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Instant pot pork chops close up on a white plate covered with the gravy from the pot.

Easy Instant Pot Pork Chops

Samantha Erb
My Instant Pot pork chops are made all in one pan and smothered in gravy for a flavorful and easy-to-clean-up dinner!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Instant Pot
Cuisine American
Servings 3 servings
Calories 287 kcal

Equipment

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. 
  • Turn the Instant Pot to the Saute function and place ½ a tablespoon of butter in the pot until it melts. Sear the pork chops for 2 minutes on each side. 
  • Remove the pork chops and add the remainder of the butter to the pot. 
  • Saute the onion and mushrooms until the onions are softened. Add the garlic and stir until the garlic is fragrant. 
  • Pour in the broth, soy sauce, and thyme. Scrape any bits off the bottom of the pot. This is called deglazing to prevent the burn notice coming up while pressure cooking. 
  • Add the pork chops back into the broth. 
  • Top the Instant Pot 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. 
  • 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. 

Notes

  • Thick-cut pork chops between 1- 1 ½ inches thick work best. Any thinner will overcook.
  • Use low-sodium soy sauce and beef broth to keep the broth from getting too salty.
  • 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 keep the Instant Pot from giving a burn notice.
  • Stir the cornstarch slurry continuously to avoid lumps in the gravy.
  • Store leftovers in an airtight container in the fridge for up to 3 days. I like to store the pork chops and gravy separately.
  • Reheat leftovers on the stove with a covered pan and a splash of broth or water.

Nutrition

Serving: 1Calories: 287kcalCarbohydrates: 8gProtein: 33gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 100mgSodium: 1066mgPotassium: 725mgFiber: 1gSugar: 2gVitamin A: 154IUVitamin C: 4mgCalcium: 28mgIron: 1mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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