Instant Pot Pork Chops are a game-changer for weeknight dinners, consistently delivering incredibly tender and juicy results. This foolproof recipe features thick-cut pork chops enveloped in a rich, flavorful mushroom gravy, making it an instant family favorite that’s both comforting and quick to prepare.
Say Goodbye to Dry, Flavorless Pork Chops Forever
We’ve all been there – a culinary adventure with pork chops that ends in disappointment. Overcooked, under-seasoned, or simply lacking the succulence we crave, dried-out pork chops are truly unappealing. This common kitchen mishap often leaves home cooks searching for a reliable method to ensure their pork turns out perfect every time.
When I set out to create the ultimate Instant Pot Pork Chop recipe, my main goal was to eliminate those frustrations and guarantee a consistently moist and flavorful result. I’m thrilled to share that this recipe achieves just that, transforming ordinary pork chops into an extraordinary meal.
By leveraging the power of pressure cooking, thick-cut pork chops are cooked to perfection alongside earthy mushrooms in a deeply savory broth. This method locks in moisture and infuses every bite with incredible flavor, ensuring your pork chops are always tender, juicy, and never dry. And let’s not forget the gravy—it’s a rich, velvety masterpiece that ties the whole dish together.
Imagine a cozy, comforting family dinner on the table in under 30 minutes! Serve these magnificent Instant Pot Pork Chops with buttered egg noodles, creamy mashed potatoes, or savory parsley potatoes to soak up every drop of that luscious gravy. It’s a simple yet elegant meal that everyone will adore.
Happy Cooking! xo Kristen
Recipe Highlights: Why You’ll Love These Instant Pot Pork Chops
- Instant Pot Pork Chops Recipe Overview
- Essential Ingredients & Smart Substitutions
- Step-By-Step Walkthrough: Achieving Perfection
- Kristen’s Expert Tips for Success
- Make-Ahead & Storage Instructions
- Frequently Asked Questions (FAQs)
Essential Ingredients for Tender Instant Pot Pork Chops
Crafting an unforgettable meal starts with quality ingredients. Below, you’ll find a quick guide to the key components of this recipe, along with tips for making the best selections. The complete list of ingredients and precise quantities can be found in the detailed recipe card.
- Pork Chops: The foundation of our dish! Thick-cut pork chops are crucial for this recipe as they retain moisture much better during pressure cooking, preventing them from drying out. Aim for bone-in or boneless pork chops that are approximately ¾” to 1 ¼” thick. While boneless are convenient, bone-in chops can add even more flavor to your gravy. If you buy a larger pork loin, ask your butcher to cut it into 1-inch thick chops—it’s often a free service and can save you money while ensuring perfect thickness.
- Mushrooms: We recommend using baby bella (cremini) or shiitake mushrooms for their rich, earthy flavor, which complements the pork and gravy beautifully. If you prefer a milder taste or a more budget-friendly option, button mushrooms work perfectly as well. Not a fan of mushrooms? No problem! You can easily omit them, and your pork chops will still be incredibly delicious and the gravy equally flavorful.
- Beef Stock: For a deep, robust gravy, beef stock is our top recommendation. Its hearty flavor profile harmonizes wonderfully with both the pork and the mushrooms. While chicken stock can be used in a pinch, beef stock truly elevates the dish to another level of savory goodness. Opt for low-sodium varieties to better control the overall saltiness of your meal.
- Thyme Leaves: Dried thyme leaves or fresh thyme sprigs are ideal for imparting a warm, aromatic note. Avoid ground thyme, as its concentrated flavor can quickly overpower the delicate balance of this dish. Fresh thyme sprigs can be added directly to the pot during pressure cooking and removed before serving.
- Cornstarch Slurry: This simple mixture of cornstarch and cold water is essential for thickening your gravy to a luscious, smooth consistency after the pork chops have pressure cooked. It creates a beautiful body for the sauce without altering its flavor. If you prefer, arrowroot powder can be used as a gluten-free alternative to cornstarch, with similar thickening properties.
- Aromatics (Onion & Garlic): Minced yellow onion and fresh minced garlic form the flavorful base of our gravy. Sautéing them until softened and fragrant builds a deep, savory foundation for the entire dish. These humble ingredients are key to creating that rich, comforting taste.
- Worcestershire Sauce: Just a touch of Worcestershire sauce adds a complex layer of umami and depth to the gravy, enhancing its savory notes without making it taste distinctly like Worcestershire. It’s a secret ingredient that brings out the best in the beef stock and mushrooms.
