Instant Pot Pork Chops

spooning brown gravy onto meat in a serving dish.

5 stars from 1 review

Make Instant Pot Pork Chops with a rich, savory gravy in under an hour! They come out deeply flavorful and perfectly juicy every time.

Author: Donna Elick

Servings:

Prep Time5

Cook Time22

Total Time40

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.

Notes

Thickness Matters:
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