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Easy Instant Pot Pork Chops Recipe (Tender & Juicy)

Easy Instant Pot Pork Chops Recipe (Tender & Juicy)

Seasoned, seared pork chops pressure-cooked with onions, garlic, herbs, chicken broth, Dijon, and Worcestershire sauce. Finish the cooking liquid as an optional gravy for a comforting family dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork Chops and Seasoning
  • 4 pork chops Bone-in pork chops, about 1 inch thick
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
Searing and Cooking Liquid
  • 1 tablespoon Olive oil
  • 1 tablespoon Unsalted butter
  • 1 medium onion Medium yellow onion, thinly sliced
  • 3 cloves Garlic cloves, minced
  • 1 cup Low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Dried thyme
Optional Gravy
  • 2 tablespoons Cornstarch
  • 3 tablespoons Cold water

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure. Remove the lid once the pin drops.
  7. 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.
  8. 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

Use bone-in chops close to 1 inch thick for the best texture. Boneless chops often need about 5 to 6 minutes, while thin chops are less suitable for pressure cooking. Scrape the pot thoroughly after searing to help prevent a Burn warning, and use a natural release rather than an immediate quick release.