Instant Pot Pork Chops Recipe

5 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Instant Pot Pork Chops come out flavorful, tender, and juicy with a rich gravy to pour on top. All ready in under 30 minutes, made in one pot!

Instant Pot Pork Chops make unbelievable tender pork chops in a rich sauce. The Pressure Cooker Pork Chops are flavored with easy ingredients like pepper, Italian seasoning, and paprika. Then it’s all cooked in chicken broth under high pressure to get delicious results. Delicious, Creamy Pork Chops make a great Dinner Recipe that’s always hit with the whole family. This pressure cooker version is an easy and fast way to make them and turns out just as delicious!

Sabrina’s Instant Pot Pork Chop Recipe

Instant Pot recipes really speed up the cooking process. The bone-in pork chops come out buttery and flavorful with just 15 minutes cook time in the high-temperature electric pressure cooker. Instead of making the gravy in a separate saucepan, Sabrina’s Instant Pot Pork Chop recipe is an easy one-pot meal. By pressure cooking, you’re able to get the same delicious texture and flavor you’d get from a Baked Pork Chops recipe or skillet pork chops. The difference is a shorter cooking time and less hands-on work in the recipe.

The quick cooking of Instant Pot Pork Chops gives you extra time to make delicious side dish recipes. Serve up your Pressure Cooker Chops with Roasted Vegetables, Baked Potatoes, or Mashed Potatoes to complete the hearty dinner. This recipe is especially great with mashed potatoes because they’ll soak up the gravy for an amazing, creamy combination.


  • 3 tablespoons Vegetable Oil: Used for sautéing the pork chops in the Instant Pot, adding flavor and preventing sticking. You can use other cooking oils like canola or olive oil as a substitute.
  • 5 bone-in Pork Chops: The main protein in the dish, providing a rich, meaty flavor. You can use boneless pork chops if preferred. Choose a thicker-cut pork chop to avoid dryness. Look for a nice fat cap and some marbling which will ensure a juicy pork chop.
  • 1 teaspoon Kosher Salt: Enhances the overall flavor of the dish and seasons the pork chops. Table salt can be used as a substitute.
  • ½ teaspoon Coarse Ground Black Pepper: Adds a mild spiciness and complements the pork’s taste. Use regular black pepper if coarse ground is unavailable.
  • 1 teaspoon Dried Oregano: Imparts a savory and herbaceous flavor to the dish. You can use fresh oregano as a substitute. Use a 1:3 ratio (1 teaspoon dried = 1 tablespoon fresh). If you don’t have oregano on hand, you can use dried thyme, basil, or rosemary instead.
  • ½ teaspoon Paprika: Adds a subtle smokiness and color to the pork chops. Smoked paprika can be used for a more intense smoky flavor.
  • 2 cups Chicken Broth: Provides a flavorful liquid base for cooking the pork chops and creating the gravy. Chicken stock keeps the pork chops moist and helps to steam them while they cook in the pressure cooker, and then is infused with flavor from the pork chops
  • ¼ cup Water: Used to create a cornstarch slurry to thicken the gravy. 
  • 1 tablespoon Cornstarch: Acts as a thickening agent for the gravy, giving it a creamy consistency. Wheat flour can be used as an alternative.

Kitchen Tools & Equipment

  • Instant Pot: An electric pressure cooker that simplifies cooking by combining several kitchen appliances into one. It can sauté, pressure cook, and more, making it perfect for this recipe.
  • Steam Rack: This is also known as a trivet and is a removable rack that comes with the Instant Pot. It’s used to elevate the pork chops, allowing them to cook above the liquid and preventing them from burning or becoming soggy.
  • Whisk: A kitchen utensil with wire loops used for mixing and blending ingredients. In this recipe, it’s used to combine cornstarch and water to create a thickening agent for the gravy.
  • Tongs: Long-handled, scissor-like utensils used for flipping and handling the pork chops while sautéing and removing them from the Instant Pot. They provide a secure grip.

How to Make Instant Pot Pork Chops

Time needed: 30 minutes.

