Evenings don’t have to be stressful when you’ve got juicy pork chops and your trusty Instant Pot ready to save the day! We’ve gathered 20 mouthwatering recipes that transform simple chops into tender, flavor-packed dinners in minutes. From creamy garlic herb to zesty apple cider glazed, these dishes will make busy weeknights feel like cozy celebrations. Get ready to fall in love with easy cooking all over again!
Instant Pot Garlic Butter Pork Chops
Beneath the soft glow of the kitchen light, there’s something quietly comforting about letting the Instant Pot do most of the work, filling the room with the rich, savory scent of garlic and butter as it tenderizes pork chops into something truly special. It’s a meal that feels both effortless and deeply satisfying, perfect for those evenings when you crave warmth without the fuss. This recipe transforms simple ingredients into a cozy, flavorful dish that’s ready in minutes, yet tastes like it simmered all day.
Ingredients
– 4 boneless pork chops, 1 inch thick
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 tbsp unsalted butter
– 6 cloves garlic, minced
– 1/2 cup chicken broth
– 1 tbsp fresh parsley, chopped
Instructions
1. Pat the pork chops dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with kosher salt and black pepper.
3. Set the Instant Pot to “Sauté” mode and heat the olive oil for 2 minutes until shimmering.
4. Sear the pork chops for 3 minutes per side until golden brown, working in batches if needed to avoid overcrowding.
5. Remove the pork chops and set them aside on a plate.
6. Add the unsalted butter to the pot and let it melt completely, about 1 minute.
7. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the pork chops to the pot, arranging them in a single layer.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes.
11. Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
12. Transfer the pork chops to a serving platter.
13. Stir the fresh parsley into the sauce left in the pot.
14. Spoon the garlic butter sauce over the pork chops before serving. Naturally tender and juicy, these pork chops soak up the buttery garlic sauce, creating a melt-in-your-mouth texture that pairs beautifully with mashed potatoes or crusty bread for soaking up every last drop. The gentle pressure cooking locks in moisture, ensuring each bite is infused with rich, savory flavor that feels both rustic and refined.
Instant Pot Smothered Pork Chops with Mushrooms
Vaguely remembering my grandmother’s kitchen, where scents would linger for hours, I find myself drawn to recipes that build flavor slowly, like these pork chops that transform in the pressure cooker into something deeply comforting and tender, with mushrooms adding their earthy notes to the rich gravy. There’s something quietly satisfying about letting the Instant Pot do the work, filling the house with warmth while I simply wait, reflecting on how such simple ingredients can come together to feel so nourishing and complete, a small ritual of care on a busy evening.
Ingredients
- 4 bone-in pork chops, 1 inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
- Season both sides of the pork chops evenly with salt and pepper.
- Select the “Sauté” function on the Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
- Place the pork chops in the pot in a single layer and sear until golden brown, about 3 minutes per side; remove and set aside on a plate.
- Add the sliced onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 4 minutes.
- Stir in the mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Return the seared pork chops and any accumulated juices to the pot, nestling them into the onion and mushroom mixture.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Transfer the pork chops to a serving platter and tent loosely with foil to keep warm.
- Select “Sauté” again and stir in the heavy cream, bringing the sauce to a gentle simmer.
- In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
- Slowly stir the slurry into the simmering sauce and cook until thickened, about 2 minutes, stirring constantly.
- Stir in the chopped parsley and spoon the mushroom gravy over the pork chops to serve.
Each bite reveals pork that falls apart effortlessly, bathed in a velvety, earthy gravy that clings to every tender strand. The mushrooms add a subtle chew, while the cream smooths everything into a comforting embrace. For a cozy twist, serve it over fluffy mashed potatoes or creamy polenta to soak up every last drop of that rich sauce.
Instant Pot BBQ Pork Chops with Pineapple
Often, the simplest meals become the ones we return to again and again, the kind that fill the kitchen with a sweet, smoky aroma that feels like a warm hug on a quiet evening. This combination of tender pork and caramelized pineapple is one of those comforting dishes that comes together with minimal effort, letting the pressure cooker do most of the work while you simply breathe in the moment. It’s a gentle reminder that good food doesn’t have to be complicated to feel special.
Ingredients
– 4 bone-in pork chops, 1 inch thick
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 1 cup BBQ sauce
– 1/2 cup chicken broth
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 2 cups fresh pineapple chunks
– 1 tbsp cornstarch
– 2 tbsp cold water
Instructions
1. Pat the pork chops completely dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with kosher salt and black pepper.
3. Set your Instant Pot to “Sauté” mode and heat the olive oil until it shimmers, about 2 minutes.
4. Sear the pork chops for 3 minutes per side until a golden-brown crust forms, working in batches if necessary to avoid overcrowding.
5. Turn off the “Sauté” function and pour in the chicken broth to deglaze the pot, scraping up all the browned bits from the bottom.
6. Whisk together the BBQ sauce, apple cider vinegar, smoked paprika, and garlic powder in a small bowl.
7. Pour the sauce mixture over the pork chops in the Instant Pot.
8. Add the fresh pineapple chunks, distributing them evenly around the pork.
9. Close the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
10. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
11. Remove the pork chops and pineapple to a serving platter, tenting loosely with foil to keep warm.
12. Mix the cornstarch with cold water in a small bowl until completely smooth to create a slurry.
13. Set the Instant Pot to “Sauté” mode again and whisk the cornstarch slurry into the sauce.
14. Simmer the sauce for 3-4 minutes, stirring constantly, until it thickens to a glossy, coating consistency.
15. Spoon the thickened sauce over the pork chops and pineapple before serving.
My favorite part is how the pork becomes so tender it nearly falls apart at the touch of a fork, while the pineapple softens into sweet, juicy bursts that cut through the rich smokiness of the sauce. This dish feels wonderfully complete served over a bed of fluffy jasmine rice, with the extra sauce drizzled generously over everything, though it’s equally lovely alongside simple roasted sweet potatoes or a crisp green salad for a lighter touch.
Instant Pot Honey Garlic Pork Chops
Dipping into the quiet afternoon, I find myself drawn to the simple comfort of preparing dinner, the steady rhythm of cooking offering a gentle anchor to the day. There’s something deeply satisfying about transforming humble ingredients into a meal that fills both kitchen and heart with warmth, especially when it comes together with such effortless grace in the pressure cooker.
Ingredients
– 4 bone-in pork chops (1-inch thick)
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 4 cloves garlic, minced
– 1/2 cup chicken broth
– 1/3 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon apple cider vinegar
– 1 teaspoon cornstarch
– 1 tablespoon water
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat pork chops completely dry with paper towels on both sides.
2. Season both sides of pork chops evenly with kosher salt and black pepper.
3. Select “Sauté” function on Instant Pot and heat olive oil until shimmering (about 2 minutes).
4. Sear pork chops in single layer for 3 minutes per side until golden brown crust forms.
5. Remove pork chops to plate and cancel “Sauté” function.
6. Add minced garlic to pot and cook for 30 seconds until fragrant.
7. Pour in chicken broth and use wooden spoon to scrape browned bits from bottom of pot.
8. Whisk together honey, soy sauce, and apple cider vinegar in small bowl.
9. Return pork chops to pot in single layer, pouring honey mixture over top.
10. Secure lid and set valve to “Sealing” position.
11. Cook on High Pressure for 8 minutes, then allow natural pressure release for 5 minutes.
12. Carefully quick release remaining pressure and remove lid.
13. Transfer pork chops to serving platter and tent loosely with foil.
14. Select “Sauté” function and bring sauce to simmer.
15. Whisk cornstarch with water in small bowl until smooth.
16. Slowly whisk cornstarch slurry into simmering sauce and cook for 2 minutes until thickened.
17. Stir in chopped parsley and spoon sauce over pork chops.
Glazed with that sticky honey garlic sauce, the pork chops emerge incredibly tender, practically falling from the bone with each gentle pull of a fork. The sweet-savory balance makes them perfect alongside fluffy mashed potatoes or crisp roasted vegetables, the rich sauce pooling beautifully beneath.
Instant Pot Creamy Ranch Pork Chops
Years seem to slip by faster than I can measure them, but this simple recipe always brings me back to quiet evenings when the world outside slows to match my own pace. You’ll find comfort in how these pork chops transform under pressure, emerging tender and cloaked in a creamy, herb-kissed sauce that feels like a gentle embrace after a long day.
Ingredients
– 4 boneless pork chops, 1 inch thick
– 1 tbsp olive oil
– 1 packet (1 oz) ranch seasoning mix
– 1 cup chicken broth
– 1/2 cup heavy cream
– 8 oz cream cheese, cubed and softened
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tbsp olive oil until the display reads “Hot.”
2. Pat 4 boneless pork chops completely dry with paper towels to ensure a proper sear.
3. Sear pork chops for 2 minutes per side until golden brown crust forms, working in batches if necessary to avoid overcrowding.
4. Turn off the “Sauté” function and pour 1 cup chicken broth into the pot, scraping the bottom with a wooden spoon to lift any browned bits.
5. Sprinkle 1 packet ranch seasoning mix, 1 tsp garlic powder, and 1/2 tsp black pepper evenly over the pork chops.
6. Lock the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
7. Allow natural pressure release for 5 minutes, then carefully switch the valve to “Venting” to release remaining steam.
8. Remove pork chops to a plate and tent loosely with foil to retain moisture while resting.
9. Set the Instant Pot to “Sauté” and whisk in 8 oz softened cream cheese cubes until fully melted and smooth.
10. Gradually stir in 1/2 cup heavy cream, heating for 2-3 minutes until the sauce thickens slightly.
11. Return pork chops to the pot, spooning sauce over them, and simmer for 1 minute to reheat.
12. Stir in 2 tbsp chopped fresh parsley just before serving for a bright, fresh finish.
Luxuriously tender pork chops practically melt under the gentle pressure of your fork, while the creamy ranch sauce clings to each bite with its subtle tang and herbal notes. Consider serving over fluffy mashed potatoes or buttered egg noodles to soak up every drop of the velvety sauce, or spoon it alongside roasted asparagus for a comforting, complete meal that feels both effortless and deeply satisfying.
Instant Pot Pork Chops with Apples and Onions
A quiet afternoon like this makes me want to fill the kitchen with the kind of warmth that only comes from simple, honest food. As the leaves begin to turn, there’s something deeply comforting about letting pork chops, apples, and onions mingle under pressure, their flavors collapsing into one tender, sweet-savory whole. It’s a meal that asks for little but gives back so much, perfect for these shortening days.
Ingredients
– 4 bone-in pork chops, 1 inch thick
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1 large yellow onion, sliced
– 2 apples, cored and sliced
– 1/2 cup apple cider
– 2 tablespoons Dijon mustard
– 1/2 teaspoon dried thyme
– 2 tablespoons unsalted butter
Instructions
1. Pat the pork chops completely dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with the kosher salt and black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the olive oil until the display reads “Hot,” about 3 minutes.
4. Sear the pork chops in two batches for 3 minutes per side until a golden-brown crust forms, then transfer them to a plate.
5. Add the sliced onion to the pot and cook for 4 minutes, stirring occasionally, until they begin to soften and turn translucent.
6. Layer the sliced apples over the onions in the pot.
7. In a small bowl, whisk together the apple cider, Dijon mustard, and dried thyme until smooth.
8. Pour the apple cider mixture over the apples and onions, scraping the bottom of the pot to lift any browned bits.
9. Arrange the seared pork chops in a single layer on top of the apples and onions.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
11. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
12. Transfer the pork chops, apples, and onions to a serving platter, tenting them loosely with foil to keep warm.
13. Select “Sauté” again and simmer the liquid in the pot for 5 minutes until it reduces slightly and thickens.
14. Turn off the heat and stir in the unsalted butter until the sauce is glossy and emulsified.
15. Spoon the finished sauce over the pork chops and serve immediately. Sometimes the simplest meals are the most memorable. Succulent pork gives way with the gentlest pressure, while the apples soften into a jammy sweetness that plays beautifully against the savory onions. Spoon it over a bed of creamy polenta or alongside roasted potatoes to soak up every last drop of that fragrant, buttery sauce.
Instant Pot Teriyaki Pork Chops
Perhaps it’s the way the steam rises from the Instant Pot, carrying that sweet-savory scent through the kitchen, that makes these teriyaki pork chops feel like such a gentle comfort on an ordinary Thursday afternoon. There’s something quietly satisfying about watching simple ingredients transform into something deeply flavorful with such little effort.
Ingredients
– 4 bone-in pork chops (1-inch thick)
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp vegetable oil
– 1/4 cup sliced green onions
Instructions
1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Select “Sauté” function on Instant Pot and heat vegetable oil until shimmering appears.
3. Sear pork chops for 3 minutes per side until golden brown crust forms.
4. Remove pork chops and set aside on separate plate.
5. Add soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger to pot.
6. Scrape bottom of pot thoroughly with wooden spoon to incorporate browned bits.
7. Return pork chops to pot, arranging in single layer.
8. Secure lid and set valve to “Sealing” position.
9. Cook on High Pressure for 8 minutes, then allow 10-minute natural pressure release.
10. Carefully turn valve to “Venting” to release remaining pressure.
11. Remove pork chops and tent loosely with foil to retain moisture.
12. Whisk together cornstarch and water in small bowl until smooth slurry forms.
13. Select “Sauté” function and whisk slurry into sauce until thickened to coating consistency.
14. Return pork chops to pot, spooning sauce over each piece.
15. Garnish with sliced green onions just before serving.
Glistening with that glossy teriyaki glaze, these pork chops emerge incredibly tender—the kind that falls away from the bone with just gentle pressure from your fork. The sauce clings beautifully to each bite, striking that perfect balance between salty soy and caramelized sweetness. I love serving them over jasmine rice where the grains soak up every drop of that rich sauce, or alongside crisp steamed broccoli that provides a fresh counterpoint to the dish’s deep umami flavors.
Instant Pot Pork Chops in Mushroom Gravy
A quiet evening calls for something comforting, the kind of meal that fills the kitchen with a savory aroma and promises a tender, satisfying bite. These pork chops, braised gently in a rich mushroom gravy, are just that—a simple, slow-cooked dish that feels like a warm embrace after a long day.
Ingredients
- 4 bone-in pork chops, 1-inch thick
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp fresh thyme leaves
Instructions
- Pat the pork chops completely dry with paper towels, then season both sides evenly with the kosher salt and black pepper.
- Select the “Sauté” function on your Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
- Sear the pork chops in a single layer for 3 minutes per side, until a golden-brown crust forms, then transfer them to a plate.
- Add the sliced onion and mushrooms to the pot, scraping up any browned bits from the bottom, and cook for 5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
- Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring constantly to form a roux.
- Pour in the chicken broth while stirring continuously to prevent lumps, then add the fresh thyme leaves.
- Return the seared pork chops and any accumulated juices to the pot, nestling them into the liquid.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Transfer the pork chops to a serving platter and tent loosely with foil to keep warm.
- Stir the heavy cream into the mushroom gravy in the pot until fully incorporated and slightly thickened.
- Ladle the warm gravy over the pork chops just before serving.
Comforting and rich, the pork chops become fork-tender from pressure cooking, while the gravy, silky with cream, clings to each bite. Consider serving them over a bed of fluffy mashed potatoes or buttery egg noodles to soak up every last drop of that savory mushroom sauce.
Instant Pot Pork Chops with Potatoes and Carrots
There’s something quietly comforting about returning to simple meals, the kind that fill the kitchen with warmth and require little more than gathering a few humble ingredients into the pot. These pork chops, nestled with potatoes and carrots, feel like a gentle exhale at the end of a long day, a reminder that nourishment doesn’t need to be complicated to be deeply satisfying.
Ingredients
- 4 bone-in pork chops, 1 inch thick
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 cup chicken broth
- 1 lb baby potatoes, halved
- 3 large carrots, cut into 1-inch pieces
- 2 tbsp unsalted butter
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Pat pork chops completely dry with paper towels to ensure a good sear.
- Rub pork chops evenly with salt, pepper, garlic powder, and dried thyme.
- Select the “Sauté” function on your Instant Pot and heat olive oil until the display reads “Hot,” about 3 minutes.
- Sear pork chops for 3 minutes per side until deeply browned, working in batches if necessary to avoid crowding.
- Remove pork chops and set aside on a plate.
- Pour chicken broth into the pot, scraping the bottom with a wooden spoon to lift all the browned bits.
- Place a steamer basket or trivet in the pot.
- Arrange halved baby potatoes and carrot pieces in an even layer in the basket.
- Place seared pork chops on top of the vegetables.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 10 minutes.
- Allow pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Remove pork chops and vegetables to a serving platter, covering loosely with foil to keep warm.
- Whisk together cornstarch and water in a small bowl until smooth to create a slurry.
- Select “Sauté” function again and whisk the slurry into the pot juices.
- Simmer for 3-4 minutes, stirring constantly, until the sauce thickens to a gravy consistency.
- Turn off the heat and stir in butter until melted and incorporated.
When you lift the lid, the pork will be fork-tender, pulling cleanly from the bone, while the potatoes have soaked up the savory broth. The carrots soften into sweet, earthy notes that balance the rich gravy beautifully. Serve this over a bed of creamy polenta or with crusty bread to soak up every last drop of the sauce.
Instant Pot Italian Herb Pork Chops
Just thinking about how some of the coziest meals come together in the quiet hum of the kitchen, these pork chops simmering with Italian herbs feel like a gentle embrace after a long day.
Ingredients
– 4 bone-in pork chops, 1 inch thick
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp Italian seasoning
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1 tbsp cornstarch
– 2 tbsp water
Instructions
1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of pork chops evenly with salt, black pepper, and Italian seasoning.
3. Select “Sauté” function on Instant Pot and heat olive oil until shimmering, about 2 minutes.
4. Sear pork chops in single layer for 3 minutes per side until golden brown crust forms.
5. Remove pork chops and set aside on plate, leaving drippings in pot.
6. Add minced garlic to pot and sauté for 30 seconds until fragrant.
7. Pour chicken broth into pot, scraping bottom thoroughly to deglaze all browned bits.
8. Return pork chops to pot in single layer, arranging them evenly.
9. Secure lid, set valve to “Sealing,” and pressure cook on High for 8 minutes.
10. Allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
11. Remove pork chops to serving platter, tent loosely with foil to keep warm.
12. Whisk cornstarch and water in small bowl until completely smooth to prevent lumps.
13. Select “Sauté” function again and stir heavy cream into pot juices.
14. Slowly whisk in cornstarch slurry and simmer for 2 minutes until sauce thickens noticeably.
15. Spoon finished sauce over pork chops immediately before serving.
Here, the pork becomes incredibly tender while the creamy herb sauce clings beautifully to each bite. Heirloom mashed potatoes or creamy polenta would cradle this dish wonderfully, letting the garlic and Italian seasoning shine through in every forkful.
Instant Pot Pork Chops with Creamy Mustard Sauce
Musing on how some of the coziest meals come together in the quiet hum of an afternoon, I find myself returning to this simple preparation that fills the kitchen with the most comforting aromas. There’s something deeply satisfying about transforming humble pork chops into something tender and richly sauced, with minimal effort and maximum reward.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1 small yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons Dijon mustard
– 1 tablespoon whole grain mustard
– 1 teaspoon dried thyme
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the pork chops completely dry with paper towels on both sides.
2. Season both sides of the pork chops evenly with kosher salt and black pepper.
3. Select the “Sauté” function on your Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
4. Sear the pork chops in a single layer for 3 minutes per side until golden brown, working in batches if necessary to avoid crowding.
5. Transfer the seared pork chops to a clean plate and set aside.
6. Add the thinly sliced onion to the pot and cook for 4 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the pork chops and any accumulated juices to the pot, arranging them in a single layer.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
11. Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
12. Transfer the pork chops to a serving platter and tent loosely with foil.
13. Select “Sauté” function again and bring the liquid in the pot to a simmer.
14. Whisk in the heavy cream, Dijon mustard, whole grain mustard, and dried thyme until fully combined.
15. Simmer the sauce for 5 minutes, stirring frequently, until slightly thickened.
16. Turn off the Instant Pot and stir in the unsalted butter until melted and incorporated.
17. Stir in the chopped fresh parsley.
18. Spoon the creamy mustard sauce over the pork chops.
Each bite reveals pork that’s remarkably tender, nearly falling from the bone, while the sauce—creamy with a gentle tang from the mustards—clings to every surface. I love serving these over creamy mashed potatoes or buttered egg noodles, letting the sauce pool around the edges for dipping crusty bread.
Instant Pot Pork Chops and Rice Casserole
Dusk settles outside my kitchen window as I prepare this comforting one-pot meal, remembering how these simple ingredients once filled my grandmother’s kitchen with the same warm, savory scent that now rises from my Instant Pot. There’s something deeply satisfying about transforming humble pork chops and rice into a complete, nourishing dinner with minimal effort, letting the pressure cooker work its magic while I simply wait. This recipe has become my autumn staple, perfect for those evenings when time feels scarce but the soul craves something substantial and home-cooked.
Ingredients
– 4 bone-in pork chops (1-inch thick)
– 1 tablespoon olive oil
– 1 cup long-grain white rice
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil until the display reads “Hot.”
2. Pat 4 bone-in pork chops completely dry with paper towels to ensure proper browning.
3. Carefully place pork chops in the hot oil and sear for 3 minutes per side until golden brown crust forms.
4. Remove pork chops from the Instant Pot and set aside on a clean plate.
5. Add 1 diced yellow onion to the pot and cook for 3 minutes, stirring occasionally, until translucent.
6. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
7. Pour in 1 cup long-grain white rice and toast for 1 minute, stirring constantly to coat each grain.
8. Add 2 cups chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
9. Stir in 1 teaspoon dried thyme, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon salt until well combined.
10. Arrange the seared pork chops in a single layer over the rice mixture.
11. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
12. When cooking completes, allow natural pressure release for 10 minutes before carefully turning the valve to “Venting” for quick release.
13. Remove the lid and let the casserole rest for 5 minutes to allow the rice to absorb any remaining liquid.
14. Fluff the rice gently with a fork before serving.
The pork becomes incredibly tender, falling away from the bone with minimal effort, while the rice absorbs all the savory pork juices and aromatics to create a richly flavored bed beneath. I love serving this directly from the pot, perhaps with a bright side of steamed green beans or a simple apple salad to cut through the richness, making each bite a perfect balance of comfort and freshness.
Instant Pot Pork Chops with Gravy and Onions
Falling into the rhythm of autumn evenings, I find myself returning to this comforting dish that fills the kitchen with the most inviting aromas. There’s something deeply satisfying about transforming simple ingredients into a meal that feels like a warm embrace after a long day.
Ingredients
– 4 bone-in pork chops (1-inch thick)
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large yellow onion, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 2 tablespoons all-purpose flour
– 1/2 cup heavy cream
– 2 tablespoons butter
– 1 teaspoon fresh thyme leaves
Instructions
1. Pat pork chops completely dry with paper towels and season both sides with salt and pepper.
2. Select the “Sauté” function on your Instant Pot and heat olive oil until shimmering, about 2 minutes.
3. Sear pork chops in batches for 3 minutes per side until golden brown, then transfer to a plate.
4. Add sliced onions to the pot and cook for 4 minutes, stirring occasionally until softened.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Sprinkle flour over the onions and cook for 1 minute while stirring constantly to form a roux.
7. Gradually pour in chicken broth while whisking to prevent lumps from forming.
8. Return pork chops and any accumulated juices to the pot, arranging them in a single layer.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
10. Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
11. Transfer pork chops to a serving platter and tent with foil to keep warm.
12. Select “Sauté” function again and stir in heavy cream, butter, and thyme leaves.
13. Simmer the gravy for 3-4 minutes until slightly thickened and glossy.
You’ll notice the pork chops become incredibly tender while maintaining their structure, and the gravy develops a silky texture that clings beautifully to each bite. Consider serving them over creamy mashed potatoes or buttery egg noodles to soak up every drop of that rich onion-infused sauce.
Instant Pot Pork Chops with Sweet Potatoes
Nestled in the quiet of my kitchen, I find myself returning to this simple comfort, the way the steam rises from the Instant Pot promising warmth and ease. It’s a dish that asks for little but gives so much, a quiet meditation in the midst of a busy day. Zesty and deeply satisfying, the tender pork chops practically melt alongside the sweet potatoes, creating a harmony of savory and sweet that feels like a gentle embrace. The rich, caramelized edges of the potatoes soak up the savory juices, making each bite a comforting revelation. For a lovely presentation, serve it family-style in a wide, shallow bowl, letting the colors and aromas mingle right at the table.
Ingredients
- 4 bone-in pork chops, 1 inch thick
- 2 large sweet potatoes, peeled and cubed into 1-inch pieces
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Pat the pork chops completely dry with paper towels to ensure a good sear.
- Season both sides of the pork chops evenly with the salt, black pepper, garlic powder, smoked paprika, and dried thyme.
- Set your Instant Pot to “Sauté” on the “More” or “High” setting and let it heat for 2 minutes.
- Add the olive oil to the pot and swirl to coat the bottom.
- Carefully place the pork chops in the hot pot in a single layer, working in batches if necessary to avoid overcrowding.
- Sear the pork chops for 3 minutes per side, until a golden-brown crust forms.
- Remove the pork chops from the pot and set them aside on a plate.
- Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom.
- Place the metal trivet that came with your Instant Pot into the bottom of the pot.
- Arrange the cubed sweet potatoes in an even layer on top of the trivet.
- Place the seared pork chops on top of the sweet potatoes.
- Secure the lid, ensuring the valve is set to “Sealing.”
- Select “Manual” or “Pressure Cook” on High Pressure and set the timer for 8 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
- After 10 minutes, carefully turn the valve to “Venting” to release any remaining pressure.
- Open the lid away from you to avoid the steam.
- Remove the pork chops and sweet potatoes to a serving platter and cover loosely with foil.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth.
- Set the Instant Pot back to “Sauté” on “Normal” and bring the liquid to a gentle simmer.
- Whisk the cornstarch slurry into the simmering liquid and cook for 2 minutes, stirring constantly, until the sauce thickens to a gravy-like consistency.
- Pour the thickened sauce over the pork chops and sweet potatoes before serving.
Instant Pot Pork Chops in Tomato Sauce
Falling into the rhythm of autumn afternoons, I find myself reaching for recipes that simmer slowly and fill the kitchen with comforting aromas. This simple dish of pork chops in tomato sauce has become my quiet companion on these cooling days, offering both nourishment and a moment of peaceful preparation.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 can (28 ounces) crushed tomatoes
– 1/2 cup chicken broth
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 2 tablespoons fresh parsley, chopped
Instructions
1. Pat pork chops completely dry with paper towels and season both sides evenly with salt and pepper.
2. Select “Sauté” function on Instant Pot and heat olive oil until shimmering, about 2 minutes.
3. Sear pork chops in single layer until golden brown, 3-4 minutes per side, then transfer to plate.
4. Add diced onion to pot and cook until translucent, about 3 minutes, scraping up browned bits from bottom.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Pour in crushed tomatoes and chicken broth, using wooden spoon to deglaze pot completely.
7. Add dried oregano and red pepper flakes, stirring to combine.
8. Return pork chops to pot, nestling them into tomato sauce.
9. Secure lid, set valve to “Sealing,” and pressure cook on High for 10 minutes.
10. Allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
11. Transfer pork chops to serving platter and stir fresh parsley into sauce.
12. Spoon tomato sauce over pork chops and serve immediately.
Perfectly tender pork chops practically melt beneath the rich tomato sauce, which carries subtle warmth from the red pepper flakes. I love serving these over creamy polenta to soak up every bit of the savory sauce, or shredding the meat to make incredible sandwiches the next day.
