Instant Pot pork chops have a beautiful brown crust on the outside and a tender and juicy middle thanks to the pressure cooking that tenderizes the meat without the need for brine. Every bite is succulent and melts in your mouth! It is such an easy recipe with just 5 minutes of prep time and 40 minutes of hands-off cook time, so the entire dish is ready in under 1 hour!
The homemade mushroom gravy that can be made from the residual liquid and all of that delicious broth is just the finishing touch these pork chops deserve. Much like these Slow Cooker Pork Chops, I just love when a dish makes its own gravy!
Pressure cooker pork chops don’t need a crazy amount of seasoning because any time you cook meat in the Instant Pot, it’s already ahead of the game in terms of permeating flavor. Everything gets infused and penetrated right down into the center giving already flavorful meat an even more incredible taste.
Serve on top of a bed of mashed potatoes, and you’ve got a complete, healthy, weeknight dinner ready in no time.
If you love easy Instant Pot meals, be sure to check out my Instant Pot Meatloaf recipe with mashed potatoes. The potatoes cook underneath the meatloaf so everything’s ready at the same time!
Why You’ll Love This Recipe
- Quick and super easy. This entire recipe is done in under 1 hour which makes it just as perfect for busy weeknights as it does for lazy weekends.
- Delicious and makes its own gravy. Who doesn’t love a one-pot meal?! Making a rich flavorful gravy from scratch in minutes is well…the gravy on top!
- No brine is necessary. The pressure cooking does the tenderizing for you. This cuts down the total time it takes to get dinner on the table!
- Complete, wholesome, comfort food. The 40 minutes of hands-off cook time is more than enough time to work on some side dishes making this a complete meal your whole family will enjoy.
The Ingredients
- Vegetable Oil – Needed for that initial sear of the chops and for sauteing the mushrooms and onions.
- Pork Chops – I used bone-in pork chops, for that extra bit of flavor, about 1-1.5” thick. You can absolutely use boneless pork chops instead. The cook time will remain the same, as long as the thickness is also the same.
- Seasonings – Salt, pepper, and garlic powder are a simple blend and all it takes to add massive flavor to the meat. Italian seasoning will be used later just before pressure cooking.
- Onions, Mushrooms, and Garlic – This trio of ingredients will be used as the base of the gravy. Cooking anything with onion and garlic always provides incredible flavor. I used cremini mushrooms, but you can use button, chopped portobello, or shiitake mushrooms.
- Chicken Stock – You can use homemade or store-bought chicken broth or stock. The Instant Pot requires liquid to create steam, and what better way to add flavor and make gravy than by using chicken stock.
- Heavy Cream & Cornstarch – Both are used to thicken the gravy and add creamy richness. They take it from a liquid broth to a smooth velvety gravy.
- Fresh parsley – An optional garnish!
Tip!
Did you know that cremini, button, and portobello mushrooms are all the same? White button mushrooms are cremini mushrooms before they’re ripened further. Portobello mushrooms are the mature version of the brown cremini mushroom. Each will have its own flavor, deepening as it matures.
How to Make Pork Chops in the Instant Pot
- Sear the pork chops. Using the sauté setting, add the oil once it reads HOT. Season the pork chops with salt, pepper, and garlic powder and sear both sides until nicely browned. Transfer to a plate and set aside. You may need to work in batches.
- Cook the mushrooms. To the pan, add the onion and mushrooms. Sauté for 2-3 minutes and then add the garlic to cook for 30 seconds.
- Deglaze. Add all of the chicken stock to the pan and deglaze using a wooden spoon to scrape off the bits from the bottom that carry a ton of flavor.
- Pressure cook. Return pork chops back into the Instant Pot, sprinkle with Italian seasoning, and place the lid back on. Set the valve to Sealing and pressure cook for 15 minutes on high pressure.
Tip!
Depending on the model you own, your button might say Manual. It means the same thing as pressure cook, so press that button!
- Release the pressure. For the first 10 minutes, you’ll do a natural release of the pressure. This means you don’t do anything. Once the 10 minutes is up, do a quick release for the remainder of the pressure.
- Make the gravy. Once you remove the pork chops onto a plate, press the saute function. Add the cream and cornstarch slurry and cook until the gravy has thickened.
- Serve. You can either put back the pork chops so they’re all covered in sauce, or pour the gravy out into a separate bowl and have everyone serve themselves. Enjoy over a bed of rice or mashed potatoes!
Tips for Success
- Keep warm. Tent the pork chops when you set them aside to rest. This way you keep the juices in and they stay warm.
