Instant Pot Honey Garlic Pork Chops

My Instant Pot Honey Garlic Pork Chops are incredibly juicy and tender, perfectly coated in a sweet, savory, honey-garlic sauce. This is a quick and easy dinner, ready in less than 30 minutes, and the best part is that I can make it using fresh or frozen chops.

This is one of my favorite go-to Instant Pot Recipes because it is easy to prepare and very satisfying. I rely heavily on my Instant Pot, especially on weeknights. I can create flavorful, complex meals using simple ingredients and achieve fantastic results. A few dinners that my family always asks for are these Instant Pot Honey Garlic Chicken Thighs, Pressure Cooker Apple Cider Pork Chops, and IP Frozen Pork Tenderloin.

If you are busy and want a quick and easy dinner, the Instant Pot is the perfect solution. You simply make the rich, aromatic honey-garlic sauce, add the meat to the IP, and cook for less than 15 minutes. And just like that, dinner is served! Another reason I love this dish is that you can cook fresh or frozen meat. The results are equally delicious: the meat is cooked to perfection, tender and juicy. The honey-garlic sauce adds a nice touch and truly elevates the flavors. I like making extra sauce and storing it for later use in other recipes.

Why you will love this recipe 

• Fast and easy: It only takes 25 minutes to make these juicy pork chops in the Instant Pot.  
• Just a few ingredients: pork chops, broth, and seasonings. 
• All in one pot: There is only one pot, so cleanup is easy too. It’s the perfect weeknight meal.
• It goes with everything: From mashed potatoes to macaroni and cheese, I can serve these chops with any side dishes.
• Can be made from fresh or frozen: I can make these from frozen chops, too, if I forget to take them out of the freezer. I just have to add a few minutes to
•  the cook time.

What you will need

• Meat: I use boneless organic pork chops, about 1 inch thick.
• Garlic: I use 6 cloves of freshly minced garlic for the maximum garlicky flavor, as it releases allicin. Mincing breaks down the cell walls more effectively than slicing, allowing the oils to infuse the meat faster. 
• Wet ingredients: I use low-sodium chicken broth for the base because it is rich and flavorful without too much sodium. I also use unsalted butter because it provides creaminess, moisture, and buttery flavor without extra salt. I also add apple cider vinegar for acidity and to tenderize the meat. Honey provides a sweet and savory stickiness without extra sugar.
• Dry ingredients: All-purpose flour absorbs oil and helps thicken the gravy.
• Seasonings: Besides salt, I add chili powder for a vibrant kick, garlic powder for extra layers of garlic flavor, and onion powder for savory umami. Smoked paprika provides a hint of smokiness, ground white pepper adds a sharp, fermented bite, and brown sugar gives it a caramelized, buttery sweetness. Finally, mustard seeds add a tangy, slightly spicy, and nutty crunch. 

How to prepare

Make the mix: First, I mix the flour, brown sugar, salt, white pepper, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl. Then, I pat the meat dry and season it with the dry rub mixture on all sides. 

Sauté the meat: I heat the Instant Pot to sauté, melt the butter, then add the seasoned meat in batches, searing until browned. This takes 2 to 3 minutes per side. I remove them and set them on a plate while sautéing the garlic and mustard seeds for 30 seconds. I then stir in 2 tablespoons of flour and continue cooking for 1 minute, until the flour is slightly browned. 

Deglaze the pot: Next, I add the broth and scrape the bottom of the pan with a wooden spoon or spatula to remove the browned bits. Then I stir in the vinegar, honey, salt, and pepper before returning the pork chops to the pan. 

Cook the chops: I set the pot to high for 2 minutes, then let it naturally release pressure for 5 minutes. After releasing the remaining pressure, I remove the pork chops and let them rest for 10 minutes. 

Rest and serve: If the sauce is not thick enough, I add a cornstarch slurry and continue cooking it on the sauté for 5-10 minutes. Otherwise, I wait for the chops to rest and then serve them with the gravy.

Expert tip

How to get the juiciest pork chops

The secret to juicy chops is to cook them to 135 to 140 degrees F, and let them rest for 10 minutes rather than cooking them to 145 degrees F. The meat continues to cook after it is removed from the pot, so it will end up over 150 degrees F if you wait for it to reach the full temperature, which will make it dry and chewy. Another key to juiciness is soaking them in saltwater for at least an hour. Then, sear them before cooking to give them a caramelized crust and lock in the flavors and juices. 

More tips to consider:

• Be sure to pat dry the pork chops before coating them with the dry rub.
• Always let the chops rest after cooking, so the juices redistribute into the meat.
• Use thick pork chops (1 inch or more) to prevent them from cooking too fast.
• Deglaze the pot with chicken broth to prevent a burn notice. 
• If brining your pork chops, be sure to rinse them off before cooking.

Recipe variations and add-ins:

• Use bone-in meat: Instead of boneless, I often use bone-in pork chops because they have extra moisture and flavor. They have to cook for several minutes longer, though. 
• Frozen chops: If I forget to thaw my pork chops, I can still cook them in the Instant Pot! I just have to increase the cooking time by 5 minutes. 
• Spicy pork chops: To make these pork chops spicy, I sprinkle some red pepper flakes or cayenne pepper into my dry rub.
• Other meats: This recipe also works well on chicken breasts, thighs, or turkey.
• Bacon cheddar ranch pork: When I add a bit of my homemade ranch seasoning to the dry rub and sprinkle crumbled bacon and cheddar cheese on top, this irresistible dish becomes a dinner I have to double. 

Serving suggestions:

Since I am using my Instant Pot to make these luscious pork chops, I can make my side dishes on the stove or in the oven. These oven-roasted one-pan Brussels sprouts with bacon are both crispy and creamy. They are a perfect way to get the kids to eat this veggie, which can be an argument with picky children. Adding bacon is a sure way to get them to try anything! I can also make these air fryer twice-baked potatoes for a hearty side dish with everything on them, including cheese, onions, bacon, and ham.

Sometimes, I like to add something sweet on the side, like applesauce or sliced fruit. Or I can just serve them with my Instant Pot cinnamon apples on top for a sweet-and-savory dinner. These are easy to make in minutes with just apples and some seasonings. Another way to enjoy some delicious fruit flavors is with my unique fruit salad recipe. I dress it with my homemade honey lime dressing, which has poppy seeds for a satisfying crunch. 

How to store leftovers:

• Refrigerate: These leftovers can be stored in an airtight container in the fridge for 3 to 4 days.  
• Freezing: I freeze leftovers I cannot eat within a few days. First, I wrap them in plastic, then put them in freezer bags, where they will stay fresh for 2 to 3 months.  
• Defrost: Before reheating, I let them thaw in the fridge overnight.
• Reheating: To reheat, I put them in the oven for 10 minutes at 350 degrees F or the air fryer for 5 minutes at 350 degrees F.

Frequently asked questions

More Instant Pot recipes to try: