Instant Pot Pork Chops
This post may contain affiliate links. See my disclosure policy.
My Instant Pot pork chop recipe is deceptively simple but yields perfectly juicy and tender pork chops every time. It’s ready in just 15 minutes.
I used to be afraid of cooking pork chops in the Instant Pot because I was convinced they’d turn out dry and rubbery. More often than not, I’d end up undercooking them out of fear of drying them out.
It turns out that, provided you sear them first and allow a full ten minutes of natural release, you’ll be rewarded with juicy and tender chops every time. The tricky part is determining the ideal cooking time, but I’ve done the hard work for you by testing chops of varying thicknesses, so you can easily adjust the time based on what you have on hand.
Because pork chops are naturally lean, they cook quickly and soak up all the flavor you throw at them. My secret ingredient is a little brown sugar, which caramelizes around the edges and balances the savory spices perfectly.
Table of Contents
Arman’s tips before starting
- Don’t stack the pork chops. I always cook them in a single layer so they cook more evenly and absorb the cooking liquid properly.
- Use a natural release. Don’t rush this step. A full 10 minutes of natural release helps keep the pork chops juicy and tender.
- Thickness determines cooking time. I’ve tested pork chops of varying thicknesses, and even an extra 1/2 inch can greatly affect cooking time.
- Let them rest before serving. I like to let the pork chops rest for 5 minutes after cooking so the juices can redistribute throughout the meat.
Key Ingredients
Here’s what goes into Instant Pot chops, along with my kitchen notes. Full measurements are in the recipe card below.
- Pork chops. I strongly recommend using boneless pork chops that are at least 1 1/2 inches (4cm) thick. Thinner chops cook too quickly and are more prone to drying out. Bone-in pork chops also work, but you’ll need to add 2-3 minutes to the cooking time.
- Brown sugar. My secret ingredient. It balances the savory seasonings and helps create a lightly caramelized exterior.
- Spices. I’m keeping it simple with salt, pepper, and dried parsley.
- Garlic. I prefer freshly minced cloves, as they impart flavor into the chops better than dried garlic.
- Butter. Unsalted butter adds richness and helps carry flavors of the seasoning.
- Worcestershire sauce. Adds depth and umami. If you don’t have Worcestershire, use soy sauce.
- Chicken or pork broth. The cooking liquid is essential for pressure cooking. While water works, broth adds much more flavor. I recommend using a low-sodium variety since Worcestershire sauce and seasonings already provide plenty of saltiness.
Pork chop thickness and cooking times
I tested this recipe with several thicknesses of pork chops. Use these cooking times as a guide:
- 1-inch (2.5cm) pork chops: 4 minutes high pressure.
- 1 1/2 inch (4cm) pork chops: 6 minutes high pressure.
- 2-inch (5cm) pork chops: 8 minutes high pressure.
No matter which thickness you use, allow a full 10-minute natural pressure release before opening the lid.
Not sure they’re done? Check the thickest part of the pork chop with an instant-read thermometer. If they haven’t reached 145°F, pressure cook for another 1-2 minutes.
How to make pork chops in the Instant Pot
Step 1- Season the pork chops. Sprinkle sugar, parsley, garlic, salt, and pepper on both sides of the chops.
Step 2- Sear the pork chops. Set the pressure cooker to ‘ Sauté mode’ and add butter. Once it’s melted, sear the chops for 2-3 minutes per side.
Step 3- Pressure cook. Add the liquid ingredients to the pot. Lock the lid and seal the vent. Cook on high pressure according to the thickness of your pork chops (see above).
Step 4- Release pressure. Allow the pressure to naturally release for 10 minutes, then carefully perform a quick release. Let the chops rest for 5 minutes before serving.
What to serve with pork chops
These pork chops pair well with just about any side dish, but here are a few of my favorites:
Storage instructions
To store: Place leftover Instant Pot pork chops in an airtight container and refrigerate for up to five days.
Reheating: I like to reheat the chops in a skillet or pan with a tablespoon of water until warm.
To freeze: Place the cooked, cooled leftovers in a freezer-safe container and store them in the freezer for up to 6 months.
Instant Pot Pork Chops
Video
Ingredients
- 4 large boneless pork chops or bone-in
- 2 tablespoons brown sugar
- 1/2 tablespoon dried parsley
- 1/2 tablespoon garlic minced
- 1 tablespoon butter
- 1 tablespoon Worcestershire sauce
- 1 cup chicken broth or pork broth
Instructions
- Sprinkle sugar, parsley, garlic, salt, and pepper on both sides of the pork chops.
- Heat the Instant Pot on sauté mode, add the butter, and brown the pork chops on both sides for 2-3 minutes, until golden brown.
- Add the Worcestershire sauce and broth to the pot. Lock the lid and seal the vent to sealing. Cook on high pressure according to the thickness of your pork chops (see notes).
- When the cooking is done, allow a 10-minute natural pressure release, then carefully release any remaining pressure. The pork chops should be tender and register 145°F in the thickest part.
- Let the pork chops rest for 5 minutes before serving.
Notes
- 1-inch (2.5cm) pork chops: 4 minutes high pressure.
- 1 1/2 inch (4cm) pork chops: 6 minutes high pressure.
- 2-inch (5cm) pork chops: 8 minutes high pressure.
Nutrition
More Instant Pot recipes
Originally published August 2022
Very good recipe. I rarely buy pork chocps but now I have good recipe to prepare them.
I’m so glad you enjoyed the pork chops, Mario! 🙂