Juicy, flavorful pork chops are easy in the Instant Pot! Make these Instant Pot pork chops for dinner and enjoy the BEST chops you’ve ever had. And don’t skip the gravy!
Recipe Overview
Why you’ll love it: Juicy, tender, and SO flavorful, this will become your favorite pork chop recipe!
How long it takes: about 35 minutes
Equipment you’ll need: Instant Pot
Servings: 4
While your kids (and spouse) might cheer for Taco Night or takeout pizza, you might not get that same reaction when you announce that pork chops are on the menu. That is, until you make these Instant Pot pork chops!
Boneless pork chops have a reputation for being dry, tough, and flavorless but this recipe is anything but. (My breaded pork chops with herbs and Parmesan are also pretty great, if I do say so myself.) A few simple tricks help these pork chops come out perfect in the Instant Pot.
First, we give the pork chops a good sear using the sauté mode. This alone adds lots of flavor to the equation. Then the chops are pressure cooked with broth and seasonings which infuses them with savory goodness and tenderizes them.
The last step is making a gravy to spoon over your Instant Pot pork chops and maybe mashed potatoes too? (Who am I kidding? Mashed potatoes are never a maybe!)
Reasons to Love Instant Pot Pork Chops
- Never dry and bland. Instant Pot pork chops won’t disappoint! Searing them first, then pressure cooking, ensures that they’re juicy and flavorful.
- Perfect for a weeknight. With the tender chops and rich gravy, this Instant Pot pork chops recipe has a Sunday dinner vibe but it’s on the table ready to eat in just over 30 minutes so it works well for weeknights, too.
- Budget-friendly. Pork chops are affordable and readily available. Almost everything else on the ingredient list is a pantry staple. Make simple side dishes like roasted green beans or honey glazed carrots for an easy dinner that will stretch your grocery budget!
What You’ll Need
- Boneless Pork Chops: The recipe is written for pork chops that are 1½ inches thick. You can use thinner or thicker pork chops, too; the recipe card will tell you how to adjust the cooking time. You can also use bone-in pork chops if you prefer.
- Kosher Salt and Ground Black Pepper: Freshly ground black pepper has more flavor than store-bought ground pepper but either kind will work.
- Olive Oil and Butter: I like to use a combination of oil and butter to sear the pork chops.
- Yellow Onion and Garlic: These savory ingredients infuse flavor into the pork chops as they pressure cook and they also add texture to the gravy.
- Low-Sodium Chicken Broth: Using low-sodium broth helps keep the salt levels in check. Chicken stock also works since it’s typically not salted.
- Worcestershire Sauce: This pantry staple is a superstar ingredient for adding depth and umami.
- Dried Rosemary, Thyme, and Sage: Dried herbs are another pantry staple that add flavor to the pork.
- Cornstarch: Commonly used as a thickener, cornstarch is gluten-free. If you are on a keto diet, use a different thickener such as xanthan gum, almond flour, or ground flaxseed.
- Fresh Parsley (optional): Chopped parsley adds a nice balance to the richly flavored pork.
Cooking Tip
When you sear the pork chops, they should release easily from the pot when you flip them. If they don’t, they’re probably not quite ready—just cook them a bit longer and try again!
How to make Instant Pot Pork Chops
Brown the meat. Season both sides of the pork chops with salt and pepper and sear them in the Instant Pot with olive oil and butter, using the Sauté setting. Do two chops at a time, unless you can fit all four in a single layer.
Cook the onions and garlic. Add the chopped onions to the Instant Pot. Sauté until they are softened and translucent. Add the garlic and cook for 1 minute, or until it smells fragrant. Don’t brown the garlic or it may taste bitter.
Deglaze the pan. Pour in a cup of chicken broth and scrape up any browned bits from the bottom of the pot. This adds flavor and prevents the Instant Pot from giving you a burn warning.
Add seasoning and put the chops back in the pot. Stir in the Worcestershire sauce and dried herbs, then return the pork chops to the pot in a single layer.
Pressure cook the pork chops. Depending on how thick your pork chops are, set the Instant Pot for the desired amount of time (the recipe card will give you specific times). Allow the Instant Pot to naturally release pressure for 10 minutes after the timer goes off.
Make the gravy. Stir together cornstarch and chicken broth. Remove the pork chops from the pan and make the gravy with the cornstarch mixture. Simmer until the gravy thickens. Taste the gravy to check the seasoning. You may need to add more salt and pepper.
