These Instant Pot Pork Chops with Gravy recipe is an easy dinner made up of juicy pork chops and a flavorful gravy cooked together in the instant pot! This simple and delicious entree takes just 5 minutes to prep.
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There’s nothing quite like a well-cooked pork chop. I love my Crockpot Pork Chops and my Air Fryer Pork Chops, but these Instant Pot Pork Chops with Gravy may just be my new favorite method!
The instant pot creates an incredibly moist environment for cooking meat, which results in ultimate tender juiciness. The pork is seared in the instant pot, pressure cooked in flavorful broth, and then the broth is transformed into a rich and creamy gravy!
This recipe is a quick and easy, one-pot, 30-minute Instant Pot recipe that everyone will love. Be sure to serve them up with these Garlic Mashed Potatoes and Roasted Green Beans, or find more sides for pork chops here!
No instant pot? You’ll love these stovetop Smothered Pork Chops or these juicy Baked Pork Chops!
Ingredients Needed
- Pork Chops: use thick-cut, boneless pork chops for this recipe. I recommend pork chops that are about 1″ thick. Different sizes of pork chops will cook at different rates.
- Oil, Salt, and Pepper: makes up a simple spice rub for the meat.
- Aromatics: we’re using onion and garlic to create a flavor base for the gravy.
- Seasonings: a blend of dried parsley, salt, dried thyme, black pepper, and paprika adds flavor to the pork as it cooks and seasons the gravy.
- Chicken Broth: a flavorful cooking liquid and gravy base.
- Heavy Cream and Cornstarch: makes up a cornstarch slurry which helps thicken the gravy after the pork chops are cooked.
How to Make Instant Pot Pork Chops with Gravy
This Instant Pot pork chops recipe is ready in no time! Just 5 minutes to prep!
- Brown the pork: Bring the pork chops to room temperature. Heat oil in the instant pot on SAUTE mode, season the pork chops with salt and pepper and add them into the pot. Cook for 2-3 minutes per side or until golden-brown.
- Make the cooking liquid: Remove the pork chops from the instant pot and add in the onion. Cook until the onion is translucent, then mix in the seasonings. Pour in the broth to deglaze the pot, scraping up any brown bits.
- Cook: Add the pork chops back into the pot, close the lid, turn the valve to sealing, and cook on Manual or Pressure Cook for 2 minutes.
- Make the gravy: remove the pork chops and keep warm, then make the gravy right in the Instant Pot on saute.
FAQs for Instant Pot Pork Chops
The pork chops will pressure cook in the instant pot for around 12 minutes. You’ll set the timer for 2 minutes, and the pot will take roughly 10 minutes to come to pressure. During that time, the pork chops will be cooking! Keep in mind you need to allow some time for the pressure to release after cooking.
Yes, it is possible to overcook pork chops in the instant pot. However, cooking in the instant pot is a great way to lessen the chances that you end up with dry pork. Since you need a liquid for the instant pot to function properly, the cooking environment is super moist. All of this moisture helps create pork that is tender and juicy!
If your instant pot pork chops came out tough, they are likely over-cooked. Be sure that you’re using pork chops that are around 1″ thick. Thinner pork chops will cook faster and dry out more quickly.
We’re using a slurry made up of cornstarch and heavy cream to help thicken the gravy. If you add the slurry and the gravy is still not thickened to your liking, simply cook it for longer on SAUTE until it reaches your desired texture.
Leftover pork chops will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, thaw in the fridge if frozen, then warm in the oven or on the stove until heated through.
Leftover gravy will last in an airtight container in the fridge for 1-2 days or in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then warm on low on the stove to warm. If the gravy has thickened too much, you can add a splash of broth to thin it out.
Tip, tricks, and notes for Instant Pot Pork Chops with Gravy
- Use thick-cut pork chops. Thin-cut or fast-fry pork chops are more likely to over-cook. Use 1″-thick pork chops for the best results!
- Bring to room temperature. I like to set the pork out on the counter about 30 minutes before cooking. Room temperature meat cooks more evenly.
