This easy Instant Pot pork chops recipe makes tender, juicy 1-inch pork chops in about 35 to 40 minutes from start to finish. The chops are seasoned with paprika, garlic, onion powder, salt, and pepper, quickly seared, then pressure-cooked with chicken broth, onion, garlic, Worcestershire sauce, Dijon mustard, and thyme.
The result is deeply savory pork with a flavorful cooking liquid that can become a silky onion pan gravy. Bone-in chops work especially well here, and a 10-minute natural release helps them retain their moisture before serving.
Jump to RecipeWhy You’ll Love This Recipe
These Instant Pot pork chops are a practical answer to the familiar dinner problem of wanting a hearty meal without spending hours at the stove. The pressure cooker takes care of the moist, gentle finish while the initial sear builds the browned flavor that makes the sauce taste slow-cooked.
Every bite brings together juicy pork, sweet onion, mellow garlic, tangy Dijon, and the savory depth of Worcestershire sauce. The broth becomes especially delicious when thickened into gravy, giving you a spoonable sauce for mashed potatoes, rice, or roasted vegetables.
The recipe is also flexible without becoming complicated. Bone-in chops about 1 inch thick need 6 to 8 minutes on High Pressure, while boneless chops often need about 5 to 6 minutes; always use the thermometer as the final check.
If you enjoy the onion-rich flavor in this recipe but want a slow-cooker version for another evening, you can also try these slow cooker pork chops.
Ingredients You’ll Need
The seasoning blend is simple, but each ingredient has a useful role. Paprika adds warm color and a mild peppery note, while garlic powder and onion powder season the meat evenly from edge to edge.
- Pork chops: Choose four bone-in chops that are close to 1 inch thick. This thickness stands up well to pressure cooking and is less likely to dry out than thin chops.
- Seasonings: Kosher salt, black pepper, paprika, garlic powder, and onion powder create a savory crust during searing.
- Aromatics: Yellow onion and fresh minced garlic bring sweetness and fragrance to the cooking liquid.
- Liquid and flavor builders: Low-sodium chicken broth, Worcestershire sauce, Dijon mustard, and dried thyme make a balanced sauce.
- For searing: Olive oil helps brown the chops, while unsalted butter adds richness to the onion mixture.
- Optional gravy: Cornstarch and cold water make a quick slurry that thickens the broth without requiring flour.
Low-sodium broth is useful because the seasoned chops, Worcestershire sauce, and Dijon already contribute plenty of flavor. It also gives you more control when tasting the finished gravy.
For a complete pressure-cooker dinner, serve these chops with a vegetable side or browse this Instant Pot kielbasa and cabbage idea for another comforting one-pot meal.
How to Make It Step-by-Step
Step 1: Pat the pork chops dry with paper towels before seasoning. Moisture on the surface can slow browning, so drying the meat first helps the spices cling and encourages a more flavorful sear.
Step 2: In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, and onion powder. Rub the mixture over both sides of the pork chops, pressing gently so the seasoning covers the meat evenly.
Step 3: Select Sauté on the Instant Pot and add the olive oil. When the oil is hot, sear the chops in batches for about 2 minutes per side, then move them to a plate; crowding the pot can cause steaming instead of browning.
Step 4: Add the unsalted butter, sliced yellow onion, and minced garlic to the pot. Cook for 1 to 2 minutes, stirring often and scraping the browned bits from the bottom as the onion begins to soften.
Step 5: Turn off the Sauté function before adding the chicken broth, Worcestershire sauce, Dijon mustard, and dried thyme. Deglaze carefully and thoroughly, since stuck-on bits can trigger the Instant Pot Burn warning during pressure cooking.
Step 6: Return the seared pork chops to the pot along with any juices on the plate. Lock the lid, set the valve as directed for pressure cooking, and cook on High Pressure for 6 to 8 minutes for 1-inch bone-in chops.
Step 7: When cooking ends, let the pressure release naturally for 10 minutes. Carefully release the remaining pressure afterward, then remove the lid once the pressure pin has dropped.
Step 8: Transfer the pork chops to a clean plate and check the center of the thickest chop with an instant-read thermometer. The pork should reach at least 145°F, then rest for 3 minutes before serving.
Step 9: If making gravy, turn the Instant Pot back to Sauté. Whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth, stir it into the cooking liquid, and simmer for 1 to 2 minutes until glossy and thickened.
