These tender and juicy Instant Pot Pork Chops are so flavourful. With a perfectly seasoned outer crust topped with a luscious gravy, 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!
Instant Pot pork chops are rubbed with garlic and seasoned with paprika, thyme, and oregano among other mouthwatering ingredients. After deglazing the pan with wine and broth, all of that flavour gets turned into a spectacularly rich gravy.
This showstopper of a meal is fancy enough to serve to guests at your next gathering but simple enough to make on any weeknight. No one needs to know just how easy it is! When I’m not making these chops, I’m making Instant Pot pulled pork or pork carnitas.
Whether you choose to make boneless or bone-in pork chops, both will yield incredible results. Your entire family will thank you! Serve them up with a heaping pile of mashed potato (or cauliflower mash) for a perfect meal!
Ingredients for Instant Pot 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!
- Herbs and garlic: Grated garlic cloves, dried oregano and dried thyme.
- Spices: Smoked paprika, salt, and pepper.
- Liquids: Oil for frying. Olive oil is great. Low sodium broth (any kind), red or white wine, water.
- Cornstarch: When mixed with cold water and added to the sauce, 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. Brown 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 crispy bits. Not only do they add incredible flavour but you avoid having them burn. No one wants to taste burnt bits!
- Cook: Add the rack to the pot and pile pork chops on top. Pressure Cook on High for 15 minutes. Wait 5 minutes and release pressure by Venting.
- Remove: Place pork chops onto a platter and remove the rack, leaving remaining juices. Press Saute. Tent the pork chops while they rest to keep the juices in.
- Make gravy: In a small bowl, whisk the cold water with cornstarch. Slowly pour into the bubbling juices while constantly whisking. Cook until gravy has thickened.
- Serving: 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 these pork chops alongside sauteed sprouts and bacon or sprout salad, sweet potato casserole, applesauce, cauliflower mac and cheese, coleslaw, green bean casserole, roasted asparagus, and Instant Pot corn, etc.
Pro Tip: Take the pork chops out of the fridge approximately 15 minutes prior to cooking. Allowing it to warm closer to room temperature will allow for more even cooking.
Tips and Variations
- Smaller portion: For 6 quart Instapot, cut the recipe in half.
- 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 the 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.
How to Store, Freeze and ReAll Postsheat
Storing: Store pork chops in an airtight container in the fridge 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.
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
Ingredients
- 8 bone in or boneless pork chops, fat trimmed 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
- In a small bowl, combine oregano, smoked paprika, thyme, salt and pepper. Set aside.
- Lay pork chops on a flat 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 rack 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
- Feel free to cut recipe in half if serving 2-3 people. I feed an army and love leftovers. 🙂
- Replace wine with extra broth.
- For 6 quart Instapot, cut the recipe in half.
- Tasty additions: Saute onions and mushrooms with the garlic for an added flavour. Turn the gravy into a mushroom gravy.
Nutrition
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My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.