- Brown the pork chops. This step isn’t totally necessary, but it does help create that crispy crust on the exterior of the meat.
- Heat the oil first. Make sure that the oil is hot before you add the pork chops. You want the sear to start right away. If they sit in cold oil, the outside will become soggy rather than crispy.
- If you’re using bone-in pork chops, add 2 minutes to the cooking time.
Serving Suggestions
These instant pot pork chops and gravy are the perfect entree to serve with any number of side dishes. I love to enjoy them with a pile of mashed potatoes, a generous helping of roasted green beans, or a scoop of creamy homemade mac and cheese!
More Instant Pot Recipes
Instant Pot Pork Chops with Gravy
written by Ashley Fehr
Ingredients
- 4 boneless pork chops (about 1" thick*)
- 2 tablespoons oil
- salt and pepper
- 1 small onion (finely diced)
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ⅛ teaspoon paprika
- 1½ cups low sodium chicken broth
- ¼ cup heavy cream (a lighter cream will also work)
- 2 tablespoons corn starch
Instructions
- Remove pork chops from the fridge and allow to sit at room temperature while you prepare.
- Turn the Instant Pot to saute. When the Instant Pot reads "hot", add the oil. Be sure that the oil has evenly coated the bottom before adding the pork chops.
- Meanwhile, season the pork chops with salt and pepper on both sides.
- Brown the pork chops in the Instant Pot on both sides, about 2-3 minutes per side. The pork chops should release easily from the bottom when they are golden.
- Remove the browned pork chops and add the onion (add more oil if necessary to fry the onion). Cook and stir until the onion is translucent.
- Add the garlic, parsley, salt, thyme, pepper and paprika and cook 1 minute — be careful that the garlic doesn't burn.
- Add the broth and deglaze the pot — scraping the bottom of the pot with a wooden or metal spoon to remove any browned bits (this will help to prevent the burn message).
- Place in trivet. Add the pork chops back to the pot, put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for a cook time of 2 minutes. It will take about 10 minutes to come to pressure and begin counting down.
- When the cook time is over, allow the pressure to release naturally for 8-10 minutes, then open the valve and release the remaining pressure.
- Remove pork chops from the pot — put on a plate and cover with foil to rest.
- Turn the Instant Pot to saute. Whisk together cream and corn starch and stir into juices in the Instant Pot. Cook for 2-3 minutes until gravy has thickened. Taste and adjust seasonings as necessary.
- Serve gravy over pork chops.
Notes
- Use thick-cut pork chops. Thin-cut or fast-fry pork chops are more likely to over-cook. Use 1″-thick pork chops for the best results!
- Bring to room temperature. I like to set the pork out on the counter about 30 minutes before cooking. Room temperature meat cooks more evenly.
- Brown the pork chops. This step isn’t totally necessary, but it does help create that crispy crust on the exterior of the meat.
- Heat the oil first. Make sure that the oil is hot before you add the pork chops. You want the sear to start right away. If they sit in cold oil, the outside will become soggy rather than crispy.
- If you’re using bone-in pork chops, add 2 minutes to the cooking time.
Nutrition Information
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Kat says
The chops I had were only 1/2” thick so I cooked them for 6 minutes. They turned out great!
Hubby said to put this recipe in the rotation 😉
The Recipe Rebel says
Yay! Great to hear!
Kar Lim says
thanks for sharing this recipe. DELICIOUS
I did not change a thing, will make again in the near future.
The Recipe Rebel says
Hi Kar Lim! So glad you enjoyed the recipe! Thank you for this kind review!
Lori says
Very easy recipe. I was skeptical at first if they would cook at first. It they were moist and tasty
The Recipe Rebel says
Hi Lori! So glad you enjoyed the recipe! Thank you for the review!
Bryan says
I made this recipe using 4 frozen together pork chops. I started by using 2 cups of chicken broth and pressure cooked the conglomeration for 2 minutes. This allowed them to thaw and separate. I then followed the recipe and was able to brown them. I reused the broth when I pressure cooked them the second time. It turned out great and I’m not a great cook.
The Recipe Rebel says
Hi Bryan! So glad you enjoyed the recipe! Thank you for this kind review!
