Instant Pot Pork Chops Recipe

Let’s be honest for a second—pork chops have a bit of a bad reputation for turning out dry or tough.

But that all changes, completely, when you use your Instant Pot.

Why This Method is a Game-Changer

Pressure cooking is the secret weapon for juicy pork chops every single time.

The steam and controlled heat work their magic, turning even simple chops into a tender, flavor-packed meal, and all in one pot.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to a fantastic dinner. Here’s what you’ll need:

• Bone-in Pork Chops (2 lbs): The bone adds incredible flavor and helps keep the meat juicy. Aim for chops at least ¾-inch thick.
• Olive Oil (1 tbsp): For searing and creating those delicious browned bits in the pot.
• Garlic Powder, Salt & Pepper: The essential, simple seasoning that makes the pork itself shine.
• Onion & Mushrooms (3 cups): They’ll soften and cook down in the pot, creating the base for a savory gravy.
• Beef Broth (1 ¼ cup): This adds depth and moisture for pressure cooking, and forms the liquid for your gravy.
• Cream of Mushroom Soup (1 can): It’s the quick, rich foundation for a creamy, luxurious sauce.
• Cornstarch (2 tbsp): Your key tool for transforming the cooking juices into a perfect, spoonable gravy.
• Fresh Parsley: A bright, fresh sprinkle to finish everything off beautifully.

How to make Instant Pot Pork Chops?

The process is straightforward, but a few key steps ensure perfection. Let’s walk through it.

Step 1- Season and Sear

Generously season your pork chops on both sides with garlic powder, salt, and pepper.

Turn your Instant Pot to the SAUTÉ function, add the oil, and brown the chops in batches for about 2 minutes per side. This isn’t to cook them through, just to build flavor.

Step 2- The Crucial Deglaze

Remove the chops and set them aside on a plate. You’ll see wonderful browned bits stuck to the bottom of the pot.

Pour in one cup of the beef broth and use a wooden spoon to scrape every last bit loose. This step is non-negotiable for flavor and to prevent a burn notice.

Step 3- Layer Everything In

With the deglazing liquid still in the pot, add the sliced mushrooms and diced onion.

Place the seared pork chops on top, then spoon the undiluted cream of mushroom soup over them and sprinkle with parsley.

Step 4- Pressure Cook

Secure the lid, ensuring the valve is set to Sealing. Cook on HIGH pressure for 15 minutes.

The pot will take about 10-15 minutes to come up to pressure before the countdown begins.

Step 5- Natural Release

Once cooking is complete, let the pressure release naturally for 10 full minutes.

After that, carefully turn the valve to Venting to release any remaining steam before opening the lid.

Step 6- Make the Gravy

Carefully remove the pork chops and set them aside, tented with foil. They’ll be incredibly tender.

Whisk the cornstarch with the remaining ¼ cup of cold broth in a small bowl until smooth.

Step 7- Thicken and Serve

Turn the Instant Pot back to SAUTÉ. Once the mushroom gravy is simmering, whisk in the cornstarch slurry a little at a time.

Let it bubble for a minute or two until it thickens to your liking. Serve the chops smothered in that rich, homemade gravy.

Tips

• Don’t skip the sear! It adds a restaurant-quality flavor you just can’t get from boiling alone.
• Deglaze thoroughly. Scraping up the browned bits is the best way to avoid a frustrating burn warning.
• Use a natural release. Letting the pressure drop on its own for 10 minutes keeps the chops juicy.
• Thicken the gravy to taste. Add the cornstarch slurry gradually—you can always add more, but you can’t take it out.
• Let the chops rest. Giving them a few minutes after cooking allows the juices to redistribute throughout the meat.

The Right Chop for the Job

Not all pork chops are created equal, especially for pressure cooking. Thickness really matters here.

I always recommend bone-in chops that are ¾-inch to 1-inch thick. They withstand the pressure cooking time beautifully without becoming dry.

You can use boneless, but they’ll cook faster—about 8-10 minutes under high pressure. Thin, ¼-inch chops can easily overcook, so I steer clear of them for this recipe.

Serving Your Masterpiece

That glorious mushroom gravy absolutely demands a proper partner for soaking it all up.

Fluffy mashed potatoes or buttery egg noodles are the classic, and perfect, choices. For a lighter side, try roasted green beans or a simple garden salad.

Leftovers store wonderfully for up to three days in the fridge. The flavors often meld and taste even better the next day.

Print Recipe

Instant Pot Pork Chops Recipe

Author: Kelsey Perez Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 10 mins Cook Time 25 mins Rest Time 10 mins Total Time 45 mins

Servings: 4 Estimated Cost: $ 15 Calories: 420

Best Season: Fall, Winter, Spring, Summer

Description

These Instant Pot Pork Chops are tender, flavorful, and smothered in a rich mushroom gravy—perfect for busy weeknights! Made with bone-in chops for maximum juiciness, they pair beautifully with mashed potatoes or egg noodles. This pressure cooker method locks in moisture and flavor without the fuss of traditional stovetop cooking.

ingredients

Servings

• 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 (for thickening)

Instructions

1. Season pork chops with garlic powder, salt, and black pepper.
2. Turn Instant Pot to SAUTÉ mode. Add olive oil.
3. Brown pork chops in batches, about 2 minutes per side. Remove and set aside.
4. Add 1 cup of beef broth to the Instant Pot and scrape the bottom thoroughly to deglaze (this prevents burn notice).
5. Layer sliced mushrooms, diced onion, browned pork chops, cream of mushroom soup, and fresh parsley into the pot.
6. Seal lid and set Instant Pot to HIGH pressure for 15 minutes (allow ~15 minutes to come to pressure).
7. After cooking, allow a 10-minute natural pressure release, then manually release any remaining pressure.
8. Remove pork chops and keep warm.
9. In a small bowl, mix cornstarch with remaining ¼ cup beef broth to make a slurry. Turn Instant Pot to SAUTÉ. Once gravy simmers, whisk in slurry gradually until desired thickness is reached.
10. Return pork chops to the pot or serve over mashed potatoes or egg noodles, topped generously with mushroom gravy.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 8g40%

Cholesterol 115mg39%

Sodium 890mg38%

Potassium 820mg24%

Total Carbohydrate 18g6%

Dietary Fiber 2g8%

Sugars 4g

Protein 35g70%

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Calcium 40 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For boneless pork chops: Reduce cooking time to 8–10 minutes on high pressure.
• Using frozen pork chops? Skip searing and add 5 minutes to the cook time.
• Make ahead: These reheat beautifully—store in the fridge up to 3 days or freeze for up to 1 month.

Keywords: instant pot pork chops, pressure cooker pork chops, easy pork chop recipe, mushroom gravy pork chops, bone-in pork chops