These Instant Pot pork chops with gravy are flavorful, moist, and tender and they're ready in no time. It's a perfect combination for an easy weeknight meal!
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Why this recipe works
You can never have too many quick and easy weeknight meal options. On busy weeknights I like to aim for recipes I can have ready in 30 minutes or less. Lately my absolute favorites are one pot meals and sheet pan meals.
The Instant Pot is perfect for one pot meals. You can whip up delicious comfort food dishes and soups in no time. And this Instant Pot pork chop recipe is a perfect example!
Note: This recipe was developed on a 6qt Instant Pot Duo Evo Plus.
Ingredients
- 4 thick cut pork chops
- 1 Tablespoon olive oil
- 1 cup chicken stock
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 Tablespoon chopped parsley
- ¼ cup water
- 1 Tablespoon cornstarch
How to cook pork chops in an Instant Pot
My favorite thing about the Instant Pot is the ability to sear meat then pressure cook it in the same pot. This way you get all the extra flavor from both the browning of the meat and the fond in the pan that you can use to construct a delicious gravy, along with the speed of pressure cooking.
- To cook pork chops in your Instant Pot, first set it to saute mode. While it preheats season the meat with salt, pepper, and garlic powder. Add the olive oil then sear the pork chops, 2 at a time, for about 2 minutes per side, until golden brown. Repeat with the remaining pork chops and set aside on a plate.
- Turn off the pot and add ¼ cup of broth to the pot. Scrape up any brown bits on the bottom of the pot. This will help to flavor the gravy and also helps prevent a burn warning.
- Add the pork chops back to the pot with any juices from the plate and the remaining broth then cover and lock the lid.
- For thick cut boneless pork chops, set to high pressure for 10 minutes and for thinner chops reduce the cook time to 7-8 minutes, depending on thickness.
- 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.
How to make the gravy
- Set the Instant Pot to saute. Whisk together the cornstarch and water then add to the pot whisking constantly. 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.
What to serve with pork chops
To keep things quick and easy on busy weeknights I often turn to frozen veggies I can steam in the bag. I usually choose a green vegetable to go with pork chops like peas, green beans or broccoli. And a starch like quick cooking rice or potatoes to help soak up that delicious gravy.
Recipe tips and FAQs
Pressure cooking is intense and, despite the moist environment, 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.
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.
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
📖 Recipe
Instant Pot Pork Chops with Gravy
Equipment
Ingredients
- 4 pork chops thick cut
- 1 Tablespoon olive oil
- 1 cup chicken stock
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 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.
- Season the pork chops on both sides with the salt, pepper, and garlic powder.
- Add the olive oil to the instant pot and, working in batches, sear the pork chops on each side for 2-3 minutes until golden brown. Transfer to a plate and set aside.
- Turn the instant pot off and pour about ¼ cup of the broth into the empty instant 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 10 minutes. After the cooking cycle allow the pressure to naturally release for 10 minutes then vent any remaining pressure before removing the lid. Remove the pork chops from the pot and transfer to a serving plate then cover loosely with foil.
- Whisk together the cornstarch and water. Turn the instant pot on to saute and whisk in the cornstarch mixture. 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
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Donna E
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!
Scott
Thanks so much Donna!