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February 5, 2018

Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy

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Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy–a true one pot meal. Pork steaks are browned and then cooked until tender at the same time and in the same pot as mushroom gravy simmers and sliced potatoes cook until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. A good old fashioned dinner!

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Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy--a true one pot meal. Pork steaks are browned and then cooked until tender at the same time and in the same pot as mushroom gravy simmers and sliced potatoes cook until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. A good old fashioned dinner!

Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy

I love Instant Pot recipes like this one..where your whole dinner can be cooked in one pot. This meal could even be your Valentine’s dinner! Serve alongside a salad and you’ve got a fancy and delicious meal that doesn’t take that much effort.

Pork shoulder in general is made for the slow cooker or instant pot. It really benefits from the moist heat and gets ultra tender.

Pork shoulder steaks also known as blade chops, blade steaks, blade-end pork loin chops, pork loin blade chops, pork shoulder steaks, pork shoulder blade steaks, pork steaks. So if you want to make this meal you can look for anything in the meat section of the grocery store that has one of those names on it.

pork shoulder steaks I bought at winco

Pork shoulder steaks have LOTS of flavor but they need to be braised to get tender and break down the connective tissue. Which is why the instant pot and slow cooker work so well for this particular cut of meat.

The bonus to using pork steaks is that they are cheap! I got 2 1/2 pounds of meat for less than $5.00 at Winco. These were bone-in steaks which adds to the poundage but I also felt like the bone-in meat has more flavor than boneless meat. Generally there is a thick ribbon of fat on the outside of the meat. I just used a sharp knife and trimmed the excess fat off.

Another bonus to using pork shoulder steaks is that they only needed a 6 minute pressure cooking time (with a 10 minute natural pressure release). Usually a pork shoulder roast would take more than an hour to get tender, but because it’s a thin cut of meat it cooks a lot quicker. Which also allows you to cook potatoes at the same time and they don’t become totally mushy.

Try Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy for dinner this week!

Pin this recipe for later!

Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy--a true one pot meal. Pork steaks are browned and then cooked until tender at the same time and in the same pot as mushroom gravy simmers and sliced potatoes cook until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. A good old fashioned dinner!

More ONE POT recipes you’ll love…

Instant Pot BBQ Bacon Meatloaf with Mashed Potatoes

Instant Pot Sausage, Pepperoni and Spinach Ravioli

Instant Pot Chicken and Brown Rice

Instant Pot Tuscan Chicken Pasta

What Pressure Cooker Did You Use?

For Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy


★★★★★

4.6 from 17 reviews

  • Prep Time: 30 minutes
  • Cook Time: 6 minutes (plus 10 minute NPR)
  • Total Time: 36 minutes
  • Yield: 4-6 servings 1x
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Description

A true one pot meal. Pork steaks are browned and then cooked until tender.  At the same time and in the same pot a mushroom gravy simmers and sliced potatoes are cooked until tender. Serve the pork over the top of the sliced potatoes and then ladle a generous portion of the mushroom gravy over the top. A good old fashioned dinner!


Ingredients

Scale
  • 1 Tbsp vegetable or canola oil
  • 2 1/2 pounds pork shoulder steaks
  • 1 yellow onion
  • 4 garlic cloves
  • 2 1/2 cups chicken broth (or 2 1/2 cups of water and 2 1/2 tsp better than bouillon chicken base*)
  • 1/2 pound (8 oz) mushrooms
  • 2 Tbsp dijon mustard
  • 2 Tbsp lemon juice
  • 2 tsp dried tarragon
  • 1 3/4 pound russet potatoes (about 4 medium potatoes)
  • 1/4 cup half and half or cream
  • Cornstarch and water
  • Salt and pepper