Instant Pot Pork Chops with Green Beans
Dappled afternoon light filters through the kitchen window as I settle into this quiet moment, remembering how these simple pork chops became our Tuesday comfort ritual. There’s something deeply satisfying about watching ingredients transform under pressure, creating a complete meal that feels both nourishing and effortless. Gently, the aromas begin to mingle, promising the kind of dinner that makes a busy day feel suddenly manageable.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 cup chicken broth
– 1 pound fresh green beans, trimmed
– 2 tablespoons unsalted butter
– 1 tablespoon cornstarch
– 2 tablespoons cold water
Instructions
1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of pork chops evenly with salt, pepper, garlic powder, and onion powder.
3. Select “Sauté” function on Instant Pot and heat olive oil until shimmering, about 2 minutes.
4. Arrange pork chops in single layer and sear until golden brown, 3 minutes per side.
5. Remove pork chops to plate and pour chicken broth into pot, scraping browned bits from bottom.
6. Place steamer basket in pot and arrange green beans in even layer inside basket.
7. Return pork chops to pot, arranging them on top of green beans.
8. Secure lid and set valve to “Sealing” position.
9. Select “Manual” or “Pressure Cook” function and set timer for 8 minutes at high pressure.
10. When cooking completes, allow pressure to release naturally for 5 minutes before quick releasing remaining pressure.
11. Carefully remove lid and transfer pork chops and green beans to serving platter.
12. Select “Sauté” function again and whisk cornstarch into cold water until smooth.
13. Whisk cornstarch slurry into simmering liquid and cook until thickened, about 2 minutes.
14. Turn off heat and stir in butter until melted and sauce is glossy.
15. Spoon sauce over pork chops and green beans before serving.
Golden juices mingle with the velvety sauce, creating pork chops that yield effortlessly to the fork while the green beans retain just enough crispness to contrast the tender meat. Serve this over creamy mashed potatoes to catch every drop of the rich pan sauce, or alongside crusty bread for soaking up those deeply savory flavors that speak of careful preparation and quiet satisfaction.
Instant Pot Pork Chops with Creamy Mushroom Sauce
Remembering how my grandmother would spend hours at the stove, I find comfort in knowing these pork chops come together in mere moments, their tenderness a quiet miracle of modern cooking. Really, there’s something deeply satisfying about transforming simple ingredients into something that feels both rustic and refined.
Ingredients
– 4 bone-in pork chops (1-inch thick)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1 medium yellow onion, sliced
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp Dijon mustard
– 1 tsp dried thyme
– 2 tbsp cornstarch
– 2 tbsp water
– 2 tbsp chopped fresh parsley
Instructions
1. Pat pork chops completely dry with paper towels and season both sides evenly with salt and pepper.
2. Select “Sauté” function on Instant Pot and heat olive oil until shimmering, about 2 minutes.
3. Sear pork chops in batches for 3 minutes per side until golden brown crust forms, being careful not to overcrowd the pot.
4. Remove pork chops and set aside on a clean plate, leaving about 1 tablespoon of drippings in the pot.
5. Add sliced onions and cook for 3 minutes, stirring frequently, until they begin to soften and turn translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
7. Add sliced mushrooms and cook for 4 minutes, stirring occasionally, until they release their liquid and begin to brown.
8. Pour in chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
9. Whisk in heavy cream, Dijon mustard, and dried thyme until fully combined.
10. Return pork chops to the pot, nestling them into the sauce mixture.
11. Secure lid, set valve to “Sealing,” and pressure cook on High for 8 minutes.
12. Allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
13. Remove pork chops to a serving platter and tent loosely with foil.
14. Whisk together cornstarch and water in a small bowl until smooth to create a slurry.
15. Select “Sauté” function again and slowly whisk cornstarch slurry into the sauce.
16. Cook for 2-3 minutes, stirring constantly, until sauce thickens to coat the back of a spoon.
17. Stir in chopped parsley and spoon sauce over pork chops.
Sometimes the simplest meals become the most memorable, the creamy mushroom sauce clinging to each tender bite of pork in velvety waves. Serve these over buttery mashed potatoes or creamy polenta to catch every drop of that rich sauce, the kind of comfort that settles deep in your bones on a crisp autumn evening.
Instant Pot Pork Chops with Peppers and Onions
Years of rushing through dinner preparations have taught me that some of the most comforting meals emerge not from complexity, but from quiet, methodical assembly. This dish, with its humble ingredients, always brings a sense of calm to my kitchen, filling the air with the gentle sizzle and sweet aroma of softening vegetables and seasoned pork.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried oregano
– 2 large bell peppers, sliced
– 1 large yellow onion, sliced
– 3 cloves garlic, minced
– 1/2 cup chicken broth
– 1 tablespoon tomato paste
Instructions
1. Pat the pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of the pork chops evenly with salt, pepper, and dried oregano.
