Add the pork chops back to the gravy and serve. Set Instant Pot to SAUTE, pour the slurry of cornstarch and water into the gravy and stir while you bring the mixture to a boil, cooking for approximately 10 minutes or until thickened. Mix the cornstarch and water together until fully combined (no lumps!). Take pork chops out of the gravy and set aside (cover with foil so they stay warm). Lock the lid in place, turn the vent on top to SEALING and cook on HIGH pressure for 10 minutes.Īfter the timer goes off press CANCEL to stop cooking and allow it to naturally release for 15 minutes. Add the browned pork chops, garlic, cream of mushroom soup, beef broth, and Worcestershire sauce to the Instant pot. Working in batches brown the pork chops on each side. Set Instant Pot to SAUTE and add the olive oil. Sprinkle the pork chops with salt and pepper. New to using an Instant Pot? Make sure you read our beginner’s guide on “How to Use an Instant Pot” to get started! Instructions
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