Instant Pot Pork Chops With Creamy Mushroom Sauce (Keto, GF)

These Instant Pot pork chops cooked in a mouthwatering creamy mushroom sauce will make you wonder why you ever made pork chops the old-fashioned way all these years! This delicious low-carb and keto dish is a guest recipe from Dr. Karen S. Lee’s latest cookbook Keto Cooking With Your Instant Pot.

Who loves making pork chops? Better yet, who loves cleaning after making pork chops? Not us. But these saucy, fall off the bone Instant Pot pork chops leave you with minimal mess and clean up afterwards.



This is one of the recipes from Keto Cooking With Your Instant Pot that definitely caught our eye. As you can guess, it’s keto and low-carb and is also gluten-free, and served with a side of green veggies or a leafy salad it makes for a perfect, healthy dinner meal.

It’s a great recipe and not just for those following a keto diet. Pork chops are affordable and family-friendly and even kids will love this dish. You’ll be serving up a solid portion of protein, vitamins and minerals all in one go.

Finally, the reason we love this dish is that it’s so simple to make with the Instant Pot.


As these are keto Instant Pot pork chops, we are using a fair amount of nutrient-dense fat but keeping this low in carbohydrates. To keep this meal from becoming too caloric, serve it with low carbohydrate sides such as cauliflower rice, steamed greens, broccoli or zucchini noodles. 

For the pork chops, select the best quality pork meat you can afford. The quality really affects the taste and the nutritional profile of the meat. You can use pork chops or pork steaks/cutlets or even sliced tenderloin.

The same goes for bacon! We love Applegate uncured bacon as it has no added sugar and is great for keto recipes. The rest of the ingredients are common items such as onion and garlic powder, paprika, butter and heavy cream. If you’re not keto and want to make this dish lower fat, you could use light cream. 

Keto Instant Pot Pork Chops Ingredients



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Instant Pot Smothered Pork Chops

Instant Pot Pork Chops Smothered In Creamy Mushrooms Sauce

  • Author: Dr. Karen S. Lee
  • Prep Time: 10 mins
  • Cook Time: 33 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: American


Instant Pot pork chops cooked in a mouthwatering creamy mushroom sauce that will make you wonder why you ever made pork chops the old-fashioned way all these years! This delicious dish is from Dr. Karen S. Lee’s latest cookbook Keto Cooking With Your Instant Pot.


  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp paprika powder
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 4 ( 6 oz or 170 g each) boneless pork loin chops
  • 2 strips of uncured bacon, finely chopped
  • 1 tbsp (15 g) butter and more as needed
  • ½ medium onion, sliced
  • 12 oz (340 g) white mushrooms, sliced ¼” (6 mm) thick
  • ½ cup (120 ml) white wine
  • ½ cup (120 ml) full-fat heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried tarragon
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tbsp (8 g) tapioca flour, more if needed
  • ¼ cup (15 g) fresh flat leaf parsley, chopped, reserve 1 tbsp (4 g) for garnish


In a small bowl, mix the garlic powder, onion powder, paprika, sea salt, and black pepper. Sprinkle both sides of the pork chops with the garlic powder mixture and set aside.

Turn on the Instant Pot by pressing “Sauté” and set to “More.” Insert the inner pot and wait until the panel says “Hot.” Add bacon and sauté for 3 minutes and add the pork chops, two at a time, and brown both sides or 2 minutes per side. Add butter at this point if needed.

Transfer the pork chops to a plate and set aside. Add onions and mushrooms and sauté until onion is soft. Add white wine and stir and scrape the bottom for one minute. Place the pork chops on top of the onions and mushrooms.

Close the lid tightly and move the steam release handle to “Sealing.” Press “Cancel, then,” “Pressure Cooker/Manual” button and set the timer for 20 minutes on HIGH pressure. When the timer ends, you will hear a beeping sound. Allow the Instant Pot to cool down naturally until the float valve drops down.

Press “Cancel” and open the lid. Take out the pork chops on plates to be served and let rest. Meanwhile, add the rest of the ingredients in the inner pot except parsley, press“Sauté” and stir for 2 minutes or until it thickens. Add more tapioca flour if needed, depending on how much liquid was produced from the meat and vegetables from cooking. Top the pork chops with the mushroom gravy and garnish with parsley before serving.


You could make this recipe using chicken meat, turkey or other cuts of pork.


  • Serving Size: 1 pork chop with sauce
  • Calories: 527
  • Sugar: 3.4 g
  • Sodium: 850.5 mg
  • Fat: 21.4 g
  • Carbohydrates: 9.5 g
  • Fiber: 1.6 g
  • Protein: 66.6 g
  • Cholesterol: 232.4 mg

Keywords: Pork Chops, Mushrooms



Instant Pot Pork Chops Keto

Instant Pot Recipes
By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious Instant Pot recipes you can make using your trusted pressure cooker.
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  1. Hello there, delicious recipe! I’m just wondering how it is 12 carbs for one pork chop? Everything in the ingredient list has miniscule carbs, other than the half onion which should have about 9 total for the whole recipe? I’m trying to plug this recipe into Cab Manager and it didn’t seem like it would be that high (12 total carbs/10 net). Thanks for your help!