Instructions

  1. Turn your Instant Pot to the saute “more” setting. While the pot is heating up trim your pork steaks of excess fat. Generously salt and pepper your pork steaks. When the pot reaches HOT on the display add in the oil and let it heat for a minute. Then arrange each of the pork steaks on the bottom of the pot so they are all in contact with the bottom of the pot (you may need to work in batches). Let the steaks brown for 5 minutes. Do not move the steaks or turn them over for the full 5 minutes. You’ll be tempted to move them or mess around with them, but don’t.
  2. While the meat is browning prepare your vegetables. Dice the onion, mince the garlic and peel the potatoes. Slice the potatoes into quarter inch rounds. Slice the mushrooms.
  3. When the 5 minutes is up remove the pork steaks and place them on a plate. I only browned one side of the steaks for sake of time but if you want you can brown both sides. Add the onion into the hot pot and saute for 3 minutes. Add in the garlic and saute for 1 more minute. Pour the chicken broth in and deglaze the pot. 
  4. Stir in the mushrooms, mustard, lemon juice and tarragon. Nestle the pork steaks into the pot.
  5. Place the potatoes in a oven safe dish that will fit inside your Instant Pot. You can use a pyrex,* corningware* or cake pan*. Salt and pepper the potatoes and toss. Cover the dish with foil. Gently lower the dish into the Instant Pot on top of the pork.
  6. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button (high pressure) to 6 minutes. After the time is up allow the pressure to release naturally for 10 minute. Then release any remaining pressure by moving the valve to venting.
  7. Carefully remove the dish of potatoes and set aside. Pour the half and half into the sauce. Turn the Instant Pot to the “saute” more setting. Stir 2 Tbsp of cornstarch and 2 Tbsp of cold water together in a small bowl until smooth. Stir the cornstarch slurry into the pot and let the sauce thicken. You may need to make more slurry and add it in, depending on how thick you want your sauce.
  8. Once sauce is thickened salt and pepper to taste. Serve sauce, mushrooms and pork over the top of the potatoes.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

If you don’t want the potatoes simply leave them out. The cooking time will remain the same.

To make gluten free: Just double check chicken broth to be sure it does not contain gluten.

  • Category: Pork
  • Method: Instant Pot

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66 Comments Filed Under: All Recipes, Gluten Free, Pork, Instant Pot, Low Carb, Potatoes Tagged With: 5 stars, 0-2 hours, instant pot

Recommendations

Comments

  1. Linda says

    May 5, 2022 at 5:10 pm

    I followed the recipe & used a corning ware casserole dish for the potatoes. Meat was great but the potatoes were still almost raw. ???

    Reply
    • Karen says

      May 6, 2022 at 9:48 am

      Interesting. I wonder if the corningware had something to do with it.

      Reply
    • sherry says

      November 29, 2022 at 7:48 pm

      The same happened to me. The potatoes were still raw. I quilt so I am good at 1/4″ slices. Everything else was great! I used a stainless steel pot with a lid. When I was putting them in I thought maybe some butter and/or chicken broth should have been added. Dry just did not look right but followed the directions because I am not a pro at cooking. Also may do it again and add liquids and broccoli for color.

      ★★★

      Reply
  2. Mayela says

    November 15, 2021 at 10:20 pm

    Easy , fast and delicious 😋
    Thank you Karen 👌🏻

    ★★★★★

    Reply
    • Karen says

      November 16, 2021 at 12:26 pm

      You are welcome Mayela!

      Reply
  3. Marion says

    July 25, 2021 at 3:53 am

    Recipe looks good just about to try it out..
    what do you mean by pour half and half in step 7

    Reply
    • Karen says

      July 28, 2021 at 9:21 pm

      half and half is a product the is half cream and half whole milk. Just pour it into the pot in step 7 🙂

      Reply
  4. Ann says

    February 12, 2021 at 9:42 am

    I have honey mustard can that be used instead? Its too cold to go out to the store and I want to make this now.

    Reply
    • Karen says

      February 12, 2021 at 3:52 pm

      Yes that will work!

      Reply
  5. Nanny B says

    January 16, 2021 at 8:33 am

    This recipe screams comfort food!!
    I am using an 8 quart Duo Instapot and 5 lbs of pork steak. How long would I cook the pork steaks or what modifications would you recommendbw made to this recipe?
    Thank you for any suggestions you may lend 😊

    Reply
    • Karen says

      January 16, 2021 at 5:27 pm

      You can use the same cooking time. Increasing amount of food doesn’t change cooking time. Increasing thickness of food does.

