Instant Pot Cinnamon Apple Pork Chops

Instant Pot Cinnamon Apple Pork Chops are juicy and tender, cooked with apple chunks and butternut squash, then caramelized to perfection in a delectable sauce featuring applesauce and warm fall spices. These are bursting with flavor, easy to make, and take just minutes to pressure cook.

Instant pot recipes are my specialty. You will find many tried-and-true recipes, like these Instant Pot Apple Cider Pork Chops and Apple Cider Pork Chops, that you can make for dinner. I like these recipes because while they are easy to make, they are packed with flavors. Ideal for busy weeknights and great for special dinners.

Since autumn is right around the corner, this is a great recipe and the perfect way to put you and your family in the mood. The smell of cooked apples and cinnamon, combined with the savory pork scent, is mouthwatering. You really do not need many ingredients, and it will not take much time to make this delicious meal, so there is no excuse not to make it.

Apples, squash, cinnamon, applesauce, and brown sugar come together to create an exquisite meal full of the aromas and flavors of warm fall spices. The butternut squash and apple pieces are tender, but not mushy. Actually, I found the best way to cook them is to pressure-cook them with the meat, then pressure-cook them separately for just 1 minute. This extra step is totally worth it, and the fruits and veggies become perfectly cooked, not pureed.

Why you will love this recipe 

• Only takes a few minutes: It is so quick and easy; I can cook these chops in 10 minutes with my Instant Pot rather than 30 minutes in the oven. 
• No need to heat the house: I don’t have to worry about it during the summer. That’s one of the things I really love about the Instant Pot. 
• Guaranteed to be moist: With the Instant Pot, the pork chops will never come out dry. That’s because all the moisture is trapped inside the pot where it belongs.
• One pot to clean: Since I sear and cook the pork chops in the same pot, I don’t have to worry about a bunch of dishes to clean afterward. This makes cleanup a breeze. 

What you will need

• Meat: I use organic bone-in pork chops at least one inch thick for the best flavor and juiciness.
• Produce: I like the firm texture and tangy flavor of Granny Smith apples. Butternut squash adds a nutty flavor to the apples’ sweetness and cinnamon.
• Wet ingredients: Applesauce acts as a thickener and flavor enhancer as it melts into the sauce. Low-sodium chicken broth balances the sweetness without adding too much saltiness. I use olive oil to sauté the pork chops because it adds nutrients and rich flavor without too much grease or heaviness.
• Seasonings: Besides salt and pepper, I also add a cinnamon stick for sweet warmth and rosemary sprigs to make the apples taste richer.

For the rub

• Seasonings: Dried rosemary complements the pork and adds a classic herbal flavor; brown sugar creates a caramelized glaze; cinnamon adds warm sweetness that softens the apples’ tartness; nutmeg brings a nutty flavor, and mustard adds a tang while holding it all together. I also add a bit of allspice for a rich, complex flavor that cuts through the savory pork. 

For the brown sugar sauce

• Seasonings: Brown sugar is the glaze, and its rich sweetness blends with warm cinnamon to complete this sauce.
• Dry ingredients: Cornstarch thickens the sauce smoothly without clumping, like a gun-like flood. 
• Wet ingredients: Water is mixed with the cornstarch to dissolve it and thicken the sauce. 

How to prepare

Make the rub: First, I mix all the ingredients for the rub and rub it all over both sides of the pork chops. 

Sauté the chops: Set the pot to sauté and heat the oil before searing the meat for 2 to 3 minutes on each side, or until browned. Then, I remove them to a plate and add the broth, applesauce, cinnamon stick, and rosemary to the pot, stirring well. 

Cook the chops: I put the trivet in the pot, place the pork chops on top, and add salt and pepper before sealing and setting the pot to high pressure for 10 minutes. 

Remove the chops: When it is done, I let it release naturally for 10 minutes before releasing the rest of the pressure manually. I remove the chops and cover them with foil to rest while I cook the fruit. 

Cook the fruit: I add the apples and squash to the pot and let them cook for 1 minute, then release the steam quickly. Then, I remove them with a slotted spoon. 

Make the sauce: After that, I set the pot to sauté and mix the sauce ingredients before adding them to the pot, letting it simmer until it is thick, about 2 to 3 minutes. 

Serve with sauce: When the pork chops are ready, I serve them with the fruit and sauce on top. 

Expert tip

Preventing the burn notice

One of the most dreaded problems cooks have with Instant Pots is the burn notice. This often happens when searing meat before cooking. The easiest way to avoid this is to scrape the bottom of the pot with a wooden spoon or spatula before setting it to cook. Right after I sear my pork chops and take them out of the pot, I pour in the broth and scrape the bottom to get all the brown bits. Not only does this protect you from the burn notice, but it also adds extra flavor to the juice. 

More tips to consider:

• Make sure the pork chops are thick enough. I recommend at least one inch thick. 
• Bone-in chops stay moist better than boneless chops. 
• Use firm apples like baking apples. Granny Smith is my favorite. Eating apples like Red Delicious can turn mushy.
• Searing the pork chops first is an important step that adds flavor and locks in juiciness. 
• Don’t cook the fruit until after the pork chops, or they will get mushy.

Recipe variations and add-ins:

• Use other meat: Besides pork, I sometimes use veal, beef, chicken, or turkey. 
• Add pumpkin spice: To make this a more holiday-style meal, you can also add some pumpkin spice. 
• Apple cider: Also good; pour some into the sauce.
• Other veggies and fruits: Or toss in some other veggies and fruits. Use some favorites, such as potatoes, mangoes, carrots, bell peppers, cherries, green beans, pears, corn, or apricots.
• Lemon or lime: Spritz a little fresh lemon or lime juice into the sauce just before serving for extra tanginess. 

Serving suggestions:

These pork chops are perfect over rice, like my Instant Pot stick-of-butter rice, which is so easy to make and has such buttery flavor and fluffiness that you will never make it any other way. With just 4 ingredients, this recipe is so easy to make and takes just 15 minutes to cook, so I guarantee it will become your favorite after you try it. But if you’re worried about carbs, try this nutty cauliflower rice recipe, and you won’t be disappointed. 

My family loves these pork chops with this decadent green bean casserole. This is a comfort food loaded with creamy mushroom soup, rich cheddar cheese, and crispy French-fried onions. It takes less than 30 minutes to cook and serves a crowd, leaving plenty of leftovers to save for later. When I am in a hurry, I serve them with microwaved sweet potatoes. For dessert, these Instant Pot baked apples are a special treat that go so well with this dinner. With just apples, cinnamon, brown sugar, and walnuts, this is a fuss-free dessert that everyone loves. 

How to store leftovers:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.  
• Freezing: I freeze my leftover pork chops, wrapped separately in freezer bags, for several months. 
• Defrost: Thaw frozen chops overnight in the fridge for the best flavor and texture. 
• Reheating: For crispy pork chops, I reheat them in the air fryer at 400°F for 2-3 minutes.   

Frequently asked questions

More fall recipes to try: