These are downright the best Instant Pot boneless pork chops you’ve ever made. Their tenderness and mouth-watering flavor make for the perfect comfort meal.
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Get ready to have the most delicious Instant Pot boneless pork chops you’ve ever tasted.
Most people use thinner pork chops when cooking pork chops in the Instant Pot ending in an overcooked and tough meat. I use thicker pork chops to keep that juiciness in the pork so they’re tender and savory.
Plus, the gravy is made right in the Instant Pot so the pork not only cooks in the flavors of the sauce, but is topped with it as well!
I made this recipe using my Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes releasing the steam so much easier than the standard Instant Pot.
How to Make Instant Pot Pork Chops and Gravy
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Set your Instant Pot to the Saute function and add half a tablespoon of butter. Season your pork chops and carefully sear for about 2 minutes on each side.
STEP TWO: Once seared, remove the chops from the Instant Pot. Add the remaining butter to the pot, allowing it to melt and coat the bottom.
STEP THREE: Saute the chopped onions and mushrooms in the butter until the onions turn soft and translucent. Introduce minced garlic and stir until 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 adjust the timer for 5 minutes. After it’s done cooking, allow a natural steam release for 8 minutes.
STEP SIX: Carefully grab the pork chops in the Instant Pot 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 your boneless pork chops in the Instant Pot so they can be smothered in the gravy, then serve.
Tips for Boneless Pork Chops
- Not too salty: I like to use low-sodium soy sauce and low-sodium beef broth to prevent the gravy from being too salty. I recommend starting light with the seasoning because you can always adjust it after cooking.
- Garlic aroma: Don’t rush when cooking the garlic — let it cook until you can smell its wonderful aroma.
- Deglazing technique: Deglazing with broth and soy sauce not only intensifies the taste but also prevents a burn notice during pressure cooking.
- Stir diligently: Continuously stir the gravy as it thickens to avoid lumps and ensure a smooth texture.
- Don’t forget the mushrooms: Use a slotted spoon to remove mushrooms from the pressure cooker if you plan to serve them as a side dish. Or, serve them right on top of your Instant Pot boneless pork chops.
More Easy Pork Recipes
- Ninja Foodi Pork Tenderloin
- Crockpot Ranch Pork Chops
- Air Fryer Pork Chops with Flour
- Air Fryer Pork Tenderloin
- Thin Pork Chops in the Air Fryer
- Baked Pork Chops Recipe
- Air Fryer Pork Roast
Variations to Boneless Pork Chops in the Instant Pot
- Herb-infused: Simmer fresh thyme, rosemary, or tarragon in the gravy, then strain before serving.
- Mushroom varieties: Mix and match different types of mushrooms like shiitake, cremini, or oyster.
- Hickory smoked: If you like more of a smoky essence with your pork loin chips, use hickory or mesquite seasoning.
How Do I Avoid Overcooking Instant Pot Boneless Pork Chops?
To avoid overcooking pork chops in the Instant Pot, it’s best to use thick-cut pork chops, which are typically 1 to 1 ½ inches thick. Stick to the recommended time intervals and do not do a quick release.
If you’re dealing with thin pork chops, I recommend reducing the cooking time by 1-2 minutes. However, be cautious, as chops that are too thin may still overcook due to the high pressure and rapid cooking.
How Do I Make the Best Gravy?
To make the best gravy for this recipe, start by adding 1 tablespoon of cornstarch to your slurry mixture.
After several minutes of cooking, if you find that you desire a thicker consistency, you can incorporate the additional ½ tablespoon of cornstarch.
It’s important to create a slurry by mixing the cornstarch with water before combining it with the hot broth. This method ensures that your gravy turns out smooth and lump-free.
What to Serve with Instant Pot Pork Chops
I love pairing Instant Pot pork chops with mashed potatoes and carrots. For a fancier side dish, try this Green Bean Casserole with Cream Cheese!
If simple veggies are your thing, Air Fryer Broccoli, Cajun Corn on the Cob, and Air Fryer Asparagus all taste delicious with boneless pork chops.
More Pressure Cooker Recipes
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Instant Pot Boneless Pork Chops
Ingredients
- 3-4 thick cut boneless pork chops
- salt and pepper
- 1 tablespoon butter
- 1/2 large onion chopped
- 4 ounces sliced mushrooms
- 1 teaspoon minced garlic
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 teaspoon thyme
- 1-½ tablespoon cornstarch
- 1-½ tablespoon water
Instructions
- Season the pork chops with salt and pepper.Â
- Turn the Instant Pot to the Saute function and place ½ a tablespoon of butter in the pot until it melts. Sear pork chops for 2 minutes on each side.Â
- Remove the pork chops and add the remainder of the butter into the pot.Â
- Saute the onion and mushrooms until the onions are softened. Add the garlic and stir until the garlic is fragrant.Â
- Pour in broth, soy sauce, and thyme. Scrape any bits off of the bottom of the Instant Pot, this is called deglazing to prevent the burn notice coming up while pressure cooking.Â
- Add the pork chops back into the broth.Â
- Top with the lid and seal the vent. Turn the pressure cooker on high. Set the timer for 5 minutes. Once it is done cooking, allow the natural steam to release for 8 minutes.
- When the pork chops are done, remove them from the broth. Use a slotted spoon to remove mushrooms and place them in a bowl to use as a side.Â
- Turn the saute function back on. Combine cornstarch and water and whisk to make a slurry. Use a whisk and continue to stir the gravy as it thickens.Â
- Serve the pork chops with the gravy and top with the mushrooms.
Notes
- Thick-cut pork chops are 1- 1 ½ inches thick. Any thinner will be overcooked in the instant pot.Â
- I used low-sodium soy sauce and low-sodium beef broth to prevent your gravy from being too salty. You can always adjust the seasoning after cooking.Â
- Start with 1 tablespoon of cornstarch, and if you desire it thicker after several minutes of cooking, use the second ½ tablespoon. Creating a slurry before you combine it with the hot broth makes a smooth gravy. Otherwise, it will be lumpy.
