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…
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.
PrintInstant Pot Pork Shoulder Steaks with Mushrooms, Potatoes and Gravy
- Prep Time: 30 minutes
- Cook Time: 6 minutes (plus 10 minute NPR)
- Total Time: 36 minutes
- Yield: 4-6 servings 1x
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
- 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
- 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.
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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Seasons01 says
I made this a little differently but all in all, it was pretty good. I did a pressure cook for 40 minutes and a slow release for 15 minutes. I had whole potatoes in a round cake pan on top of the meat. And between the meat and the pan, I had 2 pieces of aluminum foil. The steam fell back into the pan so next time I will cover the pan with tin foil also.
That said they were fall of the bone and tasty. I will try them at 30 minutes next time. However, I will have to cut the potatoes if I do that. Fun to fool around with recipes!
Linda says
I followed the recipe & used a corning ware casserole dish for the potatoes. Meat was great but the potatoes were still almost raw. ???
Karen says
Interesting. I wonder if the corningware had something to do with it.
sherry says
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.
Mayela says
Easy , fast and delicious 😋
Thank you Karen 👌🏻
Karen says
You are welcome Mayela!
Marion says
Recipe looks good just about to try it out..
what do you mean by pour half and half in step 7
Karen says
half and half is a product the is half cream and half whole milk. Just pour it into the pot in step 7 🙂
Ann says
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.
Karen says
Yes that will work!
Nanny B says
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 😊
Karen says
You can use the same cooking time. Increasing amount of food doesn’t change cooking time. Increasing thickness of food does.
Nanny B says
Karen,
Thank you so much for your advice…..can’t wait to prepare for my family! 🍽😍
Wanda Wilson says
I just wrapped the potatoes in foil is that ok I don’t have a lpyrex or anything
Karen says
Yes that should be okay!
Vicki Boerner says
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
Karen says
The time shouldn’t change too much. What cut are you using?
Daniella says
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!
Karen says
You could use country style ribs. That would work about the same as the steaks.
Daniella says
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.
Karen says
Sure I bet that would be great!
Cindy Marlow says
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?
Karen says
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.
Tonya says
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.
Karen says
Awesome Tonya! Glad you made it work for what you had on hand!
Yvonne says
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.
Karen says
Great use of your time Yvonne! I’m glad you like it 🙂
NC says
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?
Karen says
I would cook for 10 minutes instead of 6. Let me know how it goes!
Robert Stivanson says
Made it and only difference was I used Rosemary instead of tarragon. Quite good and moist! Subscribed!!!
Karen says
Yum! sounds like a great choice 🙂
Teresa Beardsley says
Just to make sure – I assume you should remove the meat from the pot as well (Step 7) before adding the Half & Half?
Karen says
Oh yes, that’s right! Thanks for the clarification.
Magda says
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!
Susan says
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!
Karen says
Sounds like a fantastic dinner! I’m so glad you enjoyed it.
Carrie says
Hi Karen!
Can I use bone in chops?? TY
Karen says
yes!
Christine says
This recipe is delicious!!
Karen says
Glad you liked it Christine!
Suzie says
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!
Karen says
Sounds so good! Glad you liked it!
Joan says
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.
Paula says
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”!!!
Karen says
Thanks for your tips Paula!!
And we had so much doing our scream 🙂
Dorothy says
One of the best dishes I have ever made in the pressure cooker.
Karen says
Thanks Dorothy! I’m so glad you enjoyed it 🙂
Jeanne says
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!
Karen says
Yay!! 😊
Fred says
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!
Karen says
I’m so glad you liked it Fred!
Amb3r says
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?
Karen says
The pork shoulder steaks are pretty thin. They cooked quickly. For a pork shoulder roast you’d want to cook for much longer.
Angela says
Where does the half and half come in? Am I just missing this part?
Karen says
It’s in step 7 🙂
Patty says
The flavor was flat and the potatoes were not cooked.First so so meal from my insta-pot.
GAry says
Same thing happened to me too, potatoes were not even cooked half way through. I even sliced them thinner then recommended.
Hannah K says
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!
Karen says
oh that sounds so good! So glad you liked it!
Carole Boise says
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
Karen says
Nice! thanks for sharing 🙂
Jo Anna Dixon says
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!
Karen says
You’re welcome!!!
Sue says
Hello, could the potatoes be wrapped in foil and placed on top of the pork?
Thank you
Karen says
Yes! That would work great.
Sue says
Thank you so much. Love theses recipes.
Karen says
you’re welcome!!