Step-By-Step Guide: How to Make the Best Instant Pot Pork Chops
Follow these detailed instructions to achieve perfectly tender and juicy Instant Pot Pork Chops with a mouthwatering mushroom gravy. The full ingredient quantities and precise cooking times are available in the recipe card at the end of this post.
- Prepare and Season Pork Chops. Begin by generously seasoning both sides of your thick-cut pork chops with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s essential for building flavor. This initial seasoning is crucial for enhancing the natural taste of the pork.
- Sear Pork Chops for Flavor and Texture. Turn your Instant Pot to the “Sauté” function and allow it to heat up. Add ½ tablespoon of extra virgin olive oil to the inner pot. Once the oil is shimmering and hot, carefully place the seasoned pork chops into the pot. Work in batches if necessary to avoid overcrowding, as this ensures a proper sear. Sear each side for 2-3 minutes, or until a beautiful golden-brown crust forms. This searing step is vital for locking in moisture and developing rich, complex flavors through the Maillard reaction. Once browned, remove the pork chops to a clean plate and set aside.
- Sauté Mushrooms and Onion. With the Instant Pot still on “Sauté” mode, add 1 tablespoon of unsalted butter (or more olive oil for a dairy-free option) to the inner pot and let it melt. Add the minced yellow onion and sliced cremini mushrooms. Sauté for 2-3 minutes, stirring occasionally, until the onions begin to soften and become translucent, and the mushrooms release some of their moisture. Next, add the minced garlic and sauté for an additional 30-60 seconds, just until fragrant. Be careful not to burn the garlic. Press “Cancel” to turn off the “Sauté” feature.
- Deglaze the Inner Pot and Add Seasonings. Pour 1 cup of low-sodium beef stock (for a 3 or 6-quart Instant Pot) or 1½ cups (for an 8-quart Instant Pot) into the inner pot. Use a wooden spoon or spatula to scrape off any browned bits (fond) from the bottom of the pot. This crucial step prevents a “Burn” notice and incorporates all those delicious caramelized flavors into your gravy. Season the cooking liquid with a pinch of salt and pepper, ½ teaspoon of dried thyme leaves, and 2 teaspoons of low-sodium Worcestershire sauce. Stir gently to combine. Finally, nestle the seared pork chops back into the inner pot, along with any juices that have accumulated on the plate.
- Pressure Cook for Perfect Tenderness. Secure the lid onto your Instant Pot, ensuring the vent knob is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time to HIGH pressure for 5 minutes for boneless pork chops. If using bone-in pork chops, increase the cooking time to 6 minutes.
- Natural Pressure Release is Key for Juicy Pork. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. This “Natural Pressure Release” (NPR) is absolutely critical for tender pork chops, as it allows the meat to rest and reabsorb its juices. It’s perfectly fine to let the Instant Pot remain on the “Keep Warm” function during this time. After 10 minutes, you can carefully turn the vent knob to the “Venting” position to release any remaining pressure (Quick Release). Always stand back and keep your hands clear of the steam.
- Thicken the Savory Gravy. Carefully remove the cooked pork chops from the inner pot and transfer them to a clean plate. Cover loosely with foil to keep warm. Press “Cancel” on the Instant Pot, then select the “Sauté” function again. Allow the cooking liquids to come to a gentle simmer. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until a smooth slurry forms. Gradually add the cornstarch slurry to the simmering liquid in the inner pot, whisking continuously, until the gravy has thickened to your desired consistency, usually within 1-3 minutes.
- Serve and Enjoy. Ladle the rich mushroom gravy generously over your perfectly cooked Instant Pot pork chops. This dish pairs wonderfully with a variety of sides designed to soak up every bit of that delicious sauce. We particularly love serving it with buttered egg noodles, creamy cheese grits, or velvety mashed potatoes. For a complete meal, consider adding a simple green vegetable like steamed broccoli or green beans.
Kristen’s Expert Tips for the Juiciest Instant Pot Pork Chops
Achieving consistently tender and flavorful pork chops in your Instant Pot is easy with a few simple techniques. Here are my top tips to ensure your meal is a resounding success every time:
- Don’t Skip the Sear! While it might seem like an extra step, searing the pork chops before pressure cooking is a game-changer. This high-heat browning creates a delicious crust through the Maillard reaction, sealing in the natural juices and adding a depth of flavor and appealing texture that you simply can’t achieve otherwise. It’s the secret to truly gourmet-tasting pork chops.
