Instant Pot Pork Chops are always tender and incredibly juicy! Made with thick-cut pork chops and a rich mushroom gravy, this easy recipe delivers a family-favorite pork chop recipe.
Say Goodbye To Dried-Out Pork Chops
I have had my share of dried-out, lackluster pork chops. Overcooked or under seasoned, when pork chops aren’t prepared with care they can be rather unappealing.
So when I set out to create an Instant Pot Pork Chop recipe, I wanted to ensure you avoided those pitfalls. And I am happy to report I have nailed it with this fool-proof recipe.
By pressure cooking thick-cut pork chops and earthy mushrooms in a richly flavored broth, this EASY recipe guarantees that your pork chops will always be tender, juicy, and packed with flavor. And the gravy, it is spectacular!
Served with buttered egg noodles or parsley potatoes, you have a cozy, comforting family dinner in under 30 minutes!
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Pork Chops: Thick-cut pork chops are key, as they allow for better moisture retention. Look for bone-in pork chops or boneless pork chops that are ¾ ” to 1 ¼” thick.
- Mushrooms: Baby bella or shitake mushrooms have a have the most flavor, but button mushrooms work as well and are typically less expensive. Don’t care for mushrooms? Omit them! The pork chops will still be delicious!
- Beef Stock: I recommend beef stock over chicken stock, as the beefy flavor pairs better with the hearty pork chops and earthy mushrooms.
- Thyme Leaves: Dried thyme leaves or fresh thyme sprigs are best; not ground thyme which will quickly overwhelm the dish.
- Cornstarch Slurry: Cornstarch + water combined together will help to thicken the gravy after the dish has pressure cooked. Feel free to use arrowroot powder in place of cornstarch.
How to Make The Best Instant Pot Pork Chops
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Season Pork Chops. Liberally season the pork chops with salt and pepper on each side.
- Sear Pork Chops. Turn the Instant Pot to sauté, add a bit of oil and let heat. Once heated, add in the pork chops, working in batches if needed, and sear the pork on each side for 2-3 minutes per side, or until golden. Once browned remove to a plate and set aside.
- Sauté Mushrooms and Onion. Add a bit of butter (or more olive oil) to the inner pot and let melt. Onced melted, add the mushrooms and onions and sauté until the onions have begun to soften. Add the garlic and briefly toast for 30-60 seconds. Then hit cancel to turn off the sauté feature.
- Deglaze Inner Pot. Pour beef stock into the inner pot and use a wooden spoon to scrape off any browned bits on the bottom of the pot. This will prevent a burn notice from happening. Then nestle the seared pork chops back into the inner pot.
- Pressure Cook. Secure the lid, make sure the vent knob is sealed, and set to cook on HIGH pressure for 5 minutes for boneless pork chops and 6 minutes for bone-in pork chops.
- Let Pressure Release. Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes–it is fine to leave the pressure cooker on the keep warm function.
- Thicken Gravy. Remove the pork chops from Inner Pot onto a clean plate. Turn Instant Pot off and then turn it to saute to allow the cooking juices to simmer, while whisking together the cornstarch with the water. Add the slurry to the inner pot and cook, whisking often, until the gravy has thickened.
- Serve. Ladle the gravy over the pork chops. I love serving with buttered egg noodles, cheese grits, or mashed potatoes to soak up all that delicious sauce.
Kristen’s Key Tips
- It is best to sear the pork chops. This helps to seal in the moisture, adds texture, and additional flavor to the pork chops.
- Don’t overcrowd the inner pot. To get a good, even sear on the pork chops, be cautious to not overcrowd the inner pot. It is best to work in batches to sear the pork, rather than rushing the process.
- Natural pressure release is key! If you want to ensure tender pork chops, it is crucial to not try to release pressure until at least 10 minutes AFTER the cooking time has elapsed.
- Save money. A huge money-saving tip is to ask your butcher to cut a boneless pork loin into 1-inch pork chops for you at your local grocery store. This is typically a free service offered and pork loin is usually less expensive, not to mention then you have the perfectly sized thick-cut pork chops.
