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Home » Meats

Instant Pot Pork Chops with Gravy

Published: Dec 28, 2020 · Modified: Sep 26, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

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These Instant Pot pork chops are moist and tender and they're finished off with a flavorful gravy. It's a perfect combination for an easy weeknight meal that's ready in no time!

Side angle view of a serving of pork chops with gravy.
Jump to:
  • Why this Recipe Works
  • Ingredient Notes
  • How to Cook Pork Chops in an Instant Pot
  • How to Make the Gravy
  • What to Serve with Pork Chops
  • Recipe Tips and FAQs
  • More Instant Pot Recipes
  • 📖 Recipe
  • More Weeknight Dinner Ideas

Why this Recipe Works

If you're like me, you can never have enough quick and easy weeknight dinner recipes. On busy weeknights, I aim for recipes I can have ready in around 30 minutes. And the less cleanup the better. So lately, my absolute favorites are one-pot meals and sheet pan meals like my lemon chicken with potatoes and broccoli.

Most of you probably know this by now, but the Instant Pot is perfect for one-pot meals. It allows you to whip up delicious comfort food dishes and soups that typically take hours in almost no time at all. And you can sear, pressure cook, or slow cook all in one appliance, so it's super versatile.

This Instant Pot pork chops recipe is a perfect example. Searing the pork chops adds tons of flavor. And pressure cooking pork chops results in tender, juicy meat in minutes, and the leftover cooking liquids make for a delicious gravy too!

Ingredient Notes

See the recipe card at the bottom of this post for a full list of ingredients and measurements.

  • Pork Chops - For this recipe, I recommend using bone-in pork chops that are at least 1 inch thick.
  • Chicken Stock - Using a high-quality chicken stock for the cooking liquid adds flavor to the pork chops and also makes for a flavorful gravy at the end.

How to Cook Pork Chops in an Instant Pot

Note: this recipe was developed on a 6 qt Instant Pot Duo Evo Plus.

  1. Set your Instant Pot to sauté mode. While it preheats, season the meat with salt, pepper, thyme, and garlic powder. Add olive oil to the pot, then sear the pork chops, 2 at a time, for about 2 minutes per side, until browned. Repeat with the remaining pork chops and set aside on a plate.
Pork chops being seared in an Instant Pot until golden brown on each side.
  1. Turn off the pot and add ¼ cup of broth to the pot. Scrape up any brown bits on the bottom of the pot with a wooden spoon. This will help to flavor the gravy and also helps prevent a burn warning.
  2. Add the pork chops back to the pot with any juices from the plate and the remaining broth then cover and lock the lid.
  3. For thick-cut, bone-in pork chops, set to high pressure for 8 minutes. For boneless pork chops reduce the cooking time to 5 minutes. See notes in the recipe card for cooking time adjustments.
  4. After the cooking cycle allow the pressure to naturally release for 10 minutes then carefully quick release any remaining pressure before removing the lid. Transfer the pork chops to a plate and cover loosely with foil. Leave the cooking liquids in the pot.

How to Make the Gravy

  1. Set the Instant Pot to sauté mode. Whisk together the cornstarch and water then add to the cooking liquids leftover in the pot. Whisk constantly and bring to a simmer.
  2. Cook for 1-2 minutes until the gravy is thickened. Stir in 1-2 teaspoons of chopped parsley and season with salt and pepper to taste.
The gravy is shown being finished off in the Instant Pot after pressure cooking the pork chops.

What to Serve with Pork Chops

For this pork chops and gravy recipe, a starchy side is a must to soak up that yummy gravy. Mashed potatoes are a great option, as is a simple side of steamed rice. A green veggie like peas or green beans is another good choice.

Overhead image of the finished pork chops served with rice and peas.

Recipe Tips and FAQs

How to store and reheat leftovers

Store leftovers in an airtight container and refrigerate for up to 4 days. Add a splash of water to the gravy to loosen it up and reheat in the microwave until warmed through.

Why do we need the natural pressure release?

Pressure cooking is intense and, despite the moist environment, it can actually dry out the meat. Allowing the pressure to naturally release for 10 minutes allows the meat to cool slightly and allows time for the meat to reabsorb some of the juices that were released during the pressure cooking phase. This step is crucial to producing tender juicy pork chops.

Can I use boneless pork chops?

This recipe will work with boneless pork chops as well, but you will need to reduce the pressure cooking time to 5 minutes. If they are thinner than 1 to 1 ½ inches you will need to reduce the cooking time further.

A boneless pork chop set next to a bone-in pork chop on a cutting board.

