Venture beyond the ordinary with these 35 succulent Instant Pot pork chop recipes! Perfect for busy weeknights, these dishes transform simple chops into tender, flavor-packed meals in minutes. From savory classics to creative twists, you’ll find endless inspiration for family dinners that deliver comfort and satisfaction. Get ready to elevate your cooking game—let’s dive into these delicious possibilities!
Tangy Honey Garlic Instant Pot Pork Chops
Unwrapping the day’s quiet moments, I found myself craving something both comforting and vibrant—a dish that could bridge the gap between a busy schedule and the deep need for a nourishing, hands-off meal. The slow, sweet-tangy aroma that eventually filled the kitchen felt like a gentle exhale.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
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
– 1/3 cup honey
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 2 tablespoons water
– 1 tablespoon unsalted butter
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the pork chops completely dry with paper towels, then season both sides evenly with the kosher salt and black pepper.
2. Select the ‘Sauté’ function on your Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
3. Carefully place the pork chops in the pot in a single layer and sear for 3 minutes per side, until a golden-brown crust forms; work in batches if necessary to avoid overcrowding.
4. Remove the seared pork chops to a plate and set aside.
5. Add the minced garlic to the pot and sauté for 1 minute, stirring constantly, until fragrant.
6. Pour in the honey, soy sauce, and rice vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
7. Return the pork chops and any accumulated juices to the pot, turning them once to coat in the sauce.
8. Secure the lid, set the valve to ‘Sealing’, and pressure cook on ‘High’ for 5 minutes.
9. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
10. Transfer the pork chops to a serving platter and tent loosely with foil.
11. Select ‘Sauté’ again and bring the sauce in the pot to a simmer.
12. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
13. Whisk the slurry into the simmering sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy, coating consistency.
14. Turn off the heat and stir in the unsalted butter until melted and fully incorporated.
15. Pour the thickened sauce over the pork chops and garnish with the chopped fresh parsley.
Out of the pot, the pork is impossibly tender, each bite giving way with a gentle pull. The sauce clings in a perfect, sticky-sweet glaze, its tangy depth from the garlic and vinegar cutting through the richness beautifully. For a simple, complete meal, serve these chops over a bed of fluffy jasmine rice to soak up every last drop of that glossy sauce.
Savory Herb-Crusted Instant Pot Pork Chops
Remembering how the simplest meals can feel like a warm embrace, I found myself craving something hearty yet effortless tonight—a dish that would fill the kitchen with the comforting scent of herbs and seared pork, all while the evening light faded softly outside the window.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless pork chops, 1-inch thick
– 1/2 cup all-purpose flour
– 1 tbsp olive oil
– 1 tbsp unsalted butter
– 1 cup chicken broth
– 2 tbsp Dijon mustard
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat the pork chops dry with paper towels to ensure a good sear.
2. In a shallow dish, combine the flour, garlic powder, salt, and black pepper.
3. Dredge each pork chop in the flour mixture, shaking off any excess.
4. Set the Instant Pot to “Sauté” mode and heat the olive oil and butter until the butter melts and foams, about 2 minutes.
5. Sear the pork chops for 3 minutes per side until golden brown, working in batches if needed to avoid overcrowding.
6. Remove the pork chops and set aside on a plate.
7. Pour the chicken broth into the Instant Pot, scraping the bottom with a wooden spoon to deglaze and release any browned bits for extra flavor.
8. Whisk in the Dijon mustard until smooth.
9. Return the pork chops to the pot, arranging them in a single layer.
10. Sprinkle the fresh rosemary and thyme evenly over the pork chops.
11. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
12. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
13. Remove the pork chops and let them rest for 5 minutes to retain juiciness.
14. If desired, simmer the sauce on “Sauté” mode for 2-3 minutes to thicken slightly before serving.
So tender they nearly fall apart at the touch of a fork, these pork chops carry a subtle herbaceous warmth from the rosemary and thyme, balanced by the tangy depth of the mustard-infused sauce. Serve them over creamy mashed potatoes or alongside roasted vegetables to soak up every last drop of that rich, savory gravy.