      Reply
      • Nanny B says

        January 16, 2021 at 5:41 pm

        Karen,
        Thank you so much for your advice…..can’t wait to prepare for my family! 🍽😍

        Reply
  6. Wanda Wilson says

    November 9, 2020 at 4:10 pm

    I just wrapped the potatoes in foil is that ok I don’t have a lpyrex or anything

    Reply
    • Karen says

      November 9, 2020 at 5:50 pm

      Yes that should be okay!

      Reply
  7. Vicki Boerner says

    October 19, 2020 at 5:18 pm

    I have made a recipe similar to this a couple times and they were tough each time. I used 2 # instead of 2/12 Do you use the same time? 6 min of cut the time down a few min Thanks Vicki

    Reply
    • Karen says

      October 19, 2020 at 6:30 pm

      The time shouldn’t change too much. What cut are you using?

      Reply
  8. Daniella says

    August 7, 2020 at 7:10 am

    What other cuts of pork can I use instead of pork shoulder steaks and any time adjustments/thickness in cut I should be mindful of? Thank you Karen!

    Reply
    • Karen says

      August 7, 2020 at 11:44 am

      You could use country style ribs. That would work about the same as the steaks.

      Reply
      • Daniella says

        August 9, 2020 at 6:11 am

        In previous recipes, it’s suggested to cook the ribs for 20 minutes with NR. Would I do that here for the ribs and maybe cook the potatoes whole and make a mash? Thank you Karen.

        Reply
        • Karen says

          August 10, 2020 at 1:01 pm

          Sure I bet that would be great!

          Reply
  9. Cindy Marlow says

    July 26, 2020 at 4:16 pm

    On this recipe you had a video about 7 mistakes made with an Instant Pot. One mistake was not letting meat naturally release fully. This recipe says to naturally release for 10 minutes then quick release. How do we know when to allow a full natural release and when to use a combination?

    Reply
    • Karen says

      July 27, 2020 at 2:18 pm

      Most of the time I use a combination. For pork shoulder and chuck roast I try to let it release as long as possible…up to 30 minutes. For chicken I only do a 5-10 minute NPR. For other meats it’s usually 5-10 minutes as well.

      Reply
  10. Tonya says

    June 1, 2020 at 6:55 pm

    This is amazing! Was looking for a different way to use the 2nd half of package we had from last night. No mushrooms 🙁 and no cream/half n half so used equal amount of evaporated milk. Everything else as noted. This is ridiculous amazing. Entire family was pleased.

    ★★★★★

    Reply
    • Karen says

      June 2, 2020 at 12:42 pm

      Awesome Tonya! Glad you made it work for what you had on hand!

      Reply
  11. Yvonne says

    March 22, 2020 at 2:23 pm

    Made this tonight to use up food from the freezer while self distancing with corona virus. I didn’t have the tarragon but other than that l had everything. IT was delicious, first time I’d used pot in pot and everything worked out fine. Thank you for a great recipe.

    ★★★★

    Reply
    • Karen says

      March 23, 2020 at 1:37 pm

      Great use of your time Yvonne! I’m glad you like it 🙂

      Reply
  12. NC says

    March 2, 2020 at 4:10 pm

    Haven’t made it yet but have with five stars anyways. My comment is more a question. Can I put the pork shoulder steaks in FROZEN? If so any changes to cook time or anything else?

    ★★★★★

    Reply
    • Karen says

      March 2, 2020 at 9:33 pm

      I would cook for 10 minutes instead of 6. Let me know how it goes!

      Reply
  13. Robert Stivanson says

    February 6, 2020 at 7:44 pm

    Made it and only difference was I used Rosemary instead of tarragon. Quite good and moist! Subscribed!!!

    ★★★★★

    Reply
    • Karen says

      February 8, 2020 at 7:06 pm

      Yum! sounds like a great choice 🙂

      Reply
  14. Teresa Beardsley says

    January 16, 2020 at 8:41 pm

    Just to make sure – I assume you should remove the meat from the pot as well (Step 7) before adding the Half & Half?

