Instant Pot Pork Chops and Gravy

01Method

1. 1

   Set the pressure cooker to the Sauté setting and heat the oil in the pot.

2. 2

   Sprinkle the pork chops with black pepper. Working in batches of 2 to 3, sear the chops for 7 to 8 minutes, turning once halfway through; set aside on a plate.

3. 3

   Add the garlic to the pot and cook for about 30 seconds until aromatic. Deglaze with the wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 5 to 7 minutes.

4. 4

   Mix in the mushroom soup and most of the water; stir until smooth, about 3 minutes. Nestle the pork chops into the sauce, turning to coat. Lock the lid and set the cooker to high pressure for 18 minutes, allowing 10 to 15 minutes for pressure to build.

5. 5

   Let the pressure release naturally for about 10 minutes, then remove the chops from the pot.

6. 6

   In a small bowl, whisk together the remaining water and flour, then stir the mixture into the pot. Switch back to Sauté and cook until the gravy thickens, about 3 minutes. Add the soy sauce, return the chops to the pot, and turn to coat in the gravy.