Instant Pot Pork Chops come out perfectly juicy and have such great flavor. We love serving this easy pork chops recipe with a side of mashed potatoes or egg noodles!
For maximum flavor, I prefer cooking them with the bone on. You can also make Instant Pot boneless pork chops using this same method.
How Long To Cook Pork Chops In Instant Pot
Pork Chops can vary in the pressure cooker based on size, thickness and of course marbling. You will need to vary the cooking time slightly if you have different cuts of pork chops.
I use chops about 3/4″ to 1″ thick with bone in. Just like roast chicken, bone in meat is tender and has tons of flavor. If you have (or can get) pork steaks (which is my favorite cut) they come out melt in your mouth tender but you’ll need to add a little bit of time if they’re thick. I personally wouldn’t recommend thin cut (1/4″) pork chops in the pressure cooker.
- Bone-In Center Cut Chops about 15-18 minutes (15min for 3/4″ thick and 18 min for 1″ thick).
- Boneless Loin Chops I cook to 8-10 minutes.
- Pork Steaks: Pork steaks 1″ thick need about 20 minutes, they come out very tender.
If you have frozen pork chops and are pressed for time, you can make Instant Pot frozen pork chops but you’ll need to add about 5 minutes or so extra. Skip the searing step. Be aware that the Instant Pot will take longer to come up to pressure when you are starting from frozen.
How to Make Pork Chops in the Pressure Cooker
Pork chops in Instant Pot are pretty easy to make!
- Season the pork chops and brown them on sauté. (I sometimes do this in a pan to make it extra quick).
- IMPORTANT: Remove chops and add broth/water and deglaze the pan very well (scrape all bits off the bottom). Any bits left can cause the dreaded burn notice.
- Cook according to directions and allow the Instant Pot to naturally release 10 minutes.
To Thicken Gravy:
- Make a cornstarch slurry with equal amounts cornstarch/water.
- Set the Instant Pot to Sauté.
- When juices are simmering, add the slurry a little bit at a time to thicken.
What to Make With Pork Chops
Use the juices that remain in the bottom of your Instant Pot to make a tasty sauce or gravy. You could add a ¼ cup of red wine and a tablespoon or two of butter. Simmer for a few minutes until it has reduced by half. One of the Instant Pot pork chop recipes that my family loves the most is Instant Pot ranch pork chops. This recipe yields an especially tasty sauce – just add some ranch seasoning mix to the gravy!
Pork chops are the perfect comfort food for a hearty meat n’ potatoes dinner. They pair well with mashed or Easy Oven Roasted Potatoes. A fresh Italian salad, roasted green beans, or steamed broccoli will make your meal nutritionally complete and delicious.
What to Do With Leftover Pork Chops
Leftover Instant Pot pork chops will keep in the refrigerator for up to three days. They will keep for one month in the freezer.
If you make Instant Pot boneless pork chops you will find leftovers very easy to dice, shred or slice into strips for stir fries, salad toppings or in a casserole.
More Recipes You’ll Love
- Crock Pot Pork Chops – couldn’t be easier
- Grilled Pork Teriyaki – great for a crowd
- Honey Glazed Mushroom Pork Chops – the best sauce ever!
- Dr. Pepper Crock Pot Pulled Pork Recipe – fall apart tender
- Bacon Wrapped Pork Tenderloin (Grilled or Baked) – super juicy
Instant Pot Pork Chops
Equipment
Ingredients
- 2 pounds bone in pork chops ¾" or thicker
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 small onion diced
- 3 cups mushrooms brown or white, sliced
- 1 ¼ cup beef broth divided
- 1 can condensed cream of mushroom soup
- 1 tablespoon fresh parsley
- 2 tablespoons cornstarch
Instructions
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Season pork chops with garlic powder, salt and pepper.
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Turn Instant Pot on to SAUTEE. Add oil.
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Brown pork chops in batches, about 2 minutes per side. Remove from Instant Pot and set aside.
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Add 1 cup broth to the Instant Pot and scrape any brown bits from the bottom of the pot. (Deglaze well to avoid getting a burn notice).
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In order, add sliced mushrooms, chopped onion, browned pork chops. Top with mushroom soup and parsley.
