Instant Pot Pork Chops

Pork chops that come out of the Instant Pot tender enough to cut with a fork, covered in a savory onion gravy that practically makes itself while the chops cook. A quick sear locks in a golden crust, and then 10 minutes under pressure does all the work. Dinner is on the table in about 35 minutes total.

The real advantage of pressure cooking pork chops is moisture. Bone-in chops, which tend to dry out fast in a skillet or oven, stay juicy here because the sealed environment holds steam against the meat the entire time. The gravy builds from the searing fond, onions, and broth — no canned soup, no packets.

Why This Recipe Works

• A hard sear before pressure cooking adds flavor the pot cannot. The Maillard reaction only happens above 300°F (149°C), and the Instant Pot pressure environment maxes out around 244°F (118°C). Searing first gives the chops a browned, savory crust that pressure cooking alone would skip entirely.
• Bone-in chops resist overcooking better than boneless. The bone acts as an insulator, slowing heat transfer to the center of the meat. This gives a wider window between “done” and “dry,” which matters when you cannot open the lid to check mid-cook.
• Natural release for 5 minutes lets the fibers relax. Instant venting causes a rapid pressure drop that forces moisture out of the meat. A short natural release gives the proteins time to reabsorb liquid before the lid comes off. If you prefer pork chops in a slow cooker, the low-and-slow method gives an even wider margin.

Ingredient Notes

Straightforward pantry staples — the seasoning and the sear do most of the work.

• Bone-in pork chops, 1 inch thick: Thickness matters more than weight. Chops thinner than 3/4 inch will overcook under pressure; thicker than 1.25 inches need 2 to 3 extra minutes. Bone-in center-cut or rib chops both work. For a different cut in the Instant Pot, try our Instant Pot beef stew with chuck roast.
• Smoked paprika: Adds a subtle smokiness that pairs well with pork. Sweet paprika works but the flavor is flatter. Do not substitute hot paprika unless you want noticeable heat.
• Low-sodium chicken broth: Pork and Worcestershire both carry salt, so full-sodium broth pushes the gravy too salty. You need at least 1 cup of thin liquid to reach pressure safely — do not reduce below this amount.
• Cornstarch slurry: Two tablespoons of cornstarch mixed with cold water thickens the braising liquid into a pourable gravy in about 2 minutes on Saute. Always mix the cornstarch with cold water first — adding dry cornstarch directly to hot liquid creates lumps that will not dissolve.

How to Make Instant Pot Pork Chops

The short version — full amounts and times are in the recipe card below.

Step 1: Season and sear the pork chops. Mix the spices, rub them into the chops, and sear in batches on Saute mode until a golden crust forms on both sides. This takes about 2 to 3 minutes per side. Transfer to a plate.

Step 2: Build the gravy base and pressure cook. Cook the onions and garlic, deglaze with broth and Worcestershire, then nestle the chops back in. Pressure cook on High for 10 minutes followed by a 5-minute natural release.

Step 3: Thicken the gravy and serve. Remove the chops, stir in the cornstarch slurry on Saute mode until the liquid becomes a thick gravy, and finish with butter. Spoon over the chops and garnish with parsley.

Variations

Same base technique, different flavor directions.

• Honey garlic Instant Pot pork chops: Add 3 tablespoons of honey and 1 extra tablespoon of minced garlic to the broth before pressure cooking. The honey caramelizes slightly under pressure and creates a sweet-savory glaze. Reduce the Worcestershire to 1 tablespoon to keep the balance.
• Ranch pork chops: Stir 2 tablespoons of dry ranch seasoning mix into the broth instead of the spice rub. The buttermilk and herb flavors infuse the meat during cooking. Finish the gravy with a splash of heavy cream for a richer sauce.
• Mushroom pork chops: Add 8 ounces of sliced cremini mushrooms with the onions during the Saute step. The mushrooms release liquid that adds depth to the gravy. For another Instant Pot comfort dish with a creamy sauce, try our Instant Pot ground beef stroganoff.

Storage & Reheating

Store leftover pork chops and gravy in an airtight container in the refrigerator for up to 4 days. The gravy thickens as it cools, which is normal.

Reheat in a covered skillet over medium-low heat with a splash of broth to loosen the gravy. Heat until the pork reaches 165°F (74°C) throughout, turning once. Microwave works but tends to dry out the edges — cover with a damp paper towel and heat in 30-second intervals.

These freeze well for up to 3 months. Store the chops and gravy together in freezer-safe containers. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low, adding broth as needed since the gravy absorbs liquid during freezing.

FAQ

Common questions about making pork chops in the Instant Pot.

Can I use boneless pork chops?

Boneless chops work but cook faster and have less margin for error. Reduce the pressure cooking time to 6 to 8 minutes depending on thickness. They are more prone to drying out, so the 5-minute natural release is even more important with boneless cuts.

How thick should the pork chops be?

One inch is the target. Chops between 3/4 inch and 1.25 inches work with the same 10-minute cook time. Anything thinner will overcook; anything thicker needs 2 to 3 additional minutes. Measure at the thickest point, not including the bone.

Why did my Instant Pot give a burn notice?

The most common cause is stuck fond from searing. When you deglaze with broth, scrape the entire bottom of the pot — not just the middle. Tomato-based sauces and thick liquids also trigger burn notices, but this recipe uses thin broth specifically to avoid that problem.

What to Serve With

Mashed potatoes are the classic pairing — the gravy does double duty on the chops and the potatoes. Steamed rice or buttered egg noodles also soak up the sauce well. For a lighter side, roasted green beans or a simple Caesar salad keep the plate balanced. If you want another Instant Pot side to cook first, our Instant Pot rice takes just 4 minutes under pressure.