This easy Instant Pot pork chops recipe makes four tender, juicy pork chops in about 40–45 minutes, including prep, browning, pressure cooking, and natural release. Season the chops, brown them in olive oil, pressure-cook them with onion, garlic, chicken broth, and Worcestershire sauce for 8 minutes, then finish the cooking liquid with a quick cornstarch slurry for rich homemade gravy.
The result is comforting, savory, and full of flavor, with browned edges, tender pork, and a silky onion pan gravy that is perfect over mashed potatoes, rice, or egg noodles. Use an instant-read thermometer to confirm the thickest part reaches at least 145°F, and let the pressure release naturally for 10 minutes to help protect the chops from moisture loss.
Jump to RecipeWhy You’ll Love This Recipe
Instant Pot pork chops are a wonderful answer to the question, “What can I make for dinner that feels special but does not require hours in the kitchen?” The pressure cooker creates a moist, savory cooking environment while the initial browning builds the deep flavor you usually expect from a longer braise.
This recipe is especially useful on busy evenings because the ingredient list is simple and the gravy comes from the same pot. There is no separate saucepan to wash, and the onions, garlic, broth, and Worcestershire sauce create a flavorful base for every bite.
Bone-in chops are often preferred because they stay more moist and flavorful, but boneless chops work well too. Keep the thickness in mind when setting the pressure time, since 1-inch chops are the standard used for the 8-minute cooking time in this recipe.
If you enjoy cozy pork dinners, you may also like these apple cider smothered pork chops for a slow-cooked variation with sweet autumn flavor.
Ingredients You’ll Need
The seasoning blend is balanced rather than overpowering. Kosher salt, garlic powder, paprika, onion powder, and black pepper give the pork a warm, savory crust that stands up to the rich gravy.
- Pork chops: Choose four boneless or bone-in chops about 1 inch thick, approximately 6–8 ounces each.
- Olive oil: This helps brown the seasoned pork and encourages flavorful browned bits on the pot’s bottom.
- Aromatics: A thinly sliced yellow onion and two minced garlic cloves add sweetness and savory depth.
- Cooking liquid: Low-sodium chicken broth and Worcestershire sauce form the base of the pan gravy.
- Thickener: Two tablespoons of cornstarch mixed with three tablespoons of cold water creates a smooth slurry.
Low-sodium broth is helpful because the Worcestershire sauce and seasoned pork already bring plenty of flavor. If you use regular broth, taste the finished gravy before adding any extra salt.
For another comforting pressure-cooker dinner, keep this Instant Pot ham and bean soup in your meal-planning rotation.
How to Make It Step-by-Step
Step 1: Pat the pork chops dry with paper towels before seasoning. Moisture on the surface can prevent proper browning, while dry chops allow the spice mixture to cling and create a more flavorful crust.
Step 2: In a small bowl, combine the kosher salt, garlic powder, paprika, onion powder, and black pepper. Rub the mixture over both sides of the four pork chops, making sure the edges receive some seasoning too.
Step 3: Select Sauté on the Instant Pot and add the olive oil. Once the oil is hot, brown the chops in batches for about 2–3 minutes per side, then place them on a clean plate; they do not need to be fully cooked yet.
Step 4: Add the sliced onion to the pot and cook for 2–3 minutes, stirring occasionally. Add the minced garlic and cook for about 30 seconds, just until fragrant, since garlic can burn quickly.
Step 5: Pour in the chicken broth and Worcestershire sauce. Use a wooden spoon or silicone utensil to scrape the bottom thoroughly, loosening every browned bit before pressure cooking.
Step 6: Return the pork chops to the pot and arrange them in the liquid as evenly as possible. Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes for 1-inch-thick chops.
Step 7: When the cooking time ends, allow a 10-minute natural pressure release. Carefully vent the remaining pressure, open the lid, remove the chops, and check the thickest part with an instant-read thermometer to confirm at least 145°F.
Step 8: Select Sauté and bring the cooking liquid to a gentle simmer. Stir the cornstarch and cold water together until smooth, whisk the slurry into the pot, and simmer for 1–2 minutes until the gravy thickens.
For very thick chops, use 9–10 minutes of High Pressure, while thin chops generally need 5–6 minutes. Thickness, bone-in versus boneless structure, and the starting temperature of the meat can all affect the final result, so temperature is the most reliable safety check.
Pro Tips for Tender Pork Chops
Do not skip the browning step. Browning does not cook the pork through, but it adds roasted flavor and gives the gravy a richer foundation. Work in batches if necessary so the chops have enough room to sear instead of steaming.
