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 pulled pork, Instant Pot carnitas and Instant Pot rib recipe.
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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 potatoes or this low carb mashed potato substitute!
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!
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.
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.
Serve pressure cooker pork chops on a bed of mashed potatoes 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 brussel sprouts and bacon, healthy coleslaw, roasted asparagus, or Instant Pot corn on the cob.
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
You might also like this crock pot pulled pork and air fryer pork chops or to browse through this list of 45 healthy Instant Pot recipes!
Instant Pot Pork Chops
- 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
- 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. To reheat place pork chops in a baking dish, with gravy. Cover with foil and reheat in the oven at 350 degrees F until thoroughly heated.
- Freeze: Freeze in airtight bag for up to 3 months. Keep them wrapped individually if you plan to only take out one or two at a time. Freeze the gravy in separate airtight containers.
- Smaller portion: Feel free to cut recipe in half if serving 2-3 people.
- Replace wine with extra broth.
- 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.
- Frozen pork chops: Skip browning and add 2 minutes to cook time.
- Thick cut chops: Add a few minutes additional cook time.
Best pork chops ! 2nd time making them!
I’m so happy to read this! Thanks for your positive feedback!
Pork chops have never really been a favorite of mine, but let me tell you, these are awesome!!!! I only cooked 4 boneless. Just absolutely delicious!!!
I am so glad to hear this, Gayle!
I just discovered your site and am excited about your recipes. I have an 8QT IP with no preset buttons, and haven’t been able to find many recipes. By reading some of the comments on changes for 6 and 3 QT, can I assume this recipe is for 8QT? If not, can you suggest any changes for an 8QT IP? Thank you!
Hi Sue and welcome! In most cases, especially for my recipes, you can use recipe written as is (most people cook in 6 quarts, I have both) for your 8 quart IP. I cooked these pork chops in my 8 qt as well and you can just follow the recipe. I cook mosts things in both 6 and 8 quart IPs the same way. Please let me know what other recipes you try.:)
That was absolutely delicious!! My kids were thrilled😁😁👍👍
Glad your family enjoyed it!
I am in disbelief that folks found this recipe to be great, primarily because of the recommended cooking time. No way can one cook pork chops in the instant pot for 15 minutes! I just cooked 8 boneless bork chops for 5 minutes. They were so overcooked and dry. We could hardly eat them. Please do something to correct this recipe re cooking time. The recipes I’ve seen that recommend 0 – 1 min, w a 10 min natural release, and then quick release, is the way to go!
This is well-tested recipe and works for me and others, 0-1 min with 10 mins NPR is good for quinoa but u r welcome to use for cooking pork chops. Maybe if you follow this recipe, your pork chops will not be dry. Cheers.
Was it absolutely necessary to write such a negative review? I’ve followed this blog forever and sometimes recipes don’t always appeal to my tastebuds but I indicate that in my personal notes and move on, I don’t personally blast/insult the blogger. Sorry but there’s enough negativity in the world and comments like this don’t help.
Could they be made in the double pans-putting potatoes in one of the pans, like the meatloaf and potatoes?
I can’t wait to get my double pans so I can do the meatloaf!
Thanks for all the great recipes. There’s only 2 of us to cook for , so I often have to reduce the recipes and I don’t always know how long to cook them. Any tips??
Yes, you can. One pan won’t fit more than 2-3 chops max though. Cook time is always same for less ingredients. It’s about thickness of food and not its amount with IP.
I’ve tried many pork chop recipes and have to tell you these are the best! So simple and tasty, incredible! Thank you for all your great recipes Olena 🙂
You are very welcome, Kat!