Creamy Mushroom Sauce Instant Pot Pork Chops
Under the soft glow of the kitchen light, there’s a quiet comfort in preparing a meal that promises both ease and richness, a simple dish that feels like a warm embrace after a long day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless pork chops, about 1 inch thick
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tbsp Dijon mustard
– 1 tsp dried thyme
– 2 tbsp cornstarch
– 2 tbsp water
Instructions
1. Season the pork chops evenly on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Select the “Sauté” function on the Instant Pot and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
3. Sear the pork chops for 3 minutes per side until golden brown, then transfer them to a plate.
4. Add the diced onion to the pot and cook for 3 minutes, stirring occasionally, until softened.
5. Stir in the sliced mushrooms and cook for 4 minutes until they release their juices and brown slightly.
6. Add the minced garlic and cook for 30 seconds until fragrant.
7. Pour in 1 cup chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
8. Stir in 1/2 cup heavy cream, 1 tbsp Dijon mustard, and 1 tsp dried thyme until well combined.
9. Return the pork chops to the pot, nestling them into the sauce.
10. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
11. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
12. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp water to form a slurry.
13. Select “Sauté” again, stir the slurry into the sauce, and cook for 2-3 minutes until thickened to a creamy consistency.
14. Remove the pork chops and let them rest for 5 minutes before serving.
15. Spoon the creamy mushroom sauce over the pork chops.
Rich and velvety, the sauce clings to the tender pork, offering earthy notes from the mushrooms balanced by a subtle tang from the mustard. Serve it over a bed of mashed potatoes or buttered egg noodles to soak up every last drop, creating a meal that feels both indulgent and effortlessly comforting.
Zesty Lemon Pepper Instant Pot Pork Chops
Just as the afternoon light begins to soften, I find myself drawn to the kitchen, craving something bright and comforting. These pork chops, with their promise of zesty lemon and warm pepper, feel like a quiet celebration of simple ingredients coming together under pressure, transforming into a tender, flavorful meal with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1 tsp black pepper
– 2 tbsp lemon juice
– 1 tsp lemon zest
– 1 cup chicken broth
– 2 cloves garlic, minced
– 1 tbsp cornstarch
– 2 tbsp 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 the kosher salt and black pepper.
3. Select the ‘Sauté’ function on your Instant Pot and add the olive oil, heating it for 2 minutes until it shimmers.
4. Carefully place the pork chops in the pot in a single layer, working in batches if necessary to avoid crowding, and sear for 3 minutes per side until a golden-brown crust forms.
5. Turn off the ‘Sauté’ function and remove the pork chops, setting them aside on a plate.
6. Pour the chicken broth into the pot, using a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
7. Add the minced garlic, lemon juice, and lemon zest to the broth, stirring gently to combine.
8. Place a trivet in the pot and arrange the seared pork chops on top in a single layer.
9. Secure the lid, set the valve to ‘Sealing’, and select ‘Manual’ or ‘Pressure Cook’ on high pressure for 8 minutes.
10. Once the cooking cycle is complete, 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 trivet, covering the chops loosely with foil to keep warm.
12. Select the ‘Sauté’ function again and bring the liquid in the pot to a simmer.
13. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
14. Slowly whisk the slurry into the simmering liquid and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a gravy-like consistency.
15. Spoon the thickened lemon pepper sauce over the pork chops before serving.
A final drizzle of that glossy sauce brings it all together—the pork is fall-apart tender from the pressure cooking, while the sear locks in juiciness. Bright lemon cuts through the richness, balanced by the earthy warmth of pepper, making it perfect over a bed of creamy mashed potatoes or with crisp roasted vegetables for a comforting, complete meal.
Sweet and Smoky Instant Pot BBQ Pork Chops
Gently, as the afternoon light begins to soften, I find myself drawn to the kitchen, craving something that feels both comforting and effortless. There’s a quiet magic in letting the Instant Pot do its work, transforming simple pork chops into a tender, flavor-rich meal with minimal fuss. It’s the kind of dish that fills the house with a sweet, smoky aroma, promising a satisfying end to the day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1/2 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tablespoons Worcestershire sauce
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon cayenne pepper
– 1/2 cup water
Instructions
1. Pat the 4 bone-in pork chops dry with paper towels, then season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Set the Instant Pot to “Sauté” mode and heat 1 tablespoon olive oil until it shimmers, about 2 minutes.
3. Sear the pork chops in the hot oil for 3 minutes per side, until a golden-brown crust forms; this locks in juices for a more tender result.
4. Remove the pork chops and set them aside on a plate, then turn off the “Sauté” function.
5. In a medium bowl, whisk together 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper until smooth.
6. Pour 1/2 cup water into the Instant Pot to deglaze it, scraping up any browned bits from the bottom with a wooden spoon.