Deglaze carefully. Stuck-on bits are a common cause of the Instant Pot’s Burn warning. After adding the broth and Worcestershire sauce, scrape all around the bottom until it feels smooth before returning the pork to the pot.
Use natural release. The 10-minute natural release helps reduce toughness and moisture loss. Releasing all the pressure immediately can make meat fibers tighten more quickly.
Do not over-thicken the gravy. The slurry may look thin at first, but cornstarch thickens quickly as it simmers. Give it 1–2 minutes, then turn off Sauté once the gravy coats the back of a spoon.
A teaspoon of dried thyme or Italian seasoning can be added to the spice mixture for a slightly more herbaceous flavor. If you prefer a creamy gravy, some published versions replace the broth and Worcestershire sauce with cream of mushroom soup, though that creates a different sauce and texture.
For a different one-pot pork centerpiece, try this garlic and herb pork roast when you have a larger cut to serve.
What to Serve with Instant Pot Pork Chops
The onion gravy begs for a side that can catch every spoonful. Creamy mashed potatoes are the classic choice, but rice, egg noodles, or roasted baby potatoes also pair beautifully with the tender pork.
- Mashed potatoes or cauliflower mash
- Steamed green beans or broccoli
- Buttered egg noodles
- Simple rice pilaf
- Roasted carrots or Brussels sprouts
- Warm dinner rolls for soaking up gravy
For a lighter plate, serve one pork chop with steamed vegetables and a modest spoonful of gravy. For a heartier family dinner, add mashed potatoes and a crisp green salad to balance the savory sauce.
If your family enjoys easy skillet-style meals too, this one-pot cheesy taco skillet is another practical option for busy nights.
Storage, Reheating, and Make-Ahead Advice
Let leftover pork chops and gravy cool before transferring them to an airtight container. Refrigerate within two hours and use them within a few days for the best texture and flavor.
Reheat gently in a covered skillet or saucepan over low to medium-low heat with a splash of chicken broth. The added liquid helps loosen the gravy and keeps the pork from drying out; avoid vigorous boiling, which can make the meat firm.
You can prepare the seasoning blend and slice the onion earlier in the day to shorten dinner prep. It is best to brown and pressure-cook the pork close to serving time, then make the gravy immediately while the cooking liquid is hot.
For a broader comfort-food menu, pair this recipe with a homemade chicken pot pie on a weekend when you are feeding a crowd.
Easy Instant Pot Pork Chops Recipe (Tender & Juicy)
Ingredients
Method
- Pat the pork chops dry. Combine the kosher salt, garlic powder, paprika, onion powder, and black pepper, then rub the seasoning evenly over both sides of every chop.
- Select Sauté on the Instant Pot and add the olive oil. When hot, brown the pork chops in batches for about 2–3 minutes per side, then transfer them to a plate.
- Add the sliced onion to the pot and cook for 2–3 minutes. Add the minced garlic and cook for about 30 seconds, stirring so it does not scorch.
- Pour in the chicken broth and Worcestershire sauce. Scrape the bottom of the pot thoroughly to loosen all browned bits and help prevent a Burn warning.
- Return the pork chops to the pot and arrange them in the liquid as evenly as possible. Lock the lid and set the valve to Sealing.
- Cook on High Pressure for 8 minutes for 1-inch-thick chops. Use 9–10 minutes for very thick chops or 5–6 minutes for thin chops.
- Allow a 10-minute natural pressure release, then carefully vent the remaining pressure. Remove the chops and check the thickest part with an instant-read thermometer; the pork should reach at least 145°F.
- Select Sauté again. Whisk the cornstarch and cold water together to make a slurry, stir it into the cooking liquid, and simmer for 1–2 minutes until thickened.
Notes
Final Thoughts
This easy Instant Pot pork chops recipe delivers a satisfying dinner with very little fuss. Browning the chops first, deglazing the pot thoroughly, pressure-cooking for the correct amount of time, and allowing a 10-minute natural release are the key steps for tender, juicy results.
The simple onion and Worcestershire gravy is what brings the dish together. It is savory, glossy, and wonderfully spoonable over mashed potatoes, rice, or noodles, turning everyday pork chops into a complete comfort-food meal.
Remember to adjust the pressure time for thickness: 8 minutes for 1-inch chops, 9–10 minutes for very thick chops, and 5–6 minutes for thin chops. Always confirm that the thickest part reaches at least 145°F, then serve the pork hot with plenty of gravy.