Instant Pot Pork Chops

This post may contain affiliate links. Please read my disclosure policy.

Instant Pot Pork Chops come out perfectly juicy and have such great flavor. We love serving this easy pork chops recipe with a side of mashed potatoes or egg noodles!

For maximum flavor, I prefer cooking them with the bone on. You can also make Instant Pot boneless pork chops using this same method.

Overhead Instant Pot Pork Chops picture

How Long To Cook Pork Chops In Instant Pot

Pork Chops can vary in the pressure cooker based on size, thickness and of course marbling. You will need to vary the cooking time slightly if you have different cuts of pork chops.

I use chops about 3/4″ to 1″ thick with bone in. Just like roast chicken, bone in meat is tender and has tons of flavor. If you have (or can get) pork steaks (which is my favorite cut) they come out melt in your mouth tender but you’ll need to add a little bit of time if they’re thick. I personally wouldn’t recommend thin cut (1/4″) pork chops in the pressure cooker.

  • Bone-In Center Cut Chops about 15-18 minutes (15min for 3/4″ thick and 18 min for 1″ thick).
  • Boneless Loin Chops I cook to 8-10 minutes.
  • Pork Steaks: Pork steaks 1″ thick need about 20 minutes, they come out very tender.

If you have frozen pork chops and are pressed for time, you can make Instant Pot frozen pork chops but you’ll need to add about 5 minutes or so extra. Skip the searing step. Be aware that the Instant Pot will take longer to come up to pressure when you are starting from frozen.

raw ingredients for Instant Pot Pork Chops

How to Make Pork Chops in the Pressure Cooker

Pork chops in Instant Pot are pretty easy to make!

  1. Season the pork chops and brown them on sauté. (I sometimes do this in a pan to make it extra quick).
  2. IMPORTANT: Remove chops and add broth/water and deglaze the pan very well (scrape all bits off the bottom). Any bits left can cause the dreaded burn notice.
  3. Cook according to directions and allow the Instant Pot to naturally release 10 minutes.

To Thicken Gravy:

  1. Make a cornstarch slurry with equal amounts cornstarch/water.
  2. Set the Instant Pot to Sauté.
  3. When juices are simmering, add the slurry a little bit at a time to thicken.

Instant Pot Pork Chops pre-cooked

What to Make With Pork Chops

Use the juices that remain in the bottom of your Instant Pot to make a tasty sauce or gravy. You could add a ¼ cup of red wine and a tablespoon or two of butter. Simmer for a few minutes until it has reduced by half. One of the Instant Pot pork chop recipes that my family loves the most is Instant Pot ranch pork chops. This recipe yields an especially tasty sauce – just add some ranch seasoning mix to the gravy!

Pork chops are the perfect comfort food for a hearty meat n’ potatoes dinner. They pair well with mashed or Easy Oven Roasted Potatoes. A fresh Italian salad, roasted green beans, or steamed broccoli will make your meal nutritionally complete and delicious.

What to Do With Leftover Pork Chops

Leftover Instant Pot pork chops will keep in the refrigerator for up to three days. They will keep for one month in the freezer.

If you make Instant Pot boneless pork chops you will find leftovers very easy to dice, shred or slice into strips for stir fries, salad toppings or in a casserole.

More Recipes You’ll Love

Overhead Instant Pot Pork Chops picture
4.83 from 152 votes
Review Recipe

Instant Pot Pork Chops

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Instant Pot pork chops are always tender and juicy. We love serving this easy pork chops recipe with a side of mashed potatoes or egg noodles!



  • 2 pounds bone in pork chops ¾" or thicker
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 1 small onion diced
  • 3 cups mushrooms brown or white, sliced
  • 1 ¼ cup beef broth divided
  • 1 can cream of mushroom soup condensed
  • 1 tablespoon fresh parsley
  • 2 tablespoons cornstarch

Follow Spend with Pennies on Pinterest


  • Season pork chops with garlic powder, salt and pepper.
  • Turn Instant Pot on to SAUTEE. Add oil.
  • Brown pork chops in batches, about 2 minutes per side. Remove from Instant Pot and set aside.
  • Add 1 cup broth to the Instant Pot and scrape any brown bits from the bottom of the pot. (Deglaze well to avoid getting a burn notice).
  • In order, add sliced mushrooms, chopped onion, browned pork chops. Top with mushroom soup and parsley.
  • Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes (it will take about 15 minutes to reach pressure).
  • Once done, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
  • Remove pork chops from the gravy and set aside.
  • Combine remaining broth and cornstarch in a small bowl. Turn the Instant Pot on to SAUTEE to bring gravy to a boil. Add cornstarch mixture a little bit at a time to reach desired consistency.
  • Serve pork chops over mashed potatoes with gravy.

Recipe Notes

This recipe uses a 6qt Instant Pot. This recipe uses 3/4" bone-in chops. Boneless center cut chops will require less time so they don't dry out. 

