Ingredients

• 2 pounds pork chops
• 1 tablespoon olive oil
• 0.5 teaspoons garlic powder
• salt and freshly ground black pepper to taste
• 1 onion , diced
• 1 pound mushrooms , sliced
• 1.25 cups chicken broth
• 1 , 10.5 ounce
• 2 tablespoons cornstarch

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat, and add olive oil. Season chops on both sides with garlic powder, salt, and pepper. Sear chops in the hot skillet until golden brown, 2 to 3 minutes per side.
2. 2 Meanwhile, add 1 cup broth to a multi-functional cooker (such as Instant Pot®), followed by onions and mushrooms. Top with seared chops; cover with cream of mushroom soup. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for at least 10 minutes, Release any additional pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chops from liquid and set aside to keep warm. Whisk cornstarch with remaining 1/4 cup broth until smooth, then whisk into soupy mixture in the Instant Pot. Turn Instant Pot to sauté, and bring to a simmer, whisking occasionally until thickened. Serve chops with a generous ladle of mushroom and onion sauce.

Nutrition per serving