  1. Step One: Prep

    Start off the Pork Chops recipe by adding vegetable oil or olive oil to the base of the pressure cooker. Set the 6-quart Instant Pot to its sauté mode. Let the oil heat up slightly before you start cooking.pouring oil into Instant Pot

  2. Step Two: Saute

    Season each of the chops with salt and pepper. Saute the pork in batches and flip them to brown pork on both sides. Once they’re browned remove the chops from the Instant pork chop in an Instant Pot

  3. Step Three: Cook

    Add the steam rack to the pressure cooker with the handles facing up. Pour in the chicken broth for the liquid. Use a wooden spoon to scrape the bottom of the pot. Then place the chops over the steam rack and season with paprika and oregano. Close the lid and seal the valve. Flip from sauté mode off and cook on high pressure. Cook the pork chops for 15 minutes.adding paprika to pork chops in an Instant Pot

  4. Step Four: Pressure Release

    Flip the valve for a quick steam release. Then open the Instant Pot to release the remaining pressure. The temperature inside the Instant Pot will be very high, so be careful not to burn yourself. The pork chops should be tender and cooked through. To double-check they’re done, you can use a kitchen thermometer. The pork needs an internal temperature of 145 degrees to be done.

  5. Step Three: Make Gravy

    Move the pork chops to a plate while you make the gravy. Whisk together the cornstarch slurry and pour it into the liquid. Whisk the mixture together until thickened and creamy. a ladle of pork chop gravy from Instant Pot

  6. Step Six: Serve and Enjoy!

    Then pour the gravy over the pork chops and serve with a side of green beans, or grilled asparagus and Butter Rice.

Can This Be Made In Advance?

Yes, the Instant Pot Pork Chops can be made ahead of time. Prepare the dish according to the instructions. Once they are cooked and the gravy is thickened, you can refrigerate it for up to 2 days for the best taste. When ready to serve, reheat the pork chops and gravy on the stove or in the microwave.

Nutritional Facts

Nutrition Facts
Instant Pot Pork Chops
Amount Per Serving
Calories 373 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 117mg39%
Sodium 903mg39%
Potassium 657mg19%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 36g72%
Vitamin A 109IU2%
Vitamin C 7mg8%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store Pork Chops


After cooking, Instant Pot Pork Chops shouldn’t be left at room temperature for more than 2 hours. If you have any leftover pork chops, let them cool down. Once they aren’t hot you can seal the recipe in an airtight container and keep Pressure Cooker Pork Chops in the fridge for 3-5 days. 

Reheating Tips

To reheat Instant Pot Pork Chops, use the microwave, stovetop, or oven (covered with foil at 250°F), stirring occasionally. Avoid overcooking to prevent dryness, and add a little liquid if needed for moisture.


You can also freeze pork chops for up to 6 months. Let frozen pork chops thaw in the fridge before reheating them. 

Alternative Cooking Methods

Slow Cooker Pork Chops

You can achieve the same juicy, tender pork chops and gravy by cooking them low and slow if you’d prefer to use your trusty crock pot. You will need an extra pan, but taking the time to sear the chops before cooking will add a ton of flavor and help lock in moisture.

  • Season the bone-in pork chops with salt and pepper, and sear in batches 2-3 minutes per side until browned.
  • Pour 1 cup of chicken broth into the crock pot and add the seared pork chops. Season with paprika and oregano.
  • Cook on low for 6-7 hours or on high for 3-4 hours. Add the cornstarch slurry into the slow cooker juices in the last hour of cooking to thicken the sauce.

Frequently Asked Questions

Why use Bone-in Pork Chops instead of boneless?

For this pressure cooker pork chop recipe, using bone-in pork chops will give you the maximum flavor without the pork chops drying out. Because they will steam in the quick cooking method, they will cook through quickly without having time to get dry. The attached bone helps to keep the meat juicy and adds a richness to the gravy you will make with the drippings.

How do I know when Bone-In Pork Chops are done?

