Instant Pot Pork Chops with Gravy

Prep Time 5 mins
Total Time 33 mins
Servings 4 servings

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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.

close up image of instant pot pork chops with gravy and green beans
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Table of Contents
  1. Ingredients Needed
  2. How to Make Instant Pot Pork Chops with Gravy
  3. FAQs for Instant Pot Pork Chops
  4. Tip, tricks, and notes for Instant Pot Pork Chops with Gravy
  5. Serving Suggestions
  6. More Instant Pot Recipes
  7. Instant Pot Pork Chops with Gravy Recipe

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!

overhead image of pork chops in instant pot with gravy

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.
ingredients needed for instant pot pork chops and gravy

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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

How long do you cook pork in the instant pot?

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.

Can you overcook pork chops in the instant pot?

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!

Why are my instant pot pork chops tough?

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.

How do you thicken gravy in the instant pot?

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.

How to store leftover pork chops:

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.

How to store leftover gravy:

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.

overhead image of two boneless pork chops with gravy over mashed potatoes with green beans

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

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Instant Pot Pork Chops with Gravy

4.63 from 8 votes
These Instant Pot Pork Chops with Gravy recipe is a two-in-one recipe 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.
Prep Time 5 mins
Cook Time 8 mins
Pressure building and releasing: 20 mins
Total Time 33 mins
Cuisine American
Course Instant Pot, Main Course
Servings 4 servings
Calories 364cal

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
  • teaspoon paprika
  • 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

*Thin cut or fast fry pork chops are not recommended for this recipe because they may become overcooked.
** Exact serving size weight will depend on weight of pork chops used. One pork chop plus gravy will be between 150-200 grams per serving.

Nutrition Information

Calories: 364cal | Carbohydrates: 8g | Protein: 31g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 389mg | Potassium: 637mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
Keywords instant pot pork chops

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

    • 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.

  1. 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?

    • 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

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