Ingredients

• 1 tablespoon avocado oil , or more as needed
• 5 bone-in pork chops , trimmed of fat
• 0.25 teaspoons ground black pepper
• 1 large clove garlic , finely chopped
• 0.25 cups dry white wine
• 1 , 10.5 ounce
• 1 cup water , divided
• 2 tablespoons all-purpose flour
• 1 teaspoon low-sodium soy sauce , such as Bragg

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function; add oil to the Pot.
2. 2 Season pork chops with black pepper. Brown 2 to 3 chops in Instant Pot, 7 to 8 minutes, flipping halfway; transfer to a plate. Repeat with remaining chops.
3. 3 Add garlic to the Pot; cook until just fragrant, about 30 seconds. Pour wine into the Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon. Simmer until reduced by half, 5 to 7 minutes.
4. 4 Stir in mushroom soup and 1 ¼ cups water; simmer until smooth, about 3 minutes. Add pork chops; turn to coat in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove chops from the Pot.
6. 6 Whisk remaining ¼ cup water and flour together in a bowl; add to the Pot. Select Sauté function; cook until gravy is thickened, about 3 minutes. Stir in soy sauce. Return chops to the Pot; turn to coat.

Nutrition per serving