Instant Pot Pork Chops
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Imagine fork-tender pork chops swimming in rich, savory gravy… the kind that clings to every bite and begs for something starchy on the side. These Instant Pot Pork Chops are deeply seasoned, lightly caramelized, and pressure-cooked until they’re unbelievably juicy. The gravy is silky, smoky, and just a little sweet, with all those browned bits worked right back in. It tastes like a slow Sunday dinner that somehow landed on the table in under an hour. Cozy. Comforting. Completely crave-worthy.
Table of Contents
WHY YOU’LL LOVE INSTANT POT PORK CHOP RECIPES
- Fall-apart tender pork chops
- Rich, homemade gravy… no packets here!
- Fast enough for weeknights
- Reliable results every time
- Comfort food without babysitting the stove
Instant Pot Pork Chops
Pork chops get a bad reputation for being dry, and honestly… they’ve earned it. But this method fixes all of that.
The Instant Pot takes what used to be a hit-or-miss dinner and turns it into something you can actually trust. You get that quick sear for flavor, then the pressure does the rest.
No hovering. No guessing. No cutting into one chop and hoping for the best.
And the gravy? That’s where Instant Pot pork chop recipes really shine. All those browned bits come back into play, and suddenly it tastes like you worked a lot harder than you did.
This is real-deal comfort food. The kind that makes people quiet at the table.
INGREDIENT NOTES
- Boneless Pork Chops: One-inch thick is ideal for juicy results. Thinner chops will need less time, while bone-in will take longer.
- Light Brown Sugar: Helps caramelize pork chops in the Instant Pot and balances the savory spices.
- Smoked Paprika: Adds warmth and depth without spicy heat.
- Chicken Stock: Use a good one! It becomes the base of the gravy, so flavor matters.
- Cornstarch Slurry: Thickens the gravy cleanly without dulling the flavor.
VARIATIONS
Bone-In Chops: Increase pressure cook time to 15-18 minutes.
Thinner Chops: Reduce cooking time to about 6 minutes.
Spicy: Include a pinch of cayenne or chili powder with the other seasonings.
Onion Gravy: Sauté sliced onions in the Instant Pot after removing pork but before deglazing.
Garlic-Lover: Add fresh minced garlic with the chicken stock.
Mushroom Gravy: Stir in sautéed mushrooms before thickening with slurry.
SERVING SUGGESTIONS
- Plate Instant Pot pork chops and gravy over garlic mashed potatoes.
- Spoon the gravy over rice or egg noodles.
- Pair this protein with green beans or peas.
- Add buttered biscuits for soaking up anything left on the plate.
PORK CHOPS IN INSTANT POT FAQ
For flavor. Browning adds depth you can’t get later, and it creates the fond (browned bits) needed for the gravy.
You can, but you’ll lose the caramelization and balance of flavor.
It means the bottom wasn’t fully deglazed. Take time to scrape up all the stuck-on pieces really well before sealing the pork chops in the Instant Pot.
Yes, especially if you have a larger Instant Pot. Sear in batches and don’t stack the chops too tightly or they won’t cook evenly.
This pork chops Instant Pot recipe works because pressure cooking controls moisture and protein tightening.
Pork chops dry out when muscle fibers contract too quickly and squeeze out their juices.
Pressure cooking shortens cook time while raising the boiling point of liquid, which allows the meat to cook evenly without aggressive heat.
The brief sear triggers a mild Maillard reaction, creating flavorful compounds that dissolve back into the gravy during deglazing.
Cornstarch thickens by gelatinizing as it heats, forming a smooth emulsion with the fat in the cooking liquid. Adding it after pressure cooking prevents breakdown and keeps the gravy glossy instead of gluey.
Making Instant Pot pork chops isn’t magic. It’s controlled heat and timing doing exactly what they should.
DONNA’S PRO TIPS
- Use chops at least 1 inch thick for the most tender and juicy results.
- Don’t skip deglazing, ever. That’s where the flavor is… and you might get a burn notice otherwise.
