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!
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!
How long to cook pork chops in instant pot?
Frozen pork chops take 15 minutes in the Instant Pot, allowing about 10 minutes for the pressure to build, and 20 minutes for a natural release.
Tender and Juicy 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.
How to Make Frozen Pork Chops in the Instant Pot
Season the frozen pork chops with salt and pepper on both sides.
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.
Cook on the sauté function until browned on both sides. Remove from Instant Pot and set aside.
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!).
Add cream of mushroom soup and chicken broth, bringing to a boil to make a creamy gravy.
Add the pork chops back in and lock the lid. Cook on high pressure for 15 minutes.
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.
Place the pork chops back in and coat them with the mushroom gravy.
Serve with mashed potatoes and your favorite vegetables for a delicious dinner!
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.
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Instant Pot Frozen Pork Chops – No Defrosting!
PrintIngredients
- 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!
Sheryl Wilson says
This was really good and easy to make!
Pamela Reed says
Thank you Sheryl! We just had these pork chops last week for dinner! 🙂
Maddie McGrath says
Frozen? All the pictures look like they’re fresh pork chops
Pamela Reed says
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! 🙂
Zoe S Fields says
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.
Pamela Reed says
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! 🙂
Maria says
If I don’t have mushroom soup, what can I use instead?
Pamela Reed says
I feel like cream of chicken or even cream of celery could work!