Instant Pot Pork Chop — Juicy & Tender in Minutes
The ultimate guide to making the perfect instant pot pork chop at home.
Yes, you can make incredibly juicy and tender pork chops in an Instant Pot in about 20 minutes total. The pressure cooker locks in moisture while a quick sear before pressure cooking gives you that irresistible golden crust. This method works best with bone-in pork chops that are at least 1 inch thick.
If you have ever ended up with dry, tough pork chops from the stovetop or oven, the Instant Pot is about to change your dinner game forever. Pressure cooking pork chops traps steam and moisture inside the meat, resulting in incredibly tender, fall-off-the-bone results that are nearly impossible to achieve with traditional cooking methods. In this complete guide, you will learn exactly how to make the best instant pot pork chop with simple pantry staples and foolproof techniques.
Whether you are a beginner or an experienced home cook, this recipe walks you through every step from seasoning to searing to pressure cooking. You will also discover the most common mistakes people make with pressure-cooker pork chops and how to avoid them, plus creative variations and serving suggestions that turn a simple pork chop into a restaurant-worthy meal your whole family will love.
Pros
- Ready in under 20 minutes total
- Produces incredibly juicy, tender pork chops
- Hands-off cooking once pressure is reached
- One-pot meal with minimal cleanup
- Works with pantry staples you already have
- Perfect for busy weeknight dinners
Cons
- Requires a 10-minute natural release for best results
- Thin chops can overcook quickly
- Less caramelized crust compared to oven-baked methods
- Instant Pot models may vary cooking times slightly
✅ This recipe was last tested and validated by our test kitchen on 2026-06-28.
Key Takeaways
- Use bone-in pork chops at least 1 inch thick for the juiciest results.
- Always sear the chops before pressure cooking to build a flavorful crust.
- Let the pressure release naturally for 10 minutes to keep the meat tender.
- Use a meat thermometer to ensure the internal temperature reaches 145°F.
- Rest the pork chops for 5 minutes after cooking before slicing or serving.
- Save the cooking liquid and reduce it into a quick pan sauce for extra flavor.
Ingredients
To make this authentic instant pot pork chop you will need the following fresh ingredients:
Everything you need for instant pot pork chop
🛒 Shop Key Ingredients
| Ingredient | Why You Need It | Buy |
|---|---|---|
| Bone-in pork chops (1 inch thick) | Bone-in chops retain more moisture and flavor during pressure cooking. Thick cuts prevent overcooking. | Check Price |
| Smoked paprika | Adds a deep, smoky flavor that mimics slow-cooked taste in a fraction of the time. | Check Price |
| Chicken broth | Creates the steam for pressure cooking and forms the base of a delicious pan sauce. | Check Price |
| Instant Pot Duo 6-Qt | The essential pressure cooker that makes this entire recipe possible in under 20 minutes. | Check Price |
Kitchen Equipment
| Tool | Why You Need It | Buy |
|---|---|---|
| Instant Pot (6 or 8 quart) | The pressure cooking function is essential for tender, juicy pork chops in minutes. | Check Price |
| Instant-read thermometer | Ensures pork reaches the safe 145°F internal temperature without overcooking. | Check Price |
| Tongs | For safely flipping hot pork chops during the searing step. | Check Price |
| Small bowl | Used to mix the cornstarch slurry for thickening the pan sauce. | Check Price |
Step-by-Step Instructions
Follow these steps exactly for perfect instant pot pork chop every time.
Preparation
Pat the pork chops completely dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture generously over both sides of each pork chop. Let them sit at room temperature for 10 minutes while you prepare the Instant Pot.
Set your Instant Pot to Sauté (High). Add the olive oil and let it heat until shimmering. Place two pork chops in the pot and sear for 3 minutes per side until golden brown. Remove and repeat with the remaining two chops. Set all seared chops aside on a plate.
Add the smashed garlic cloves to the hot pot and stir for 30 seconds until fragrant. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pot with a wooden spoon. This step is critical for avoiding the Burn notice.
Cooking
Place the trivet inside the Instant Pot. Arrange the seared pork chops on the trivet in a single layer. Cancel Sauté mode. Close the lid, set the valve to Sealing, and select Pressure Cook (High) for 8 minutes. It will take approximately 5 minutes to come to pressure.
When the cooking cycle completes, allow a full natural pressure release for 10 minutes. Then carefully turn the valve to Venting to release any remaining pressure. Open the lid and check that the internal temperature reads at least 145°F.
Remove the pork chops and tent with foil. Set the Instant Pot to Sauté (High). Add the butter and thyme to the cooking liquid. Stir in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a gravy-like consistency. Taste and adjust seasoning.
Place each pork chop on a plate, spoon the thickened pan sauce generously over the top, and garnish with fresh thyme leaves. Serve immediately while hot.
Chef’s Secrets
- Dry the chops thoroughly: Moisture on the surface prevents a proper sear. Pat them completely dry with paper towels before seasoning for the best golden crust.
