These tender and juicy Instant Pot Pork Chops are so flavourful and made with a perfectly seasoned outer crust smothered in a luscious homemade gravy. Serve with a side of potatoes and this restaurant-quality meal is ready in under an hour!
An Instant Pot is perfect for cooking all your meat basics; like Instant Pot meatballs, chicken breast and thighs, or even a whole chicken!
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Instant Pot Pork Chops
Instant Pot pork chops are a great weeknight meal that can be made in just over 30 minutes. The pressure cooker does all the work, so while the pork chops are getting juicy and tenderized you have time to make a couple of side dishes like mashed potato, cauliflower mash, and balsamic grilled veggies!
Serve these beautifully seasoned, succulent pork chops smothered in a homemade gravy any night of the week. They’re also impressive enough for serving guests at Thanksgiving, Christmas, or any occasion and no one will ever know how easy they are to make!
Why Make Instant Pot Pork Chop Recipe?
- Impressive. When served they look like something off of a restaurant menu. A quality dinner to be proud of.
- Quick and easy. The entire main part of your meal is ready in just over 30 minutes. Make a couple of quick sides and you’ve got a complete dinner in under 1 hour.
- Delicious. Pork is very flavourful meat on its own, but the tenderizing that the pressure cooker does brings out even more flavor. Plus the gravy made from the leftover broth is amazing.
- Bone-in or boneless. This recipe works with all types of cuts, no need for an extra grocery store run!
When I’m not making these chops, I’m making Instant Pot pulled pork or pork carnitas. Any excuse to make an Instant Pot pork recipe, I’m all over it.
Ingredients for Pressure Cooker Pork Chops
- Pork chops: You will need about 8 bone-in or boneless pork chops. Bone-in might add to the depth of flavour but either one will do!
- Seasoning: Grated garlic cloves, dried oregano, and dried thyme. Smoked paprika, salt, and pepper. This combination will impart flavour to the meat as well as the gravy.
- Oil: I prefer to use either olive oil or avocado oil to brown the pork chops.
- Broth: You can use either a vegetable broth, chicken broth, or any kind you like as long as it’s low sodium. Red or white wine and a bit of water.
- Cornstarch: When mixed with cold water to make a cornstarch slurry, it will help thicken it up to a gravy consistency.
- Garnish: Chopped fresh parsley.
How to Make Instant Pot Pork Chops
- Prep: Trim the fat off the pork chops. In a small bowl, combine herbs and spices and set aside.
- Season: Lay chops out on a flat surface and rub both sides with grated garlic. Then sprinkle with the herbs and spices mixture and coat the entire surface of each one.
- Brown: Using a 6 or 8 quart Instant Pot, press Saute. When the display reads Hot add a bit of oil to coat the bottom of the pot. Sear the pork chops on both sides, transferring to a plate as you go.
- Deglaze: Add broth and wine to deglaze the pot using a wooden spoon. Scrape off the bottom of the pan making sure to lift off the browned bits. Not only do they add incredible flavour but you avoid having them burn. No one wants to taste burnt bits!
A really good sear. The Instant Pot isn’t known for it’s searing capabilities as much as a skillet would be, so let’s help it out a bit! Make sure to pat dry your pork chops with a paper towel to get rid of as much moisture as possible.
- Cook: Add the rack to the pot and pile pork chops on top. Pressure cook on high pressure for 15 minutes. Wait 5 minutes and release the remaining pressure by Venting.
If you are making Instant Pot boneless pork chops the cook time is reduced to only 10 minutes!
- Remove: Place pork chops onto a platter and remove the rack, leaving the remaining juices. Tent the pork chops while they rest to keep the juices in.
- Make the gravy: Get back to Saute mode by pressing the sauté button. In a small bowl, whisk the cold water with cornstarch. Slowly pour into the bubbling juices while constantly whisking. Cook until gravy has thickened.