7. Add the sauce mixture to the Instant Pot and stir to combine with the water.
8. Place the pork chops back into the Instant Pot, nestling them into the sauce in a single layer.
9. Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 10 minutes at high pressure.
10. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam; a natural release helps keep the meat from toughening.
11. Open the lid and transfer the pork chops to a serving platter using tongs.
12. Set the Instant Pot back to “Sauté” mode and simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly to a glaze-like consistency.
13. Spoon the thickened sauce over the pork chops, ensuring each is generously coated.
14. Let the pork chops rest for 5 minutes before serving to allow the flavors to meld and the juices to redistribute.
Carefully, the pork chops emerge fork-tender, with the sweet and smoky sauce clinging to every bite in a sticky, caramelized glaze. The meat pulls apart effortlessly, offering a juicy interior that contrasts beautifully with the rich, tangy exterior. For a creative twist, shred the leftovers and pile them onto soft buns with a crisp coleslaw, or serve them alongside creamy mashed potatoes to soak up every last drop of sauce.
Ginger Soy Glazed Instant Pot Pork Chops
Yielding to the quiet rhythm of a weekday evening, I find myself drawn to the simple comfort of preparing a meal that feels both effortless and deeply satisfying. There’s something about the warm, savory aroma of ginger and soy that seems to slow time, turning the kitchen into a gentle refuge from the day’s rush.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 bone-in pork chops, 1-inch thick
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp fresh ginger, grated
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1/2 cup chicken broth
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tsp sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Pat the pork chops dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp fresh ginger, and 2 cloves minced garlic to create the glaze.
3. Set your Instant Pot to “Sauté” mode and heat 1 tbsp olive oil until shimmering, about 2 minutes.
4. Sear the pork chops for 3 minutes per side until golden brown, working in batches if needed to avoid overcrowding.
5. Turn off the “Sauté” function and pour in 1/2 cup chicken broth, using a wooden spoon to scrape up any browned bits from the bottom.
6. Pour the prepared glaze over the pork chops, ensuring they are evenly coated.
7. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
8. Allow a natural pressure release for 5 minutes, then carefully switch the valve to “Venting” to release any remaining steam.
9. Transfer the pork chops to a plate and tent loosely with foil to keep warm.
10. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry.
11. Set the Instant Pot back to “Sauté” mode and whisk the slurry into the sauce, cooking for 3-4 minutes until thickened to a glossy consistency.
12. Return the pork chops to the pot, spooning the sauce over them to coat evenly.
13. Garnish with 1 tsp sesame seeds and 2 thinly sliced green onions before serving.
Finally, these chops emerge tender enough to cut with a fork, the glaze clinging in a sticky-sweet layer that balances the salty depth of soy with the bright zing of ginger. I love pairing them with steamed jasmine rice to soak up every drop of sauce, or slicing them over a crisp salad for a lighter twist that still feels wholly comforting.
Rich Red Wine Reduction Instant Pot Pork Chops
Venturing into the kitchen on a quiet afternoon, I find comfort in the slow, deliberate process of transforming simple ingredients into something deeply satisfying. The rich aroma of red wine and herbs fills the space, promising a meal that feels both elegant and effortlessly cozy.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless pork chops, 1-inch thick
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 cup dry red wine
– 1/2 cup beef broth
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 tablespoon cornstarch
– 2 tablespoons cold water
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 olive oil until it shimmers, about 2 minutes.
4. Sear the pork chops for 3 minutes per side until golden brown, then remove and set aside on a plate.
5. Add minced garlic to the pot and sauté for 30 seconds until fragrant, being careful not to burn it.
6. Pour in dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
7. Stir in beef broth and fresh thyme leaves, then return the pork chops to the pot in a single layer.
8. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
9. Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
10. Remove the pork chops and set aside, loosely tented with foil to keep warm.
11. In a small bowl, whisk cornstarch and cold water together until smooth to create a slurry.
12. Set the Instant Pot back to “Sauté” mode and stir the slurry into the liquid, cooking for 2-3 minutes until the sauce thickens to a glossy consistency.
