There’s something about the smell of pork chops sizzling that just takes me back to cozy family dinners, when my mom somehow managed to make every meal feel like a special occasion. These Instant Pot pork chops remind me of those nights — juicy, tender, and with that perfect sear you’d never guess came from a pressure cooker. I’ll admit, I was a bit skeptical about cooking pork chops in an Instant Pot at first. I mean, doesn’t everyone love the crispy edges from pan-searing? But this method locks in flavor and tenderness like a charm, and it’s quick enough to pull together even after the busiest days when I’m juggling homework and dinner prep. It’s kind of like a shortcut to grandma’s kitchen magic, without the afternoon fuss or last-minute trips to the store. My kids actually beg for these pork chops, which, trust me, doesn’t happen with every dinner!
What is Instant Pot Pork Chops?
Think of Instant Pot pork chops as a modern twist on a classic comfort food. It’s essentially juicy pork chops cooked under pressure in an Instant Pot — that nifty electric pressure cooker that’s been changing weeknight dinners forever. The pressure cooker cooks the pork chops quickly, sealing in moisture so they come out tender instead of dry or tough. The Instant Pot method also lets you make a rich, flavorful gravy or sauce right in the same pot without extra fuss — which means less cleanup (hallelujah!). For those new to the Instant Pot world, this recipe is a gentle intro that can make you feel like a kitchen rockstar even if you’ve never pressure cooked before.
Why you’ll love this recipe?
Okay, where do I even start with why this Instant Pot pork chops recipe is a keeper? First, the flavor profile is rich and comforting without feeling heavy—think savory herbs, garlic, a bit of onion, and perfectly seasoned pork that’s tender enough to cut with a fork. What I love most about this recipe is how forgiving it is. Pork chops can easily go from juicy to dried out, but the pressure cooker takes all that guesswork away. It’s like a little culinary safety net that always delivers the goods.
If you’re someone who’s short on time (so, basically all of us), this recipe couldn’t be easier. You sear the chops for a minute or two to lock in that caramelized flavor, dump in your liquids and seasoning, hit the button, and boom—you’re free to check emails or help with homework while the Instant Pot does the heavy lifting. It’s a total lifesaver on busy nights when you want a wholesome, homemade dinner but can’t stand the idea of standing over the stove for ages.
Another big win here: ingredients are super budget-friendly. Pork chops are widely available and usually affordable, plus the spices and aromatics are pantry staples. This recipe is a modest investment for a meal that feeds a hungry family like mine. And because the gravy is made right in the pot, it feels like a fancy dinner without the price tag.
Versatility? You bet. I’ve served these pork chops on mashed potatoes, rice, or even tossed sliced over a fresh green salad for a lighter twist. Plus, the leftovers make killer sandwiches with a slather of mustard and pickles. If you like dishes like Instant Pot chicken thighs, I think you’ll find this one just as comforting and straightforward.
How do I make Instant Pot Pork Chops?
Quick Overview
Here’s the gist: you sear the pork chops right in the Instant Pot for that golden crust, add some broth and seasonings for flavor, then pressure cook the chops until they’re beautifully tender. The pressure cooking method steams the meat to juicy perfection while the searing adds the flavor we all crave. The best part? The whole meal comes together in about 30 minutes, making it perfect for busy weeknights when you want something hearty and homemade without the wait.
Ingredients
Pork Chops:
4 bone-in pork chops, about 1-inch thick – bone-in gives extra flavor and keeps the meat moist. Try to get chop
For the Seasoning:
1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried thyme, salt & freshly cracked pepper – the smoked paprika adds a subtle depth, but if you don’t have it, regular paprika works just fine. I always season generously!
For Searing:
2 tbsp olive oil or avocado oil – high smoke point oils work best for a good sear.
For Sauce:
1 cup chicken broth or apple cider (I sometimes swap half broth, half apple cider for a slight tang!), 1 tbsp Dijon mustard, 1 tbsp cornstarch mixed with 2 tbsp water (for thickening later), optional splash of cream or milk for richness.
Step-by-Step Instructions
Step 1: Sear the Pork Chops
Hit the “Sauté” button on your Instant Pot and let it get hot. Pour in the oil, then carefully add the seasoned pork chops. Sear each side for about 2 minutes until you get a lovely golden crust—this is where the flavor kicks off! Resist the urge to crowd the pot; do it in batches if necessary to keep the sear nice and even. Once browned, set the chops aside.
Step 2: Deglaze the Pot
Add a splash of your broth or apple cider to the hot pot and scrape up all those brown bits stuck to the bottom. Those are flavor gold! This step is key to preventing any “burn” warnings and keeps your sauce tasting incredible.
Step 3: Add Seasonings and Chops
Stir in the mustard and the rest of your broth (or apple cider mix), then nestle the pork chops back in. Make sure they’re sitting partially in the liquid but not submerged—this steams them beautifully without washing away the seasoning.
Step 4: Pressure Cook
Seal the lid and set your Instant Pot to “Manual” or “Pressure Cook” on high for 8 minutes. Don’t worry if your pot takes a little extra time to come to pressure — that’s normal and part of the magic that gets the meat tender.
Step 5: Quick Release
When the timer goes off, do a quick pressure release to avoid overcooking. Be careful here — the steam is hot! Open the lid and remove the pork chops carefully onto a plate.