Serve. Pour the gravy over the pork chops and garnish with chopped fresh parsley, if desired.
Tips for Success
- Sear in a single layer. If you can’t fit them in all at once, you’ll need to do it in batches. If you need to do it in batches, do 2 pork chops per batch. When we tested this recipe, we found that if you do 3 first, and then 1, the open space in the pot has the tendency to burn. Once they’re browned and you’re pressure cooking them, it’s okay if the chops overlap.
- Pay attention to thickness of the chops. We tested different thicknesses of pork chops and included cook time information in the recipe card notes. Thicker pork chops will take slightly longer to cook.
Take It Up A Notch
- Add mushrooms: Sauté sliced mushrooms with the onion to create a flavorful mushroom gravy to spoon over your pork chops.
- Deglaze with wine: Pour ¼ cup of dry white wine into the Instant Pot to deglaze it. Once it’s mostly cooked off, add the chicken broth.
- Make it creamy. For a richer gravy, stir in a tablespoon of heavy cream or sour cream at the end.
What to Serve With Pork Chops
Storage & Reheating Tips
Refrigerate/Freeze: Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Reheat: Warm up the pork chops and gravy in the microwave or in a skillet set over medium heat until warmed through. I usually chop the meat in bite-sized pieces before reheating it so it warms up evenly.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Prevent your screen from going dark
Juicy, flavorful pork chops are easy in the Instant Pot! Make these Instant Pot pork chops for dinner and enjoy the BEST chops you’ve ever had.
Instructions
-
Season the pork chops with salt and pepper, on both sides, to taste.
-
Turn on the Instant Pot and select the Sauté function. Allow the pot to heat up; add the olive oil and butter, heat until the butter is melted.
-
Place the seasoned pork chops in the pot and sear them for 2 to 3 minutes on each side, or until they are browned. You may have to do this in batches (2 pork chops per batch – see note). They should release easily from the bottom of the pot; if they don’t, they’re probably not quite ready to flip. Remove the pork chops from the pot and set them aside on a plate.
-
After you’ve removed the pork chops from the Instant Pot, add the chopped onions. Sauté, stirring constantly, for about 2 minutes, or until onions become translucent. Add garlic and continue to cook for 1 minute, stirring constantly.
-
Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot. It’s important to do this because it adds flavor but it also prevents the Instant Pot from giving you a burn warning.
-
Stir in the Worcestershire sauce, rosemary, thyme, and dried sage. Press cancel to stop the Sauté function.
-
Return the seared pork chops to the pot and nestle them in the liquid (in a single layer if possible).
-
Secure the lid and set the valve to the sealing position, if necessary. Select Pressure Cook (or manual, high pressure, depending on your model) and set the cooking time for 10 minutes. It will take about 6 minutes to pressurize.
-
Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes (leave it alone and don’t do anything). Then, carefully switch the valve to the venting position to release any remaining pressure.
-
Take off the lid and remove the pork chops. Set them aside on a clean plate and tent the plate with foil to keep the pork warm.
-
Turn Instant Pot back to Sauté. In a small bowl, mix ¼ cup chicken broth with cornstarch until smooth. Stir the mixture into the cooking liquid. Simmer for a few minutes, or until the gravy thickens to the desired consistency. Taste and season with additional salt and pepper, if desired.
-
To serve, pour the gravy over the pork chops and garnish with chopped fresh parsley (optional).
Notes
- ¾ inch thick (1.14 lbs. total): Set the time for 3 minutes pressure cook (high pressure) with 10 minutes natural release.
- 1 ½ to 2 inches thick (3 lbs. total): Set the time for 12 minutes pressure cook (high pressure) with 10 minutes natural release.
If you need to brown the pork in batches, try to do it evenly (two at a time). If you have a lot of open space in the Instant Pot while it’s on Sauté mode, it tends to burn (especially on the second batch of browning).
Nutrition Information
Serving: 1pork chop, Calories: 185kcal, Carbohydrates: 12g, Protein: 15g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 45mg, Sodium: 712mg, Potassium: 387mg, Fiber: 1g, Sugar: 2g, Vitamin A: 99IU, Vitamin C: 4mg, Calcium: 28mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
#Instant #Pot #Pork #Chops #Rachel #Cooks
Juicy, flavorful pork chops are easy in the Instant Pot! Make these Instant Pot pork chops for dinner and enjoy the BEST chops you’ve ever had. And don’t skip the gravy!
