Step 1

Pat dry pork chops with a paper towel. Season both sides with salt and pepper.

Step 2

Set instant pot to SAUTE mode. Add oil. Once hot, add pork chops and brown on both sides. Do this in two batches. Remove and set aside.

Step 3

Add butter. Once melted, add mushrooms and cook until softened. Add garlic and cook until fragrant scraping the brown bits in the bottom of the pot. Stir in onion powder, Worcestershire sauce, and oregano.

Step 4

Pour canned mushroom soup and beef broth. Return pork chops to the pot. Lock the lid. Press CANCEL. Select PRESSURE COOK and set the timer to 21 minutes. When the timer is up, turn the knob to VENTING to quick-release (follow manufacturer’s guide for safety.)

Step 5

Open the lid carefully. Press CANCEL then select SAUTE mode. Stir cornstarch slurry then pour into the Instant Pot. Cook until gravy thickens. Taste and season with salt and pepper as necessary.

Step 6

Sprinkle with fresh parsley. Serve with rice or mashed potatoes. Enjoy!