You know those nights? The ones where you get home, the fridge looks a bit sparse, and the thought of a complicated meal feels utterly exhausting? Yeah, I’ve been there more times than I care to admit. That’s exactly why I’m so thrilled to share my go-to recipe for Instant Pot Pork Chops. Seriously, this is a lifesaver on busy weeknights, and it tastes like you spent hours slaving away. It’s so tender, so flavorful, and incredibly straightforward. If you’ve ever been a little intimidated by cooking pork chops, thinking they’ll turn out dry or tough, let me tell you, this method completely changes the game. Forget the stovetop searing and oven finishing for a moment; the Instant Pot does all the heavy lifting here, giving you impossibly succulent pork chops with a rich, savory sauce that’s just divine. My family devours these every single time, and they’re always asking for seconds. It’s honestly become a staple in our rotation, right up there with my famous weeknight spaghetti, and that’s saying something!
What are Instant Pot Pork Chops?
So, what exactly are these magical Instant Pot pork chops? Think of them as your new best friend in the kitchen when you’re short on time but big on flavor cravings. Essentially, we’re talking about bone-in or boneless pork chops, typically thicker cuts like rib chops or loin chops, that are seared (optional, but I highly recommend it for extra flavor!) and then pressure cooked in the Instant Pot with a simple, yet incredibly flavorful liquid base. This liquid often includes things like broth, garlic, onions, and some herbs. The magic of the Instant Pot is its ability to tenderize the meat beautifully under pressure, resulting in pork chops that are fall-off-the-bone tender and bursting with taste. It’s like a confit in a fraction of the time. Unlike traditional methods where you have to constantly monitor for dryness, the sealed environment of the pressure cooker locks in all that moisture and flavor, making it almost foolproof. It’s a humble dish, really, but the results are anything but ordinary.
Why you’ll love this
What is the best Instant Pot pork chop recipe?flavor is just out of this world. The pressure cooking process infuses the pork with all those delicious aromatics, and the resulting sauce is so rich and savory. I often find myself wanting to just spoon it over everything! Then there’s the simplicity. Seriously, once you’ve done the initial sear (if you choose to), it’s basically dump-and-go. The Instant Pot takes care of the rest. You can actually sit down for a few minutes before dinner, which is a rare luxury in my house! And let’s talk about Cost-efficiency: What is the. Pork chops are usually quite budget-friendly, especially when you buy them in larger packs. Using the Instant Pot ensures you get fantastic results every time, so you don’t waste a single piece of meat. This recipe also has amazing versatility. While the pork chops themselves are the star, the savory sauce is fantastic. You can serve them as is, or get creative. I love serving these alongside creamy Mashed Potatoes, fluffy rice, or even with some crusty bread to soak up every last drop of that glorious sauce. It’s perfect for a cozy family dinner, a relaxed Sunday meal, or even when you have friends over and want to impress them without breaking a sweat. What I love most about this recipe is that it consistently delivers tender, juicy pork chops, something that used to be a challenge for me. It’s the kind of meal that makes you feel like a kitchen wizard, even on your most tired days. If you love my Instant Pot shredded chicken, you’ll adore these pork chops for the same reasons: ease, speed, and incredible flavor!
How to Make Instant Pot Pork Chops
Quick Overview
This recipe is all about creating incredibly tender and flavorful pork chops with minimal effort. We’ll start by searing the chops for a little extra depth of flavor (totally worth it!), then deglaze the pot with some aromatics and broth. The chops go back in, and the Instant Pot does its magic, pressure cooking them to perfection. The result is juicy pork that practically melts in your mouth, all in under an hour from start to finish. It’s the ultimate busy weeknight solution that doesn’t compromise on taste or texture. You’ll be amazed at how simple it is!
Ingredients
For the Pork Chops:
4-6 bone-in or boneless pork chops, about 1 to 1.5 inches thick. I find bone-in tend to have a bit more flavor, but boneless work beautifully too! Look for ones that aren’t too thin, as they cook more evenly and are less likely to dry out. If your chops are thinner than an inch, you might need to slightly reduce the cooking time.
2 tablespoons olive oil or avocado oil. Use an oil with a high smoke point for searing.
Salt and freshly ground Black Pepper, to taste. Don’t be shy with the seasoning; it really builds the flavor base!
For the Flavorful Liquid:
1 large yellow onion, thinly sliced. This adds a wonderful sweetness and depth to the sauce as it breaks down.
3-4 cloves garlic, minced. Because, well, garlic! It’s essential for that savory foundation.
1 cup chicken broth or vegetable broth. Low-sodium is great so you can control the saltiness yourself. You can also use beef broth for a richer flavor profile, or even water in a pinch.
1 teaspoon dried thyme or rosemary. I love thyme with pork, but rosemary is also fantastic. Fresh herbs are even better if you have them!
