Instant Pot Pork Chops Recipe [Video]

Instant Pot Pork Chops are juicy and fall-off-the-bone tender. They’re coated in a garlic spice rub and served with a rich and creamy mushroom gravy. They’re crazy delicious, and even the pickiest diners love them!

If you have an instant pot, you already know what an incredible appliance it is. This magical appliance can make a sumptuous meal in minutes that should take at least an hour. This pork chop recipe is one of those you would expect to have been cooking in a slow cooker all day because the meat is full of flavor and falls right off the bone. The mushroom gravy is so full of rich creaminess that you will be proud of making it yourself.

Best Instant Pot Pork Chops

Instant Pot Pork Chops are tasty, comforting, and on the table in less than an hour. Anything with gravy is a hit in my book, and this recipe is proof of that. For the best flavor, I recommend choosing bone-in pork chops. 

If you love mushrooms and pork chops, this is your recipe. And since it can be done in 20 minutes, there is no need to rush home from work to make dinner. Take your time. Once you close the pot, you have about 15 minutes while it comes to pressure, and then it cooks, so you can work on side dishes or dessert. Try it with my kids’ favorite mac and cheese casserole. It is full of a blend of cheeses and has crispy bacon on top.

You cannot go wrong with this easy dish. All you have to do is season, brown, add everything to the pot, cook, and make the gravy. I have tested everything for you, so rest assured the flavor will be heavenly, and the meat juicy and tender. Since it all happens in one pot, there are not a bunch of dishes to wash. The only thing that can go wrong with this dish is not making enough. I make six for my family of four. 

Why you will love this recipe:

• It is fast and easy: It takes five minutes to prep and seven minutes to cook.
• One pot to cook: You won’t have a bunch of dishes to do.
• You cannot mess this up: The instant pot does all the work.
• No special tools: Just the pot and some bowls.

What you’ll need to make instant pot pork chops

Special items:

• An instant pot – I have a six-quart Duo Plus.
• Mixing bowls – For mixing the dry rub and the cornstarch slurry.

Ingredients:

• Pork chops – I use six ¾-inch pork chops. If you use thinner chops, cut your cooking time to five minutes.
• Olive oil – Extra-virgin olive oil has the lightest and mildest flavor for this recipe.

For the dry rub:

• Garlic powder – Adds a punch of rich garlic taste.
• Onion powder – Same here. You get a big hit of onion flavor with onion powder.
• Smoked paprika – I love the smoky taste of this stuff. It is perfect for this recipe.
• Brown sugar – Adds an extra bit of rich sweetness to your pork chops.
• Cayenne pepper – For a tiny bit of spiciness.
• Salt
• Pepper

For the mushroom sauce:

• White wine – Gives depth and richness to your sauce.
• Onions – Freshly diced white onions for a sweet and savory tang.
• Mushrooms – I like baby Bella mushrooms, but you can use what you like.
• Chicken broth – Low sodium organic chicken broth for the least salt and no fillers.
• Cream of mushroom soup – Concentrated mushroom soup without water.

For the cornstarch slurry:

• Cornstarch – To thicken the sauce.
• Chicken broth – For dissolving the cornstarch.

How to make Pork Chops in the Instant Pot?

Once you have the ingredients ready, the rest is pretty simple:

1. Season the meat: Massage the rub mixture in your meat and season well.
2. Brown the chops: This step is optional but I highly recommend it. It locks in the flavors and gives the chops that nice brown color. Brown the meat in the pressure cooker using the Sauté mode. Then, deglaze the pot completely with white wine.
3. Make the gravy: Pour in the broth. Then, add your onion, mushrooms, and meat. Pour the mushroom soup on top.
4. Cook: Pressure cook on High for 10 minutes. Then, naturally, release the pressure for 10 minutes, and manually release the remaining pressure. Remove meat and set aside.
5. Make the slurry: In a small bowl, mix cornstarch and broth to create the slurry. Bring the gravy to a boil using the Sauté mode. Pour the slurry a little at a time until you achieve your desired gravy consistency.
6. Serve: Enjoy this dish warm over mashed potatoes or your preferred side.

How long to cook pork chops in instant pot

It depends on the cut. Here’s a general guide:

• 8 minutes for boneless cuts
• 10 minutes for bone-in
• 13 minutes for frozen chops

Also, add the time it takes for the pressure to build and release. For my recipe, I add 10 minutes for the pressure to build, then 10 minutes more for Natural Release.

Expert tip

Deglazing the instant pot

The most common reason for getting a BURN notice on your instant pot is not adding enough liquid to your inner pot or using too thick liquid, like a thick sauce. But in this case, that should not be a problem. What could have caused the issue, however, is the searing process. Once you finish searing your pork chops, you must deglaze the pot. The main reason we do this is to prevent the BURN notice. But it also adds flavor. All that sticky brown stuff at the bottom of the pot is so full of flavor you do not want to waste it.

Anyway, the best way to do this is to add wine or broth to your pot. In this case, I use a quarter cup of white wine. This also adds to the flavor. Add just a tablespoon at a time, and use a silicone spatula or wooden spoon to scrape the bottom of the pot as you go. With the pot on saute, continue scraping as you go until the liquid is almost gone. This will also make your instant pot so much easier to clean.

