Pressure Cooker Pork Chops are so easy to make and, with this recipe, the gravy is made and the potatoes are cooked all at the same time in the same pot!
Simply add a vegetable like steamed & crisped broccoli, garlic butter green beans, or Brussels sprouts and you have a delicious and easy meal complete with mashed potatoes and mushroom gravy!
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You will love the tender pork chops smothered in a rich gravy served with fluffy mashed potatoes, and I bet you will really love the easy prep and hands-off cooking!
I used the Ninja Foodi 6.5 quart Pressure Cooker and Air Crisper for this recipe, but any electric pressure cooker will work the same as long as it is at least 6 quarts.
Ingredients & Substitutions
Pork Chops
You can use boneless or bone-in pork chops; however, the cooking time will be slightly different depending on how thick your pork chops are and if they have the bone or not. I prefer 1" boneless pork chops in this recipe because they hold up better and don't fall apart like bone-in chops tend to do.
The pressure cooking time is quite long in this recipe because the goal is to bring the pork chops way past their minimum doneness (145℉/63℃) to tenderize them—and I promise they do not dry out!
I have tested the recipe using both boneless and bone-in pork chops. Here are my suggestions for cooking time based on the type of pork chops you want to use.
- ½"-1" bone-in pork chops- Pressure Cook for 20 minutes with a 15 minute timed release.
- 1½"-2" bone-in pork chops- Pressure Cook for 25 minutes with a 20 minute timed release.
- ½"-¾" boneless pork chops- Pressure cook for 25 minutes with a full natural release
- 1"-1½" boneless pork chops-Pressure cook for 30 minutes with a full natural release
If your bone-in pork chops are thicker than 2", you may run into issues with them drying out or becoming tough. The same goes for boneless pork chops that are thicker than 1½".
Potatoes
I use Russet potatoes in this recipe, but you can use any type of potato that you like for mashed potatoes. Try to use potatoes that are at least 5-6 ounces each so that they do not overcook during the cook time.
If you want to use smaller potatoes like new potatoes or red-skinned potatoes, my suggestion is to wrap them in a foil packet before placing them on the rack or putting them in a covered pan on the rack above the potatoes. This way, if they fall apart while in the pressure cooker, you can easily transfer them from the foil to a bowl for mashing.
Gravy
The gravy is made with seasoned flour, mushrooms, onions, chicken broth, and the fat and juices from the pork chops.
Mushrooms
The mushrooms are optional. You can use either white button mushrooms or baby portabello or a combination of the two, like I did in the video. In the recipe, I call for baby portabello because I think they give a richer flavor to the gravy, but this is a matter of preference and what you have on hand.
If you choose not to use the mushrooms, you do not have to change anything else in the recipe.
Onions
The onions are there for flavor only, and they disintegrate with the long cooking time under high pressure. You can use either a yellow or sweet onion or skip the onion. If you omit the onion, you do not need to change anything else in the recipe, except you may want to increase the seasonings a bit.
Seasoned Flour
I used all-purpose flour along with a simple seasoning blend of salt, black pepper, onion powder, garlic powder, thyme leaves, and crushed rosemary, which made the best gravy. You can use any blend of seasonings and herbs you like.
How to Make One Pot Pork Chops with Gravy & Mashed Potatoes
The prep for this recipe is very easy, but, once you start searing the pork chops, the recipe moves very quickly, making Mise En Place (everything in its place and ready to go) very important.
I recommend having everything measured out and prepped before you start cooking. This includes finding the right height rack that allows enough room for the potatoes to cook at the same time as the pork chops.
The type of rack you use will vary by the size and style of your pressure cooker. Here are some suggestions.
- Crisping plate that comes with some Ninja Foodi models. This can be positioned right above the pork chops and should allow plenty of clearance in all the Ninja Foodi pressure cooker models.
- Reversible rack in the 8qt Ninja Foodi models.
- Any low rack, trivet, or sling that leaves enough room for the potatoes to sit on top.
- If you can't find a rack that works, you can either skip cooking the potatoes at the same time or use aluminum foil and wrap the potatoes in the foil and set the packet of potatoes right on top of the pork chops or sit an 8" pan directly on top of the pork with the potatoes in the pan.
