These Instant Pot pork chops are seared to golden brown perfection, then pressure cooked and covered in mushroom gravy. An easy and fast dinner option that always gets rave reviews from family and friends!
I’m always looking for new ways to prepare pork chops. Some of my favorites include using a great pork chop marinade, garlic butter baked pork chops, fried pork chops and these savory and delicious Instant Pot pork chops.
Pork chops are one of my favorite cuts of meat. They’re inexpensive. tender and full of flavor. These Instant Pot pork chops come out perfectly juicy every time, and happen to be quite simple to put together.
How do you make Instant Pot pork chops?
Start by turning the Instant Pot to saute mode, then cook your pork chops on both sides until they’re golden brown. Remove the chops from the pot, then saute onions, mushrooms and garlic. Add the pork chops back to the pot along with chicken broth. Cook the chops in the pot, then let the pressure release naturally for a few minutes before you manually release the valve. Remove the pork from the pot, then bring the remaining liquid to a simmer. Stir in corn starch to thicken the sauce. Spoon the sauce over the pork, then sprinkle with parsley and serve.
How long do you cook pork in the Instant Pot?
These chops only need to cook for 5 minutes. After the cook time has elapsed, you’ll want to let the pork sit in the pot for 10 minutes before you manually release the pressure.
Tips for the perfect dish
- You can use bone-in or boneless pork chops in this recipe. I prefer bone-in meat because it’s less likely to dry out and has more flavor. Look for chops that are about 3/4 to 1 inch thick.
- Any variety of mushrooms will work. I typically use button or cremini mushrooms, but you can also use other types such as oyster, shiitake, chanterelle or portobello.
- This dish will stay fresh in the refrigerator for up to 3 days.
- Serve your pork over mashed potatoes, rice or quinoa. If you’re watching your carbs, try cauliflower rice instead.
Why are my Instant Pot pork chops tough?
It’s very important not to overcook your meat, as it can become tough. Watch the clock carefully so you release the pressure at exactly 10 minutes after the cook time. If you use thin cut chops, you also run the risk of overcooking the meat and rendering it to be tough.
This recipe is fabulous as is, but you can customize the ingredients to your tastes to change up the flavor.
- Protein: You can use chicken thighs or pork tenderloin instead of chops.
- Vegetables: Feel free to add other veggies to the mix such as bell peppers, spinach, zucchini or even broccoli.
- Cheese: Finish the dish with a sprinkling of cheese such as parmesan or mozzarella.
- Flavorings: Add more flavor by stirring a splash of heavy cream into the gravy. You can also add ingredients such as olives or even sun dried tomatoes. Swap out the parsley for a different herb like chives, basil or tarragon.
I make these Instant Pot pork chops on a regular basis – they’re packed with flavor and a great way to get a comfort food classic on the table in no time. Looking for more great pressure cooker ideas? Be sure to check out my list of 16 Instant Pot Recipes!
More pork recipes to try
Instant Pot Pork Chops Video
Instant Pot Pork Chops
- 4 pork chops I recommend bone-in, 5-8 ounces each
- 1 tablespoon olive oil
- salt and pepper to taste
- 3 tablespoons butter
- 1/3 cup onion diced
- 12 ounces mushrooms sliced
- 2 teaspons garlic
- 2 teaspoons fresh thyme leaves
- 1 1/4 cups chicken broth divided use
- 1 1/2 tablespoons corn starch
- 2 tablespoons fresh parsley chopped
- Heat the Instant Pot on saute mode. Add the oil to the pot. Season the pork chops on both sides with salt and pepper.
- Place the pork chops in a single layer in the pot; you may need to work in batches.
- Cook for 3-4 minutes per side or until browned. Remove the chops from the pot.
- Melt the butter in the pot. Add the onions and mushrooms and cook for 5-6 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
- Stir in the thyme leaves and cook for 30 seconds. Pour 1 cup of the broth into the pot and add the pork chops back into the pot.
- Close the lid of the pot and turn the vent to the sealing position. Turn the pot to manual high pressure for 5 minutes.
- After the cooking time has elapsed, let the pressure release naturally for 10 minutes, then carefully turn the knob to manually release the pressure.
- Uncover the pot and place the pork chops on a plate. Turn the pot back to saute mode. Mix the corn starch with the remaining 1/4 cup of chicken broth.
- Pour the corn starch mixture into the pot and bring to a simmer. Cook for 1-2 minutes or until gravy has thickened.
- Spoon the gravy over the pork chops. Sprinkle with parsley, then serve.