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These Instant Pot Pork Chops are seared and pressure-cooked in a creamy broth with mushrooms. Every bite is moist, tender, and smothered in the most amazing brown gravy. Ready in just 30 minutes!
If you’re looking for the best way to cook juicy bone-in pork chops, look no further than your Instant Pot. Don’t get me wrong, I love air frying pork chops, but these pressure cooker pork chops are smothered in a mushroom gravy that’s out of this world.
These Instant Pot Pork Chops are quick and easy to prepare entirely in a pressure cooker. First, they’re seared to develop a crispy crust on the outside, then cooked in a creamy mushroom braising liquid to seal in the juices. The liquid is thickened in the end and simmered until it thickens into a rich and creamy mushroom gravy.
They’re just as tasty as my pan-seared pork chops but save on so much time and stress. The meal is all said and done in about 30 minutes!
- The Instant Pot caramelizes the outside of the pork and seals in the juices on the inside. Sit back while it does most of the work!
- A one-pot recipe served with a silky smooth, creamy gravy.
- A naturally gluten free meal that’s perfect for quick weeknight dinners.
Learn more about the highlighted ingredients in this recipe and their available substitutions. The full ingredient list is below in the recipe card.
Pork chops – For this recipe, I used bone-in pork chops about ¾ to 1-inch thick. You can make this with thick-cut boneless pork chops, but you’ll need to reduce the cooking time by about 2 minutes. Go with boneless loin chops, as they’re more tender than other boneless cuts.
Chicken broth – The broth is used to deglaze the pot after browning the pork chops and then to make the gravy. If you don’t have chicken broth, use vegetable broth or bone broth instead.
Milk – For the best creamy and silky smooth gravy, use whole milk or heavy cream.
Cornstarch – This thickens the cooking liquid and transforms it into a rich brown gravy. Arrowroot works well, too.
Step 1: Season and sear the chops. Season the pork chops with salt and pepper on both sides. Heat the olive oil in the Instant Pot on Saute mode, then sear the chops for 2 minutes on both sides. Set them aside.
Step 2: Add everything to the pot. Deglaze the pot with the chicken broth, scraping up the stuck browned bits on the bottom. Add the mushrooms and garlic, followed by the seared pork chops, milk, thyme, salt, and pepper.
Step 3: Pressure cook. Lock the lid in place and cook on High Pressure for 12 minutes. When the time is up, let the steam naturally release for 10 minutes, then manually release the rest. Set the pork chops aside.
Step 4: Make the gravy. Turn on Saute mode again and stir in more broth and the cornstarch. Bring it up to a simmer and whisk frequently until it thickens.
Step 5: Serve. Plate the pork chops and spoon the hot gravy over top. Enjoy!
Tips and FAQs
- To help the pork chops cook evenly, place them on the kitchen counter 15 to 20 minutes before cooking so they can come down to room temperature.
- Don’t skip the sear! It creates a browned crust on the surface of the meat and locks in the juices. Make sure the oil is hot first. You should see wisps of smoke coming up from the oil and it should be shimmering.
- Avoid the dreaded BURN warning by deglazing the Instant Pot with broth and scraping up the browned bits stuck on the bottom.
What should you serve with pork chops?
How long do you cook pork chops in the Instant Pot?
It depends on the thickness of the chops and whether they’re bone-in or boneless. Once seared, 1-inch thick bone-in pork chops will take 12 minutes to cook on High Pressure.
Why are my pork chops tough?
The Instant Pot creates the ideal moist environment to make tender and juicy pork chops. If they’re tough, it likely means they’re overcooked. I don’t recommend thin-cut ¼-inch pork chops because they overcook and dry out easily.
Can you put frozen pork chops in the Instant Pot?
You can, but you can’t season or sear frozen pork chops, leaving you with a final dish that isn’t very flavorful. If you don’t have enough time to thaw frozen pork chops in the fridge, add them to the Instant Pot with the cooking liquids and seasonings, and add 5 minutes to the cooking time.
How do you double this recipe?
This recipe makes two pork chops with gravy, which can easily be doubled. To avoid overcrowding the pot, brown the pork chops in batches. Stack the seared pork chops on top of each other and double up on the cooking liquids. Follow the cook times as instructed.
Refrigerator: Keep any leftover pork chops in an airtight container with the gravy for 4 to 5 days.
Reheating: To reheat leftover pork chops, warm them in a skillet over medium until heated through. Add a splash of broth to thin out the gravy if necessary.
More Instant Pot dinners
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Instant Pot Pork Chops
- pressure cooker
- Season the pork chops with salt and pepper. Pour the olive oil into your Instant Pot, then press "sauté" and set the timer for 6 minutes. Allow 2 minutes for it to heat up, then add the pork chops and cook them for 4 minutes, flipping halfway through. Use tongs to remove the pork chops and set aside.
- Next, pour in the chicken broth and use a wooden spoon to scrape up the brown bits on the bottom.
- Add the mushrooms and garlic, then place the pork chops back in, along with the milk, thyme, salt, and pepper. Place the lid on, ensuring the knob on top is in the "seal" position. Pressure cook the pork chops for 12 minutes, then naturally release for 10 minutes and remove the pork chops.
- For the gravy: add the chicken broth and cornstarch and press "sauté" for 6 minutes. Sauté for 3-5 minutes, whisking frequently until it thickens. Spoon gravy over the pork chops and enjoy!