Instant Pot Pork Chops cook up deliciously tender and juicy in your electric pressure cooker, and they’re finished off with an irresistible gravy. Serve them with a side of mashed potatoes or rice and dig in!
Easy to prepare, comfort food dishes are basically on repeat at our house right now. And being at home more, means I have more time for testing out new recipes to share with you.
I’m happy to say that I’ve finally perfected my recipe for these pork chops made in the Instant Pot.
My game plan for making them extra yummy & flavorful? Season well from the get go. I like to rub them with brown sugar, paprika, onion powder and salt and pepper. Then I brown them on both sides using the SAUTE setting.
The brown sugar caramelizes a bit as they cook and the paprika gives the pork chops that amazing color.
This recipe is super flexible too. It can be made with boneless pork chops or bone in pork chops. You can even cook them from frozen, without thawing. Just be sure to use pork chops that are about 3/4 – 1″ thick. If using thinner pork chops, you should reduce the cook time.
Ingredients for Instant Pot Pork Chops
- Pork Chops (boneless or bone in)
- Brown Sugar
- Paprika
- Onion Powder
- Butter
- Chicken Broth
- Cornstarch
- Salt & Pepper
How to Make Pork Chops in the Instant Pot
Step 1:
- Season the chops. Rub with a mixture of brown sugar, paprika, onion powder and salt & pepper.
Step 2:
Brown the chops.
- Turn Instant Pot to SAUTE and add butter.
- Once melted, sear the pork chops, about 2-3 minutes on each side. If working with a smaller Instant Pot, you may need to work in batches so you don’t overcrowd the pot.
- Remove pork chops and set aside on a plate.
Step 3:
- Deglaze the pot. Add chicken stock and scrape up any browned bits from the bottom of the pot. This is important so that you don’t get a burn notice when cooking in the Instant Pot.
Step 4:
- Cook. Return pork chops to pot. Place lid on pot and set vent to seal. Cook on MANUAL high pressure for 8 minutes. When done, allow pressure to naturally release for 10 minutes, then quick release any remaining pressure and remove the lid. Remove pork chops to a plate.
Step 5:
- Make the Gravy. Whisk together cornstarch and water. Add to juices in pot and using the SAUTE function, cook, whisking constantly, until the gravy thickens.
How Long to Cook Pork Chops in the Instant Pot
- Boneless Pork Chops – 8 Minutes
- Bone-In Pork Chops – 10 Minutes
- Frozen Pork Chops – 13 Minutes (skip saute step)
Note: The cook time does not include the time it will take for the pressure to build and release in the Instant Pot. It will take about 10 minutes for the pressure to build, and then you will want the pressure to release naturally for 10 minutes before releasing any remaining pressure. That will add 20 minutes to the total time.
Can I Cook Frozen Pork Chops in the Instant Pot?
- You can definitely cook frozen pork chops in the Instant Pot! You will want to skip the saute step, and add about 5 minutes to the cook time. Also note, that it will take longer for the pressure to build in the Instant Pot, about 15 minutes vs. 10 minutes.
What to Serve with Pork Chops
- Mashed Potatoes with Sour Cream
- Cheddar Spoon Bread
- Slow Cooker Baked Potatoes
- Vinegar Coleslaw
- Mashed Cauliflower
- Roasted Brussels Sprouts with Balsamic Reduction
- Click here for 45+ MORE side dishes for pork chops
More pork recipes:
- Sous Vide Pork Chops
- Slow Cooker Pork Chops
- Shake and Bake Pork Chops
- Pork Chops with Cherry Sauce
- Pork Piccata
- Prosciutto Wrapped Pork Tenderloin
- Instant Pot Mojo Pork
- Instant Pot Pork Carnitas
- More → 35+ Easy Boneless Pork Chop Recipes
Wine Pairings for Pork Chops
- Pork pairs awesomely with Pinot Noir. It’s a light bodied red that doesn’t overpower the flavors and the bright acidity is a nice match for the slight fattiness in the pork.
- Rose is another great match for these pork chops. It’s bright acidity pairs so well with the brown sugar rub on these pork chops.
- READ MORE —> The best wine pairings for pork chops.
If you loved this Instant Pot Pork Chop recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
More Instant Pot Recipes
If you loved this recipe, be sure to try out my Slow Cooker Pork Chops too!
Instant Pot Pork Chops Recipe
Ingredients
- 4 pork chops (boneless or bone-in, 1-inch thick)
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 Tablespoons butter
- 1 ½ cups chicken broth
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
- Salt and pepper (to taste)
Instructions
- Mix spices and brown sugar and rub into both sides of pork chops.
- Set Instant Pot to SAUTE and add butter. Once hot, add pork and brown on both sides, 2-3 minutes per side. Remove pork chops and set aside. Press CANCEL.
- Add chicken broth and scrape any browned bits from the bottom of the pot. Return pork chops to the pot.
- Place lid on pot and set vent to seal. Cook on MANUAL high pressure for 8 minutes. When done, allow pressure to naturally release for 10 minutes, then quick release any remaining pressure and remove the lid. Hit CANCEL.