Let it rest. Setting the pork chops aside and tenting them allows the meat to rest and the juices to settle. If you cut into it too soon all of the juices will run out and you’ll lose a lot of moisture.
Optional Add-Ins and Variations
Pork chops are a flavorful meat whether you are making Instant Pot boneless pork chops or bone-in which means you don’t need to do a lot to them to make them taste good. However, variety is the spice of life, so why not try different seasonings and sauces for a completely different dish each time!
- Brown sugar. If you’re ok using a bit of refined sugar, adding a bit of brown sugar to the dry rub is a nice way to get a sweet crust on the outside. It also is a great fall flavor that pairs well when served with apples or apple sauce.
- Use beef stock in place of chicken or vegetable broth for a more robust flavour. If you opt for beef broth use red wine or use Worcestershire sauce instead.
- For a creamier gravy at the end, add in some sour cream or plain Greek yogurt. It will help thicken it (along with the slurry) and also give it a lighter colour, a creamier consistency, and add a bit of a tartness to it.
- To make mushroom gravy, add some sliced mushrooms to the pot as you’re deglazing the bottom. You can also add in some onions and garlic for extra flavour. Then continue with the pressure cooker pork chops recipe as directed.
Tips for Best Results
- Wait until pot gets hot. To get a proper sear for a nicely browned outer crust, you want to make sure to wait until it says HOT before adding the pork chops. Just pressing sauté isn’t enough.
- Thickness. Use thicker cuts of chops, whether boneless or bone-in. About 1″ – 1.5″ is great. Any thinner and they may become overcooked.
- Smaller portion: For 6 quart Instant Pot, cut all ingredients in half except broth + wine and cornstarch + water. Same cook time. For 3 quart Instant Pot, use 1/3 of ingredients except for broth + wine and cornstarch + water. Same cook time.
- No wine: If you don’t have wine on hand or don’t want to add any to this recipe, replace it with extra broth.
- Tasty additions: Saute onions and mushrooms with garlic for an added flavour. Turn the gravy into a mushroom gravy.
- Too much? This recipe yields a lot of pork chops! This is great for leftovers or serving a crowd. Cut the recipe in half if you don’t need that many.
Pro Tip: Take the pork chops out of the fridge approximately 15-30 minutes before cooking. Allowing it to warm closer to room temperature will allow for more even cooking.
FAQs
There are a few reasons why this is the case. First off, you want to select good chops! Look for thickness and marbling. The marbling is fat that protects the meat from drying out and the thickness does the same. Anything thinner than 1″ has a better chance of overcooking. You want to aim for bone-in chops as they too will help keep them from overcooking easily.
You can! They’re frozen, so they won’t be able to get a sear on them, but that’s ok, they will still be tender and delicious! Smother it in delicious gravy and you’re golden. Add them in as directed and add about 2 extra minutes to the cooking time.
Not when you’re using the Instant Pot, you don’t need to. The beauty of pressure cooking is it does the tenderizing for you.
This is a great idea based off my Instant Pot meatloaf and mashed potatoes recipe, especially if you’re only needing to do a few chops at a time. One pan will only hold about 2-3 pork chops, so this works for feeding a smaller crowd. The cook time will remain the same as long as you’re still using thicker pork chops.
IP cook time takes into consideration the thickness of the meat rather than how many pieces are in there. This means if you’re using an extra thick cut of pork chops you’ll want to tack on a couple of minutes of extra cooking time.
Nothing. The sauté at the beginning gives this Instant Pot pork recipe a beautiful brown crust which is super flavourful. If you skip it, you’re just losing that extra bit of deliciousness, but other than that, it’s not a must.
Serving Recommendations
Serve pressure cooker pork chops on a bed of mashed potatoes or a low carb alternative cauliflower mash and you have a truly satisfying meal made with very little time and effort!