Mise En Place (Prep for Recipe)
- Locate a rack or trivet that allows enough clearance for the potatoes to sit on top and the pressure cooker lid to close without blocking the pressure release vent or the pin that goes up and down depending on if there is pressure in the pot or not.
- Peel and wash the potatoes. Place them in a bowl of cold water so they don't brown.
- Slice the onion in ½" slices.
- Clean and quarter (or slice) the mushrooms.
- Measure out the spices and flour and combine them in a large gallon-size bag.
Searing the Pork Chops
Depending on what type of pork chops you are using, there may be some fat around the edges. Leave that on the pork chops, it will flavor the gravy, and any larger pieces of fat can be removed at the end of pressure cooking.
Place 3 of the pork chops into the bag of seasoned flour and shake to coat the pork chops with flour. Do not discard the leftover flour, it will go on top of the onions and mushrooms in just a bit.
Turn the Ninja Foodi or Instant Pot on high sear/sauté and let the pot heat for 1-2 minutes. Add about 2 Tablespoons of olive oil, just enough to lightly coat the bottom of the pot. Don't worry that the oil collects around the sides of the pot.
Place the 3 pork chops in the hot oil and sear on each side for 2-3 minutes or until the pork chops are browned on both sides.
While the first three pork chops are browning, place the remaining pork chops into the flour mixture and shake to coat.
Once the pork chops are flipped and brown on both sides, you can stack them to make room for the remaining pork chops.
Once all the pork chops are golden brown on both sides, it is time to deglaze the pot.
Deglazing and Pressure Cooking the Pork Chops
With the electric pressure cooker still on high sear/sauté, add the chicken broth and immediately scrape the bottom of the pot to remove any browned bits (called fond).
Turn the pressure cooker OFF after deglazing or you may burn off too much of the cooking liquid which can trigger the water or burn notice when going under pressure.
Quick Tip
For 8 qt Pressure Cookers or larger use 1 cup of broth for deglazing instead of ¾ cup.
Add the sliced onions and mushrooms on top of the browned pork chops. Sprinkle the remaining flour mixture on top of the onions and mushrooms and do not stir.
Place the rack on top of the pork chops and vegetables. Place the whole potatoes on top, and make sure the potatoes do not impede the pressure release valve or the pin that pops up and down to indicate pressure in the pot.
Put the pressure lid on and move the valve to the sealed position. Select high pressure and the time for 30 minutes. Press start.
You may question the long pressure cook time and I completely understand being concerned about overcooking the pork chops or having them turn out dry when you want juicy pork chops.
They do not dry out and the long time under pressure tenderizes them similar to a long slow cook time. The internal temperature will get into the 200℉/95℃ range, but your pork chops will turn out perfect!
It will take about 8 minutes for the pot to come to pressure and then it will pressure cook for 30 minutes. When the time is up, allow the pot to naturally release its pressure which usually takes about 30-35 minutes.
Quick Tip
Natural Release means you do nothing, the pressure cooker stays on "keep warm." As the temperature in the pot reduces, the steam reverts back to liquid and when the pressure has reduced enough to safely open the lid the pin in the lid will drop allowing you to open the lid.
If you do an immediate or quick release after pressure cooking, your pork chops may not be tender enough. If you are using thinner pork chops, you can release the pressure after 20 minutes of natural release.
Finishing the Pork Chops with Gravy and Mashed Potatoes
Remove the potatoes from the rack and place them into a mixing bowl for mashing. Using an electric mixer or a (affiliate link)handheld potato masher, break up the potatoes to allow the steam to escape.
This will result in fluffier mashed potatoes.
Once most of the steam has been released, add the butter and half of the cream. Allow the butter to melt. Season with salt and pepper, add more butter or cream if needed and finish mashing the potatoes to your desired consistency. Cover them with plastic wrap to keep them warm.
Some of the pork chops may have flour on them and the flour needs to be in the liquid to thicken the gravy, so flip each pork chop over and "bathe" them in the liquid to remove the excess flour.
Place the pork chops on a serving platter.
Remove any pieces of fat that did not dissolve and stir the gravy to thicken it. Taste the gravy and add more seasonings if needed for a flavorful gravy you love. I found that I didn't need to any extra seasonings.
