Instant Pot Frozen Pork Chops - No Defrosting!
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!
Servings 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!