You can also enjoy this Instant Pot pork recipe alongside sauteed sprouts and bacon or sprout salad, sweet potato casserole, applesauce, cauliflower mac and cheese, coleslaw, green bean casserole, roasted asparagus, or Instant Pot corn.
Making This Recipe in Advance
Storing: Store pork chops in an airtight container in the fridge for up to 4 days.
Freezing: Seal pork chops recipe in an airtight, freezer-friendly bag or container and freeze for up to 3 months. Keep them wrapped individually if you plan to only take out one or two at a time. You can also freeze the gravy in separate airtight containers. Again, in smaller portions depending on how much you need.
Reheating: Place pork chops in a baking dish, with gravy. Cover with foil and reheat in the oven at 350 degrees F until thoroughly heated.
More Instant Pot Recipes
- Instant Pot beef stew
- Instant Pot ribs
- Instant Pot corned beef and cabbage
- Instant Pot chicken and potatoes
- Instant Pot turkey breast
You might also like this healthy pulled pork or to browse through this list of 45 healthy Instant Pot recipes!
Instant Pot Pork Chops {Easy, Juicy, Tender!}
Ingredients
- 8 bone in or boneless pork chops 6 lbs
- 2 large garlic cloves grated
- 2 tsp oregano dried
- 1 tsp thyme dried
- 1 1/2 tsp smoked paprika
- 1 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp oil for frying
- 1 cup any broth low sodium
- 1/4 cup white or red wine
- 1/4 cup cold water
- 3 tbsp cornstarch
- 1 tbsp parsley for garnish
Instructions
- Trim extra fat from the pork chops.
- In a small bowl, combine oregano, smoked paprika, thyme, salt and pepper. Set aside.
- Lay pork chops on a plate or board and rub with garlic on both sides.
- Then sprinkle with spice mixture on both sides as well.
- On 6 or 8 quart Instant Pot, press Saute and wait until displays says Hot.
- Swirl a bit of oil to coat and brown pork chops for 2 minutes per side, working in batches and transferring onto the plate.
- Add broth and wine, and deglaze the pot.
- Add trivet and pile up pork chops on top of it.
- Press Pressure Cook on High or Manual for 15 minutes.
- After wait 5 minutes and release pressure by turning valve to Venting.
- Transfer pork chops onto a platter and remove trivet. Press Saute.
- In a small bowl, whisk cold water with cornstarch and when juices are bubbling, slowly add slurry while whisking. Cook until gravy has thickened. Press Cancel.
- Now you can pour gravy over pork chops on the platter. Or reserve 1 cup gravy, place chops back in the pot and pour gravy on top. Garnish with parsley.
- Serve pork chops with mashed potatoes or cauliflower mash (low carb) pouring gravy on top.
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Seal in an airtight, freezer-friendly bag or container and freeze for up to 3 months. Keep them wrapped individually if you plan to only take out one or two at a time. You can also freeze the gravy in separate airtight containers. Again, in smaller portions depending on how much you need.
Reheating: Place pork chops in a baking dish, with gravy. Cover with foil and reheat in the oven at 350 degrees F until thoroughly heated.
Video
Notes
- Smaller portion: Feel free to cut recipe in half if serving 2-3 people. I feed an army and love leftovers. 🙂
- Replace wine with extra broth.
- Robust flavor: Use beef broth with red wine.
- Smaller Instant Pot: For 6 quart Instant Pot, cut all ingredients in half except broth + wine and cornstarch + water. For 3 quart Instant Pot, use 1/3 of ingredients except broth + wine and cornstarch + water. Same cook time.
- Tasty additions: Saute onions and mushrooms with the garlic for an added flavour. Turn the gravy into a mushroom gravy.
- Frozen pork chops: Skip browning and add 2 minutes to cook time.
- Thick cut chops: Add a few minutes additional cook time.
- Creamy gravy: Add a dollop of sour cream or Greek yogurt as gravy is finishing. Will add a nice ‘tang’ to the gravy.
Nutrition
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