Julia S says
I didn’t fully read and didn’t do a natural release but the pork chops still turned out and it was yummy!
The Recipe Rebel says
Hi Julia! So glad you enjoyed the recipe! Thank you for this kind review!
Susan says
This was absolutely delicious! Made for my very picky roommate and even he loved it. Doubled the recipe and had just enough for lunch the next day. I will be trying more recipes from this site!
The Recipe Rebel says
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Lori says
Amazing! Doubled the recipe, cooked for 4 min with 10 min pressure release. It was perfect. The meat was so tender and the gravy was delicious. My kids loved it so much, next time I’ll have to triple the recipe.
The Recipe Rebel says
Hi Lori! So glad you enjoyed the recipe! Thank you for this kind review!
Gabby says
I love Insta pot cooking, but pork chops are not good in them. Tried this one and others.
The Recipe Rebel says
Hi Gabby, I’m sorry to hear this wasn’t to your taste. Myself (and others) have enjoyed it so I wished it would of been a hit for you too!
Macee says
Can you use something other then cornstarch?
The Recipe Rebel says
Maybe flour? If you decide to experiment, let me know how it goes!
Susan says
Macee–I often use potato starch instead of corn starch. You can also use tapioca starch, or arrowroot powder. There are other, more “unusual” thickeners that are more often used in Asian cooking. But the ones I mentioned are easily available.
D says
Try wondra flour in the blue can it’s meant for gravys and sauces
The Recipe Rebel says
Thanks for the tip D!
Blaire says
Does doubling this recipe change the cooking time from 2 minutes?
The Recipe Rebel says
Hi Blaire! You will likely need to increase the time some. I’ve only tested the recipe as written so it would be hard for me to say how much.
Dorothy says
This recipe looks really good and I’m thinking about making it, but 2 minute cook time doesn’t seem anywhere long enough, is this correct or an error?
Cindy says
It’s perfect timing 👌 and keeps the pork chops moist. Great recipe.
The Recipe Rebel says
Hi Dorothy! The timing is correct! Hope you enjoy it!
Margaret says
How much time do you add if chops are not thawed completely
The Recipe Rebel says
Hi Margaret! I’m sorry I haven’t tested this recipe with frozen pork chops and can’t guarantee that the outcome would be like mine. I’d thaw them completely before cooking them. If you decide to experiment, let me know how it goes!
Patricia Bennett says
These were great really easy to make and tasted fantastic
The Recipe Rebel says
HI Patricia! So glad you enjoyed the recipe! Thank you for this kind review!
Diane says
In your picture you show pork chops on a trivet but there is not mention of this step in your recipe. So I am confused. I would like to make this recipe for my adult grandson this week so could you clarify the trivet question for me. Thank you so much for all your amazing recipes.
The Recipe Rebel says
Hi Diane! Yes, sorry I’ll fix that. It could really go either way, but I did use the trivet for mine.
Shannon says
This looks great and I can hardly wait to try them! The pork chops i have in the freezer are closer to 3/4″ thick. You said in the post they would take less time to cook. Can you give some guidance on how to estimate cook time for different thicknesses please?
The Recipe Rebel says
Hi Shannon, I’ve only tested the recipe with pork chops that are around 1″ thick. I haven’t tested it using different types of thickness.
Shannon says
I made this for dinner after buying a new pork loin and slicing 1″ thick and my husband and I both thought it was delicious. Thanks for another great recipe!
Ashley Fehr says
I’m so glad to hear that!
SandyG says
I was also wondering about using a trivet vs not using it. Looking forward to trying, as I overcooked my pork chops the last time I tried them in the instant pot. Thank you for clarifying!
The Recipe Rebel says
Hi SandyG! Yes, sorry I’ll fix that. It could really go either way, but I did use the trivet for mine.
Karen Hall says
It doesn’t say to put the chops on the trivet in the recipe? Do you put on a trivet or back into the bottom of the pot?
The Recipe Rebel says
Hi Karen! Yes, sorry I’ll fix that. It could really go either way, but I did use the trivet for mine.