    1. Hey Cathy, we took the numbers directly from the author’s cookbook. I just double-checked by running the recipe through a nutrition calculator and it is in fact lower. 9.5 grams total carbs or 7.9 net carbs without the dietary fibre. Most of that would be coming from onion, garlic, mushroom, some from wine and a little from dairy, spices etc. I’ve updated the recipe card with our custom calculations instead.

      1. Update: I made these and they were very good. I made a couple changes in ingredients: used rosemary instead of parsley and thyme instead of tarragon (stores aren’t carrying it and I was out). I’m not following keto so I used cornstarch. I was concerned about the amount of wine as most instant pot sites say there must be a cup of liquid and the mushrooms don’t give off that much liquid so I used a cup of white wine. I’m glad I did as the gravy was delicious! I was also concerned about the cook time (see reviews) and hadn’t read the IP reply to my question so I pressure cooked for only 5 minutes. A couple more minutes would have been better.

  2. So so good!! Pork chops melted in your mouth, family LOVED it! The only thing I will do different next time is lower thumb or remove it altogether, a tsp was just too much and overpowering, but still great, will definitely make again.

  3. Question on the garlic powder mixture. Do you reserve what you don’t sprinkle on the chops for later in the recipe, when it says “all other ingredients”? Or do you not use what remains after seasoning the chops?

  4. What can I substitute for the cream. I am lactose intolerant so can’t use it. I can tolerate butter so that isnt an issue.

  5. I made this for dinner this evening. I just bought my first instant pot 4 days ago and this was the first meal I’ve made in it. It was amazing! The timing was perfect for tender pork chops. The only thing I did differently was to substitute half of the cream for beef stock and thicken with cornstarch instead of tapioca flour since it’s not something I keep on hand.

  6. I am going to have to disagree with some of the commenters that said that 20 minutes was too long and the pork chops were dry. Ours were tender and fell apart easily with a fork, didn’t even need a knife. I am new to InstantPot-ting and this was only my 3rd or 4th recipe. It was the first one that suggested a natural release and I just couldn’t wait any longer because my roasted broccoli was ready. I did a quick release after 10 minutes of natural release and I will do this going forward. Our sauce was a little runny, but that may have been my impatience as well. We had extra sauce in the pot and after we were finished eating, that sauce seemed the perfect contingency and we poured over our leftovers. 🙂 Thank you!

    1. Thanks, Carrie for the comment and rating and for feedback no your recipe went. Glad you enjoyed all that leftover sauce too 😉

    1. You can omit it and replace with extra stock and two teaspoons of lemon juice or white wine vinegar for acidity.

  7. Made this recipe for my family last night and it was so full of flavor, the pork was tender and kept falling apart. Everyone loved it! I’ll be saving this recipe and making it again!

  8. I’ve made this twice now– the sauce is great– but I agree a shorter cooking time is needed. Last time I used 4 fairly thick chups– about 2 pounds all totaled, 20 minutes, natural release– and they were over-cooked and dry– will try again with 10 minutes and quick release as recommended in a comment above, and see

  9. This recipe is absolutely delicious!!! It’s a regular in my meal plans and always a favorite. I’ve shared this recipe with lots of people, keto and non Keto. I also bought Dr. Lee’s cookbook based off this recipe. Her other recipes are delicious also…. you will not be disappointed. Thank you Instant Pot Eats for letting me sample this very tasty recipe. It led me to a terrific cookbook and new author! Dr. Lee is also very inspiring on Instagram.

  10. am i the only one curious about the parsley.?.?.?

    why state .. ¼ cup (15 g) fresh flat leaf parsley, chopped, reserve 1 tbsp (4 g) for garnish

    and then in directions say except parsley. so is all of it for garnish …. ??

    1. I think the recipe author meant that you can stir most of it into the finished sauce and then use a little bit for garnishing when serving on a platter or on individual bowls.

  11. Made this tonight and it was scrumptious! Company worthy with a few adjustments. I had thick cut chops, but knew 20 minutes was way too much time under pressure. I cooked them for 10 minutes with a 10 minute NPR, and the chops were borderline well done. I recommend 8 minutes for thin cut chops and 10 minutes for thick cut chops followed by a Quick Release. For non-Keto cooking, use a 1-to-1 ratio of corn starch to water slurry to thicken sauce. Also, make sure to taste and adjust seasoning at the end because the dish needs more salt and pepper. Otherwise, the recipe is perfect and deserves ALL THE STARS. Thank you so much for posting this recipe for us to enjoy. This one is going into my regular rotation! Love love love it!

  12. Love the sauce, but 20 minutes was too long for the pork in my opinion. Will try again but with maybe half the cooking time

    1. Coconut flour wouldn’t thicken it in the same way. You can use arrowroot starch, rice flour or starch, potato starch and they should all work similarly to tapioca.

    2. For keto, you could use guar gum or Xanthan gum, but only use very small amounts at a time until it thickens. I can’t wait to try this, it looks delicious.

    3. I used 2 teaspoons of gluten free flour. I pressed the saute button
      The mixture started to bubble. I continually stirred and quickly pushed the cancel button. Gravy was perfect. Plus less carbs.

  13. Thank you so much for sharing this recipe with your readers! This is one of my favorite recipes from the book and I’m sure your readers will love it too!

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