- Use bone-in, thick-cut chops: Boneless or thin chops overcook easily under pressure. Bone-in chops that are at least 1 inch thick stay juicy and tender.
- Never skip the natural release: A quick release causes the meat fibers to contract violently, resulting in tough pork. The 10-minute natural release is essential.
- Deglaze after searing: Those browned bits on the bottom of the pot are pure flavor. Always deglaze with broth before pressure cooking to prevent the Burn notice.
- Rest before serving: Let the pork chops rest for 5 minutes after cooking. This allows the juices to redistribute throughout the meat for maximum tenderness.
Storage
Store leftover instant pot pork chops in an airtight container with some of the pan sauce to keep them moist. They will keep in the refrigerator for up to 4 days. The sauce helps prevent the meat from drying out during storage, so always store the chops with liquid rather than dry.
Freezing
These pork chops freeze beautifully for up to 3 months. Let them cool completely, then place each chop in a freezer-safe bag with a few tablespoons of the cooking liquid. Squeeze out as much air as possible before sealing. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave at 50% power.
Reheating
To reheat, place the pork chops in a skillet with a splash of chicken broth or leftover sauce over medium-low heat. Cover and warm for 4-5 minutes per side until heated through. Alternatively, microwave at 50% power in 1-minute intervals to avoid overcooking. The key is low and slow to preserve the tender texture.
Variations
- Spicy: Add 1 teaspoon of cayenne pepper and ½ teaspoon of red pepper flakes to the seasoning mix. Finish with a drizzle of hot honey for a sweet-heat combination.
- Creamy: After pressure cooking, stir in ½ cup of heavy cream and 2 tablespoons of Dijon mustard into the pan sauce for a rich, creamy gravy.
- Vegan: Substitute thick-cut portobello mushrooms or seitan steaks for the pork chops. Use vegetable broth and olive oil instead of butter. Reduce pressure cooking time to 4 minutes.
- High-Protein: Pair with a side of black beans and quinoa. The pork chops themselves deliver approximately 35g of protein per serving.
Substitutions
If you do not have smoked paprika, regular paprika with a pinch of cumin works well as a substitute. Chicken broth can be replaced with vegetable broth or even water in a pinch. Butter can be swapped for ghee or coconut oil for a dairy-free option. If bone-in chops are unavailable, use boneless pork chops but reduce the pressure cooking time to 5 minutes to prevent them from drying out. Fresh thyme can be replaced with 1 teaspoon of dried thyme.
Common Mistakes
The most common mistake when making instant pot pork chop is using chops that are too thin, which results in dry, overcooked meat under pressure. Another frequent error is skipping the searing step, which means you miss out on the deep, caramelized flavor that makes this dish special. Using the quick release instead of a natural release is also a major pitfall that causes the meat to become tough. Finally, failing to deglaze the pot after searing can trigger the Burn notice and leave you with a messy, frustrating situation.
Serving Suggestions
Serve these tender instant pot pork chops over creamy mashed potatoes with the rich pan sauce poured generously over everything. They pair beautifully with roasted green beans, buttered egg noodles, or a simple arugula salad dressed with lemon vinaigrette. For a heartier meal, add a side of garlic bread to soak up every last drop of the delicious sauce. This dish also works wonderfully alongside wild rice pilaf or roasted sweet potatoes for a balanced, satisfying dinner.
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 320 |
| Protein | 35g |
| Carbohydrates | 4g |
| Fat | 18g |
Frequently Asked Questions
Can I use boneless pork chops in the Instant Pot?
Why are my instant pot pork chops tough?
Do I need to sear pork chops before pressure cooking?
Can I cook frozen pork chops in the Instant Pot?
How do I prevent the Burn notice when making pork chops?
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Instant Pot Pork Chop — Juicy & Tender in Minutes
Ingredients
- 4 bone-in pork chops, 1 inch thick (about 10 oz each)
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 1 tablespoon fresh thyme leaves
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry, for sauce)
Instructions
- Pat pork chops dry. Mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub over both sides of each chop. Rest 10 minutes.
- Set Instant Pot to Sauté (High). Heat olive oil. Sear chops 3 minutes per side until golden brown. Remove and set aside.
- Add smashed garlic to pot, stir 30 seconds. Pour in chicken broth and scrape up browned bits from the bottom.
- Place trivit in pot. Arrange seared pork chops on trivet. Close lid, set valve to Sealing. Pressure Cook (High) for 8 minutes.
- Allow natural pressure release for 10 minutes. Then quick release remaining pressure. Check internal temperature reaches 145°F.
- Remove chops and tent with foil. Set Instant Pot to Sauté (High). Add butter and thyme to cooking liquid. Stir in cornstarch slurry. Cook 2-3 minutes until sauce thickens.
- Serve pork chops with pan sauce spooned over the top. Garnish with fresh thyme leaves.