Instant Pot Apple Cider Pork Chops
Instant Pot Apple Cider Pork Chops are tender and delicious, made into a full meal with mashed potatoes and carrots cooked simultaneously in the pressure cooker.
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 tangy and tantalizing meal that will make your mouth water. I developed this recipe so that it only takes about 40 minutes to cook the whole thing, with budget-friendly ingredients and a minimum number of dishes to clean.
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. All this is possible while using only the electric pressure cooker!
I developed this recipe specifically in a way to cook the pork chops, potatoes, and carrots at the same time in the IP. Once everything is done, a flavorful and very easy apple cider sauce is made. This delicious homemade recipe is another great combo of sweet and savory, 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 free time and effort while cooking dinner on a busy weeknight. Enjoy this dish with a glass of my sweet homemade apple cider made with fresh apples, oranges, maple syrup, and spices. It is easy to make and has a wonderful intense apple flavor.
Why you will love this recipe
- A whole meal in 40 minutes: I designed this recipe to cook the main dish and the sides together at the same time. Brown the pork chops, toss everything in the pot, and let it cook to have dinner in half an hour.
- One pot means less cleanup: Since everything is cooked in one pit, there is no sink full of dishes to wash after making the meal.
- No stirring or watching the pot: Seal the pot, set the timer, and walk away. The pot does all the work.
- Extra food stores well: Leftovers can be stored for several days in the fridge or several months in the freezer.
What you’ll need to make instant pot apple cider pork chops
Special items:
- Instant pot – I use a Duo Plus Instant Pot.
- Trivet – For layering the ingredients.
- Bowls
- Cooking utensils
Ingredients:
- Center-cut pork chops – I recommend bone-in chops about one inch thick for the best flavor and moist tender meat.
- Large russet potatoes – I prefer russet potatoes because they have plenty of starch, so they get softer and are easier to mash. They also have an excellent flavor.
- 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 – Low sodium organic chicken broth is what I used because it has the least amount of salt and no additives.
- Whole milk – Instead of using fattening cream, whole milk is good for this sauce to make it thick and creamy without making it too rich.
- Canola oil
- Salt and Pepper
For the sauce:
- Apple cider – Store bought apple cider will work but my easy recipe for slow cooker apple cider is also very good. Try it and you will agree!
- Brown sugar – I like to add it for sweetness and the light molasses flavor.
- Whole grain stone ground mustard – This is an absolute must for this sauce. The coarsely ground seeds add texture while the mustard brings the sharp tangy flavor needed to make this sauce stand out.
For the cornstarch slurry:
- Cornstarch – To thicken the sauce without any lumps or cloudiness.
- Water – Dissolves the cornstarch.
How to make instant pot apple cider pork chops?
- Season the chops: First, season the pork chops on both sides with salt and pepper.
- Saute the pork chops: Then, turn the instant pot on saute and when it reads Hot, add the canola oil. After one minute, place the chops in the bottom of the pot in a single layer to brown them. If there is not enough room, brown them in batches. Cook for two minutes on each side, until they are golden brown. Then, place them on a dish and cover to keep them warm. Turn off the saute mode.
- Layer the ingredients: Next, add the peeled and quartered potatoes to the pot and add the chicken broth. Put 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. Place pork chops on top.
- Seal and cook: Now, close the lid, seal the valve, and set it for 15 minutes at high pressure. After, let the pressure naturally release for 10 minutes.
- Let it rest: Open the lid and remove the trivet, placing the pork chops and carrots on a plate. Cover with foil to keep them warm and let the meat rest.
- Mash the potatoes: Drain the broth from the potatoes into a cup and pour the potatoes into a bowl. Mash them while adding broth a little at a time until they reach the consistency desired. Add milk or cream instead of broth if you like. Season with salt and pepper.
- Make the sauce: Clean the pot and set it back on saute. Then, when it reads Hot, add the cider, brown sugar, and mustard. Let it cook to a thick glaze while stirring. Let it reduce by half and season with salt and pepper. Then, thicken with the cornstarch slurry if needed.
- Serve with sauce: Finally, serve with the sauce drizzled on top of the meat.
Expert tip
Choosing the pork chops
I have made this delicious recipe multiple times, and in my opinion, the secret starts with the meat. I recommend:
– Do not use thin cut pork chops
- Using thin cut pork chops can result in dry meat. Since the chops will be cooked under pressure, the meat tends to dry out if it is thin cut. Also, it might not have the best look to it.
- The best alternative to cooking the thin cut pork chops would be cooking them on the stovetop.