If you are cooking your food and get a BURN notice, quickly release your food to a large bowl. Then, select the saute function and let it get hot. Add hot water to the pot and let it come to a boil. Now, scrape the bottom until the food comes loose, adding more water as needed. Press cancel and clean out the pot before you add the food back with a cup of broth at the bottom.

Recipe variations and add-ins:

• Spicy: For spicy pork chops, add extra cayenne pepper to the rub and buffalo or sriracha sauce to the gravy.
• Ranch: Another way to make these pork chops unique is to add some of my homemade ranch seasoning. Everyone at my house loves that stuff. 
• Add vegetables: Chop up potatoes, carrots, bell peppers, and broccoli, and toss it all in the pot for a whole meal.
• No heat: Some people do not like spicy food. You can leave out the cayenne pepper without worrying about it.
• No mushrooms: Need to be in the mood for mushrooms? You can leave them out and use cream of celery or chicken soup instead.

Serving suggestions:

Try some of these ideas my family enjoys.

• Try serving these delicious instant pot recipe over creamy mashed potatoes covered in mushroom gravy.
• They are also great served on a bed of sweet mashed potatoes.
• You can also serve it on a bed of rice. If you are watching your carbs, try my low-carb cauliflower rice.
• Serve with a full-body white wine like Muscat or Chardonnay.
• For dessert, a lovely instant pot cheesecake or sweet bread would be perfect.
• I also like serving this dish with a side of fluffy white rice, steamed broccoli, over plain spaghetti, or egg noodles!

What’s the best pork chop to use?

For this recipe, I recommend using bone-in cuts with a minimum of ¾ inch to one inch thick or more. Lean, think cuts easily get overcooked.

Thick, bone-in cuts easily withstand the pressure inside the IP without breaking down. Buy well-marbled meat for maximum moisture. The bone protects the surrounding meat from losing its juices. Also, it adds a ton of flavor. In addition, it is hard to overcook thick chops as long as you follow the recipe instructions.

Frequently asked questions

Why are my pork chops tough to chew?

This can happen if you cook your pork chops right from the refrigerator. Let it sit out for 30 to 90 minutes to come to room temperature first to get to room temperature. Then, the meat will all be able to cook evenly. It is also essential to sear your pork chops before putting them in the pot to seal in the juices. This way, the juices will not be able to leak out. Another way to keep those juices where they belong is to let the meat rest for at least 10 minutes after it finishes cooking.

How do I sear my pork chops?

First, let them come to room temperature and then rub them with the seasoning while the pot heats up on saute. Now, add the oil and let it come to a shimmer before placing one or two pork chops at a time in the middle of the pot. Let them brown for two minutes per side without moving them until they are golden brown. Place them aside on a piece of parchment or wax paper on a sheet pan as you go. Keep them separated and in a single layer. When they are done, pour in the wine and scrape the bottom of the pot.

Why do I not stir the pot before cooking?

After searing your pork chops, add the chicken broth and stir it one last time to ensure nothing at the bottom causes a BURN notice. Then, add the mushrooms in an even layer, the onions, and the pork chops on top. Then, top it all with the cream of mushroom soup. You do not stir it because you want the liquid broth to stay on the bottom to prevent burning. The rest of the ingredients will still mix in the end.

Why are my pork chops dry?

Similar to chewy pork chops, dry pork chops are no fun, either. One of the reasons for this is overcooking. When you overcook your meat, the muscle fibers contract and push out the moisture. Since you are making these in the instant pot, you cannot use a meat thermometer, so you must be careful about the time. I am cooking pork chops that are about ¾ inch thick, and it took about seven minutes. If you cook anything thinner than that, I would cook them for five minutes.

Can you overcook pork chops in the instant pot?

Yes, I cannot emphasize that enough. And once you’ve overcooked your meat in the IP, there’s no going back. You’re left with tasteless, dry fibers that are almost impossible to salvage. However, preventing this is very simple— follow the recipe exactly. Down to the last second.

If the recipe says to pressure cook for 7 minutes, don’t go a minute over. Recipes are designed to achieve very specific results.So, no matter how ridiculously short the IP cook time looks like, follow it. If the meat is not cooked to your preference, you can always cook it more. But remember, you can never cook meatless.

Fun fact

Safe cooking temperature for pork chops

In 2011, the USDA lowered the internal temperature of pork down to 145F from 165F with 3-minute rest time. So, don’t worry if your chop has a hint of pink inside— just check the internal temperature with a thermometer to make sure it’s fully cooked.

How to store leftovers:

• Refrigerate: If you have any leftovers, put them in an airtight container and refrigerate them for four days.   
• Freezing: To store it longer, wrap it in plastic and put it in a freezer bag. It can stay frozen for three months.   
• Defrost: Thaw overnight in the refrigerator for the best taste and texture.
• Reheating: You can reheat thawed leftovers in your microwave or oven.

More pork chop recipes to try:

Recipe tips:

• Remember not to stir the pot before sealing it up. You want the broth to be on the bottom.
• Searing your chops is essential to keep them juicy, tender, and flavorful.
• Follow the cooking time precisely unless you have thinner chops. If so, cut the time to five minutes.
• Let your meat come to room temperature before adding it to the pot for even cooking.
• Always deglaze your instant pot well after searing your meat to avoid the BURN notice.
• If you get the BURN notice, you must let out the pressure manually and pour the food into a large bowl while you clean it out. Then, you can start over by pouring some broth into the bottom.