- Natural pressure release keeps pork juicy. Don’t rush it!
- Shake the cornstarch slurry well to avoid lumps.
- Thicken the gravy after removing pork chops from the Instant Pot.
- Taste and adjust the seasoning at the end.
TOOLS NEEDED
- Instant Pot: Any 6-quart model works.
- Tongs: For easy, clean searing and flipping.
- Wooden Spoon or Spatula: A must for deglazing! Scrapes up the browned bits better than plastic or silicone.
- Small Jar or Bowl: For mixing the slurry.
- Serving Platter: Keeps Instant Pot pork chops warm while the gravy thickens.
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Pork Dinners
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Pressure cooking keeps pork tender
- Searing adds flavor
- One-inch chops work best
- Deglaze to avoid burn notice
- Gravy thickens after cooking
- Comfort food, fast
- Reliable, juicy, and satisfying
Instant Pot Pork Chops
Ingredients
- 4 boneless pork chops, at least 1-inch thick
- 2 tablespoons light brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 cups chicken stock, divided
- 3 tablespoons cornstarch
- Chopped fresh flat-leaf parsley, for garnish (optional)
Instructions
- PREP SEASONING: In a large bowl, add 2 tablespoons brown sugar, 1 teaspoon cumin, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon black pepper. Stir until evenly combined.
- SEASON PORK: Add the pork chops to the bowl and toss until coated on all sides. The chops should look evenly dusted and slightly sticky from the sugar.
- PREP INSTANT POT: Select SAUTÉ on the Instant Pot. Once the pot feels hot when you hold your hand a few inches above the bottom, add 1 tablespoon extra virgin olive oil.
- SEAR PORK: Add the pork chops in a single layer. Sear for about 2 minutes per side, until lightly browned. You should hear a steady sizzle. Remove pork chops to a plate.
- DEGLAZE: Measure 3 tablespoons chicken stock into a small jar or bowl and set aside. Pour the remaining stock into the pot and use a spatula to scrape up the browned bits from the bottom. The liquid should look slightly cloudy and smell savory. Turn the pot OFF.
- PRESSURE COOK: Return the pork chops to the pot. Lock the lid in place and set the valve to SEALING. Cook on HIGH pressure for 8 minutes. The pot will take about 10 minutes to come to pressure.
- RELEASE PRESSURE: When cooking is complete, allow a natural pressure release for 10 minutes. Carefully switch the valve to VENTING to release any remaining pressure.
- MAKE SLURRY: While the pressure releases, add 3 tablespoons cornstarch to the reserved chicken stock. Seal the jar and shake until smooth with no lumps.
- THICKEN GRAVY: Remove the pork chops to a serving platter. Select SAUTÉ on the Instant Pot. Stir in the cornstarch slurry and cook, stirring constantly, until the gravy thickens enough to coat the back of a spoon.
- SERVE: Spoon gravy over the pork chops and garnish with chopped parsley if desired.
Donna’s Notes
This recipe is written for boneless pork chops about 1-inch thick.
• Thinner chops (¾-inch) may need closer to 6 minutes.
• Bone-in chops require 15 to 18 minutes. Storage: Let pork chops and gravy cool to room temperature (about 30 minutes). Store pork chops with gravy in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat gently so the pork stays juicy. Warm pork chops and gravy in a covered skillet over medium-low heat for 6 to 8 minutes, stirring the gravy occasionally. Add 1 to 2 tablespoons chicken stock or water if the gravy is too thick. You can also microwave on 50 percent power in 1-minute intervals until hot. Freezing: Freeze pork chops and gravy together in a freezer-safe container for up to 2 months. Leave a little space at the top for expansion. Thaw overnight in the refrigerator before reheating. Beginner Tip: Always scrape the bottom of the pot before pressure cooking. If browned bits remain stuck, the Instant Pot may display a burn notice.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2020, updated and republished February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Very tasty and easy to make
The chops were tender and the gravy was perfect! No leftovers here. Will be making this weekly!