Recipe Overview
Why you’ll love it: Juicy, tender, and SO flavorful, this will become your favorite pork chop recipe!
How long it takes: about 35 minutes
Equipment you’ll need: Instant Pot
Servings: 4
While your kids (and spouse) might cheer for Taco Night or takeout pizza, you might not get that same reaction when you announce that pork chops are on the menu. That is, until you make these Instant Pot pork chops!
Boneless pork chops have a reputation for being dry, tough, and flavorless but this recipe is anything but. (My breaded pork chops with herbs and Parmesan are also pretty great, if I do say so myself.) A few simple tricks help these pork chops come out perfect in the Instant Pot.
First, we give the pork chops a good sear using the sauté mode. This alone adds lots of flavor to the equation. Then the chops are pressure cooked with broth and seasonings which infuses them with savory goodness and tenderizes them.
The last step is making a gravy to spoon over your Instant Pot pork chops and maybe mashed potatoes too? (Who am I kidding? Mashed potatoes are never a maybe!)
Reasons to Love Instant Pot Pork Chops
- Never dry and bland. Instant Pot pork chops won’t disappoint! Searing them first, then pressure cooking, ensures that they’re juicy and flavorful.
- Perfect for a weeknight. With the tender chops and rich gravy, this Instant Pot pork chops recipe has a Sunday dinner vibe but it’s on the table ready to eat in just over 30 minutes so it works well for weeknights, too.
- Budget-friendly. Pork chops are affordable and readily available. Almost everything else on the ingredient list is a pantry staple. Make simple side dishes like roasted green beans or honey glazed carrots for an easy dinner that will stretch your grocery budget!
What You’ll Need
- Boneless Pork Chops: The recipe is written for pork chops that are 1½ inches thick. You can use thinner or thicker pork chops, too; the recipe card will tell you how to adjust the cooking time. You can also use bone-in pork chops if you prefer.
- Kosher Salt and Ground Black Pepper: Freshly ground black pepper has more flavor than store-bought ground pepper but either kind will work.
- Olive Oil and Butter: I like to use a combination of oil and butter to sear the pork chops.
- Yellow Onion and Garlic: These savory ingredients infuse flavor into the pork chops as they pressure cook and they also add texture to the gravy.
- Low-Sodium Chicken Broth: Using low-sodium broth helps keep the salt levels in check. Chicken stock also works since it’s typically not salted.
- Worcestershire Sauce: This pantry staple is a superstar ingredient for adding depth and umami.
- Dried Rosemary, Thyme, and Sage: Dried herbs are another pantry staple that add flavor to the pork.
- Cornstarch: Commonly used as a thickener, cornstarch is gluten-free. If you are on a keto diet, use a different thickener such as xanthan gum, almond flour, or ground flaxseed.
- Fresh Parsley (optional): Chopped parsley adds a nice balance to the richly flavored pork.
Cooking Tip
When you sear the pork chops, they should release easily from the pot when you flip them. If they don’t, they’re probably not quite ready—just cook them a bit longer and try again!
How to make Instant Pot Pork Chops
Brown the meat. Season both sides of the pork chops with salt and pepper and sear them in the Instant Pot with olive oil and butter, using the Sauté setting. Do two chops at a time, unless you can fit all four in a single layer.
Cook the onions and garlic. Add the chopped onions to the Instant Pot. Sauté until they are softened and translucent. Add the garlic and cook for 1 minute, or until it smells fragrant. Don’t brown the garlic or it may taste bitter.
Deglaze the pan. Pour in a cup of chicken broth and scrape up any browned bits from the bottom of the pot. This adds flavor and prevents the Instant Pot from giving you a burn warning.
Add seasoning and put the chops back in the pot. Stir in the Worcestershire sauce and dried herbs, then return the pork chops to the pot in a single layer.
Pressure cook the pork chops. Depending on how thick your pork chops are, set the Instant Pot for the desired amount of time (the recipe card will give you specific times). Allow the Instant Pot to naturally release pressure for 10 minutes after the timer goes off.
Make the gravy. Stir together cornstarch and chicken broth. Remove the pork chops from the pan and make the gravy with the cornstarch mixture. Simmer until the gravy thickens. Taste the gravy to check the seasoning. You may need to add more salt and pepper.
