (4 to 6 chops)
  • 2 teaspoons Creole seasoning
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
  • 1/2 cup beer
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon packed brown sugar
  • 8 ounces sliced mushrooms
  • 1 large onion, cut in half and sliced (about 1 cup)
  • 1 cup uncooked long grain white rice


  • Tips

    • Recipe Note: Multi-cooker settings and features vary widely across different models and brands.  Refer to the manual for your cooker to learn which functions will produce the cooking methods (pressure cook) needed for this recipe.
    • For thicker sauce, remove the cooked pork from the pot, cover and keep warm.  Select the Saute setting on the pot and cook, uncovered, for 5 minutes or until the sauce is slightly reduced. 
  • Step 1

    Season the pork as desired.  Sprinkle with the Creole seasoning.  Add the pork to the Instant Pot®.  Stir the soup, beer, flour, mustard, brown sugar, mushrooms and onion in a medium bowl.  Pour over the pork.

  • Step 2

    Lock the lid and close the pressure release valve.  Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.)  Set the timer for 25 minutes (timer will begin counting down once pressure is reached).  When done, press Cancel and use the quick release method to release the pressure.  While the pork is cooking, cook the rice according to the package directions.

  • Step 3

    Season the pork and sauce to taste.  Serve the pork and sauce over the rice and sprinkle with fresh chopped parsley, if desired.


Sort By:
  • Good in Theory

    Deborah H.
    February 18, 2019

    Tried this recipe in my Instant Pot Ultra and it has elements of being delicious but not so much in application. First, it has you put the pork chops in raw and then add the sauce on top and cook. This resulted in disgusting grey chops when done. Note to self - brown them first. Next, it instructed to cook 25 minutes then quick release. This resulted in grey and tough pork chops. Like - tough as a boot. Yuk. I ended up pulling the chops out and browning them in the skillet to give them a little color. Then added them back to the IP and cooked them another 20 minutes, venting naturally. So what did I learn? The sauce itself is delicious. So points for that. Next time I'll brown the chops first and cook them for at least 45-55 minutes and let vent naturally. Hopefully, that will do the trick.

  • Halfway there.

    Steven B.
    January 21, 2020

    This recipe is needs some help. We sautéd the pork chops 2 mins each side before putting them in the instant pot then cook on high pressure for 10 mins with 10 mins of natural release then quick release the remainder of the pressure. We used the remainder of the ingredients just as is although did put 1TBSP corn starch/1TBSP water in and sauté for a min then to keep warm to thicken up the sauce/gravy. I removed the pork chops before thickening the sauce.

  • Horrible, we did not like at all

    Patricia J.
    March 13, 2019

    Lacked flavor and pork chops were tough.

Recently Viewed

Made With

Get Social

Campbell's Pinterest
Calories 577
Total Fat 16 g
Sat. Fat 3.9 g
Trans Fat 0 g
Cholesterol 116 mg
Sodium 794 mg
Total Carb 55 g
Dietary Fiber 2 g
Sugar 6 g
Added Sugars 3 g
Protein 44 g
Vitamin D 7 %DV
Calcium 8 %DV
Iron 21 %DV
Potassium 21 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.