More Instant Pot Recipes

  • Instant Pot London Broil
  • White Bean Soup with Kale and Chicken Sausage
  • Instant Pot Turkey Pot Pie
  • Instant Pot Vegetable Beef Soup
  • Instant Pot Baked Beans

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

Side angle view of a serving of pork chops with gravy.

Instant Pot Pork Chops and Gravy

This quick and easy pork chops with gravy dish is cooked entirely in an Instant Pot so clean up is a breeze. It's a perfect weeknight meal in around 30 minutes.
4.67 from 15 votes
Print Pin Share Rate
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4
Calories: 329kcal

Equipment

  • 6 Qt Instant Pot
  • 12 inch tongs
  • Whisk
  • Measuring Spoons
  • Liquid Measuring Cup

Ingredients

  • 4 bone-in pork chops, around 1" thick
  • 1 Tablespoon olive oil
  • 1 cup chicken stock
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 1-2 teaspoon chopped parsley, plus more for garnish
  • ¼ cup water
  • 1 Tablespoon corn starch

Instructions

  • Set the Instant Pot to sauté mode and allow it to preheat. As it heats season the pork chops on both sides with salt, pepper, thyme, and garlic powder.
  • When the pot is preheated, add the olive oil to the instant pot and, working in batches, sear the pork chops on each side for 1-2 minutes until golden brown. Transfer to a plate and set aside.
  • Turn the instant pot off and pour ¼ cup of the broth into the empty pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot.
  • Add the pork chops back to the pot along with the remaining broth.
  • Place the lid on the pot and lock. Cook on manual for 8 minutes. After the cooking cycle ends allow the pressure to naturally release for 10 minutes, then vent any remaining pressure before removing the lid. Transfer the pork chops to a serving plate then cover loosely with foil. Leave the cooking liquids in the pot.
  • Whisk together the cornstarch and water. Turn the instant pot on to saute and whisk in the cornstarch mixture in with the reserved cooking liquids. Whisk constantly until gravy is thickened then turn off the pot. Stir in the parsley and season with salt and pepper to taste.
  • Spoon the gravy over the pork chops then garnish with additional chopped parsley and serve.

Notes

Tips to avoid overcooking:
Selecting your pork chops
I highly recommend using well marbled, bone-in pork chops at least 1 inch thick in this recipe.
Searing
Be sure the pot is very hot before adding the pork chops to sear. You don't want the pork chops sitting in the pot as it heats.
Also, be careful to not overcook them in this step. The browning adds lots of flavor, but searing them for too long can result in overcooked pork chops.
Cooking time
For bone-in pork chops ½ to 1 inch thick, set pressure cooking time to 6-7 minutes.
For boneless pork chops 1" thick or more, set the pressure cooking time to 5-6 minutes.
For boneless chops around ½ to 1 inch thick, set the pressure cooking time to 2-3 minutes, depending on thickness.
 

Nutrition Facts

Calories: 329kcalCarbohydrates: 2gProtein: 37gFat: 17gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 105mgSodium: 491mgPotassium: 51mg

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American
Keyword: instant pot, one pot meal, Pork, pork chops, Weeknight Meals
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

More Weeknight Dinner Ideas

  • Creamy Tuscan Chicken Pasta
  • Soy Ginger Glazed Salmon with Broccoli
  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Easy Creamy Chicken Marsala
  • Sheet Pan Lemon Chicken with Potatoes and Broccoli
  • Baked Lemon Dill Salmon
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Reader Interactions

Comments

  1. Cathie

    January 22, 2022 at 7:51 pm

    5 stars
    We made this tonight with a little thicker than 1/2” boneless pork chops. We cooked for 10 minutes, then tread the above review and released the steam at about 6 minutes. They were still a bit over cooked, but my husband said they were perfect (he comes from a family that over cooked all meats😬). Next time we will cook about 8 minutes. Loved the recipe!

    Reply
    • Scott

      January 29, 2022 at 9:47 pm

      Hi Cathie, thanks so much for the feedback! For 1/2" boneless chops I would reduce the cook time to 5-6 minutes, instead of 10. I haven't tested this recipe with thinner boneless pork chops yet, but the natural release may need to be shortened by 1-2 minutes as well. I have added clarification on this in the post and recipe and also added some new pictures of the chops I use in this recipe. I typically use 1 inch thick bone-in pork chops for this dish.

      Reply
  2. Donna E

    October 25, 2021 at 9:48 am

    4 stars
    I made this recipe with very thick 1 1/2” boneless pork chops. I followed the recipe minus the parsley. It was delicious! However, 10 minutes was way too long to pressure cook. Next time I make this, I will only cook for 8 minutes. This recipe was easy and quick!

    Reply
    • Scott

      October 25, 2021 at 9:56 am

      Thanks so much Donna!

      Reply

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Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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