Serve. Pour the gravy over the pork chops and garnish with chopped fresh parsley, if desired.
Tips for Success
- Sear in a single layer. If you can’t fit them in all at once, you’ll need to do it in batches. If you need to do it in batches, do 2 pork chops per batch. When we tested this recipe, we found that if you do 3 first, and then 1, the open space in the pot has the tendency to burn. Once they’re browned and you’re pressure cooking them, it’s okay if the chops overlap.
- Pay attention to thickness of the chops. We tested different thicknesses of pork chops and included cook time information in the recipe card notes. Thicker pork chops will take slightly longer to cook.
Take It Up A Notch
- Add mushrooms: Sauté sliced mushrooms with the onion to create a flavorful mushroom gravy to spoon over your pork chops.
- Deglaze with wine: Pour ¼ cup of dry white wine into the Instant Pot to deglaze it. Once it’s mostly cooked off, add the chicken broth.
- Make it creamy. For a richer gravy, stir in a tablespoon of heavy cream or sour cream at the end.
What to Serve With Pork Chops
Storage & Reheating Tips
Refrigerate/Freeze: Store any leftover pork chops and gravy in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Reheat: Warm up the pork chops and gravy in the microwave or in a skillet set over medium heat until warmed through. I usually chop the meat in bite-sized pieces before reheating it so it warms up evenly.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Prevent your screen from going dark
Juicy, flavorful pork chops are easy in the Instant Pot! Make these Instant Pot pork chops for dinner and enjoy the BEST chops you’ve ever had.
Instructions
-
Season the pork chops with salt and pepper, on both sides, to taste.
-
Turn on the Instant Pot and select the Sauté function. Allow the pot to heat up; add the olive oil and butter, heat until the butter is melted.
-
Place the seasoned pork chops in the pot and sear them for 2 to 3 minutes on each side, or until they are browned. You may have to do this in batches (2 pork chops per batch – see note). They should release easily from the bottom of the pot; if they don’t, they’re probably not quite ready to flip. Remove the pork chops from the pot and set them aside on a plate.
-
After you’ve removed the pork chops from the Instant Pot, add the chopped onions. Sauté, stirring constantly, for about 2 minutes, or until onions become translucent. Add garlic and continue to cook for 1 minute, stirring constantly.
-
Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot. It’s important to do this because it adds flavor but it also prevents the Instant Pot from giving you a burn warning.
-
Stir in the Worcestershire sauce, rosemary, thyme, and dried sage. Press cancel to stop the Sauté function.
-
Return the seared pork chops to the pot and nestle them in the liquid (in a single layer if possible).
-
Secure the lid and set the valve to the sealing position, if necessary. Select Pressure Cook (or manual, high pressure, depending on your model) and set the cooking time for 10 minutes. It will take about 6 minutes to pressurize.
-
Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes (leave it alone and don’t do anything). Then, carefully switch the valve to the venting position to release any remaining pressure.
-
Take off the lid and remove the pork chops. Set them aside on a clean plate and tent the plate with foil to keep the pork warm.
-
Turn Instant Pot back to Sauté. In a small bowl, mix ¼ cup chicken broth with cornstarch until smooth. Stir the mixture into the cooking liquid. Simmer for a few minutes, or until the gravy thickens to the desired consistency. Taste and season with additional salt and pepper, if desired.
-
To serve, pour the gravy over the pork chops and garnish with chopped fresh parsley (optional).
Notes
- ¾ inch thick (1.14 lbs. total): Set the time for 3 minutes pressure cook (high pressure) with 10 minutes natural release.
- 1 ½ to 2 inches thick (3 lbs. total): Set the time for 12 minutes pressure cook (high pressure) with 10 minutes natural release.
If you need to brown the pork in batches, try to do it evenly (two at a time). If you have a lot of open space in the Instant Pot while it’s on Sauté mode, it tends to burn (especially on the second batch of browning).
Nutrition Information
Serving: 1pork chop, Calories: 185kcal, Carbohydrates: 12g, Protein: 15g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 45mg, Sodium: 712mg, Potassium: 387mg, Fiber: 1g, Sugar: 2g, Vitamin A: 99IU, Vitamin C: 4mg, Calcium: 28mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
, Instant Pot Pork Chops – Rachel Cooks®