3. Select the “Sauté” function on your Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
4. Carefully place the pork chops in the hot oil and sear until golden brown, about 3 minutes per side.
5. Remove the pork chops and set them aside on a clean plate.
6. Add the sliced bell peppers and onion to the pot, scraping any browned bits from the bottom with a wooden spoon.
7. Sauté the vegetables until they begin to soften, about 4 minutes, stirring occasionally.
8. Add the minced garlic and cook until fragrant, about 30 seconds.
9. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
10. Pour in the chicken broth, using the liquid to deglaze the pot completely.
11. Return the pork chops to the pot, nestling them among the vegetables.
12. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
13. Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
14. Remove the lid away from your face to avoid steam.
Kitchen windows often steam with the memory of this meal, the pork yielding effortlessly to gentle pressure while peppers maintain their vibrant structure. I love serving these chops over creamy polenta, where the rich juices mingle beautifully, or shredding the meat for hearty sandwiches that taste of patient afternoons.
Instant Pot Pork Chops with Brown Sugar Glaze
Evening light falls across the kitchen counter, casting long shadows as I remember how these simple pork chops became our favorite comfort meal, the sweet glaze caramelizing into something truly special while the meat stays impossibly tender.
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup brown sugar
– 1/4 cup apple cider vinegar
– 2 tablespoons soy sauce
– 1/2 cup chicken broth
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
Instructions
1. Pat pork chops completely dry with paper towels to ensure proper browning.
2. Season both sides of pork chops evenly with salt, black pepper, and smoked paprika.
3. Select “Sauté” function on Instant Pot and heat olive oil until shimmering, about 2 minutes.
4. Carefully place 2 pork chops in hot oil and sear for 3 minutes per side until golden brown crust forms.
5. Remove first batch of pork chops and repeat searing process with remaining 2 chops.
6. Turn off “Sauté” function and pour chicken broth into Instant Pot to deglaze, scraping all browned bits from bottom.
7. Whisk together brown sugar, apple cider vinegar, soy sauce, and minced garlic in small bowl until sugar dissolves.
8. Return all pork chops to Instant Pot, arranging in single layer, and pour glaze mixture evenly over top.
9. Secure lid, set valve to “Sealing,” and pressure cook on High for 8 minutes.
10. Allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
11. Transfer pork chops to serving platter and tent loosely with foil to rest for 5 minutes.
12. Select “Sauté” function again and simmer cooking liquid for 8-10 minutes until reduced to thick glaze consistency.
13. Spoon reduced glaze generously over rested pork chops before serving.
Resting these pork chops allows the juices to redistribute, leaving you with meat that falls away from the bone with gentle pressure. The glaze transforms into a sticky, sweet-savory coating that crackles slightly when you cut into it—perfect alongside creamy mashed potatoes that catch every drop of the glossy sauce.
Instant Pot Pork Chops with Creamy Garlic Parmesan Sauce
There’s something quietly comforting about returning to simple ingredients, letting them transform under pressure into something greater than their parts. These pork chops emerge tender and bathed in a creamy garlic parmesan sauce that feels like a warm embrace after a long day.
Ingredients
– 4 boneless pork chops, 1-inch thick
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 4 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated parmesan cheese
– 1 teaspoon dried thyme
– 2 tablespoons unsalted butter
– 1 tablespoon chopped fresh parsley
Instructions
1. Pat pork chops completely dry with paper towels and season both sides evenly with salt and pepper.
2. Select “Sauté” function on Instant Pot and heat olive oil until shimmering, about 2 minutes.
3. Sear pork chops in single layer until golden brown, about 3 minutes per side, then transfer to plate.
4. Add minced garlic to pot and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
5. Pour in chicken broth, scraping bottom thoroughly to release any browned bits for enhanced flavor.
6. Return pork chops to pot in single layer, arranging them evenly across the bottom.
7. Secure lid, set valve to “Sealing,” and pressure cook on High for 8 minutes.
8. Allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
9. Transfer pork chops to serving platter and tent loosely with foil to keep warm.
10. Select “Sauté” function again and bring liquid to gentle simmer.
11. Whisk in heavy cream, parmesan cheese, and dried thyme until sauce thickens slightly, about 3 minutes.
12. Stir in butter until melted and fully incorporated into the sauce.
13. Spoon creamy garlic parmesan sauce over pork chops and garnish with fresh parsley.
Draped in that velvety sauce, the pork chops yield effortlessly to the fork while maintaining their juicy integrity. The garlic whispers through the richness rather than shouting, creating layers of flavor that deepen with each bite. Consider serving these over creamy polenta or buttered egg noodles to catch every drop of that luxurious sauce.
Summary
Effortlessly delicious! These 20 Instant Pot pork chop recipes are perfect for busy weeknights when you need a satisfying meal without the fuss. We hope you find some new family favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other busy cooks discover these juicy ideas.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