Nutrition Information

Calories: 455, Carbohydrates: 8g, Protein: 52g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 151mg, Sodium: 254mg, Potassium: 1265mg, Fiber: 1g, Sugar: 2g, Vitamin A: 85IU, Vitamin C: 4.9mg, Calcium: 22mg, Iron: 1.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Main Course
Cuisine American


REPIN this Easy Instant Pot Recipe 

Instant Pot Pork Chops with mushrooms shown with a title


Instant Pot Pork Chops with mushrooms shown with a title
Instant Pot Pork Chops with mushrooms and uncooked ingredients shown with a title
About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. This is the best pork chop I’ve ever had. Unbelievably tender and the gravy is delicious. Followed the recipe to the letter. Perhaps my new favorite.5 stars

  2. Yummy! We made this tonight with 1.25 inch boneless chops. We followed the suggestion by another commenter to cook for 4 minutes followed by natural release (chops were 153 degrees) and they were juicy in the middle. We also added a little extra salt and pepper based on comments. Would definitely make again. Thank you!

  3. This was so tasty it’s definitely going in the rotation!

    I brined the pork chops first for about an hour and then cooked using a no salt added Campbell’s soup can. They turned out perfectly seasoned. Cut the sodium but not the flavor as canned soup usually has a ton.5 stars

  4. I followed it exactly and it turned out really good..gravy too..I hate making pork chops because it’s easy to make them dry..this tasted really good. I may add some wine in there next time for a little bit more flavor but not necessary4 stars

  5. Just a comment on cooking pork chops in the instant pot from my experience. It is hard to use one cooking time because the quality of pork chops varies quite a bit. The instant pot cooks very quickly at a
    high temperature so you need to take that into account. I found you need to experiment with the
    the time and tailor it to the pork chops that you have available. It is better to go with a shorter time and check with a thermometer than to over cook (you can always finish with the saute function) Also, going longer will not make it more tender because of the high temperature.

  6. I made this with 6, thick, lean, boneless pork chops. I did it pretty much how you said but cooked them 30 minutes and 27 minutes release. It came out nice. I did brown my chops in a pan though. Thanks for sharing.5 stars

    1. I’m sorry to hear that Jo. We use pork chops about 3/4″ to 1″ thick with bone-in, if using thinner chops you will want to reduce the cooking time.

    2. This recipe was fabulous. Easy to do and tasted phenomenal. I used boneless chips and just reduced the time a bit like it said in the recipe. Even my daughter who hates pork chops loved this recipe and I was instructed that if we are having pork chops again they have to be cooked this way. Thanks for sharing!!!

  7. I used chops that were about 1” thick with bone in. I followed the recipe to a “T”.
    The chops were tough and everything was very bland. More seasoning should have been added to the mixture before cooking. I am surprised this rates so high. I have to assume my chops were from an old boar.
    Recipe sounded great but probably won’t attempt again.

    1. How disappointing Scott, I’m sorry these didn’t work out for you. Were your chops nicely marbled? If they were tough, I think they may have needed more time (similar to how ribs or a pork roast will become more tender as it cooks).

    2. I don’t think you let it realease the pressure and opened it too soon. That’s what tenderizes the meat. I always wait about 20 or 30 minutes before I open my Instant Pot. That’s a trick I learned from reading lots of recipes online.

  8. Made this for the first time tonight for my family of 6. Served it over mashed potatoes. Everyone devoured it all! It was a huge hit! I can’t wait to make these pork chops again!!5 stars

  9. Why does the cooking times vary so much in recipes ranging from 0 to your suggested cooking times. I’ve cooked pork chops at 0 or 1 and they were tough. Thank you in advance for the explanation.

    1. Sorry, Daniella, I am not sure I understand your question. For this recipe we find setting the Instant Pot to high pressure for 15 minutes produces tender and delicious pork chops. Hope that helps.

    1. Hi Susan, for that many pork chops I would recommend cooking them in batches. This recipe is designed for 2lbs of ¾” thick pork chops.

  10. Cooking time is way too long for chops, even thick ones. I cook them for 4 minutes and stack them up. They come out great

    1. Hi Andrew, that sounds like a great method. For this recipe, we saute the pork chops first and then add the gravy ingredients in to the instant pot as well to fully cook together. Hope you enjoy!

  11. I was a bit nervous that multiple people had the chops turn out dry..but mine turned out great. I used bone-in chops with marbling that were about 3/4″ thick. I cooked 3 chops for 13 min and they were tender and flavorful. (Though I punched up the spices a lot). Also thought I was left with too much gravy/ I might cut that down slightly next time. All in all..I was veryhappy and my husband loved his and he isn’t a big pork chop fan. Thanks!5 stars

  12. I’m a hot mess in the kitchen and can ruin plain boiling water. So with a deep breath I invested in this meal like jumping out of a plane! I’m not sure why my chops were chewy and my gravy never thickened so if anyone can reply I’d be grateful. It tasted amazing thank you I’ll be doing it monthly.5 stars

    1. So glad you love the chops Keri! Pork chops tend to become chewy if they are overcooked. Did you use thick, bone in chops? For the gravy, was your liquid boiling when you added the slurry (cornstarch and water mixture)? You may have simply needed a little more slurry. Hope that helps!

  13. My family loved this! It was so easy to make and my son didn’t realize there were mushrooms in the gravy. Thanks for sharing !5 stars

    1. I couldn’t find 3/4″ pork chops. I have 1/2″ bone in. What time amount should I use for an 8qt instant pot?

      1. I haven’t made them with ½ inc chops Edgar. I’d suggest cutting the time in half and see if they’ve reached the correct internal temperature of 145F. Let us know how it works for you!

  14. Made this tonight. It was so yummy! Served with mashed potatoes and some red kidney beans. I will make this again. Love the gravy! Also, I had a partial packet of onion soup mix and I threw that in there.5 stars