Instant Pot Apple Cider Pork Chops are tender and delicious, easily made into a full meal with mashed potatoes and carrots cooked at the same time in the pot.

We love using Instant Pot to make easy and delicious meals. Among our most popular once are Instant Pot Orange Chicken, Instant Pot General Tso and Instant Pot Mongolian Chicken.

Instant Pot Apple Cider Pork Chops

Instant Pot Apple Cider Pork Chops

Instant Pot Apple Cider Pork Chops are so soft and tender that this might become the only way you 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 these while using only the Instant Pot so think, minimum pans to clean.

The pork chops, potatoes and carrots are cooked at the same time. Once everything is done, a flavorful and super easy apple cider sauce is made. This recipe for Instant Pot Apple Cider Pork Chops 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! Watch the video below with detailed steps on how to make this recipe.

Instant Pot Apple Cider Pork Chops with Mashed Potatoes

Instant Pot Apple Cider Pork Chops Recipe Tips:

  • You always have to use at least the minimum liquid requirement for your pressure cooker.
  • For this recipe I used a 6 quart Instant Pot and I used about 1.5 lbs of bone in, center cut pork chops.
  • To make this a full meal, I cooked everything in layers. First one was the potatoes, topped with a trivet on which I placed the carrots and the pork chops.
  • This recipe certaintly can be made without the side dishes. You can only cook the pork chops. Make sure you brown them, after that cook in the minimum liquid requiremet based on your Instant Pot size.
  • Once the chops are cooked and the IP beeps, make sure you do a Natural Release. Do not do a Quick Release, it will toughen the meat. Also, once you remove the pork chops, you can add the sauce ingredients and reduce them on Sauté mode.
  • Definitely use stone ground mustard for the sauce, it will add amazing flavor.
  • I find 15 minutes to be enough cooking on High Pressure for 1.5 lbs of center cut pork chops, which comes down to about 3 pork chops, that measured about 1 inch in thickness. If you want the meat to be so tender that it falls of the bone, you can increase the cooking time to 20 minutes. I like 15 minutes on HP with a 15 minute NPR makes the perfect pork chops.

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Instant Pot Apple Cider Pork Chops Recipe

Looking for Instant Pot Side Dishes? These are my favorites:

What is a 10 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Tools/Ingredients I used to make the Instant Pot Apple Cider Pork Chops Recipe:

  • Instant Pot – I use it all the time, I have the 6 quarts one. It makes weeknight meals so much easier.

Instant Pot Apple Cider Pork Chops Recipe Video:

Instant Pot Apple Cider Pork Chops
5 from 11 votes

Instant Pot Apple Cider Pork Chops

Instant Pot Apple Cider Pork Chops are tender and delicious, easily made into a full meal with mashed potatoes and carrots cooked at the same time in the pot.


  • 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. / 3 bone in center cut pork chops
  • 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


  1. Season the pork chops with salt and pepper on each side.
  2. 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.
  3. Cook the pork chops on each side for about 2-3 minutes, until golden brown. Remove to a dish and cover with foil to keep warm.
  4. Turn off the Sauté mode.
  5. Add the peeled and quartered potatoes to the bottom of the instant pot. Add the chicken broth.

  6. Place the trivet that usually comes with the IP on top of the potatoes, a steamer basket will also work.
  7. Add the carrots. You may add foil to the trivet, to prevent the carrots from falling thru the spaces. Poke a few whole with a fork into the foil for steam to circulate.

  8. Add the pork chops on top of the carrots.
  9. Close the lid. Seal the valve. Select High Pressure and input 15 minutes. Do 20-22mins if the pork chops are very thick.

  10. Once the Instant Pot beeps and the cooking time is zero let the pressure release naturally for 10-15 minutes.
  11. 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.
  12. Drain the broth from the potatoes into a cup.
  13. Transfer the potatoes to a bowl. Start mashing the potatoes and add broth little by little, 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.
  14. Clean the Instant Pot bowl and select Sauté.
  15. Once it reads Hot add the apple cider, brown sugar and stone ground mustard. You can also stir in the mustard at the end.
  16. Cook to a thick, syrupy glaze, stirring occasionally and until reduced by about half.
  17. Stir the stone ground mustard now if you didn't at the beginning; season with salt and pepper.
Cornstarch Mix Optional:
  1. To thicken the sauce quicker, mix in a cup cornstarch and water until fully dissolved, and add the mixture to the sauce. Stir to combine and simmer.

  2. Serve the pork chops with mashed potatoes, carrots and top the meat with the glaze.
  3. Garnish with parsley.
Calories: 711, Fat: 20g, Saturated Fat: 5g, Cholesterol: 115mg, Sodium: 769mg, Potassium: 2369mg, Carbohydrates: 88g, Fiber: 6g, Sugar: 27g, Protein: 45g, Vitamin A: 214.3%, Vitamin C: 35.1%, Calcium: 11.6%, Iron: 23.2%

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