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Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes (it will take about 15 minutes to reach pressure).
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Once done, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
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Remove pork chops from the gravy and set aside.
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Combine remaining broth and cornstarch in a small bowl. Turn the Instant Pot on to SAUTEE to bring gravy to a boil. Add cornstarch mixture a little bit at a time to reach desired consistency.
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Serve pork chops over mashed potatoes with gravy.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American
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REPIN this Easy Instant Pot Recipe
This is one of our go to meals. We love it. Only thing I’ve changed consistently is pressure cook time. We tried it once for 15 min w/ slow release but needed much longer imo. I ran it for a full hour for 4 chops and then quick released (put a towel over the vent first before you do). At that point it was basically cut with a fork/ melt in your mouth and so darn delicious. YUM
oh my goodness! I followed the recipe to a tee and it was so delicious! My wife loved how the pork chops turned out! I want to say how good the gravy was. I did the beef broth and cream of mushroom. the mushrooms and onions were so tender! I could eat that broth all day long! Thanks so much!
Another excellent recipe! Thank you so much!
Wow, I rarely comment on recipes but this was is out of this world!! I followed a suggestion and used 1/2 cup cooking sherry and 1/2 cup beef broth and it tasted fantastic! I didn’t even have to season it after thickening the gravy, the original seasonings were spot on. A keeper.
I made this tonight for dinner and my family loved it. I made it exactly as it is written except I added some cream to finish it.
We avoid processed food, so I made this with just fresh garlic, fresh shallots, fresh rosemary and thyme. I used 1 cup of beer (or wine) to deglaze before the 1 cup f chicken stock . To make gravy, I used potato starch just before serving. It was delicicious. I served it on rice with cooked carrots on the side.
That sounds great, thank you for sharing!
This is my son’s favorite recipe ever. The only change I make is using chicken broth and a little wine to deglaze. Delicious!
I was wondering if canned coconut milk would work in substitute of the cream of mushroom. I can’t consume dairy.
I have only made this recipe as listed so I can’t say for sure. It will definitely change the flavor but maybe another reader has tried this recipe with coconut milk and can offer some guidance!
You could make this without the cream of mushroom soup and use coconut/almond milk. I think almond milk would be better. I have not tried but maybe have to add more cornstarch to get a gravy. I don’t think the almond milk would change the taste too much. I made it as the receipe states but I put canned mushrooms and potatoes in the instapot. I cooked it 7 minutes, because my pork chops were thinner, and it came out great.
I made this for dinner two nights ago and am eating the leftovers for lunch now. This is a really great recipe that resulted in tender, fall off the bone pork chops. Do not skip browning the pork chops as I think that it really adds a depth of flavor to the end result. My husband hates onions and he was giving me the side eye as I was adding them, but they just melt down into the gravy. We will definitely be making this again soon.
Made these with thick boneless pork chops, and added a few red potatoes cut in half (just under the chops), white button and Portabella mushrooms, sliced shallot, sprinkled a packet of brown gravy over the chops with the creamed soup. Cooked 10 min/NR 10 min. Absolutely amazing!!! Pork was so tender and after I took out the veggies I thickened the gravy. Topped it all with the gravy.
Just finished consuming this awesome recipe. I rubbed the pork chops with a special pork seasoning which I think really helped with the flavor of the gravy.
I used 1” bone in pork chops from a pig I bought this year. The 15 mins was too much and the pork dried out a bit. BUT…..
I doubled the broth and condensed soup. I like A LOT of gravy. Also, I cut whole mushrooms in 3rds. The chunky mushrooms with the gravy and a bite of the pork was so awesome!
Also, to thicken up the gravy, I slowly incorporated Wondra into the gravy while it was on sauté.
Paired everything with some mashed potatoes and green beans and bacon.
We loved this recipe so much with pork chops that I am wondering if you think it would also work with chicken breasts or thighs? If so, should I make any adjustments to the cooking time?
Hi Bonnie, I haven’t personally tried this recipe with chicken but you should be able to use chicken thighs in place of pork chops. You are right, the cooking time will change though; I would cook for about 13 minutes. Natural release 5 minutes and quick release any remaining pressure. I would love to hear how this turns out for you!