Instant Pot Pork Chops are so easy to make and delicious to eat. You can use boneless or bone-in chops, thin or thick, and after they are cooked you can make a very delicious mushroom/onion gravy to pour over the top of them. We are happy to share this instant pot recipe with you so that it can become one of your favorites like it is in our family.
- 6 boneless pork loin chops 1” thick
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp olive oil
- 2 cups sliced baby Bella mushrooms
- ½ cup sliced onion
- 1 cup beef bone broth
- 1 tbsp cornstarch
- ¼ cup cold water
- Season the pork chops with salt, pepper, garlic powder, and onion powder.
- Turn the Instant Pot onto “Saute” mode. Add 2 tbsp olive and let it heat up.
- Once the oil has been heated, sear the pork chops on each side for about 2 minutes, or until browned. You may want to do it in batches so you don’t overcrowd the chops.
- Remove the chops after they have been seared, and place them on a plate.
- Add the mushrooms, onions, and garlic to the IP and saute for 1-2 minutes. Turn IP “OFF”.
- Pour in the beef bone broth and scrape any of the browned bits from the bottom of the pot. Add the pork chops back into the mushroom and broth mixture.
- Close the lid and set the valve to “sealing” position, and press the “pressure cooker” button. Set the timer to 5 minutes. The IP will beep and start coming to pressure. It is already hot, so it won’t take too long.
- Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes.
- Once 10 minutes has passed, release any remaining pressure by hitting the vent knob from sealed to venting (be sure to do this in an open space and stand back from the Instant Pot.)
- Carefully open the lid away from your face. Place the pork chops on a plate and let rest.
- To Make the Gravy: In a small bowl, whisk 1 tbsp cornstarch with 1/4 cup of cold water. Make sure there are no clumps. Add the liquid at the bottom of the IP. Stir until thickened. Press the “saute” function to simmer it for a few minutes to help thicken the gravy. Pour the mushroom gravy over the pork chops and serve.
When using frozen pork chops add a few minutes extra to pressure cooking and skip the searing step.
When letting the steam release, be careful for your face and hands, stand back.
Don’t let the steam come out underneath your cabinets, do it out in the open part of the kitchen.
Storing: Leftover instant pot pork chops can be stored in an airtight container in the refrigerator for 3-5 days.
In the Microwave – This is a good way to heat up your leftover instant pot pork chops by pouring some gravy over them, and heat for 1-2 min. Or heat it up without gravy and season it with ketchup, BBQ sauce or any other condiment.
In the Oven – Heat the pork chops in a baking dish and cover with foil for 15 minutes at 325-350 degrees.
Freezing: To freeze your instant pot pork chops, just place them in an airtight plastic container and then in a ziploc bag. They will stay fresh for 3-4 months. To thaw them out, just take them out and put them in the refrigerator overnight, then follow heating instructions.
- Prep Time: 5 minutes
- Cook Time: 20 minutes (Searing Time 5 minutes, Pressure Time 5 minutes + 10 minutes to release)
- Category: Main Courses
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot Pork Chops, Pork Chops in the Instant Pot, Instant Pot Pork Chops Recipe, Pressure Cooker Pork Chops, Instapot Pork Chops, Instant Pot Pork Loin Chops, Pork Chops in a Pressure Cooker, Instant Pot Recipe for Pork Chops, Easy Instant Pot Pork Chops, Best Instant Pot Pork Chops, Boneless Instant Pot Pork Chops, Instant Pot Frozen Pork Chops