Step 6: Thicken the Sauce
Turn the Instant Pot back to “Sauté” and stir in the cornstarch slurry. Keep stirring until the sauce thickens nicely, about 2-3 minutes. If you want it creamier, a splash of cream or milk stirred in at the end is lovely.
Step 7: Serve and Enjoy
Pour that luscious gravy right over the pork chops and get ready for compliments. My kids always ask for seconds when I serve this with mashed potatoes or buttered noodles.
What to Serve It With
For Dinner: Mashed potatoes are my classic go-to—they soak up all that gravy like a dream. Steamed green beans or roasted carrots make bright, simple sides that keep things balanced. Sometimes I swap out mash for creamy polenta when we want a little twist.
For Lunch: Leftover pork chop slices make incredible sandwiches with a smear of mayo, crisp lettuce, and a tangy pickle. Add some kettle chips and you’re set.
Family Gatherings: I once brought this for a potluck served over buttery egg noodles with a sprinkle of fresh parsley. It vanished in minutes. Use fresh herbs on top for that extra pop of color.
Casual Weeknight: Pair with a quick side salad or coleslaw and some warm crusty bread for a no-fuss meal that still feels special. The smell alone brings everyone to the kitchen—it’s like a dinner siren!
Top Tips for Perfecting Your Instant Pot Pork Chops
Season Well: Don’t skimp on seasoning before searing. I learned this the hard way—underseasoned pork chops can come out bland, and the Instant Pot doesn’t forgive that much.
Searing Is Key: Always sear the chops first. It’s easy to skip this step to save time, but the flavor difference is huge. That caramelization is where the magic is.
Deglaze Thoroughly: Scrape up every last brown bit after searing, or your Instant Pot might flash an error. Plus, you get the best sauce from those flavorful bits.
Use Bone-in Chops: They stay juicier and more flavorful under pressure than boneless ones. If you only have boneless, reduce cooking time slightly so they don’t dry out.
Adjust Liquid for Thickness: Too much liquid = thin sauce, too little risks burnt chops. I usually stick to 1 cup of broth/apple cider, but tweak based on your pot size.
Glaze & Sauce Variations: Try adding a splash of balsamic vinegar or a spoonful of honey for a sweet tang. Fresh herbs like rosemary or thyme tossed in just before serving brighten things up beautifully.
Storing and Reheating Tips
Room Temperature: You can leave the cooked pork chops out covered lightly for up to 2 hours—perfect for casual gatherings or dinner parties.
Refrigerator Storage: Store pork chops and sauce together in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if the sauce thickened too much.
Freezer Instructions: Freeze chops with sauce in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently to avoid drying out the meat.
Glaze Timing Advice: If you’re planning to store leftovers, wait to add any extra creamy glaze until reheating to keep it fresh and prevent separation.
Frequently Asked Questions
Final Thoughts
So there you have it — Instant Pot pork chops that are juicy, flavorful, and pretty much foolproof. I’ve made these countless times, and every time they disappear faster than I can set the table. What really gets me is how the smell alone can bring everyone running to the kitchen, and the way the tender meat just melts in your mouth. Whether you’re feeding a hungry family, hosting friends, or just want a no-fail dinner that feels like a treat, this recipe has got your back.
If you’re into quick dinners that don’t skimp on taste, I’d also recommend trying my Instant Pot chicken thighs or that killer beef stew recipe I shared last fall — they’re just as comforting and easy. Thanks for stopping by the kitchen today; I can’t wait to hear how your pork chops turn out. Feel free to leave a comment or share your own spin on this classic—happy cooking and happy eating!
Instant Pot Pork Chops
Ingredients
Main Ingredients
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.75 teaspoon dried dill
- 0.75 teaspoon dried chives
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 each boneless pork chops (1-inch thick)
- 4 cloves garlic, minced
- 1.25 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons ranch seasoning mix divided
- to taste salt and freshly ground black pepper
- dried dill and/or dried chives for garnish
Instructions
Preparation Steps
- In a small bowl, combine garlic powder, onion powder, dried dill, and dried chives. Season with salt and pepper and whisk well.
- Grease the pork chops lightly with cooking spray or olive oil, then season each with about 1 teaspoon of the ranch seasoning mixture.
- Set the Instant Pot to sauté mode, then add olive oil and unsalted butter. Once melted, add pork chops and sear for about 2 minutes per side until golden brown. Remove chops and set aside.
- Add minced garlic to the Instant Pot and sauté for about 15 seconds until fragrant.
- Pour 0.25 cups of chicken broth into the pot and use a wooden spoon to scrape up any browned bits on the bottom.
- Add the remaining chicken broth and return pork chops to the pot.
- Seal the Instant Pot lid and cook on high pressure for 7 minutes.
- Allow a natural pressure release for 10 minutes, then perform a quick release. Ensure pork chops reach an internal temperature of 145°F. If needed, let rest in the pot for 1-2 minutes with lid closed.
- Remove pork chops and set on a plate, covering to keep warm.
- Set Instant Pot to sauté again and bring the liquid to a simmer.
- Whisk in the heavy cream and stir in 2 teaspoons of ranch seasoning. Adjust seasoning to taste.
- Simmer sauce for 3-4 minutes until it thickens slightly.
- Return pork chops to the pot, pouring any juices on the plate over them.
- Simmer pork chops in the sauce for 1 minute until heated through.
- Serve hot, garnished with additional dried dill or chives if desired.