Use a meat thermometer to monitor the internal temperature. Pork Chops are safe to eat at 145 degrees, which is considered medium rare. It is safe to eat medium rare Pork Chops, and you will find that they taste tender, juicy and less dry than when they are cooked to a higher temperature.

Can I make gravy without using cornstarch?

If you prefer a more traditional roux to using cornstarch as a thickener, here is an easy way to do it! Melt 2 tablespoons unsalted butter in a small saucepan and add 2 tablespoons of all-purpose flour. Whisk together over medium heat for 2-3 minutes until the flour just begins to turn golden, then slowly whisk in the liquids from the Instant Pot. Continue cooking for an additional 5-7 minutes until thickened.

How do I prevent the gravy from becoming lumpy?

Ensure you whisk the cornstarch and water mixture thoroughly before adding it to the broth. Stir continuously while adding the slurry to the hot liquid in the Instant Pot to prevent lumps.

Can I make this recipe in a traditional pressure cooker instead of an Instant Pot?

Yes, you can adapt this recipe for a stovetop pressure cooker. Follow similar steps but adjust the cooking times according to your cooker’s instructions.

Recipe Card

Instant Pot Pork Chops

Instant Pot Pork Chops come out flavorful, tender, and juicy with a rich gravy to pour on top. All ready in under 30 minutes, made in one pot!
Yield 5 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 3 tablespoons vegetable oil
  • 5 bone-in pork chops , 8 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 2 cups chicken broth
  • 1/4 cup water
  • 1 tablespoon cornstarch


  • Add vegetable oil to Instant Pot bowl and set to sauté.
  • Season pork chops with salt and pepper and cook for 3-4 minutes on each side until well browned.
  • Add the steam rack to your Instant Pot with the handles facing up.
  • Pour chicken broth into the pot then add pork chops and season with dried oregano and paprika.
  • Cook on high for 15 minutes, then quick release the pressure.
  • Remove the pork chops carefully and remove the metal cooking rack.
  • Set Instant Pot to sauté.
  • Whisk together cornstarch and water then add to chicken broth mixture in the Instant Pot.
  • Let cook for 5-6 minutes until thickened.
  • Place pork chops on serving plate and cover with gravy.


  • Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update! 
  • Click on times in the instructions to start a kitchen timer while cooking. 
  • To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 373kcal | Carbohydrates: 2g | Protein: 36g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 117mg | Sodium: 903mg | Potassium: 657mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg

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Variations on Instant Pot Pork Chops

  • Seasoning: You can add different flavors to the recipe using seasonings. For a garlicky flavor add minced garlic cloves, garlic salt, or garlic powder. You can also try out other seasonings like thyme, rosemary, parsley, basil, or red pepper flakes. 
  • Mushrooms: For delicious mushrooms in your Instant Pot Pork Chops toss in some sliced mushrooms to cook along with the gravy at the end.
  • Sauce: You can experiment with the flavor of the pork chops with gravy by adding different sauce ingredients to the gravy mixture. Mix in the ingredients when you’re adding the cornstarch to thicken the sauce. There are plenty of delicious flavors to try like Worcestershire sauce, mustard, or apple cider vinegar. 
  • Honey Pork Chops: Try making Honey Pork Chops for a sweeter recipe. Add 2-3 tablespoons of honey to the sauce recipe before drizzling it over the pork chops. Another option instead of honey is mixing in some brown sugar. 
  • Creamy Pork Chops: To make more creamy pork chops, add thick creamy ingredients to the sauce like sour cream or heavy cream. The sour cream will add a bit of tang that the heavy cream won’t, so it depends on the flavor you want in your sauce. 
  • Broth: You can exchange the chicken broth for beef broth, vegetable broth, or use low-sodium chicken broth. 

More Easy Pork Recipes

Instant Pot Pork Chops Pin

Photos used in previous versions of this post.

Instant Pot Pork Chops in pressure cooker
Perfect Instant Pot Pork Chops
Instant Pot Pork Chops on serving tray
Instant Pot Pork Chops in pressure cooker

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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