13. Turn off the heat and whisk in unsalted butter until melted and fully incorporated into the sauce.
14. Plate the pork chops and spoon the red wine reduction generously over the top.
As the sauce clings to each tender chop, it delivers a velvety richness that balances the savory depth of the wine with subtle herbal notes. Consider serving it over creamy mashed potatoes or alongside roasted vegetables to soak up every last drop of that luxurious reduction.
Spicy Cajun Style Instant Pot Pork Chops
Here in the quiet of my kitchen, with the afternoon light filtering through the window, I find myself drawn to the deep, soulful flavors of the South. This recipe is a comforting embrace, a way to bring a little Louisiana warmth to the table without spending hours at the stove.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp Cajun seasoning
– 1 yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1/2 cup heavy cream
– 1 tbsp unsalted butter
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the 4 pork chops completely dry with paper towels.
2. Rub the chops evenly with 1 tbsp olive oil.
3. Season both sides of the chops with 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp Cajun seasoning, pressing the spices gently into the meat.
4. Select the “Sauté” function on your Instant Pot and let it heat for 2 minutes.
5. Carefully place the seasoned pork chops in the pot in a single layer and sear for 3 minutes per side, until a golden-brown crust forms.
6. Transfer the seared chops to a clean plate and set aside.
7. Add the thinly sliced yellow onion to the pot and cook for 3 minutes, stirring occasionally, until softened.
8. Stir in the 4 minced garlic cloves and cook for 1 minute, just until fragrant.
9. Pour in 1 cup low-sodium chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Carefully place the seared pork chops back into the pot, nestling them into the liquid and onions.
11. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function for 8 minutes at high pressure.
12. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
13. Use tongs to transfer the cooked pork chops to a serving platter and loosely tent with foil to keep warm.
14. Select the “Sauté” function again and let the remaining liquid in the pot simmer for 2 minutes.
15. Stir in 1/2 cup heavy cream and 1 tbsp unsalted butter, and continue to simmer for 3-4 minutes, until the sauce slightly thickens.
16. Turn off the Instant Pot and stir in the 2 tbsp chopped fresh parsley.
17. Pour the creamy Cajun sauce over the plated pork chops.
Perfectly tender, the pork falls away from the bone with the gentle nudge of a fork, bathed in a sauce that carries the smoky heat of Cajun spices softened by rich cream. Serve these chops over a bed of creamy stone-ground grits or buttery egg noodles to soak up every last drop of the luxurious sauce, creating a complete and deeply satisfying meal.
Maple Mustard Instant Pot Pork Chops
Lately, I’ve been craving something that feels both comforting and effortless, a dish that whispers of cozy evenings without demanding hours at the stove. This simple preparation transforms humble pork chops into a tender, sweet-savory meal, all with the gentle hum of the Instant Pot doing most of the work.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1/2 cup chicken broth
– 1/4 cup pure maple syrup
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 2 cloves garlic, minced
– 1 tablespoon cornstarch
– 2 tablespoons cold water
Instructions
1. Pat the 4 bone-in pork chops completely dry with paper towels.
2. Season both sides of the pork chops evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. Select the “Sauté” function on your Instant Pot and heat 1 tablespoon olive oil until it shimmers, about 2 minutes.
4. Carefully place the seasoned pork chops in the pot in a single layer, working in batches if necessary to avoid crowding.
5. Sear the pork chops until a deep golden-brown crust forms, about 3 minutes per side, then transfer them to a plate.
6. Pour 1/2 cup chicken broth into the pot to deglaze, using a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
7. Whisk together 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, and 2 cloves minced garlic in a small bowl until smooth.
8. Pour the maple-mustard mixture into the pot with the broth and stir to combine.
9. Return the seared pork chops and any accumulated juices to the pot, nestling them into the sauce.
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 to a serving platter and tent loosely with foil to keep warm.
13. In a small bowl, make a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until no lumps remain.
14. Select the “Sauté” function again and bring the sauce in the pot to a simmer.
15. While stirring constantly, slowly drizzle in the cornstarch slurry and cook until the sauce thickens to a glossy, gravy-like consistency, about 2-3 minutes.
16. Spoon the thickened maple mustard sauce generously over the pork chops.
Unbelievably tender, the pork nearly falls from the bone, enveloped in a sauce that perfectly balances the earthy warmth of mustard with the deep, caramel sweetness of maple. Serve it over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop of that rich, glossy sauce.
