Instant Pot Apple Cider Pork Chops
Ready for a full dinner cooked in under one hour with hardly any work? Grab your Instant Pot, some potatoes, carrots, pork chops, and apple cider for a sweet, tangy, and tantalizing meal that will make your mouth water. I developed this recipe for Instant Pot Apple Cider Pork Chops, so it only takes about 40 minutes to make the whole thing, using budget-friendly ingredients and a minimum number of dishes to clean afterwards.
Since I’ve got my Instant Pot and Air Fryer, I have completely changed the way I cook during the week. I have reduced the number of takeout nights and saved so much money and effort while still cooking for my family. A few of my go-to fuss-free meals are juicy, crispy air-fried pork chops, this Instant Pot chicken stew, and this Hamburger Helper that my kids adore.
Table of contents
Instant Pot Apple Cider Pork Chops are so soft, juicy, and tender that this might become the only way I cook pork chops going forward. I love a good and easy recipe, and this one, guys, is a keeper. The best part of this recipe is that you can put a full meal on the table with minimum effort and a fraction of the time. The mashed potatoes and carrots are cooked simultaneously with the meat, making it the ideal choice when you crave a comforting meal but don’t have the time and energy to spend hours in the kitchen.
Once everything is pressure-cooked, I make a flavorful, very easy sweet-and-savory apple cider sauce in the pressure cooker. The apple cider mustard sauce has just the right amount of sweetness and slight tanginess to tie this meal together. Astonishingly delicious and easy to make. I intentionally tested different cooking times until I got the perfect one to cook the meal and the sides together. To save time and effort while cooking dinner on a busy weeknight.
Why you will love this recipe
- A whole meal in 40 minutes: I designed this recipe to cook the main dish and the sides simultaneously. Brown the pork chops, toss everything into the pot, and let it cook for dinner in half an hour.
- One pot means less cleanup: Since everything is cooked in one pot, there is no sink full of dishes to wash afterward.
- No stirring or watching the pot: Seal the pot, set the timer, and walk away. The Instant Pot does all the work.
- Extra food stores well: Leftovers can be stored in the fridge for several days or in the freezer for several months.
What you will need
- Center-cut pork chops – I recommend bone-in chops about 1 inch thick for the best flavor and moist, tender meat. I season them with salt and pepper and sear them in canola oil.
- Mashed potatoes – I prefer russet potatoes because they have plenty of starch, making them softer and easier to mash. They also have an excellent flavor, and I use whole milk to make them rich and creamy.
- Carrots – I used about two cups of carrots, cut into two-inch pieces. Baby carrots would also work for this recipe. Just make sure there are about two cups.
- Chicken broth – I used low-sodium organic chicken broth because it has the least salt and no additives.
- Apple cider sauce – I am a big fan of sweet-and-savory combos, and this sauce, which is almost a glaze, is made with apple cider, brown sugar, and whole-grain stone-ground mustard to brighten it and add a note of tanginess.
- Cornstarch slurry – I prefer to make a cornstarch slurry instead of a flour and butter roux, hence I dissolve cornstarch in water and add the mixture to the sauce to thicken it without creating lumps and cloudiness.
How to prepare
Season and sear the pork chops: First, I season them on both sides with salt and pepper. Then, turn the Instant Pot on saute and when it reads Hot, add the canola oil. After one minute, I place the chops at the bottom of the pot in a single layer to brown them. If there is not enough room, brown them in batches. Cook for 2 minutes on each side, until golden brown. Then, I transfer them to a dish and cover them with foil to keep warm. Turn off the saute mode.
Layer the ingredients: Next, I add the peeled, washed, and quartered potatoes to the pot and add the chicken broth. I place a trivet on top and place the carrots on it. If needed, place foil (with holes poked in it) on it to keep the carrots from falling through. You could also use a steamer basket. I arrange the pork chops on top.
Seal and cook: I close the lid, seal the valve, and set it for 15 minutes at high pressure. After, I let the pressure naturally release for 10 minutes.
Let it rest: I open the lid, remove the trivet, and place the pork chops and carrots on a plate, then cover them with foil to keep them warm, and let the meat rest.
Mash the potatoes: I drain the broth from the potatoes into a cup and transfer the potatoes into a bowl. Mash them while adding broth a little at a time until they reach the desired consistency, and season them with salt and pepper. I add warm milk or cream instead of broth, but you can add broth if you like.