    ★★★★

    Reply
    • Karen says

      January 18, 2020 at 7:02 pm

      Oh yes, that’s right! Thanks for the clarification.

      Reply
      • Magda says

        April 17, 2020 at 3:52 am

        Hi! I want to try this recipe today. My meat is 3.56 lb…. do I need to cook it for longer? Any other modification?
        Thanks!

        Reply
  15. Susan says

    January 4, 2020 at 7:32 am

    This was the first ting I have tied in my new Instant Pot Duo Crisp8. I wish I could give it more than 5 stars, meat was great, pork steak is not always enjoyable and potatoes perfect. The leftover 3 cups of gravy with mushrooms made a very good base for soup. I added a can of sliced potatoes, spinach and shredded pork from the freezer. Nice for an “I don’t want to cook” day. Frozen garlic bread and salad and all was well. Thank you so much!

    ★★★★★

    Reply
    • Karen says

      January 4, 2020 at 12:09 pm

      Sounds like a fantastic dinner! I’m so glad you enjoyed it.

      Reply
  16. Carrie says

    July 28, 2019 at 8:43 am

    Hi Karen!
    Can I use bone in chops?? TY

    Reply
    • Karen says

      July 29, 2019 at 11:17 am

      yes!

      Reply
  17. Christine says

    May 24, 2019 at 1:48 pm

    This recipe is delicious!!

    ★★★★★

    Reply
    • Karen says

      May 28, 2019 at 6:29 am

      Glad you liked it Christine!

      Reply
  18. Suzie says

    April 10, 2019 at 6:47 pm

    This recipe is legit! A few things I changed simply based on what I had at home: used 1tsp of thyme and 1tsp of rosemary, Klondike goldust yellow potatoes (sliced thin), heavy whipping cream instead of half and half, and put my potatoes in an aluminum foil punch instead of the dish. Even my 23 month old son loved it. Thanks for sharing such a great recipe!

    ★★★★★

    Reply
    • Karen says

      April 15, 2019 at 11:44 am

      Sounds so good! Glad you liked it!

      Reply
  19. Joan says

    March 29, 2019 at 11:04 am

    Really delicious. My grandkids ate every bite and raved about how good it was. The trick of putting potatoes in a dish on top is a good one to know. I used sweet potatoes and they were yummy too. Mushrooms were great.
    One smallish problem was the “Burn” message when almost done; the gravy (which did not need thickening) was apparently too small an amount of liquid. Rather than let the pot cool down I just zapped (in serving dish) in microwave for about 5 minutes.
    Will definitely make again.

    ★★★★★

    Reply
  20. Paula says

    March 27, 2019 at 1:40 am

    Hi Karen….me again, lol…this recipe was one of my first in my new Instant Pot last Christmas…and now is a favorite! To those that thought it flavorless and potatoes under-cooked I say “did you use russets? because others take longer…more dense not so much starch” addressing the flavor…you left something out because the flavor is amazing! Now maybe I have a twist to try. Hubby now needs to work on his blood sugar so is experimenting with sweet potatoes. EW not one of my favs. Soooo, I decided to try them in this recipe. I only tried 2 in case he hated them. I used pork I found called New York Chops Pork Loin …a bit more expensive than yours but a bit smaller but thicker. Fits nice in the pot for sauteing and seems they are good with the sweet potatoes for cooking together. I found that the WHITE (important) sweet potatoes cannot be any thicker than 1/4″…hubby was not precise slicing for me so next time they should be and maybe a tiny bit thinner. But that cut of pork would do OK at a minute longer cook time. So next time 7 minutes PERFECT! . Soooo, bottom line..it all came out SOOO good!..I even liked the potatoes, WOW….almost like yukon gold for texture and I liked them in that fantastic gravy! I am so thrilled at my first conversion to help Hubby avoid Type 2…thank you!..oh and BTW CONGRATS I Loved seeing you do your “Scream”!!!

    ★★★★★

    Reply
    • Karen says

      March 27, 2019 at 8:22 am

      Thanks for your tips Paula!!
      And we had so much doing our scream 🙂

      Reply
  21. Dorothy says

    November 23, 2018 at 12:47 am

    One of the best dishes I have ever made in the pressure cooker.

