Instant Pot Pork Chops
Juicy, flavorful pork chops are easy in the Instant Pot! Make these Instant Pot pork chops for dinner and enjoy the BEST chops you’ve ever had.
Servings: 4 servings
Ingredients
- 4 boneless pork chops, 1 ½ inches thick, about 2 lb. (see note)
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon coarse ground black pepper, or to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup finely chopped yellow onion (1 medium onion)
- 2 cloves garlic, minced
- 1 ¼ cups low-sodium chicken broth, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 3 tablespoons cornstarch
- Chopped fresh parsley for garnish (optional)
Instructions
- Season the pork chops with salt and pepper, on both sides, to taste.4 boneless pork chops, 1 ½ inches thick, about 2 lb., 1 teaspoon kosher salt, or to taste, ½ teaspoon coarse ground black pepper, or to taste
- Turn on the Instant Pot and select the Sauté function. Allow the pot to heat up; add the olive oil and butter, heat until the butter is melted.1 tablespoon olive oil, 1 tablespoon butter
- Place the seasoned pork chops in the pot and sear them for 2 to 3 minutes on each side, or until they are browned. You may have to do this in batches (2 pork chops per batch - see note). They should release easily from the bottom of the pot; if they don’t, they’re probably not quite ready to flip. Remove the pork chops from the pot and set them aside on a plate.
- After you’ve removed the pork chops from the Instant Pot, add the chopped onions. Sauté, stirring constantly, for about 2 minutes, or until onions become translucent. Add garlic and continue to cook for 1 minute, stirring constantly.1 cup finely chopped yellow onion, 2 cloves garlic, minced
- Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot. It’s important to do this because it adds flavor but it also prevents the Instant Pot from giving you a burn warning.1 ¼ cups low-sodium chicken broth, divided
- Stir in the Worcestershire sauce, rosemary, thyme, and dried sage. Press cancel to stop the Sauté function.1 tablespoon Worcestershire sauce, 1 teaspoon dried rosemary, ½ teaspoon dried thyme, ½ teaspoon dried sage
- Return the seared pork chops to the pot and nestle them in the liquid (in a single layer if possible).
- Secure the lid and set the valve to the sealing position, if necessary. Select Pressure Cook (or manual, high pressure, depending on your model) and set the cooking time for 10 minutes. It will take about 6 minutes to pressurize.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes (leave it alone and don’t do anything). Then, carefully switch the valve to the venting position to release any remaining pressure.
- Take off the lid and remove the pork chops. Set them aside on a clean plate and tent the plate with foil to keep the pork warm.
- Turn Instant Pot back to Sauté. In a small bowl, mix ¼ cup chicken broth with cornstarch until smooth. Stir the mixture into the cooking liquid. Simmer for a few minutes, or until the gravy thickens to the desired consistency. Taste and season with additional salt and pepper, if desired.3 tablespoons cornstarch
- To serve, pour the gravy over the pork chops and garnish with chopped fresh parsley (optional).Chopped fresh parsley for garnish
Video
Notes
Pork chops vary in thickness and require different cooking times.
- ¾ inch thick (1.14 lbs. total): Set the time for 3 minutes pressure cook (high pressure) with 10 minutes natural release.
- 1 ½ to 2 inches thick (3 lbs. total): Set the time for 12 minutes pressure cook (high pressure) with 10 minutes natural release.
Nutrition
Serving: 1pork chop | Calories: 185kcal | Carbohydrates: 12g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 712mg | Potassium: 387mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
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