Make the sauce: I quickly clean the inner pot, then set it back on sauté. When it reads Hot, I add the cider, brown sugar, and mustard. I let it cook into a thick glaze while stirring, letting it reduce by half, and season it with salt and pepper. Then, I thicken with the cornstarch slurry if needed.
Serve with sauce: Finally, I drizzle the sauce over the meat and serve it with the cooked carrots and mashed potatoes.
Expert tips
Choosing the pork chops
I have made this delicious recipe multiple times, and, in my opinion, the secret lies in the meat. It’s important to note that the meat is done when it reaches an internal temperature of 145 degrees F.
- Do not use thin-cut pork chops: They can result in dry meat. Since the chops will be cooked under pressure, thin-cut meat tends to dry out.
- Using boneless pork chops: If you prefer boneless pork chops, use thicker cuts. Also, it will result in tender, juicier meat.
- For the best results, use thicker, about 1-inch, bone-in pork chops: This is what I usually use, and it is what makes this dish so special and juicy. The bone helps insulate the meat and keep the chops tender, juicy, and very moist.
How long to cook pork chops in the Instant Pot
- Bone-In Pork Chops 1-1.5” thick: about 10-12 minutes.
- Boneless Loin Chops: cook for 6-8 minutes.
- Pork Steaks about 1″ thick: the cooking time should be about 15-18 minutes.
- Frozen chops: When cooking frozen meat in the pressure cooker, the time will always increase by about 4-5 minutes. Also, if you decided to go with frozen meat, then skip the searing step.
More tips to consider:
- Make sure to have a trivet or a steamer basket for this meal. The potatoes will go on the bottom of the pot with the carrots and pork chops on the trivet.
- A 10-minute natural release should not be skipped. Doing a quick release instead could make the chops tough.
- To tenderize the meat, use a baking soda treatment, a saltwater brine, a marinade, or a meat mallet on your pork chops before cooking.
- According to the USDA, it is safe and recommended to consume pork when the internal temperature reaches 145 degrees F, followed by a 3-minute rest. Use a meat thermometer to check the temperature.
- If, after cooking the meat, the internal temperature is lower than desired, then add the chops back to the IP and cook for a few more minutes.
Recipe variations and add-ins:
- Make them spicy: Sprinkle on some cayenne pepper or red pepper flakes for spicy food lovers.
- Ranch-style chops: Another way to enjoy these chops is to blend my ranch seasoning into the sauce.
- Other veggies: I intended this recipe to be versatile and to use what you have on hand. No carrots? bell peppers. If russet potatoes are not your thing, use sweet potatoes.
- More herbs and spices: Feel free to add your favorite herbs and spices, such as basil, rosemary, oregano, and parsley.
- Citrus: I like to take this meal over the top by adding some orange zest into the sauce!
Serving suggestions:
After the pork chops have rested and I have made the sauce, I serve them with creamy mashed potatoes and cooked carrots, then pour the apple cider glaze over the meat. I add a side of garlic bread, which is perfect for soaking up the delicious apple cider mustard sauce. Another accompaniment that would work well with this trio is an easy salad, like this easy cucumber salad.
Along with carrots and potatoes, my kids always enjoy it when I serve some macaroni and cheese. Along with this meal, I make my easy apple cider, and for dessert to go with the theme, I make these easy, wholesome Instant Pot baked apples or these Instant Pot cinnamon apples. These baked apple cider donuts are another great choice, and they can be made in advance.
How to store leftovers:
- Refrigerate: Refrigerate leftovers in an airtight container for up to three days.
- Freezing: Place cooled leftovers in a freezer-safe container, and they will stay fresh for up to 3 months.
- Defrost: Thaw overnight in the refrigerator for best results.
- Reheating: Reheat in the microwave for one to two minutes.
Frequently asked questions
Pork chops are lean, so they cook quickly and are prone to overcooking. Even in an Instant Pot, if they cook too long, they can dry out and become tough. These chops cook for only 10 minutes, with a 10-minute natural release. Therefore, for the best results, I recommend using thicker cuts and well-marbled bone-in chops. Make sure to check the thickness of the pork chops and adjust the pressure-cooking time accordingly.
