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!
Get the SLOW COOKER version of the recipe.
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 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!
More ONE POT recipes you’ll love…
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.Print
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!
- 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
- 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.
- 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.
- 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.
- Stir in the mushrooms, mustard, lemon juice and tarragon. Nestle the pork steaks into the pot.
- 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.
- 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.
- 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.
- Once sauce is thickened salt and pepper to taste. Serve sauce, mushrooms and pork over the top of the potatoes.
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.
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