Name: Instant Pot Pork Chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: (Serves 4); 4 pork chops (about 1 inch thick; 1.5 lbs / 680 g total); 1 tablespoon olive oil (15 ml); 1 teaspoon salt (5 g); ½ teaspoon black pepper (2 g); 1 teaspoon garlic powder (3 g); 1 teaspoon onion powder (3 g); 1 teaspoon paprika (2 g); 1 cup chicken broth (240 ml); 1 tablespoon Worcestershire sauce (15 ml); 1 tablespoon soy sauce (15 ml); 1 teaspoon Dijon mustard (5 ml); 1 tablespoon cornstarch (8 g) + 2 tablespoons water (30 ml) for thickening; Optional garnish: chopped parsley or fresh thyme

Pork chops are pretty much nothing less than magical when cooked the right way, that is, tender, juicy, and a flavor explosion in your mouth. I have prepared them in the oven, on the grill, and in the skillet too, but once I tried the Instant Pot for cooking pork chops, I was completely hooked. The pressure cooker locks moisture and flavor in so brilliantly that you get pork chops that taste as if they were slow cooked the whole day—but in under 30 minutes.

What Are Instant Pot Pork Chops?

Instant Pot pork chops are merely pork chops that are pressure cooked in your Instant Pot until they are completely soft and can be pulled apart with a fork. The Instant Pot uses the high pressure to soften the meat’s fibers very quickly, thus keeping it moist rather than dry. Bone-in or boneless chops can be used and these can significantly be paired with mashed potatoes, rice or even roasted veggies.

Why This Recipe Is Special

This is not just a pork chop recipe rather it is an amalgamation of convenience and comfort. The Instant Pot takes your work off while you get to enjoy the smells of the cooking process in your kitchen. Moreover, a built-in-grade made from the cooking juices is so heavenly that you will want to pour it over everything on your plate.

Why You’ll Love This Recipe

Foolproof Tenderness: With the Instant Pot, no more dry and less juicy pork chops.
Quick and Easy: Dinner is on the table in about 30 minutes with hardly any mess.
Rich Flavor: The sauce gets flavored deeply and with savory notes owing to pressure cooking.
Versatile: Works with bone-in or boneless chops and goes with many sides.
Family Favorite: Even picky eaters will ask for seconds.

Tools You’ll Need

Here’s what you’ll need to make this recipe—and why each tool matters:

Instant Pot (6-quart or larger): The star of the show. It cooks the pork under pressure for ultra-tender results.
Tongs: For searing the pork chops before pressure cooking.
Wooden Spoon or Spatula: Helps scrape up flavorful bits from the pot after searing (these make the sauce taste amazing).
Measuring Cups and Spoons: For precise seasoning and liquid ratios.
Small Whisk: Perfect for mixing the gravy at the end.

Ingredients

(Serves 4)

4 pork chops (about 1 inch thick; 1.5 lbs / 680 g total)
1 tablespoon olive oil (15 ml)
1 teaspoon salt (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon garlic powder (3 g)
1 teaspoon onion powder (3 g)
1 teaspoon paprika (2 g)
1 cup chicken broth (240 ml)
1 tablespoon Worcestershire sauce (15 ml)
1 tablespoon soy sauce (15 ml)
1 teaspoon Dijon mustard (5 ml)
1 tablespoon cornstarch (8 g) + 2 tablespoons water (30 ml) for thickening

Optional garnish: chopped parsley or fresh thyme

Step-by-Step Instructions

1. Season the Pork Chops

Start by drying the pork chops with paper towels. Combine salt, pepper, garlic powder, onion powder, and paprika in a small bowl and then rub it evenly over the pork chops on both sides.

One thing I always do here is press the seasoning in a bit—it aids in forming a crust while searing.

2. Sear the Pork

Configure your Instant Pot for the Sauté mode and put some olive oil in it. After the oil gets hot, add the pork chops (do this in batches if necessary) and sear them for around 2 minutes per side or until they are just golden. You shouldn’t think of this step as an option—this is how deep flavor for the sauce later is built.

3. Deglaze the Pot

Get rid of the pork chops and put them aside. Add chicken broth and with the use of your wooden spoon, do the job of scraping the bottom to get up any browned bits. Those bits? They represent the gold of flavor.

4. Add the Flavor Base

Worcestershire sauce, soy sauce, and Dijon mustard are the ingredients to be stirred in. This mixture provides you with that excellent blend of savory and tangy.

5. Pressure Cook

Return the pork chops back to the pot and if necessary, stack them. Lock the lid, change the valve to Sealing, and then cook on High Pressure for 8 minutes. Afterward, let the pressure release by itself for 10 minutes and then do a quick release for the rest of the pressure.

6. Make the Gravy

Take the pork chops out and lay them on a plate and then set the pot to Sauté once more. Mix cornstarch and water, and then pour it into the cooking liquid. Allow it to thicken for about 2–3 minutes into a silky gravy. Taste and modify the seasoning if necessary.

7. Serve and Enjoy

Either put the pork chops back into the pot to cover them with sauce, or serve them drizzled with gravy on top. To finish, sprinkle some fresh herbs.

Serving Ideas

Pour the pork chops over some creamy mashed potatoes or buttery egg noodles.
Balance the flavors with a side of steamed green beans, roasted carrots, or garlic broccoli.
If you intend to keep it light, go for cauliflower mash or a fresh green salad as the accompaniments of the dish.

Variations and Customizations

Creamy version: Stir in ¼ cup (60 ml) of heavy cream to the sauce before thickening for a richer gravy.
Spicy twist: Add ½ teaspoon crushed red pepper flakes or a dash of hot sauce.
Smoky flavor: Swap paprika for smoked paprika and use a touch of BBQ sauce in the broth.
Sweet-savory: Add 1 tablespoon honey or maple syrup to the sauce for a subtle sweetness.

Make-Ahead, Storage, and Reheating

Make-Ahead: You can season the pork chops up to 24 hours in advance—just keep them in the fridge covered.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet with a splash of broth or in the microwave on medium power. Avoid overcooking or they may dry out.
Freezing: Freeze cooked pork chops (with sauce) in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.

Pro Tips & Mistakes to Avoid

Let me share a few secrets I’ve learned along the way:

Don’t skip searing. It’s tempting to dump everything in and go, but that quick sear adds layers of flavor you can’t fake.
Use thick pork chops. Thin chops can overcook quickly. Aim for at least 1 inch thick.
Don’t overdo the pressure time. More time doesn’t mean more tenderness—overcooking can make them stringy.
Let the pressure release naturally. This allows the juices to settle back into the meat.
Taste your sauce. Every broth and soy sauce brand is a little different—adjust salt as needed at the end.

Recipe Information

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition (per serving):

Final Thoughts

If you’ve ever struggled with dry, tough pork chops, this Instant Pot version will change your mind forever. The pressure cooker takes all the guesswork out and delivers tender, flavorful meat every single time. Once you try it, you’ll see why it’s become one of my weeknight staples.