- Double the recipe for a larger crowd. As long as the chops are the same size, cook time remains the same.
- No need to brine or tenderize the meat ahead of time.
- If using thicker cut chops, tack on a couple of extra minutes of cook time. The Instant Pot works so that it measures weight and how thick the chops are, rather than how many pieces are inside.
- Bringing the pork chops to room temperature about 15 minutes before cooking will help with even cooking.
FAQs
You bet! Although I do have a Creamy Instant Pot Mustard Chicken recipe that you’ll love. It’s quite similar! If you do use chicken breast for this recipe rather than pork chops, you’ll need to reduce the cooking time to 6 minutes.
Despite it being difficult to overcook meat in the Instant Pot, it’s definitely possible. One of the ways is by using pork chops that aren’t thick enough. You want to aim for 1-1.5″ inches thick. If they’re too thin they can end up overcooked and dry.
You can definitely use frozen pork chops! In this scenario, you won’t be able to sear them (unless you manage to thaw them beforehand). You’ll skip that part and continue on as direction, tacking on a couple of extra minutes of cook time. 2 minutes should suffice.
I’ve got you covered with this slow cooker pork chops with gravy, or try this oven-baked pork chops recipe! It won’t make its own gravy, but I walk you through how to make the easiest gravy on the side.
What to Serve with Pressure Cooker Pork Chops
Start with these appetizers: Cranberry brie bites (especially around the holidays!), bacon wrapped asparagus, baked potato skins, have any leftover mushrooms? Make these sausage stuffed mushrooms!
Serve with a side of: Crockpot mashed potatoes, Instant Pot carrots, Instant Pot broccoli, Instant Pot garlic green beans, smothered potatoes, baked beans, or a basket of homemade garlic bread!
Always room for dessert: Try Italian ricotta cookies or this beautiful fruit pizza!
I hope you enjoy these mouthwatering pork chops! Be sure to leave a comment and let me know your thoughts!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Pork Chops
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 4 bone in pork chops 1 – 1 ½ inch thick
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 medium yellow onion sliced
- 8 ounces cremini mushrooms sliced (chestnut mushrooms in the UK)
- 2 cloves garlic minced
- 1 cup (240ml) chicken stock
- 1 teaspoon Italian seasoning
- ½ cup (120ml) heavy cream (double cream in the UK)
- 2 tablespoons cornstarch (cornflour in the UK)
- Parsley for garnish
Instructions
- On the Instant Pot press the SAUTE setting. When the message HOT is displayed, add the oil and sear the pork chops in batches until browned. Season with salt, pepper, and garlic powder. Remove onto a plate.
- Add the onion and mushrooms, and sauté for 2-3 minutes then add the garlic and cook for 30 seconds.
- Deglaze with chicken stock (add it all in), using a wooden spoon scrape off any bits stuck to the bottom of the pot.
- Put the pork chops back in the instant pot, and sprinkle the Italian seasoning.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 15 minutes at high pressure. The Instant Pot will take around 6-7 minutes to come to pressure before the time to cook. When the time is up naturally release the steam for 10 minutes, then quickly release the rest of the steam.
- Carefully remove the lid, and remove the pork chops onto a plate.
- Press on the SAUTE setting, add the heavy cream, and corn starch slurry (whisk 2 tablespoons of cornstarch with 2 tablespoons of water). Cook for a couple of minutes until the gravy has thickened. Switch off the sauté setting.
- Put the pork chops back in so they’re covered with sauce (spoon sauce over the gravy). Serve over mashed potatoes or rice.
Notes:
- Cook from frozen: You won’t be able to sear the pork chops (unless you manage to thaw them beforehand). You’ll skip that part and continue on as direction, tacking on a couple of extra minutes of cook time. 2 minutes should suffice.
- Double the recipe for a larger crowd. As long as the chops are the same size, cook time remains the same.
- If using thicker cut chops, tack on a couple of extra minutes of cook time. The Instant Pot works so that it measures weight and how thick the chops are, rather than how many pieces are inside.
- Bringing the pork chops to room temperature about 15 minutes before cooking will help with even cooking.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Ashley says
Yum! My husband loves pork chops. I love mushrooms. Perfect recipe.
Little Sunny Kitchen says
This recipe sounds perfect for the two of you, enjoy!
Suzanne says
Excellent! Turned out very well. I will be making this again.
Little Sunny Kitchen says
I’m so glad you liked the recipe, Suzanne!