- Avoid Overcrowding the Pot. When searing your pork chops, resist the urge to cram them all into the Instant Pot at once. Overcrowding lowers the temperature of the pot, causing the meat to steam rather than sear, resulting in a less desirable crust. For an even, golden-brown sear, work in batches, giving each chop enough space to brown properly. Patience here will be rewarded with superior flavor and texture.
- Natural Pressure Release is Non-Negotiable. For undeniably tender pork chops, allowing a natural pressure release (NPR) for at least 10 minutes after the cooking time is crucial. This gradual release of pressure allows the internal temperature of the meat to slowly come down, preventing it from drying out and ensuring it remains incredibly juicy and succulent. Rushing the process with a quick release can lead to tougher, less palatable pork.
- Save Money with Your Butcher. A fantastic money-saving and quality-control tip is to purchase a boneless pork loin from your local grocery store and ask the butcher to cut it into 1-inch thick pork chops for you. This service is usually free, and pork loin is often more economical than pre-cut chops. Plus, you get perfectly sized, thick-cut chops ideal for this recipe, ensuring uniform cooking and maximum juiciness.
- Ensure Proper Deglazing: Always scrape all the browned bits from the bottom of the Instant Pot after sautéing and before pressure cooking. This prevents the dreaded “Burn” notice and incorporates those delicious caramelized flavors into your gravy, adding incredible depth.
- Customize Your Vegetables: While mushrooms and onions are classic, feel free to add other quick-cooking vegetables like sliced carrots or bell peppers along with the stock for added nutrition and flavor.
Make-Ahead and Storage Instructions
This recipe is perfect for meal prepping or enjoying delicious leftovers throughout the week. Here’s how to store and reheat your Instant Pot Pork Chops:
- Refrigerate: Allow any leftover pork chops and gravy to cool slightly to room temperature (within 2 hours of cooking). Transfer them to an airtight container and store in the refrigerator for up to 3 days. The flavors often meld and deepen overnight, making them even more delicious the next day!
- Reheat: For best results, place the pork and gravy in a microwave-safe dish. Add a splash of water or broth if the gravy seems too thick. Cover the dish with a damp paper towel to help retain moisture and microwave in 30-second intervals until warmed through, usually 1-2 minutes depending on your microwave. You can also gently reheat on the stovetop over low heat until simmering.
- Freezing: While you can freeze cooked pork chops and gravy, the texture of the gravy (due to cornstarch) might change slightly upon thawing. For best results, freeze the pork chops and gravy in separate airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs)
Here are answers to some common questions about making Instant Pot Pork Chops:
- Can I use frozen pork chops? Yes! While searing is recommended for best flavor, you can cook frozen pork chops. Skip the searing step. Sauté the onions and mushrooms as directed, deglaze the pot, then add the frozen pork chops and cook on HIGH pressure for 10 minutes, followed by a 10-minute natural release.
- What if I don’t have beef stock? You can substitute low-sodium chicken stock for beef stock. The flavor profile will be slightly different but still delicious.
- How do I prevent a “Burn” notice? The most important step is thoroughly deglazing the pot after sautéing. Use a wooden spoon to scrape up all the browned bits from the bottom of the inner pot before pressure cooking. Also, ensure you have enough liquid in the pot.
- Can I make this dairy-free? Absolutely! Simply omit the butter and replace it with an equal amount of extra virgin olive oil when sautéing the vegetables.
- My gravy isn’t thickening. What should I do? Ensure your Instant Pot is on “Sauté” mode and the liquid is simmering. Make sure your cornstarch slurry is well-mixed and free of lumps. Add the slurry gradually while whisking and allow a minute or two for it to come to a full simmer and thicken. If it’s still too thin, you can make a small additional slurry (1 tsp cornstarch with 1 tsp water) and whisk it in.
- Is searing absolutely necessary? While searing adds incredible depth of flavor and better texture to the pork chops, you can skip this step to save time. If skipping, layer the pork chops, chopped onions, sliced mushrooms, beef stock, and seasonings directly into the inner pot and cook for 6 minutes on high pressure, followed by natural release.
- How can I adjust for high altitude? If cooking 2500+ feet above sea level, you may need to increase the pressure cooking time slightly. Refer to your Instant Pot manual or an Instant Pot high-altitude cooking guide for specific adjustments.
More Instant Pot Pork Recipes You’ll Love
If you’ve enjoyed these tender pork chops, you’ll love exploring other ways to cook pork in your Instant Pot. Here are some of our other favorite pork recipes:
- Instant Pot Pulled Pork: Perfect for sandwiches or tacos.
- Instant Pot Pork and Sauerkraut: A classic comfort food.
- Instant Pot Pork Tenderloin: Quick and elegant for any occasion.