Garlic Parmesan Instant Pot Pork Chops
Kindly, I find myself drawn to the quiet comfort of a meal that feels both effortless and deeply satisfying, the sort of dish that simmers away while you tend to other things, filling the kitchen with a promise of savory warmth. It’s a humble cut transformed by time and pressure into something tender and rich, a simple weeknight answer that never fails to feel like a small, personal gift.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless pork chops, about 1-inch thick
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried Italian seasoning
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the pork chops completely dry with paper towels, then season both sides evenly with the kosher salt and black pepper.
2. Select the “Sauté” function on your Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
3. Carefully place the pork chops in the pot in a single layer and sear until deeply browned, about 3 minutes per side; work in batches if necessary to avoid overcrowding.
4. Transfer the seared pork chops to a plate and set aside.
5. Add the minced garlic to the pot and sauté, stirring constantly, until fragrant, about 30 seconds.
6. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
7. Cancel the “Sauté” function, then return the pork chops and any accumulated juices to the pot, arranging them in a single layer.
8. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function on high pressure for 10 minutes.
9. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Use tongs to transfer the pork chops to a serving platter and tent loosely with foil.
11. Select the “Sauté” function again and bring the liquid in the pot to a simmer.
12. Whisk in the heavy cream, grated Parmesan cheese, and dried Italian seasoning, and simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes.
13. Stir in the chopped fresh parsley, then taste the sauce and adjust seasoning only if necessary.
14. Spoon the sauce generously over the pork chops on the platter.
Zestfully, the pork chops emerge fork-tender, each bite infused with the robust, nutty depth of garlic and Parmesan. The sauce clings in a velvety, creamy blanket, its richness cut by the fresh, green note of parsley. For a delightful contrast, serve them over a bed of buttered egg noodles or alongside roasted asparagus, letting the sauce pool and mingle.
Pineapple Teriyaki Instant Pot Pork Chops
Lately, I’ve been craving something that feels both comforting and a little tropical—a dish that bridges the gap between a busy weeknight and a slow, savory escape. Pineapple teriyaki pork chops in the Instant Pot deliver just that, with sweet, tangy notes and tender meat that practically falls apart. It’s the kind of meal that makes the kitchen smell like a cozy vacation, all with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless pork chops, about 1 inch thick
– 1 tbsp olive oil
– 1/2 cup pineapple juice
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1/2 tsp grated ginger
– 1 cup pineapple chunks, canned or fresh
– 1 tbsp cornstarch
– 2 tbsp water
– Cooked rice, for serving
Instructions
1. Turn the Instant Pot to the “Sauté” setting and heat 1 tbsp olive oil until it shimmers, about 2 minutes.
2. Pat the 4 boneless pork chops dry with paper towels to ensure a good sear, then add them to the pot in a single layer without overcrowding.
3. Sear the pork chops for 3 minutes per side until golden brown, using tongs to flip them carefully to avoid splattering.
4. In a small bowl, whisk together 1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1/2 tsp grated ginger until the sugar dissolves.
5. Pour the sauce mixture over the pork chops in the Instant Pot, scraping the bottom gently with a wooden spoon to deglaze and incorporate any browned bits for extra flavor.
6. Add 1 cup pineapple chunks to the pot, distributing them evenly around the pork chops.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, allowing a natural pressure release for 5 minutes afterward to keep the meat tender.
8. Carefully quick-release any remaining pressure by turning the valve to “Venting,” then remove the lid once the float valve drops.
9. Transfer the pork chops and pineapple chunks to a serving plate using tongs, covering them loosely with foil to keep warm.
10. In a separate small bowl, make a slurry by mixing 1 tbsp cornstarch with 2 tbsp water until smooth, then stir it into the sauce in the Instant Pot.
11. Turn the Instant Pot back to “Sauté” and simmer the sauce for 3–4 minutes, stirring constantly, until it thickens to a glossy, coating consistency.
12. Spoon the thickened sauce over the pork chops and serve immediately with cooked rice on the side.
Each bite offers a delightful contrast—the pork chops are incredibly tender and juicy, infused with the sweet-tangy teriyaki glaze, while the pineapple chunks add a soft, caramelized burst. For a creative twist, try shredding the pork and tossing it with the sauce and rice for a hearty bowl, or garnish with sliced green onions for a fresh, colorful finish.