    ★★★★★

    Reply
    • Karen says

      November 24, 2018 at 1:09 pm

      Thanks Dorothy! I’m so glad you enjoyed it 🙂

      Reply
    • Jeanne says

      April 24, 2020 at 5:45 pm

      This is the 3rd time to make this recipe. First time I made it, I used rosemary and thyme and the flavor just blew us away! 2nd time, I used tarragon and it was ok. This time I’m using rosemary and thyme again. This recipe showed me what rosemary tastes like, had never used it before. I’m so excited for dinner! Thank you for this recipe!

      ★★★★★

      Reply
      • Karen says

        April 27, 2020 at 12:28 pm

        Yay!! 😊

        Reply
  22. Fred says

    July 19, 2018 at 7:34 am

    This was great. I used fresh thyme and rosemary in mine because that’s what I had.. Cooked it for 12 minutes and let it sit for about 20 in the instant pot. I put the potato slices directly over the chops. They cooked well and absorbed some of the juices. I didn’t use mushrooms (didn’t have any at the time) and forgot the half-and-half, although I probably would have use heavy cream to finish the gravy; in any case the sauce reduced well and I thickened it with a little corn starch. The left-overs were great, too. Thanks!

    Reply
    • Karen says

      July 19, 2018 at 2:22 pm

      I’m so glad you liked it Fred!

      Reply
  23. Amb3r says

    June 1, 2018 at 4:25 pm

    All the other pressure cooker recipes I’ve found for pork steaks recommend cooking at least 50 minutes for 3 lbs. Why/how such a short cook time for this?

    Reply
    • Karen says

      June 2, 2018 at 4:11 pm

      The pork shoulder steaks are pretty thin. They cooked quickly. For a pork shoulder roast you’d want to cook for much longer.

      Reply
  24. Angela says

    May 7, 2018 at 4:05 pm

    Where does the half and half come in? Am I just missing this part?

    Reply
    • Karen says

      May 8, 2018 at 9:16 am

      It’s in step 7 🙂

      Reply
  25. Patty says

    February 20, 2018 at 7:25 pm

    The flavor was flat and the potatoes were not cooked.First so so meal from my insta-pot.

    Reply
    • GAry says

      November 25, 2018 at 6:53 pm

      Same thing happened to me too, potatoes were not even cooked half way through. I even sliced them thinner then recommended.

      ★★

      Reply
  26. Hannah K says

    February 12, 2018 at 2:34 pm

    Made this recipe last night for dinner, and it turned out great! I mashed the potatoes and didn’t have tarragon on hand, so I used an Herbs de Provence blend. The sauce was delicious – I kept dipping my dinner roll in the pot for more!

    ★★★★★

    Reply
    • Karen says

      February 12, 2018 at 4:07 pm

      oh that sounds so good! So glad you liked it!

      Reply
  27. Carole Boise says

    February 11, 2018 at 5:57 pm

    I made this for dinner this evening. It was wonderful and wanted to let you know. I did leave out the potatoes. I made my sides on the stove.

    Thanks for sharing

    ★★★★★

    Reply
    • Karen says

      February 12, 2018 at 11:27 am

      Nice! thanks for sharing 🙂

      Reply
  28. Jo Anna Dixon says

    February 6, 2018 at 11:58 am

    I like that this recipe can be an either or method of cooking. And it can be a one pot meal even as a slow cooker when using a instapot. Thanks for all the great recipes!

    Reply
    • Karen says

      February 7, 2018 at 11:27 am

      You’re welcome!!!

      Reply
  29. Sue says

    February 5, 2018 at 4:48 pm

    Hello, could the potatoes be wrapped in foil and placed on top of the pork?
    Thank you

    Reply
    • Karen says

      February 5, 2018 at 5:59 pm

      Yes! That would work great.

      Reply
      • Sue says

        February 6, 2018 at 6:58 am

        Thank you so much. Love theses recipes.

        Reply
        • Karen says

          February 6, 2018 at 11:32 am

          you’re welcome!!

          Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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