Spoon some of the mushroom gravy over the pork chops and place the rest of the gravy in a bowl to serve on the side.
Serve & Enjoy!
Storage & Reheating Instructions
How to Store Leftover Pork Chops
Refrigeration
Store leftovers in an airtight container for up to 3 days.
Freezer
Make sure the pork chops and gravy are cold before freezing.
If the food is warm when packaged for freezing, steam can be produced inside the container or freezer bag, resulting in ice crystals forming.
I recommend refrigerating overnight and then freezing.
It is best for both the quality of the meat and for reheating if you store the leftover pork chops with gravy.
You can either place the leftovers in a freeze bag or use a vacuum sealer. While frozen pork chops and gravy can be frozen indefinitely, it is best to use them within three months of freezing for the best quality.
Quick Tip
I don't recommend freezing leftover mashed potatoes because they change texture when thawed and reheated. Instead, turn any leftovers into potato soup by adding chicken broth and cream.
How to Reheat Leftover Pork Chops & Gravy
Steam
Steam is great way to reheat leftovers and most electric pressure cookers have a steam function.
Place your pork chops and gravy into a pressure safe pan or container and cover it.
Place 2 cups of water to the inner pot and put the covered pan of pork chops on a rack above the water. Put the pressure lid on and make sure the valve is vented (unless you have a model of Instant Pot that has you seal the lid to steam) and steam for 10-15 minutes if thawed and for 20-30 minutes if frozen.
Pressure Cook
You can also pressure cook to heat the pork chops and gravy using pot-in-pot method. Place 1 cup of water in the inner pot of the pressure cooker. Put the leftovers in a covered pan on a rack above the water.
Pressure cook for 5 minutes if thawed and 10-15 minutes if frozen.
Frequently Asked Questions
No, the timing will be the same.
You can double or halve the amount of pork chops you use, but, if you decrease the amount of pork chops, do not decrease the liquid amount or the seasoned flour.
If you double the amount of pork chops, you will double all of the ingredients except the potatoes. Unless you have a very large pressure cooker, you will not be able to cook the potatoes at the same time, because the pork chops and other ingredients will sit too high in the pot.
You can certainly slow cook the pork chops instead of pressure cooking, but you will need to increase the liquid to 1 cup and I recommend making a flour slurry with the leftover flour instead of putting it on top of the vegetables.
Slow cooking times will depend on your slow cooker. I would estimate 4 hours on high and 6 hours on low.
If for some reason your gravy isn't thick enough, you can use a cornstarch slurry or a flour slurry to thicken it.
You can also add more broth and seasonings along with a flour slurry or flour slurry, if you want more gravy.
Flour Slurry: 2 Tablespoons of flour mixed with ¼ cup of water or broth.
Cornstarch Slurry: ½ Tablespoon of cornstarch mixed with 1 Tablespoon of water or broth.
Once the pork chops are removed, add the slurry and turn the pressure cooker on high sear/sauté. Bring the gravy to a low boil and stir until thickened to your liking.
One-Pot Pressure Cooker Recipes
Whether you want to make a 360-style meal where all the components of the dish are made at one time but in separate layers, or a dump-and-cook one-pot meal, these recipes have been well tested and are delicious.