- Instant Pot Carnitas: Flavorful and versatile for Mexican night.
Did you make this recipe?
If you tried these Instant Pot Pork Chops and loved them, we’d be thrilled to hear about it! Please take a moment to leave a comment with a 5-star review at the bottom of this post. Your feedback helps other home cooks discover and enjoy this delicious recipe!
Instant Pot Pork Chops
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Ingredients
- 4 boneless pork loin chops, ¾” to 1¼” thick
- kosher salt and pepper
- ½ tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter, optional
- ¼ cup minced yellow onion
- 4 ounces cremini mushrooms, sliced
- 1 teaspoon minced garlic
- 1 cup low sodium beef stock (for a 3 or 6-quart Instant Pot)
- 1½ cups low sodium beef stock (for an 8-quart Instant Pot)
- ½ teaspoon dried thyme leaves
- 2 teaspoons Worcestershire Sauce, low sodium
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
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Turn Instant Pot to the saute mode. Add ½ tablespoon extra virgin olive oil and let heat briefly. While the oil is heating, generously season 4 boneless pork loin chops on both sides with salt and pepper.
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Add the seasoned pork chops to the heated oil in the inner pot, being careful to not overlap the pork chops. This may need to be done in batches to not over-crowd the inner pot. Sear the pork chops on each side for 1-2 minutes or until fully browned. Once browned, remove the pork chops from the inner pot and place them on a plate.
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With the instant pot still on the saute function, add 1 tablespoon unsalted butter and let melt. Once melted, add in ¼ cup minced yellow onion and 4 ounces cremini mushrooms (sliced) to the inner pot. Saute for 2-3 minutes, stirring often, until the onion has begun to soften. Once the onion is softened, add in 1 teaspoon minced garlic and saute for 30-60 seconds, just to toast the garlic. Hit cancel on the Instant Pot to turn the saute function OFF.
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Add 1 cup low sodium beef stock (for a 3 or 6-quart Instant Pot) OR 1½ cups low sodium beef stock (for an 8-quart Instant Pot) to the inner pot and using a wooden spatula or spoon, scrape off any browned bits from the bottom of the pressure cooker. Season the cooking liquid with a pinch of salt and pepper, ½ teaspoon dried thyme leaves, and 2 teaspoons Worcestershire Sauce. Stir to combine.
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Add the seared pork chops back to the inner pot, along with any accumulated juices on the plate.
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Place the lid on the pressure cooker and be sure the vent knob is fully sealed. Set the cooking time by hitting manual or pressure cook and adjust to cook on HIGH pressure for 5 minutes.
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Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. This is crucial to ensure your pork chops stay tender.
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After 10 minutes, you can opt to release any remaining pressure by hitting the vent knob from the sealed to the venting position. Just be sure to do this in an open space and stand back from the Instant Pot.
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Remove the cooked pork chops from the inner pot and place them on a clean plate.
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To prepare the gravy, turn the Instant Pot back to saute by hitting cancel and then the saute function. Let the mixture come to a bubble. Mix together 2 tablespoons cornstarch with 2 tablespoons water until the cornstarch has dissolved and then add that mixture to the inner pot, stirring well. Let cook for 1-3 minutes, or until the gravy has thickened up.
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Serve the pork chops with the gravy.
Equipment
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Electric Pressure Cooker (6 or 8 quart)
Notes
Stock/Broth: Feel free to uselow-sodium chicken stock in place of beef stock.
Frozen Pork Chops: To cook frozen pork chops, skip searing the meat. Saute the onions as directed, deglaze the pan, and then cook for 10 minutes on high pressure.
Searing Optional: While searing the pork chops and sauteeing the mushrooms and onions does add flavor to the recipe, feel free to skip these steps to save time. Instead, layer the pork chops, chopped onions, sliced mushrooms, beef stock, and seasonings in the inner pot and cook for 6 minutes on high pressure instead of 5 minutes.
Dairy-Free: Simply omit the butter and replace it with additional olive oil.
Storage: Leftover pork chops will keep in the refrigerator for up to 3 days. To reheat, place the pork and gravy in a heat-safe dish, cover with a damp paper towel and heat in 30-second intervals in the microwave until warmed through.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Carbohydrates: 7g
Protein: 31g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 93mg
Sodium: 202mg
Potassium: 776mg
Fiber: 1g
Sugar: 2g
Vitamin A: 87IU
Vitamin C: 1mg
Calcium: 22mg
Iron: 1mg
Nutrition information is automatically calculated and should be used as an approximation only.
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This recipe was originally published in 2019 and updated in 2025.