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Home » Recipe Type » Dinner » Pork
5 from 11 reviews

Instant Pot Frozen Pork Chops – No Defrosting!

45 minutes
garlicmushrooms
By: Pamela Reed
Posted:11/29/22
Updated:4/16/25
Jump to Recipe

Take your frozen pork chops straight from the freezer to the Instant Pot, no need to defrost them! This makes tender and juicy pork chops with lots of mushroom gravy! My family loves pork chops and potatoes for dinner!

spoon serving pork chops with gravy straight out of the instant pot.

So Easy Instant Pot Frozen Pork Chops

Low on time but craving juicy pork chops with lots of gravy and mushrooms? Don’t worry, you can make frozen pork chops easily in the Instant Pot.

That’s right! No need to defrost the pork chops! This recipe takes the frozen pork chops straight from the freezer to the Instant Pot!

The result is juicy and tender pork chops, with lots of leftover creamy mushroom gravy for potatoes because who doesn’t love pork chops and potatoes? Serve with Yukon Gold Mashed Potatoes (no peeling, because honestly, I don’t have the time!), Oven Roasted Yukon Gold Potatoes or Crockpot Baked Potatoes.

Looking for more boneless pork chop recipes? Try making my German Pork Chops and Sauerkraut or Crockpot Pork Chops too!

spoon serving pork chops with gravy and mushrooms.

Pick Thick Pork Chops

To get the best tender pork chops, use thick pork chops. Our pork chops are usually around 1 inch thick. These will soak up the gravy and juices best, resulting in juicy pork chops.

frozen pork chops in freezer bag.

How to Make Frozen Pork Chops in the Instant Pot

Season the frozen pork chops with salt and pepper on both sides.

frozen pork chops with salt and pepper on them.

Add them to the Instant Pot. If they are frozen together, try to break them with your hands to fit. Cook as many pork chops as you can fit in the pot at one time. I usually need to do this 2 times.

frozen pork chops in instant pot.

Cook on the sauté function until browned on both sides. Remove from Instant Pot and set aside.

browned pork chops.

Cook garlic and mushrooms briefly in the instant pot then add some of the chicken broth. Stir to mix the brown bits of garlic that might be stuck to the bottom (important step, don’t skip it!).

softened mushrooms in instant pot.

Add cream of mushroom soup and chicken broth, bringing to a boil to make a creamy gravy.

mushrooms in gravy.

Add the pork chops back in and lock the lid. Cook on high pressure for 15 minutes.

pork chops and gravy in instant pot.

When done, release pressure using the natural release method, then remove pork chops from the pot.

In a small bowl, mix remaining chicken broth and flour together. Pour into instant pot, along with soy sauce and cook until the homemade gravy thickens.

flour and broth making thickened mixture in measuring cup.

Place the pork chops back in and coat them with the mushroom gravy.

closeup of juicy pork chops with gravy.

 Serve with mashed potatoes and your favorite vegetables for a delicious dinner!

pork chops, mashed potatoes and green beans on pink plate.

Storing/Reheating Leftovers 

Storing: Store leftover pork chops in the refrigerator. If stored properly, your pork chops should remain good for 3-4 days.

Heating Up on the Stove: Because they’re made with so much gravy, I throw these in a skillet on the stove and heat up until the gravy is simmering. Sometime I make these pork chops a few days ahead of time for meal prep and that’s my go to way to heat up.

Microwave: Heat until pork chops and gravy are no longer cold, about 1-2 minutes.

Pin for later:

Take your frozen pork chops straight from the freezer to the Instant Pot, no need to defrost them!  This makes tender and juicy pork chops with lots of mushroom gravy! My family loves pork chops and potatoes for dinner!
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5 from 11 reviews

Instant Pot Frozen Pork Chops – No Defrosting!