- Chicken Marsala in the Ninja Foodi ~ 360 Meal
- Filipino Chicken Adobo ~ Ninja Foodi 360 Meal
- Chicken Tikka Masala in the Ninja Foodi
- Country Style Pork Ribs in the Ninja Foodi ~ 360 Meal
- One Pot Chicken Riggies (Pressure Cooker or Stove Top)
- Shrimp Rasta Pasta (Stovetop or Pressure Cooker)
- Pressure Cooker Swiss Steak (Ninja Foodi or Instant Pot Recipe)
- Ninja Foodi Cabbage Rolls ~ Pressure Cooker Recipe
One-Pot Pork Chops with Gravy and Mashed Potatoes (Pressure Cooker Recipe)
Equipment
- Pressure Cooker
Ingredients
Seasoned Flour
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt or fine grind sea salt
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
Pork Chops with Gravy & Mashed Potatoes
- 2 Tablespoons olive oil
- 6 1" boneless pork chops about 2½ pounds
- 1 large sweet or yellow onion sliced
- 12 ounces baby portobello mushrooms or white button mushrooms
- ¾ cup chicken broth or stock use 1 cup when using an 8 quart or larger pressure cooker
Mashed Potatoes
- 1½-2 lbs Russet potatoes peeled and left whole
- 4-6 Tablespoons butter
- ½ cup heavy cream
- salt and pepper to taste
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Instructions
Prep for Recipe
- Combine flour and seasonings in a gallon size zip-lock bag.½ cup all-purpose flour, 1½ teaspoons kosher salt or fine grind sea salt, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, ½ teaspoon dried thyme leaves, ½ teaspoon dried rosemary
- Cut onion in half from root to stem and remove onion skin. Place the flat side down on the cutting board and slice into ½" slices. Clean the mushrooms and cut them into quarters. You can remove the stems or just trim the ends. Peel and wash the potatoes and place them in a bowl of water. Leave them whole.1½-2 lbs Russet potatoes, 1 large sweet or yellow onion, 12 ounces baby portobello mushrooms
Searing the Pork Chops
- Turn the NInja Foodi or electric pressure cooker on high sear/sauté and let it heat for 2-3 minutes. Add the olive oil and let it heat for another minute or two.2 Tablespoons olive oil
- Place 3 pork chops in the seasoned flour and shake to coat. When the oil is hot, place the pork chops in the pot to sear. Coat the remaining pork chops in the seasoned flour.6 1" boneless pork chops
- Sear the three pork chops for 2-3 minutes on each side. To make room for the rest of the pork chops, you can stack the seared pork chops on top of each other. Add the remaining pork chops and sear them on both sides until golden brown.
Deglazing and Pressure Cooking
- Deglaze the pot with chicken broth. Use ¾ cup for 6-6.5qt pressure cooker and 1 cup for a larger size (8qt or larger). Scrape the bottom of the pot to remove any browned bits. Turn the Ninja Foodi or Electric Pressure Cooker OFF. This is very important because you don't want the liquid to boil so much that it reduces and combines with the flour.¾ cup chicken broth or stock
- Add the sliced onions and mushrooms on top of the pork chops and then sprinkle the remaining flour over the top, but do not stir.
- Place a rack into the pot that allows enough clearance for the whole potatoes. Put the potatoes on top of the rack. Put the pressure lid on and pressure cook on high for 30 minutes. When the time is up, allow a full natural release. This will take about 30 minutes.
- When the pin drops and all of the pressure has been released, you can open the lid.
Finishing the Dish & Serving
- Remove the potatoes from the rack and place them in a mixing bowl. Using a potato masher or a hand-held electric mixer, break up the potatoes to allow the steam to release. Remove the rack from the inner pot, but leave the pressure cooker on the "keep warm" function.
- Add 4 Tablespoons of butter and ¼ cup of the cream to the potatoes and mash them with a mixer or by hand. Add more butter and cream as necessary to achieve the desired texture. Salt and pepper to taste. Cover the bowl with plastic wrap to keep the potatoes warm.4-6 Tablespoons butter, ½ cup heavy cream, salt and pepper to taste
- Gently flip each pork chop over in the liquid to remove any excess flour and place the pork chops on a serving platter. Stir the gravy to thicken it and spoon some of the gravy over the pork chops. Put the remaining gravy in a bowl to serve on the side. Serve the delicious pork chops with gravy and mashed potatoes. Enjoy!
Notes
Cornstarch Slurry: ½ Tablespoon of cornstarch mixed with 1 Tablespoon of water or broth. Once the pork chops are removed, add the slurry and turn the pressure cooker on medium-high sear/sauté. Bring the gravy to a simmer and stir until thickened to your liking.
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Dana L
Tried this tonight and we really liked it (even the picky teen). I cut a pork loin into 1" chops. Some fell apart cooking but that's fine by us. The potatoes were in the liquid a little after PCing, but it just added more flavor to the mashed potatoes. Cook time was longer than I expected, but not a big deal (maybe searing time isn't included in cook time?). Definitely a keeper. Thanks for all your hard work on all your recipes Louise!