1 tablespoon Worcestershire sauce. This adds a fantastic umami kick that rounds out the flavors.
1 teaspoon Dijon mustard. This little addition helps emulsify the sauce and adds a subtle tang.
1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry). This is our secret weapon for thickening the sauce at the end to a luscious consistency. You can also use all-purpose flour.
Optional: For Serving
Fresh parsley, chopped, for garnish. Adds a nice pop of color and freshness.
Mashed potatoes, rice, or crusty bread. To soak up all that amazing sauce!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our Instant Pot ready! Select the “Sauté” function and set it to “Normal” or “Medium.” Add your olive oil and let it heat up until it’s shimmering. While that’s happening, generously season your pork chops on both sides with salt and freshly ground black pepper. Don’t skip this; seasoning is key to deliciousness!
Step 2: Mix Dry Ingredients
This isn’t really a “mix dry ingredients” step in the traditional sense for the pork chops themselves, but I always like to have my seasonings ready. So, go ahead and have your salt and pepper easily accessible for seasoning the chops before they hit the hot pot.
Step 3: Mix Wet Ingredients
In a small bowl, I like to whisk together the chicken broth, Worcestershire sauce, Dijon mustard, and dried herbs. This way, everything is ready to go when we need to deglaze the pot. It ensures all those wonderful flavors meld together nicely before hitting the heat.
Step 4: Combine
Now, carefully place the seasoned pork chops into the hot Instant Pot, working in batches if necessary to avoid overcrowding. Sear them for about 3-4 minutes per side, until they have a beautiful golden-brown crust. This searing step is crucial for developing deep flavor and texture; it’s like building the foundation of a really great meal. Once seared, remove the pork chops from the Instant Pot and set them aside on a plate. Don’t clean the pot – those browned bits are pure gold!
Step 5: Prepare Filling
Add the sliced onion to the same Instant Pot (there should still be some residual oil and delicious browned bits). Sauté the onion for about 3-4 minutes until it starts to soften and turn translucent. Then, add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic! Pour in your prepared liquid mixture (broth, Worcestershire, mustard, herbs) and use a wooden spoon or spatula to scrape up all those flavorful browned bits from the bottom of the pot. This is called deglazing, and it’s a game-changer for flavor!
Step 6: Layer & Swirl
Nestle the seared pork chops back into the Instant Pot on top of the onions and garlic. Make sure they’re somewhat submerged in the liquid. Place the lid on the Instant Pot, ensure the steam release valve is set to “Sealing,” and set the cooking time to 10 minutes on High Pressure. Once the cooking cycle is complete, let the pressure release naturally for 10 minutes (this is called Natural Release or NPR). After 10 minutes, carefully perform a Quick Release (QR) for any remaining pressure.
Step 7: Bake
This step is for the sauce thickening, not baking the chops themselves in an oven! Once the pressure is released and it’s safe to open the lid, remove the pork chops to a clean plate. Select the “Sauté” function again on your Instant Pot. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk this slurry into the liquid in the Instant Pot. Let it simmer for 1-2 minutes, stirring constantly, until the sauce has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
Step 8: Cool & Glaze
The sauce is our “glaze” here, so to speak, and it’s now perfectly thickened. You don’t need a separate glaze step unless you’re adding something extra. Let the sauce bubble for another minute or two to ensure it’s nice and thick.
Step 9: Slice & Serve
Return the tender pork chops to the thickened sauce in the Instant Pot and spoon some of the sauce over them. Let them sit in the sauce for a few minutes to warm through and absorb those final flavors. Serve the Instant Pot pork chops hot, spooning plenty of that delicious sauce over the top. Garnish with fresh parsley if you like. They are absolutely divine served over mashed potatoes or rice!
What to Serve It With
Honestly, these Instant Pot pork chops are so versatile, they’ll fit into almost any meal plan. For a hearty breakfast, I sometimes have leftover pork chops (if there’s any!) and serve them with a fried egg and some roasted potatoes. It’s surprisingly satisfying and a great way to use up leftovers. For a more elegant brunch, I’d serve these chops with a side of fluffy scrambled eggs, a fresh fruit salad, and maybe some buttery biscuits. The savory notes of the pork really balance out the sweetness of the fruit and the richness of the eggs. And of course, they are wonderful as a main course for dessert – well, not as dessert itself, but as the star of a delicious dinner! They pair beautifully with creamy garlic mashed potatoes, which are basically a hug in a bowl and perfect for soaking up that incredible sauce. You could also serve them with a simple green salad and some crusty sourdough bread for dipping. For a quick and comforting snack, leftovers are fantastic thinly sliced and served on a toasted baguette with a little bit of the sauce drizzled on top – kind of like a mini roast pork sandwich. My kids always ask for extra sauce on their pasta when we have these pork chops, so sometimes I just serve it over a bed of plain spaghetti for a super simple but flavorful meal. It’s all about making it work for your family and your cravings!
