Instant Pot Pork Chops

My Instant Pot pork chops are the fastest way I know to get tender pork chops with mouth-watering flavor! I make this dish whenever I’m craving elevated comfort food.

My Family Recipe for Pork Chops in the Instant Pot

I’ve been making Instant Pot pork chops for years, and there’s a good reason why. The Instant Pot does basically all the work while still getting a tender and flavorful chop!

My husband Ben has gotten into the habit of calling these my magic pork chops. See, he helps me with the dishes, and since the pork chops are completely made in the Instant Pot, it means only one dish for him, and he still gets to eat an amazing dinner.

I’ve baked, grilled, and pan-seared pork chops, but there’s just something about pressure cooker pork chops that are so juicy and have so much tenderness that this has become a dinner in my normal rotation.

And, if you love pork chop recipes, try my recipes for oven baked bone-in pork chops, air fryer pork chops, grilled pork chops, and smothered pork chops.

Pressure Cooker Pork Chops Ingredients

• Thick cut boneless pork chops – I look for pork chops that are at least 1-inch thick so they don’t dry out while cooking. In my experience, thinner chops cook too quickly. Bone in-pork chops can work in a pinch too, but make sure they are thick!
• Salt and black pepper – A simple seasoning base that enhances the natural flavor of the pork. I use spices sparingly upfront since the cooking liquid will also add saltiness.
• Butter – This is the key to getting a great sear on the pork chops. It also adds richness to the gravy and helps sauté the onions and mushrooms.
• Onion – I use a large onion and chop it roughly. I love how onion sweetens and balances the savory flavor of the dish as it cooks down. Onion powder will also work, but I prefer fresh onion whenever possible.
• Sliced mushrooms – They absorb the broth and butter, becoming tender and earthy. Cremini or baby bella mushrooms work great here too.
• Minced garlic – I let the garlic cook until fragrant to add depth to the sauce. I’ve also used garlic powder in a pinch.
• Beef broth – This forms the base of the gravy with savory, salty flavor. I usually go for low-sodium so I can control the seasoning.
• Thyme – Brings a subtle herbal note that pairs perfectly with pork.
• Cornstarch and water – This slurry thickens the cooking liquid in the Instant Pot into a rich gravy to pour over the pork chops before serving.

How to Make Instant Pot Pork Chops

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Set the Instant Pot to the Saute function and add half a tablespoon of butter. Season the pork chops and carefully sear them for about 2 minutes on each side.

STEP TWO: Once they’re seared, remove them from the Instant Pot. Add the remaining butter to the pot, allowing it to melt and coat the bottom.

STEP THREE: Sauté the chopped onions and mushrooms in the butter until the onions turn soft and translucent. Add the minced garlic and stir it until it’s fragrant.

STEP FOUR: Pour in the chicken broth, soy sauce, and a dash of thyme. Give the pot a good scrape to release any delicious bits stuck to the bottom, and add the seared pork chops to the broth.

STEP FIVE: Secure the lid, set the pressure cooker to high, and set the timer to 5 minutes. After it’s done cooking, allow a natural steam release for 8 minutes.

STEP SIX: Carefully grab the pork chops and transfer them to a plate.

STEP SEVEN: Turn the Saute function back on. Create a slurry by mixing cornstarch with water, then whisk it into the simmering broth. Stir the gravy until it thickens.

STEP EIGHT: Place the pork chops back in the Instant Pot so they can be smothered in the gravy, then serve. 

Tips for the Best Instant Pot Boneless Pork Chops

• I use low-sodium soy sauce and beef broth to keep the broth from getting too salty. I like to start light on the salt since I can always add more later.
• Letting the garlic cook until fragrant adds the best flavor that really enhances both the pork chops and the gravy.
• Deglazing the bottom of the pressure cooker with broth and a wooden spoon is a win-win. The brown bits add amazing taste, and it also keeps the Instant Pot from giving me a burn notice.
• I stir the cornstarch slurry continuously to help me avoid lumps in the gravy.
• I like to remove the mushrooms with a slotted spoon before making the gravy so it’s easier to whisk in the cornstarch slurry. I either serve them as a side dish or add them right on top of the pork chops.

Instant pot Pork Chop Variations and Substitutions

• I sometimes simmer fresh herbs like rosemary or tarragon in the gravy for extra flavor. I strain them out before serving.
• Mixing mushroom varieties gives the dish more depth. I like using shiitake, cremini, or oyster mushrooms!
• I occasionally add hickory or mesquite seasoning when I want to give the pork chops a smoky flavor.
• Adding a teaspoon of brown sugar is a fun way to balance the savory flavors with a touch of sweetness.
• I’ve been known to add cream to the gravy at the end for a richer, velvety sauce. This is my husband’s favorite version!

What to Serve with Pork Chops

My Instant Pot pork chops are pretty rich thanks to the gravy, so I often serve them with lighter veggie sides like baked asparagus, garlic green beans, or maple glazed carrots.

On the other hand, in the dead of winter when I’m really craving comfort food, I love pairing pork chops with hearty sides like mac and cheese with cream cheese, smothered potatoes, or air fryer cornbread!

Instant Pot Pork Chops FAQs

How do I avoid overcooking pork chops in the Instant pot?

Because the Instant Pot cooks quickly under pressure, the difference between tender pork chops and dry pork chops is only a few minutes. That’s why it’s very important to start with thick-cut chops and watch the cooking time closely. 

I cook at high pressure for 5 minutes, let the steam naturally release for 8 minutes, then quick-release to stop the cooking process. This gives me juicy, perfectly cooked pork chops every time! 

How do I make the best gravy?

For me, the best gravy starts with taking the time to sauté the onions, garlic, and mushrooms in butter before adding liquid. Deglazing the bottom of the pot with broth pulls up all those flavorful brown bits, and a cornstarch slurry thickens everything into a smooth, silky sauce. 

I always taste at the end and adjust with extra salt or pepper if needed.

How should I store leftover Instant Pot pork chops?

I store my leftovers in an airtight container in the refrigerator for up to 3 days. If I have extra gravy, I keep it in a separate container so it doesn’t make the pork too soft when reheating.

How should I reheat leftover pressure cooker pork chops?

When I reheat leftovers, I prefer using the stove with a covered pan and a splash of broth or water to keep them tender. The microwave works in a pinch, but it can make the pork dry, so I only use it for smaller portions.

More Pressure Cooker Recipes 

• Instant pot pork loin
• Instant pot mac and cheese
• Instant pot London broil
• Instant pot mashed potatoes
• Instant pot carrots

Love using your Instant Pot or Air Frying? Join our newsletter! You can also follow us on Facebook, Instagram, or join our free Facebook Air Frying Community.