Instant Pot Pork Chops

My Instant Pot pork chop recipe is deceptively simple and guarantees maximum tenderness and flavor. It’s ready in 10 minutes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 15

Natural release 10

Total Time 15

Servings servings

Calories 265kcal

Author Arman Liew

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.

Video

Notes

Bone-in pork chops: Add an extra 2-3 minutes.

Pork chop thickness 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.

TO STORE: Place leftover Instant Pot pork chops in an airtight container and refrigerate for up to five days.

TO REHEAT: 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.

Nutrition