Top Tips for Perfecting Your Instant Pot Pork Chops
Over the years, I’ve picked up a few tricks that really make these Instant Pot pork chops sing. First, when it comes to the pork chop prep, don’t skimp on the searing. I know it adds an extra step, but that golden-brown crust is where so much of the flavor comes from. If your chops are very lean, you might want to be a bit quicker with the searing to avoid drying them out. For mixing advice, the key with the sauce is to get all those browned bits off the bottom of the pot when you deglaze. That’s where the real depth of flavor is hiding! If you don’t deglaze properly, you risk getting a “Burn” notice on your Instant Pot, and nobody wants that. My favorite trick for swirl customization is just about ensuring the liquid base is well-distributed. As for ingredient swaps, if you’re out of chicken broth, vegetable or beef broth works just as well. For the herbs, if you don’t have thyme or rosemary, a pinch of sage can also be lovely. If you don’t have Dijon mustard, a tiny splash of apple cider vinegar can add a similar tang. When it comes to baking tips, it’s not really baking, but pressure cooking! I always recommend a natural release for at least 10 minutes. This allows the meat to reabsorb some of its juices, making it even more tender. If you’re in a super rush, you can do a full quick release, but you might notice a slight difference in tenderness. For glaze variations, if you want something a little sweeter, you can add a tablespoon of brown sugar or maple syrup to the sauce mixture before thickening. A splash of apple cider vinegar can also brighten the flavor if it feels too rich. I’ve also tried a bit of smoked paprika in the sauce for a smoky twist, which the kids absolutely loved!
Storing and Reheating Tips
One of the best things about these Instant Pot pork chops is how well they store and reheat, making them perfect for meal prep or enjoying leftovers. If you have any remaining chops and sauce, let them cool completely before storing. For room temperature storage, it’s best to keep them covered at room temperature for no more than two hours, especially if they’re in a warm kitchen. For optimal freshness, I always recommend refrigerator storage. Place the pork chops and sauce in an airtight container and they should last beautifully in the refrigerator for 3-4 days. The flavors actually meld even more overnight, which is wonderful! If you want to store them for longer, freezer instructions are your best bet. Let the pork chops and sauce cool completely, then transfer them to a freezer-safe container or heavy-duty freezer bag. They can be stored in the freezer for up to 2-3 months. To thaw, transfer them from the freezer to the refrigerator overnight. Reheating is super simple! You can gently reheat them on the stovetop in a skillet over medium-low heat, adding a splash of broth or water if the sauce seems thick. Alternatively, you can reheat them in the microwave, covered, at 50% power until heated through, stirring halfway. The glaze timing advice is simple: the sauce should be stored with the pork chops, and you’ll reheat them together. This helps rehydrate the meat and keeps the sauce from drying out. If the sauce becomes too thick upon reheating, just add a tablespoon of water or broth and stir until it reaches your desired consistency.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite way to make Instant Pot pork chops! I truly believe this recipe is a game-changer for anyone who loves tender, flavorful pork but wants to keep things simple, especially on busy weeknights. The combination of the tender pork, the savory sauce, and the minimal cleanup is just unbeatable. It’s the kind of meal that makes you feel good about what you’re serving your family, and it’s so forgiving, even if you’re new to using an Instant Pot. I hope you give these a try and love them as much as we do! If you’re a fan of easy, flavorful meals from your pressure cooker, you might also want to check out my recipe for Instant Pot chicken thighs – they’re another weeknight wonder. I can’t wait to hear how your Instant Pot pork chops turn out, so please leave a comment below and let me know your thoughts or any delicious variations you come up with! Happy cooking!
Instant Pot Pork Chops
Ingredients
Main Ingredients
- 4 bone-in pork chops Pork Chops about 1-inch thick
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1 cup Chicken Broth
- 0.25 cup Worcestershire Sauce
- 1 tablespoon Garlic Powder
- 0.5 teaspoon Dried Thyme
Instructions
Preparation Steps
- Pat dry the pork chops with paper towels. Season both sides generously with salt and black pepper.
- Turn on the Instant Pot and select the "Sauté" function. Add the olive oil and let it heat up.
- Carefully place the seasoned pork chops in the hot Instant Pot and sear for 2-3 minutes per side, until browned.
- Remove the pork chops from the Instant Pot and set aside. Deglaze the pot by pouring in the chicken broth and scraping up any browned bits from the bottom.
- Return the pork chops to the Instant Pot. Add the Worcestershire sauce, garlic powder, and dried thyme.
- Secure the lid and set the valve to "Sealing." Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 10 minutes.
- Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully perform a quick release of any remaining pressure.
- Carefully remove the pork chops from the Instant Pot and serve immediately.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