One trick for tenderizing pork chops is to coat them in baking soda and let them sit for 15 minutes before cooking. Soaking them in saltwater is another good idea. Acidic ingredients like wine, vinegar, and citrus juices are also excellent ways to tenderize the meat. Using them in a marinade is a great option, as they tenderize the meat and add flavor. Finally, another option is to gently pound the chops with a meat mallet.
During a natural release, the pressure is gradually released, which is good for longer cooking times and for letting the meat rest before removing it. It allows the meat to continue cooking and lets it stop gradually. I find that it makes the meat more relaxed and tender than when it is made with a quick release.
Absolutely, it will not change the cooking time, believe it or not. Just remember to use the minimum amount of liquid required for the Instant Pot. Also, if you are short on time, the browning step can be skipped. I personally prefer to brown the meat, as it creates a protective layer that locks in the juices.
More delicious Instant Pot recipes:
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Instant Pot Apple Cider Pork Chops
Ingredients
- 6 medium-large russet potatoes peeled and quartered
- 2 cups carrots cut into 2-inch pieces
- 1 1/2 cups chicken broth
- 1/4 cup whole milk or cream – warm
- salt and pepper to taste
For the Pork Chops:
- 1 1/2 lbs. bone-in center cut pork chops 3-4 bone-in pork chops at least 1 inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons canola oil
For the Apple Cider Mustard Sauce:
- 1 1/2 cups apple cider
- 1/4 cup packed brown sugar
- 1 tablespoon whole grain/stone ground mustard
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Season the pork chops with salt and pepper on each side.
- Turn on the Instant Pot and select Sauté. Once it reads Hot, add the canola oil, wait about 1 minute for the oil to heat up, and add the pork chops to the bottom of the pot in one layer. If needed, brown them in batches.
- Cook the pork chops on each side for 2-3 minutes until golden brown. Remove to a dish and cover with foil to keep warm.
- Turn off the Sauté mode.
- Add the peeled and quartered potatoes to the bottom of the Instant Pot. Pour in the chicken broth.
- Place the trivet that usually comes with the IP on top of the potatoes; a steamer basket will also work.
- Add the carrots. You may add foil to the trivet to prevent the carrots from falling through the spaces. Poke a few holes in the foil with a fork to let steam circulate.
- Add the pork chops on top of the carrots.
- Close the lid. Seal the valve. Select High Pressure and input 10 minutes.
- Once the Instant Pot beeps and the cooking time is zero, release the pressure naturally for 10 minutes.
- Open the lid, remove the trivet with the pork chops and carrots, transfer them to a plate, and cover with foil to keep warm.
- Drain the broth from the potatoes into a cup.
- Transfer the potatoes to a bowl. Start mashing the potatoes and add broth gradually until they are the consistency you desire. You can also add milk or cream instead of the broth. Just do it little by little. Season the potatoes with salt and pepper. Cover the bowl with foil and set aside.
- Clean the Instant Pot bowl and select Sauté.
- Once it reads Hot, add the apple cider, brown sugar, and stone-ground mustard. You can also stir in the mustard at the end.
- Cook until a thick, syrupy glaze forms, stirring occasionally until reduced by about half.
- Stir the stone-ground mustard now if you didn't initially; season with salt and pepper.
Cornstarch Mix Optional:
- To thicken the sauce quicker, mix cornstarch and water in a small bowl until fully dissolved, then add the mixture to the sauce. Stir to combine and simmer.
- Serve the pork chops with mashed potatoes and carrots, and top the meat with the glaze. Garnish with parsley.
Video
Notes
Choosing the pork chops
I have made this delicious recipe multiple times, and, in my opinion, the secret lies in the meat. It’s important to note that the meat is done when it reaches an internal temperature of 145 degrees F.- Do not use thin-cut pork chops: They can result in dry meat. Since the chops will be cooked under pressure, thin-cut meat tends to dry out.
- Using boneless pork chops: If you prefer boneless pork chops, use thicker cuts. Also, it will result in tender, juicier meat.
- For the best results, use thicker, about 1-inch, bone-in pork chops: This is what I usually use, and it is what makes this dish so special and juicy. The bone helps insulate the meat and keep the chops tender, juicy, and very moist.
How long to cook pork chops in the Instant Pot
- Bone-In Pork Chops 1-1.5″ thick: about 10-12 minutes.
- Boneless Loin Chops: cook for 6-8 minutes.