- Remove the pork chops to a plate.
- In a small bowl whisk together the cornstarch and water. Turn the instant pot on to SAUTE and add the cornstarch mixture. Whisk constantly until gravy has thickened. Season gravy with salt and pepper, to taste.
- Serve pork chops with gravy on the side. Enjoy!
Notes
Equipment
Nutrition
Check out the web story here.
These look amazing. I know what’s on deck for dinner this week!
Hi,
This recipe looks absolutely delicious!
I would like to try it, but I’m wondering if the cook time is different between a 6 qt or 8 qt instant pot. I wasn’t sure what size you used?
Thank you,
Christine
Hi Christine – The cook time remains the same regardless of what size pot you use! Hope that helps 🙂
Your comment helped me! 🙂
I’m just as likely to look for quick and easy weeknight dinners during the quarantine as I was pre-lockdown. Thanks, as always, for your easy to follow instructions and simple recipes!
You’re welcome Catherine!
We have this meal at least once a week, my entire family loves it. Even my picky eaters
I’m so happy to hear that Rachel. Thanks!
These pork chops look amazing but so does that gravy!! I could eat the gravy by the spoonful! Love that you can cook frozen meat in the Instant Pot — saves my bacon more times than I can count! 🙂
Love it!!!
Can u cook pork chops on the stovetop or oven?
Can’t believe this isn’t one of the first Google results for instantpot pork chops! The brown sugar leads to great caramelization.
Made it with bone in pork chops and it was delicious. I did 10 but probably should’ve done 9 as they were cut a little thin, they weren’t overdone but the TINIEST bit dry. Regardless the gravy was delicious. I served with vegetables and quinoa but the gravy would be great with mashed potatoes, too!
There were the most flavorful pork chops that I have ever made. Now why 4 stars? They were dry! I had already reduced the cooking time from 8 to 7 minutes but I think I will reduce to 5 next time.
I tried this on a Monday night when I was pinched for time on getting dinner on the table at a decent hour. I was NOT disappointed! I have tried many pork chop recipes and they usually come out ok, but I sometimes wonder if it’s just that I’m not a big fan of pork chops in general. These were awesome though! I used some garlic powder in place of onion powder since I didn’t have any. I paired it with steamed broccoli and boxed stuffing. Though it was delicious together, next time I plan on making it with mashed potatoes because the gravy was ON POINT. 👌🏽 I am saving this recipe for the books.
Yay! I’m so happy you liked it Monica! I’m obsessed with these pork chops!
Absolutely delicious!!! Made this tonight with mashed potatoes and corn. Had to use boxed potatoes because of time constraints (and everyone could tell) but everyone was a HUGE fan and went back for seconds. I made 6 bone-in pork chops with this recipe and kept all other measurements the same. When the gravy was ready, I stuck the chops back in the Instapot to keep warm while I prepped plates with the sides. They were so flavorful and fell apart with a fork…didn’t even need knives for this one, which is a major win for me, having to wash and dry dishes by hand in the camper. Thanks so much for sharing…this one will definitely be added into my rotation!
I’m so happy you liked it Angela!!!
The best recipe for pork chops. Love the gravy and so easy. Had with sweet potatoe and apple sauce.
I used my Instant Pot for this and followed exactly to the recipe. The chops were horrible! The gravy was excellent. I could hardly cut the chops with a steak knife. I have never had pork chops as tough. I have a small pressure cooker that I have had for years and always had good success. I don’t know what happened.
Can I add garlic and onion powder?
Sure!
This was excellent! Always had success using a stove top pressure cooker. But this was the only recipe for pork chops using the Instant Pot with success! Thank you!
I am new to the Instant Pot. This was my 1st time cooking meat in it. The pork chops were delicious. Crispy on the outside and juicy on the inside. Mine were a good 1″ thick and boneless. I did 8 mins after browning. Served w mashed potaoes, roasted carrots and crispy kale. (So much for the one pot w me😉)
Thanks so much for the feedback Pamela!
We eat Kero style – would leaving out the sugar and flour spoil the dish or is there. a substitute
Regards peter
Hi Peter – You should be able to leave out the sugar, no problem. The cornstarch will help to thicken the gravy, but you can try leaving that out as well. Hope that helps!
In my Ninja Foodi, I cooked thick, boneless chops (Costco) for 6 minutes. Still a little dry. Maybe, 4-5 minutes or less release time. Great flavor, tho. Will make again. Thank you!!
My husband is on a restricted salt reduced diet. In the pork chop recipe you list as being over 1000 ml. We are not adding any salt, so where is the salt coming from.,
Check your chicken broth. It’s usually quite high.
I always try to get unsalted broth/stock. You have to look for it as it blends in with the regular..
If I double the recipe do I need to increase the cook time?
Hi Teresa – Cook time will remain the same!
Can I make my potatoes at the same time?
Hi Kelly – That would probably work. Maybe cook them on a rack, above the pork chops? What type of potatoes are you cooking?
I have a question I want to make these porkchops but my instant pot is older and don’t have saute on it. How do I saute them and make the gravy all in the instant pot?
