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
Followed these instructions exactly and the meat was super tough.
What type of pork chops did you use?
Dang good recipe. Didn’t have the mushrooms or onions but substituted with garlic/onion powder and used cream of mushroom w/roasted garlic. It was spot on. Thanks for sharing!
I made this last night….replaced cream of mushroom sauce (because I did not have any) with cream & sweet soy sauce…..yum yum yum
Delicious Sharon :) Glad you enjoyed it!
**Just cooked this…..had to tweek only because I did not have condensed mushroom soup…used fresh mushrooms and about 1/2 cup or so of cream instead….also added a tablespoon of sweet soy (because I can and feel it goes well with port)……..yum yum yum….loved it…new to instant pot but loving that too
That’s great Sharon! Glad you enjoyed it
My very first attempt at using my Instant Pot! Didn’t have any cream of mushroom and my boyfriend doesn’t like mushrooms anyway so used the slurry. Used a bit more sodium free chicken stock. Loved the gravy! My chops turned out dry despite adjusting the time for thinner cuts. Good thing I just tested it out on 2 chops. Guess it’s time to experiment again!
Sorry to hear that Nicole! Depending on how thin your chops were you may need to adjust the cooking time, even more, to keep them tender and juicy. Good luck!
Hi ,I am new to insta pot and would like to know if I just browned in a pan, breaded, and placed on the rack and added one cup of beef broth and cooked for 10 minutes, would that work
The Instant Pot cooks with steam/pressure so the breading would be soggy. I don’t think this would work well.
Made this for the family tonight… HIT!! I thought I’d made enough to have leftovers, not the case!! I don’t think I’ve ever made a dish that the ENTIRE family of 5 ate up so quickly!! I tried the ranch dressing seasoning in the gravy…AMAZING! Thank you so much for this recipe, it is DEFINITELY going into our family recipe book of “keepers. Definitely a top 5 fav! Thanks again!!
So happy to hear that Katie! You’ll have to make a double batch to ensure leftovers next time!
Wow! Gonna hang on to this recipe. I do believe this is the first time I successfully made gravy. Thank you!!
So happy it worked for you Angela!
Delicious! I didn’t have cream of mushroom soup, so omitted it and the cornstarch gravy step, with still-great results. I cut up the pork chops into chunks and used dried parsley. The house smelled so good while it was cooking. We served it like a clear-broth soup over some leftover jasmine rice with a splash of soy sauce, and it was magnificent. My husband commented several times on how good it tastes, and I agree. Thanks, Holly!
So happy to hear it worked out for you Lucy. Thanks for sharing!
I don’t have the mushroom soup so how much broth do I have to substitute
Thank you for the info
We used a 10.5 ounce can of cream of mushroom soup, you could substitute it with the equivalent in broth or try making your own homemade condensed mushroom soup Susan.
Susan, I used the 1 1/4 c of beef broth and kept the broth clear, and it was delicious. You could try adding cream or 1/2 and 1/2 at the saute stage when you make the gravy.
I really loved the sauce and flavor (and tried it on macaroni noodles) but my husband didn’t care for it because his chop was tough. I don’t know what I did wrong. Did I cook too long? Or brown too long? I’d like to try again if I knew what to do differently.
If his pork chop was thinner, it is possible that it overcooked in the instant pot Lori. We recommend ¾” or thicker to ensure they are tender and juicy once cooked.
First time using my new instant pot. Couldn’t wait to try this recipe. I bought bone in loin chops. Browned them on sauté. Added the onions, mushrooms, etc.
in order per recipe. Flavor was good And chops fell off the bone, but my, were tough.
What went wrong!
Hi Deb, often times a tough pork chop is a result of it being overcooked. This could happen if your pork chops were thinner, less than ¾” as indicated in the recipe. Hope that helps!
Made this with boneless chops about 3\4” thick I sautéd the onions removed them then browned the chops. I used chicken broth instead of beef broth. Fantastic flavor!! I cooked the chops 5 minutes high then natural release for 3 minutes. The meat was juicy and perfectly cooked.
This will be a regular in our dinner rotation. Think it will also be great with boneless chicken, going to double the gravy and serve over pasta! Can’t wait!
I can’t wait to try these however I have one question. I live somewhere where I can’t buy cream of mushroom soup. If I make my own cream of mushroom soup should I leave out the other liquid in the recipe? or should reduce it because homemade cream of mushroom soup won’t be condensed.
Hi Laura, we have a recipe for homemade condensed cream of mushroom soup that you could use in place of store-bought.
Thank you for your blog and this recipe. It is informative and mouthwatering.
I made these pork chops last night and they were heaven!
I did make some alterations in that I seasoned the chops with Worcestershire and Italian seasoning before I browned them. As a thickening agent I used Xanthan Gum in the spirit of Keto.
I have an 8 quart IP and my chops were 1 inch thick. Ever since a had a pork chop at Emeril Lagasse’s restaurant in New Orleans, I eat them medium, maybe medium rare. I know that raises eyebrows but it’s great! I cooked them in the IP for 10 minutes and they were perfect. The gravy is incredibly tasty.
Thanks again for the recipe.
Glenn
can’t wait to get some good recipes
Can’t wait to share them with you Lauren! Make sure you sign up for our newsletter to get delicious recipes right to your inbox.
Instead of corn starch can I use flour?
Sure Fallon, the cornstarch is being used to thicken the sauce into a gravy so flour should work in this recipe! Enjoy.
Recipe should have stated .Make sure you turn on your meat setting .as you will end up with your Pork Chops floating in water and tasteless .Im a newbie a nd didnt know this it would have been helpful.
I do not use the meat setting. This recipe is cooked using manual HIGH pressure as directed in the recipe.
Just bought an instant pot so I am looking for cook times on bone in pork chops so I can make my Hawaiian Pork Chops. The cook chart didn’t show bone in pork chops. This is my first time using a pressure cooker, so here it goes! BTW, I love cooking! Your Blog is great!!
Thank you Alana, hope they were awesome! There is bone-in info in the post, hopefully this helps:
I use chops about ¾″ 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 (¼″) pork chops in the pressure cooker.
Bone-In Center Cut Chops about 15-18 minutes (15min for ¾″ thick and 18 min for 1″ thick).
What size can of cream of mushroom should I use ?
Hi Kelly, you will want to use a standard 10.5 ounce can of cream of mushroom soup for this recipe.
I made this tonight and its very good. My chops were a little smaller and boneless so I cut the time to 12 minutes and they turned out really good. Probably could’ve trimmed the time by another minute or two. Gravy turned out great.