- Pork Steaks about 1″ thick: the cooking time should be about 15-18 minutes.
- Frozen chops: When cooking frozen meat in the pressure cooker, the time will always increase by about 4-5 minutes. Also, if you decided to go with frozen meat, then skip the searing step.
I had no idea that you could make such gorgeous golden chops in the Instant Pot! A must try for sure.
I love easy, delicious, and flavorful meals made in the IP.
I haven’t tried pork chops in the IP yet….looks like that needs to change! My husband is going to be so excited!
I can’t wait to try this in the IP!! Sounds SO delicious!!
Such a perfect meal! My family definitely love this IP recipe!
Thank you!
I am going to have to try these out! They look so good!
Looks like a fabulous meal to try in my instant pot!
Can you substitute for bone-in chops to boneless?
yes
Can you Substitute bone in pork chops with boneless chops?
yes, make sure they are thick.
OMG amazing. Used 6 cutlets and stupidly upped the time. Still amazing but meat falling off bone also I didn’t brown them enough at the start as was in a rush so just threw them under grill whilst I made the mash for 2 minutes each side. Also added a corn flour/ water mix to thicken sauce and was absolutely amazing. Kids demolished it. Will make again for sure. (Only my second meal on instant pot after boiled eggs and meatballs)
Happy that it turned out so good 🙂
Apple cider? or apple cider vinegar?
I am going to try this tonight!!
apple cider
Made thick chops tonight with potatoes. No carrots. Turned out amazing. Tender. And delish. Just thickened the broth into gravy and served over chops and potato chunks. Did 22 min pressure and 22 min. NPR.
Love these Pork Chops! I am a novice cook to say the least and this was the first meal that I made with my new IP. I did it, and they tasted amazing! So tender and the glaze sauce was to die for!
I added time to timer and switched pork chops for a pork butt roast! So great! Great meal the kids LOVE
Hi Karen, glad you liked it! and yes it works great with other meat parts!
What about pork steaks? Can this be done with them?
should work
Delicious recipe! I added a touch of salt to my glaze as the brown sugar and cider mixture was insanely sweet, which turned out amazing!
Happy that you enjoyed it!
I made this it was so easy and delicious i made it twice in a week.
I am so happy that you liked it 🙂
Can I use powdered mustard or regular yellow mustard in a pinch?
It will not taste the same, I don’t really recommend it.
Can you use apple juice?
sure
When it says to put it on high pressure, not sure what to put it on, should I use manual, not sure, please advise, thankyou
manual
I made this recipe tonight my wife and I really enjoyed it. Everything was cooked well and we both enjoyed the sauce.
Thank you Pat, so happy that you enjoyed it!
The food was delicious (oh my goodness, the potatoes!) but my glaze refused to thicken and the mustard wouldn’t mix in, it kept separating. Any thoughts?
Next time add a mix of cornstarch and water 1 tablespoon cornstarch and 2 tablespoons water, mix in a small bowl until fully combined and add to the pot, this should help thicken it. Did you use enough sugar? Usually that is the problem.
We absolutely loved this recipe! I made the mistake of buying boneless pork chops instead of bone in. Think it’ll make a difference?
it should work
Ran out of potatoes. Has anyone done this JUST cooking the pork chops alone? Not sure what to do for the liquid. I’m just trying it by add 1/2 cup of broth in.
Use same liquid quantity and use it to drizzle it on the pork chops.
Could I substitute butternut squash for potatoes? Thanks!
Yes you could!
Amazing dish! I used the sauce for dipping because I stupidly/accidentally used apple cider vinegar! Pork chops tender, carrots naturally flavored from being under the pork, and those mashed potatoes! All items I got from the farmers market on Tuesday – including the pork. Will try again with the correct sauce ingredients.
We are traveling in an rv for 6 months and I am learning about the virtues of less is more, lol, as far as packing goes. Just made this, my second ever IP meal, and omg. Easy and delicious. I added rosemary, garlic, a dash of cinnamon and nutmeg because I can’t imagine a pork chop without those spices/herbs. So tasty! Thank you. Also, Catalina, your photo is as beautiful as your name.
I have a large, hungry family, and use the 8 quart IP. If I use 8 chops, how will I need to adjust the cooking time?
technically no, the time usually stays the same.