Hi Angie – I think you can just use the manual high pressure button without the lid on and it will still function as a saute mode. Hope that helps!
I’ve been cooking for 64 years. I learned something new. Loved these pork chops, loved the gravy.
Will never again make pork chops any other way.
Thank you
Made it last night and the pork was dried out. Will just reduce time.
My real issue was when I seared the meat. The directions say to add the butter in as you heat the pot. The heat started browning the butter and then when I seared it, the butter all started to burn and was a blackened smelly mess that I had to get out before I continued.
Since I don’t cook too often I am assuming that I did something wrong. Would like to try it again but was frustrated with that part.
I liked how tender the pork came out in the end, and the gravy tasted good. HOWEVER…. I followed the recipe and set my multi cooker on the “browning” setting, which is the equivalent to their “sauté”. Unfortunately it got too hot and my brown bits at the bottom of the pot were actually burned bits. I had to toss out the chicken broth mixed with the burned bits, clean my pot an make more chicken broth. My advice is: set the browning or sauté setting to a lower temp. I had it all the way up to 100% and that was too hot.
Another thing I did (I had 5 boneless pork chops, instead of 4 like the recipe says) was I doubled the seasonings for the meat, same for the broth and then later, the cornstarch/water mix. There’s 6 of us and I made a big pot of mashed potatoes, so the extra gravy was needed. I also only did 7 minutes on high pressure, and the meat actually came out tender. I added salt and pepper to the gravy and it was a bit too peppery for me, but my bunch liked it. All in all I would say it is a good recipe, but if you’re new to the insta and multi cookers, it can be tricky mastering the recipe. Oh, and I also only sautéed the meat for 1.5 minutes per side, but it was still too hot. I’d say whatever temperature 75% is, that would probably be a good temp for the browning.
Do you put chops in bottom with without tray?
Hi Nick – Yes, no trivet is needed for this recipe. Enjoy!
Question can I use gluten free flour instead of corn starch? I’m guessing you the corn starch is used for thickening? Can’t wait to make this!
Hi Kristy – I haven’t tried it myself, but yes, I think that will work! The corn starch is used for thickening.
I am buffering this post by saying that I am so very new to pressure cooking. I followed the recipe, however, the pork chops came out at 200 plus degrees on instant read thermometer, and were tough. Super sad face! Why did my chops come out overcooked?
I’m fairly new to the Instant Pot, but after making egg bites, cheesecake bites and a few other things including an actual 7” cheesecake, I searched for a recipe for pork chops and I’m thrilled that I found this one. I didn’t have onion powder, so I sautéed some onions in butter in the pot for about 2-3 minutes, then added the seasoned pork chops to brown them. I used about a half teaspoon of garlic powder to replace the onion powder, and even cooked some baby potatoes and baby carrots in the steam basket above the pork chops while they were cooking. Easily 5 stars for this recipe! The gravy was amazing, and since I cook for one, I made certain I had enough left over for another full meal. Excellent recipe! Thank you!
You’re welcome JoAnne!
My pork chops are much thinner. How much less time would I cook at?
I used small thin boneless chops. They tasted good but were not very tender. I put the meat right in the gravy to cook for 8 minutes and natural release for 10; should I have used the rack? I expected them to be very tender. Should Icook longer?
This recipe is a family favorite! We do double the gravy recipe if we add more pork chops to ensure the pork chops remain tender, but every one of us drinks the gravy by the spoon full! Thank you for sharing, it’s in the menu at least twice a month no matter the season!
I love that! Thanks Emily 🙂
Very quick & easy! Pork chops were falling off the bone tender! The sweetness to the gravy from the brown sugar in the rub was a surprise! I followed your recipe exactly as written. Very good!
I’m so glad you liked it Kathy!
Thinner chops so I put it on 5 came out great. I made wide egg noodles gray is great on them too.
Hi, hoping to make this tonight – but only have 2 chops – should I keep all other measurements the same for the gravy? TIA!
Hi! I would. Extra gravy is always a great idea in my book!
These turned out wonderful. I’m dairy free, so this was a great option. The chops turned out very moist and the seasonings were perfect!
Thanks Connie!
Very easy and tasty. However, they were a little dry – not tough, just dry. I followed your recipe exactly. Would reducing the cooking time to 7 minutes help in this regard?
Hi Scott – That could definitely help!
My husband made this for supper a few nights ago. Absolutely LOVED them. Have tried several recipes/methods to cook pork chops and they always turn out dry&tough. Not this time! They were moist and very tender. And the gravy was delicious! Thanks so much for this!! Will be making again soon!!!
Thanks Rose! 🙂
Delicious, I love that I did not have to chop any ingredients. I used avocado oil instead of butter. Also I did not use the cornstarch. I let the sauce cook down a bit and served over rice.
I did like this but WOW on the black pepper! I thought a teaspoon was a lot and I wish I’d listened to myself… it was just a bit overpowering for me… so just a warning… if you prefer a light hand on black pepper yourself… maybe ease it back to a half teaspoon-I think that would be plenty for me!