Instant Pot Pork Chops

These instant pot pork chops are one of my favorite weeknight dinners. Juicy, tender, and done in about 30 minutes from start to finish.

The Instant Pot does all the heavy lifting here. You sear the chops, build a simple sauce, and let the pressure cooker handle the rest.

What really makes this recipe stand out is the gravy. It’s savory, slightly tangy, and goes perfectly over the pork chops and some mashed potatoes on the side.

If you’ve ever struggled with dry pork chops, this method will change things for you. The pressure cooking keeps them incredibly moist and tender every single time.

Simple ingredients, minimal effort, and a result that tastes like you spent way longer in the kitchen than you actually did.

What Makes This Recipe So Good

Bone-In Means More Flavor – Bone-in pork chops release extra richness into the sauce while pressure cooking.

Built-In Gravy – The Dijon and Worcestershire combo creates a savory gravy you will want to pour over everything.

Perfectly Tender Every Time – The pressure cooker makes thick bone-in pork chops juicy instead of dry and tough.

Ingredients

• 4 Bone-In Pork Chops, about 1 inch thick
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Smoked Paprika
• 1 tablespoon Olive Oil
• 1 tablespoon Butter
• 1 medium Yellow Onion, sliced
• 3 cloves Garlic, minced
• 1 cup Chicken Broth
• 2 tablespoons Dijon Mustard
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Cornstarch
• 2 tablespoons Cold Water
• 2 tablespoons Fresh Parsley, chopped

Directions

Step 1

Season the pork chops on both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.

Step 2

Set the Instant Pot to saute mode and add the olive oil and butter. Once the butter is melted and hot, sear the pork chops for 2 to 3 minutes per side until golden brown. Work in batches if needed to avoid crowding. Remove and set aside.

Step 3

Add the sliced onion to the pot and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds. Pour in the chicken broth, dijon mustard, and worcestershire sauce, stirring to combine and scraping up any browned bits from the bottom.

Step 4

Return the pork chops to the pot, nestling them into the liquid. Lock the lid and set the valve to sealing. Pressure cook on high for 8 minutes.

Step 5

Allow a natural pressure release for 5 minutes, then carefully switch the valve to venting. Remove the lid once the pin drops and transfer the pork chops to a plate.

Step 6

In a small bowl, whisk together the cornstarch and cold water. Set the Instant Pot to saute mode and stir the cornstarch slurry into the sauce. Let it simmer for 2 to 3 minutes until the gravy thickens.

Step 7

Spoon the gravy and onions over the pork chops, sprinkle with fresh parsley, and serve immediately.

Pro Tips

Pat the Pork Chops Dry Before Seasoning

Before you put the seasoning on, grab some paper towels and pat each pork chop dry on both sides. If there’s moisture on the surface, the seasoning won’t stick as well and you won’t get a good sear.

A dry surface is what gives you that golden brown crust when you sear them. If the chops are wet, they’ll steam instead of browning and you’ll miss out on a ton of flavor.

Don’t Rush the Sear

When you place the pork chops in the pot, don’t touch them for the full 2 to 3 minutes. Let them sit and develop that golden crust before you flip them. If you move them too early, the crust will stick to the bottom and tear off.

You’ll know they’re ready to flip when they release easily from the pot without sticking. If you have to tug or force them, give them another 30 seconds.

Also, only do 2 chops at a time max. Crowding all 4 in there drops the temperature and you end up steaming them instead of searing them.

Scrape the Bottom of the Pot Really Well

After you cook the onions and pour in the chicken broth, take a wooden spoon and scrape every single browned bit off the bottom of the pot. Those bits are packed with flavor and they make the gravy taste way better.

This step also prevents the dreaded burn notice. If there are stuck-on bits left on the bottom, the Instant Pot will detect them as burning and stop the cooking cycle halfway through. Scraping the bottom clean avoids that problem completely.

Related Recipes

• Instant Pot Honey Garlic Pork Tenderloin
• Slow Cooker Smothered Pork Chops
• Instant Pot BBQ Ribs
• Instant Pot Pork Ragu
• Slow Cooker Pulled Pork

Frequently Asked Questions

What can I use instead of Dijon mustard?

If you do not have Dijon mustard, you can use regular yellow mustard, but use a little less since it has a sharper, more vinegary taste. About 1.5 tablespoons of yellow mustard should work. Whole grain mustard is another great swap that adds a slightly different texture.

If you really do not like mustard at all, you can leave it out and add a splash of apple cider vinegar instead. It will not taste the same, but it will still give the gravy a nice tangy balance.