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.
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.
How to Make Pork Chops in the Pressure Cooker
Pork chops in Instant Pot are pretty easy to make!
- Season the pork chops and brown them on sauté. (I sometimes do this in a pan to make it extra quick).
- 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.
- Cook according to directions and allow the Instant Pot to naturally release 10 minutes.
To Thicken Gravy:
- Make a cornstarch slurry with equal amounts cornstarch/water.
- Set the Instant Pot to Sauté.
- When juices are simmering, add the slurry a little bit at a time to thicken.
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
- Crock Pot Pork Chops – couldn’t be easier
- Grilled Pork Teriyaki – great for a crowd
- Honey Glazed Mushroom Pork Chops – the best sauce ever!
- Dr. Pepper Crock Pot Pulled Pork Recipe – fall apart tender
- Bacon Wrapped Pork Tenderloin (Grilled or Baked) – super juicy
Equipment
Ingredients
- 2 pounds bone in pork chops at least ¾-inch thick
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- salt and black pepper to taste
- 1 small onion diced
- 3 cups sliced mushrooms brown or white
- 1 ¼ cup beef broth divided
- 10.5 ounces condensed cream of mushroom soup 1 can
- 1 tablespoon chopped fresh parsley
- 2 tablespoons cornstarch
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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REPIN this Easy Instant Pot Recipe
This is sooooo good! I had given it my own little tweaks but very good recipe! My chops are so tender they were falling apart! Had to be really careful when pulling them out! I contribute part of this to the fact that I use soy sauce whenever I’m searing meat. (Also, when renderizing meat, adds such flavor and penetrates the meat to moisten and help tenderize and makes for a nice carmelization to seal in that precious moisture that is especially hard to preserve in pork chops…) I used the 8 quart Quick Pot, more chops, and ingredients, added some of my favorite seasonings to give it my own li’l spin. Gonna serve during the football game today if I can stay out of it and not ready it all! Lol! It’s so good!
Hello I’m going to make this tonight does it take a shorter time if I’m just doing the chops n gravy without the extras?
Hi Rachel, we have only made this recipe as listed but I would assumed the cook time will be basically the same. You will want to be careful not adding the mushrooms and onions to the instant pot as those help prevent the burn notice though.
Great idearsA
Can’t wait to try this.
I can’t wait to try this recipe but not tonight. I froze a family size package of pork chops so they won’t fit in my IP. Can you hear me smacking my head. Take out it is. Ugh.
Uh oh Tammy! We can’t wait for you to try this recipe either.
Next time….defrost in microwave first. That’s what I did tonight. Recipe was a big thumbs up by the hubby by the way. tender! fell right apart.
thank you for this…
I made 6 thin cut boneless pork chops. I read the reviews that said 15 minutes was too long. I meant to get them out before 15 minutes but got distracted. The recipe was great but the pork chops were overcooked. Don’t get distracted like I did!
Sorry to hear that! Hope you were able to enjoy them still.
Way, way too long for bone in. 18 minutes ended up making them tough as leather.
What type of chops did you use?
I just got my Instant Pot recently, so I’m still learning. This recipe was easy and the pork chops were delicious! My wife has done most of the cooking, but this made it look as if I knew what I was doing! Only change I made was to use fresh garlic chopped up with the onion instead of garlic powder.
I am so glad you enjoyed the recipe K!
Delicious!
So happy to hear that Carleen!
Your post says if cooking frozen add…. and then nothing is there??
Oh no, sorry!! Add 5 minutes cook time!
Can’t wait to try this! Do I use one complete envelope of HVR mix? I currently have envelopes on hand.
You may want to add half of the ranch dressing mix and see, but I think one packet would be great Harvecia! Enjoy!
Time was too long for boneless chops. I did 12 and still dry. Gravy and process was great. Will do again but will do less time and probably QR.
Sorry to hear that they didn’t turn out for you Jan. How long did you cook them for?
Pork chops were grossly over cooked!
How disappointing Karen. What type of pork chops did you use and how long did they cook for?
I love all of your post and recipes. can’t wait to start cooking your Recipes .❤
Thank you so much Geri!
I used pork steaks. Deglazed with dry sherry, sweated the onion and added 1.5c water plus BTB mushroom and roasted garlic base, no canned soup. I put in half a cup of brown rice and it was just enough for two of us. Cooked for 25 minutes but next time I’ll do 30 to make the rice more uniformly tender. I’ve also placed narrow peeled sweet potatoes on top with good results. I bet Yukon Gold potatoes would be great as well. Next time.
Thanks for sharing-great base recipe and easy to customize.
Those sounds like delicious substitutions Diane. Thank you for sharing!
I just got my instant pot and this is only the second dish I’ve made. The first did not turn out well but this one was perfect. Wow! This is delicious!! At the last minute I realized I didn’t have Cream of Mushroom soup so I scrambled and made a quick bechamel sauce using heavy whipping cream. The flavors are perfect and the pork chops are so tender….one fell apart. Thank you for a great recipe.
I am thrilled that you enjoyed this recipe JoAnne!
How long did you cook them?
What if I am cooking 10 pork chops. How long should I cook.
Hi Judy, we haven’t tried this recipe with that many pork chops before. If you try, let us know how it turns out!
Hi Holly,
I’m planning on making these tonight. I have 3 bone in chops about 2 inches thick. How long should I cook them for in my instant pot ?
Thanks, Toni
You may want to increase your cooking time to 20 or so mins Toni. Check your pork chops to ensure they reach 145°F internal temp and are fully cooked before serving.
I’m trying this pork chop recipe tonight and looking forward to more recipes.
Thanks!
It’s delicious Carole! You will love it!
Made this for the first time tonight. Excellent taste and easy to prepare!
Thanks Melanie!
I absolutely agree and so did my husband.