– Using boneless pork chops
- If you prefer eating boneless pork chops, make sure to use thicker size cuts. Also, it will result in a tender and juicier meat.
- It’s important to note, that the meat is done when it reaches an internal temperature of 145 degrees F.
– For the best results use thicker, bone-in pork chops
- This is what we usually use, and is what makes this dish so special and juicy.
- Try to use bone-in pork chops, this results in a flavorful and tasty meal.
- Similarly, the bone-in helps insulate the meat and keep the chops tender, juicy and very moist.
How long to cook pork chops in the instant pot
Because there are different cuts of thicknesses, it is important to recognize that each one has its own cooking time. Pork can become very dry and tough if it gets overcooked, even if it is done in an instant pot. How long it takes to cook it mainly depends on the thickness. For this recipe, I recommend using bone-in pork chops that are about one inch thick. In that case, they should cook within about 15 minutes.
Anything thicker than an inch should be cooked for 15 to 18 minutes or longer, depending on thickness. However, if the pork chops are boneless or under an inch thick, they should only be cooked for about eight minutes. Frozen pork chops can also be cooked, but they will always take five to eight minutes longer. Also, skip the searing if using frozen meat.
The main thing to remember is to cook it to 135 degrees F. Although they cannot be eaten until they reach 145 degrees F, they will definitely get there after resting for 15 minutes. If you cook them to 145 degrees and then let them rest, they will end up being 155 degrees F or more and way too dry. Nobody likes dry pork chops.
- Bone-In Center Cut Chops: about 15 minutes.
- Boneless Loin Chops: the cooking time should be set to 8-10 minutes.
- Pork Steaks about 1″ thick: the cooking time should be about 18 to 20 minutes.
- Frozen chops: when cooking frozen meat in the pressure cooker, the time will always increase by about 5-8 minutes. Also, if you decided to go with frozen meat, then skip the searing step.
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 with some of my ranch seasoning blended in with the sauce.
- Other veggies: I intended for this recipe to be versatile, and 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 like 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:
Here are some ways to serve these instant pot apple cider pork chops.
- Serve with a side of garlic bread, perfect for soaking up the delicious apple cider mustard sauce.
- Another accompaniment that would work well with this trio is a salad like this easy cucumber salad.
- Along with carrots and potatoes, serve some macaroni and cheese.
- This meal would be perfect for date night. Don’t forget the apple cider mimosas.
- For an easy and fun dessert that goes well with this meal, try my baked apple cider donuts.
Frequently asked questions
Why are my instant pot pork chops tough?
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 and dry. These chops only cook for 15 minutes with a 10-minute natural release. Therefore, for the best result, I recommend using thicker cuts, and also bone-in chops that are well-marbled. Make sure to check how thick the pork chops are and to adjust the pressure cooking time accordingly.
How can I tenderize pork chops before cooking them?
One trick to tenderize pork chops is to soak them in baking soda for 15 minutes before cooking them. Soaking them in saltwater is another good idea. Acids like wine, vinegar, and citrus juices are also excellent ways to tenderize the meat. Any kind of marinade is good for tenderizing the meat and will also add flavor. You can also beat them with a meat mallet to make them tender before cooking them.
Why do I need to use a natural release instead of a quick release?
During a natural release, the pressure gradually is released, which is good for longer cooking times and for letting the meat spend time resting 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.
Can I make this without the side dishes?
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 to lock in the juices inside.
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 in the freezer for up to three months.
- Defrost: Thaw overnight in the refrigerator for best results.
- Reheating: Reheat in the microwave for one to two minutes.
More delicious instant pot recipes:
Recipe tips:
- Use bone-in, marbled pork chops that are about one inch thick for the juiciest meat and best flavor.
- Always remember to have at least one cup (or the requirement of your cooker) of liquid at the bottom of the instant pot.
- Make sure to have a trivet for this meal. The potatoes will go on the bottom of the pot with the carrots and pork chops on the trivet.
- Instead of a trivet, you can also use a steamer basket for the carrots and meat.
- A natural release of 10 minutes should not be skipped. Doing a quick release instead could make the chops tough.
- Use baking soda, salt water, marinade, or a meat mallet to tenderize your pork chops before cooking.
- According to USDA, it is safe and recommended to consume pork when the internal temperature reaches 145 degrees F with a 3 minute rest time. 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.
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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
- 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. Add 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 whole with a fork into the foil for steam to circulate.
- Add the pork chops on top of the carrots.
- Close the lid. Seal the valve. Select High Pressure and input 15 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 the carrots, add 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 to a thick, syrupy glaze, 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.