Pro Tips for Tender, Juicy Pork Chops
Dry the chops well: This small preparation step supports better browning and keeps the spice mixture from sliding off. It also prevents excess surface moisture from diluting the seasoning.
Sear in batches: Four chops may not fit comfortably in a single layer. Give each piece room, and do not worry about cooking it through during searing; the pressure-cooking stage finishes the job.
Scrape before pressure cooking: After adding the broth, use a wooden spoon or sturdy spatula to loosen every browned bit. A clean pot bottom is important for avoiding a Burn warning.
Choose the right thickness: Chops close to 1 inch thick are the best match for this cooking method. Very thin chops can become dry, so use a shorter time only for boneless chops of a suitable thickness.
Trust the thermometer: Cooking times are a helpful guide, but chop thickness and starting temperature can vary. Verify at least 145°F in the center, then allow the meat to rest for 3 minutes.
Use natural release: The 10-minute natural release gives the meat a gentler transition out of pressure cooking. An immediate quick release can cause the chops to lose more moisture.
Serving Ideas for Dinner
Serve each pork chop with a generous spoonful of onion gravy while it is hot. Creamy mashed potatoes are a classic partner because they catch every drop, but buttered egg noodles, white rice, or crusty bread are equally good choices.
For vegetables, try steamed green beans, roasted carrots, broccoli, or a crisp green salad. A bright side helps balance the rich sauce without competing with the mustard and thyme.
If you are planning a broader dinner menu, a light pasta dish such as this easy salmon pasta recipe can provide inspiration for another seafood-centered night. Keep the pork chops as the main attraction and let the sides stay simple.
For dessert, fruit-based options make a lovely finish after a savory meal. Consider an apple cream cheese Danish or a slice of this late-summer peach cake.
Storage & Reheating
Store leftover pork chops and gravy in an airtight container in the refrigerator. For the best quality, cool the food promptly and reheat it gently rather than repeatedly bringing it to a high temperature.
To reheat, place a chop in a covered skillet with some gravy or broth and warm it over low heat until hot. You can also use the microwave in short intervals, covering the meat to help keep it moist.
Keep the gravy separate only if you prefer to control the amount served at each meal. Stir it while reheating, since the cornstarch-thickened sauce may loosen or become thicker as it cools.
Easy Instant Pot Pork Chops Recipe (Tender & Juicy)
Ingredients
Method
- Pat the pork chops dry. Combine the kosher salt, black pepper, paprika, garlic powder, and onion powder, then rub the seasoning mixture evenly over both sides of every chop.
- Set the Instant Pot to Sauté and add the olive oil. Sear the pork chops in batches for about 2 minutes per side, then transfer them to a plate so they do not crowd the pot.
- Add the butter, sliced onion, and minced garlic to the pot. Cook for 1 to 2 minutes, stirring while scraping up the browned bits from the bottom.
- Turn off Sauté and pour in the chicken broth, Worcestershire sauce, Dijon mustard, and dried thyme. Deglaze thoroughly, making sure no browned pieces remain stuck to the bottom.
- Return the pork chops and any accumulated juices to the pot. Lock the lid and cook on High Pressure for 6 to 8 minutes for 1-inch bone-in chops.
- Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure. Remove the lid once the pin drops.
- For gravy, remove the pork chops and turn on Sauté. Whisk the cornstarch with the cold water, stir the slurry into the cooking liquid, and simmer for 1 to 2 minutes until thickened.
- Check the thickest part of each chop with an instant-read thermometer and confirm it reaches at least 145°F. Rest the pork for 3 minutes before serving with the onion gravy.
Notes
Final Thoughts
This easy Instant Pot pork chops recipe gives you a satisfying dinner with a short ingredient list, a quick sear, and a flavorful one-pot sauce. The combination of bone-in chops, savory broth, sweet onion, garlic, Dijon, Worcestershire, and thyme produces tender meat with plenty of character.
Remember the key details: use chops close to 1 inch thick, sear them in batches, scrape the pot thoroughly, cook on High Pressure for 6 to 8 minutes, and allow a 10-minute natural release. Check for at least 145°F in the center and rest the pork for 3 minutes before bringing it to the table.
Whether you spoon the optional gravy over mashed potatoes or serve the chops with simple vegetables, this is a dependable dinner for busy weeknights and relaxed family meals alike.
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