Awesome meal. Made it with sweet potatoes instead and the kids loved it. Always a win if the picky four year old eats.
I only had two large pork chops an inch thick. The center was a little dry. When you say natural release my book says to turn off and time it. Your direction seem to allow the pot to go to warm and let the timer count the minutes. (and that is what I did) I wondered if I might have cooked them too long. Will try again loved everything in one pot and the flavors were very good.
Thank you for this amazing recipe. I have four boneless pork chops that are slightly under 1″ thick. Can you tell me how you would adjust the cooking time? Also – I’m thinking of subbing cauliflower for the potatoes to keep it Keto – do you think that would work? I do like cauliflower mash. Please advise.
Thank you!
Carrie
Just finished this savory dish for dinner tonight! Compliments all around. Only thing I did different was use Dijon mustard instead of stone ground…worked well. Ended up using the apple cider sauce on carrots too. Thanks for a great ‘go to’ recipe!
is it possible to double the recipe? 3 chops won’t be enough for my family.. My IP is only a 6qt so, I’m not sure if that would be too much in there, if I went for 6 chops. What do you think?
should be enough space for 6 chops.
Looking forward to trying this, looks delicious! My bone in chops are about 2 inches think, how long
do you recommend cooking in the IP?
Thanks
Hello, if it’s thicker up to about 2 inches, I would increase the cooking time by 2 minutes or so. It should be enough for it to properly cook. Thanks for stopping by!
Great recipe. Cooking for two – I used two bone in pork chops – thick – over an inch and used mustard seeds whole.
Followed the recipe – made a few changes – added an onion with the potatoes – just to flavor the broth and throw away after. 2 Garlic cloves – chopped and some rosemary.
I did use some of the leftover broth with the cider glaze – then reduced it – that plus some parsley and chives.
Recipe looks amazing. I don’t cook many pork chops so am a bit confused about how thick should the chops be for this recipe. If you can please let me know it would be appreciated.
Looking forward to trying the recipe this week. Thanks!!
If I want to make the pork chops without any sides, would I still put my chops on the trivet? I’m still pretty new to instant pot cooking.
Yes, still on the trivet.
I used pineapple juice instead of apple. It was really good
Sound delicious as well! I have made it before with pineapple juice as well, and it was equally delicious! Glad you loved it!
Even after screwing up with using apple cider vinegar.. had to add a lot of brown sugar and ground mustard . But turned out great
This recipe is always a hit!
Can you use Apple cider vinegar instead of Apple cider?
I made this recipe tonight. Yummy! Not a scrap left after my family got done.
Set timer for 26 minutes. I use 4 pound roast, cut in half.
This is a great recipe! I used boneless center cut chops that did not look quite an inch thick so I did 7 minutes with ten minutes natural release and they were perfect! My husband even approved and he is a super snob when it comes to meat being cooked just right.
Thank you Kate for your feedback! Glad you loved it!
This was the best pork chops I ever had. Tender and juicy. Never knew my instant pot made such yummy pork chops and don’t get me started on that awesome glaze for the top. Great recipe!
happy that you loved the recipe, thanks for the feedback!
Full disclosure: I brined my chops in salt and coconut sugar prior to cooking. Having said that, I followed the rest of this recipe to the letter. My family loved it! Thanks for the delicious recipe!
Hi, I’m from the UK and was wondering is the apple cider just unsweetened apple juice or is it alcoholic cider?
Kindest regards.
it does not have any alcohol
Closest substitute would be regular apple juice, but im betting hard cider would be very tasty in it, esp if it’s a good scrumpy
This was really good. It took longer than I thought to actually put the meal on the table. So next time I’ll give myself a little over an hour to prepare/cook etc. I used my 3qt instapot but cut the ingredients down a bit. I have enough potatoes and meat leftover for another meal. Overall this recipe is a keeper! My husband and I loved it!
Hi! I was wondering how much longer would you cook the pork chops if you were cooking more of them, say 6?
Same cooking time
I made this with a single, unintentional substitution: sparkling peach cider instead of apple cider. If anything, I think it made it even better. I also turned the chicken stock/juice from cooking the potatoes/carrots/chops into a quick gravy for the mashed potatoes. My whole family loved it.
Just looking for your fantastic recipe for pork chops with apples and sweet potatoes. So yummy but can’t seem to remember the exact name. Please help. Thank you