Print
Take your frozen pork chops straight from the freezer to the Instant Pot, no need to defrost them! This makes tender and juicy pork chops with lots of mushroom gravy! My family loves pork chops and potatoes for dinner!
By: Pamela Reed
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time 45 minutes minutes
serves 4

Ingredients

  • 1 tablespoon olive oil
  • 5-6 boneless pork chops about 1 inch thick
  • salt and pepper to season
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1/2 cup chicken broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 1/4 cup chicken broth
  • 1/4 cup chicken broth
  • 3 tablespoons all-purpose flour
  • 1 teaspoon soy sauce

Instructions

  • Turn Instant Pot on and heat oil on SAUTE setting.
  • Season frozen pork chops with salt and pepper on both sides and add to Instant Pot. If needed, break them apart with your hands to fit in the Instant Pot. Cook 3-4 pork chops (or as many fit in pot) at a time until browned on both sides, about 7-10 minutes. You will probably need to do this 2 times for all the pork chops to cook. Remove pork chops and place on plate.
  • Add minced garlic and mushrooms to the Instant Pot and cook until garlic is browned, about 30 seconds. Add 1/2 cup chicken broth and scrape the bottom removing any browned bits of garlic. Cook until mushrooms are softened, about 5 minutes.
  • Add cream of mushroom soup and 1 1/4 cup chicken broth to the pot. Bring to a light boil and simmer for 4 minutes, stirring often.
  • Add pork chops back into the Instant Pot. Close and lock the lid. Cook on HIGH pressure for 15 minutes. Allow 10-15 minutes for pressure to build.
  • Release pressure using the natural-release method. This takes about 20 minutes. Remove pork chops from Instant Pot.
  • In a small bowl mix remaining 1/4 cup chicken broth and flour together until no longer lumpy. Add this mixture and soy sauce to the pot. Select SAUTE setting and cook until gravy thickens up, about 5 minutes.
  • Place pork chops back into the Instant Pot and coat them with the gravy. Serve on plates next to mashed potatoes. Enjoy!
Course: Main Course
Cuisine: American
Keyword: Instant Pot Pork Chops
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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5 from 11 votes (6 ratings without comment)

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  1. Lori says

    March 22, 2025 at 7:36 pm

    I followed the recipe to the T, using 5 frozen thick cut boneless porkchops. My family loved them.

    Reply
    • Pamela Reed says

      March 24, 2025 at 1:57 pm

      So happy to hear it was a hit with the family! Thanks for stopping by!

      Reply
  2. Lauren S says

    March 3, 2025 at 9:52 pm

    This is my first time rating a recipe. That’s how tremendous this is.

    I am so excited to have leftover gravy. I asked my husband what we should do with it, and he said drink it. Lol

    I wish we had more pork – even though I’m full I’d eat seconds!!!

    Reply
  3. Sheryl Wilson says

    May 19, 2024 at 6:32 pm

    This was really good and easy to make!

    Reply
    • Pamela Reed says

      May 20, 2024 at 8:49 am

      Thank you Sheryl! We just had these pork chops last week for dinner! 🙂

      Reply
  4. Maddie McGrath says

    May 2, 2024 at 6:42 pm

    Frozen? All the pictures look like they’re fresh pork chops

    Reply
    • Pamela Reed says

      May 16, 2024 at 1:56 pm

      Hey Maddie, thank you for the helpful comment. These are definitely made with frozen pork chops, but I agree that the photos weren’t the best. I made these pork chops for dinner this week and updated the post with new pics. I hope this helps you and others! 🙂

      Reply
  5. Zoe S Fields says

    March 11, 2024 at 10:16 pm

    I really loved this recipe! I love garlic so I added a little more garlic and I also added onion to sauté with the garlic and mushrooms.

    Reply
    • Pamela Reed says

      March 12, 2024 at 8:59 am

      This makes me so happy to hear! Reminder to myself to add these pork chops to the dinner menu next week – they’re always a hit! Thanks for commenting! 🙂

      Reply
  6. Maria says

    March 5, 2024 at 5:20 pm

    If I don’t have mushroom soup, what can I use instead?

    Reply
    • Pamela Reed says

      March 6, 2024 at 11:11 am

      I feel like cream of chicken or even cream of celery could work!

      Reply

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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