Storage Instructions
- Refrigerate: Allow leftovers to cool slightly, then transfer the pork chops and gravy to an airtight container and store in the fridge for up to 3 days.
- Reheat: Place the pork and gravy in a heat-safe dish, cover with a damp paper towel and heat in 30-second intervals in the microwave until warmed through.
More Instant Pot Pork Recipes
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Prevent your screen from going dark
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Turn Instant Pot to the saute mode by hitting Saute on your pressure cooker. Add in ½ tablespoon extra virgin olive oil and let heat briefly. While the oil is heating, generously season 4 boneless pork loin chops on both sides with salt and pepper.
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Add the seasoned pork chops to the heated oil in the inner pot, being careful to not overlap the pork chops. This may need to be done in batches to not over-crowd the inner pot of the pressure cooker. Sear the pork chops on each side for 1-2 minutes or until fully browned. Once browned, remove the pork chops from the inner pot and place them on a plate.
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With the instant pot still on the saute function, add 1 tablespoon unsalted butter and let melt. Once melted, add in ¼ cup minced yellow onion and 4 ounces cremini mushrooms (sliced) to the inner pot. Saute for 2-3 minutes, stirring often, until the onion has begun to soften. Once the onion is softened, add in 1 teaspoon minced garlic and saute for 30-60 seconds, just to toast the garlic. Hit cancel on the Instant Pot to turn the saute function OFF.
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Add 1 cup low sodium beef stock for a 3 or 6-quart Instant Pot OR 1½ cups low sodium beef stock for an 8-quart Instant Pot to the inner pot and using a wooden spatula or spoon, scrape off any browned bits from the bottom of the pressure cooker. Season the cooking liquid with a pinch of salt and pepper, ½ teaspoon dried thyme leaves, and 2 teaspoons Worcestershire Sauce. Stir to combine.
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Add the seared pork chops back to the inner pot, along with any accumulated juices on the plate.
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Place the lid on the pressure cooker and be sure the vent knob is fully sealed. Set the cooking time by hitting manual or pressure cook and adjust to cook on HIGH pressure for 5 minutes.
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Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. This is crucial to ensure your pork chops stay tender.
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After 10 minutes, you can opt to release any remaining pressure by hitting the vent knob from the sealed to the venting position. Just be sure to do this in an open space and stand back from the Instant Pot.
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Remove the cooked pork chops from the inner pot and place them on a clean plate.
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To prepare the gravy, turn the Instant Pot back to saute by hitting cancel and then the saute function. Let the mixture come to a bubble. Mix together 2 tablespoons cornstarch with 2 tablespoons water until the cornstarch has dissolved and then add that mixture to the inner pot, stirring well. Let cook for 1-3 minutes, or until the gravy has thickened up.
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Serve the pork chops with the gravy.
Stock/Broth: Feel free to use low-sodium chicken stock in place of beef stock.
Frozen Pork Chops: To cook frozen pork chops, skip searing the meat. Saute the onions as directed, deglaze the pan, and then cook for 10 minutes on high pressure.
Searing Optional: While searing the pork chops and sauteeing the mushrooms and onions does add flavor to the recipe, feel free to skip these steps to save time. Instead layer the pork chops, chopped onions, sliced mushrooms, beef stock, and seasonings in the inner pot and cook for 6 minutes on high pressure instead of 5 minutes.
Dairy-Free: Simply omit the butter and replace it with additional olive oil.
Storage: Leftover pork chops will keep in the refrigerator for up to 3 days. To reheat, place the pork and gravy in a heat-safe dish, cover with a damp paper towel and heat in 30-second intervals in the microwave until warmed through.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Calories: 285kcalCarbohydrates: 7gProtein: 31gFat: 13gSaturated Fat: 4gCholesterol: 93mgSodium: 202mgPotassium: 776mgFiber: 1gSugar: 2gVitamin A: 87IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2019 and updated in 2025.