Bourbon Balsamic Instant Pot Pork Chops
Falling into the rhythm of a quiet afternoon, I find myself drawn to the simple comfort of a meal that feels both effortless and deeply satisfying. There’s something about the way a few ingredients can transform under pressure, melding into a dish that warms the kitchen and the soul.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 bone-in pork chops, about 1-inch thick
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1/2 cup bourbon
– 1/4 cup balsamic vinegar
– 2 tablespoons brown sugar
– 1/2 cup chicken broth
– 2 cloves garlic, minced
– 1 tablespoon cornstarch
– 2 tablespoons water
Instructions
1. Pat the pork chops dry with paper towels, then season both sides evenly with kosher salt and black pepper.
2. Select the “Sauté” function on the Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
3. Sear the pork chops in a single layer for 3 minutes per side until a golden-brown crust forms, working in batches if needed to avoid overcrowding.
4. Remove the pork chops and set aside on a plate, then pour in the bourbon to deglaze the pot, scraping up any browned bits with a wooden spoon for about 1 minute.
5. Add the balsamic vinegar, brown sugar, chicken broth, and minced garlic to the pot, stirring gently to combine.
6. Place a trivet in the pot and arrange the pork chops on top in a single layer, ensuring they are not submerged in the liquid.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes, allowing a natural pressure release for 5 minutes before manually releasing any remaining steam.
8. Carefully remove the pork chops and trivet, then set the pot to “Sauté” again to simmer the sauce.
9. In a small bowl, whisk together the cornstarch and water until smooth, then stir this slurry into the simmering sauce and cook for 2–3 minutes until thickened to a glossy consistency.
10. Return the pork chops to the pot, spooning the sauce over them to coat evenly, and let them warm through for 1–2 minutes.
These pork chops emerge tender and juicy, with the bourbon lending a subtle warmth that balances the tangy sweetness of the balsamic glaze. Try serving them over creamy mashed potatoes or alongside roasted vegetables to soak up every drop of the rich sauce, letting the flavors mingle in a way that feels both rustic and refined.
Pepper-Crusted Instant Pot Pork Chops
You know, sometimes the simplest meals are the ones that feel most like home, the ones that fill the kitchen with a warm, peppery aroma that promises comfort without demanding hours of your day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless pork chops, 1-inch thick
– 2 tablespoons olive oil
– 1 tablespoon coarse black pepper
– 1 teaspoon kosher salt
– 1 cup low-sodium chicken broth
– 2 cloves garlic, minced
– 1 tablespoon unsalted butter
– 1 tablespoon all-purpose flour
– 1/4 cup heavy cream
Instructions
1. Pat the 4 boneless pork chops completely dry with paper towels.
2. Rub 1 tablespoon of olive oil evenly over all sides of each pork chop.
3. Combine 1 tablespoon coarse black pepper and 1 teaspoon kosher salt in a small bowl.
4. Press the pepper-salt mixture firmly onto both sides of each pork chop to form a crust.
5. Select the “Sauté” function on your Instant Pot and add the remaining 1 tablespoon of olive oil.
6. Once the oil is shimmering, carefully add the pork chops in a single layer, working in batches if necessary to avoid crowding.
7. Sear the pork chops for 3 minutes per side, until a deep golden-brown crust forms.
8. Transfer the seared pork chops to a clean plate and set aside.
9. Add 1 cup of low-sodium chicken broth and 2 cloves of minced garlic to the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom.
10. Carefully place the trivet into the pot.
11. Arrange the seared pork chops in a single layer on top of the trivet.
12. Secure the lid, set the valve to “Sealing,” and select the “Manual” or “Pressure Cook” function.
13. Set the cook time for 8 minutes at high pressure.
14. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
15. Using tongs, transfer the pork chops to a serving platter and loosely tent with foil.
16. Select the “Sauté” function again on the Instant Pot.
17. In a small bowl, whisk together 1 tablespoon of unsalted butter and 1 tablespoon of all-purpose flour to form a smooth paste.
18. Whisk the butter-flour paste into the hot liquid in the pot until fully incorporated and no lumps remain.
19. Simmer the sauce, whisking constantly, for 2-3 minutes until it thickens slightly.
20. Whisk in 1/4 cup of heavy cream and continue to simmer for 1 more minute until the sauce is smooth and creamy.
21. Turn off the Instant Pot and carefully pour the sauce over the plated pork chops.
Melt-in-your-mouth tender, the pork yields effortlessly to a fork, its robust pepper crust giving way to a subtly sweet, garlic-infused cream sauce. Consider serving these chops over a bed of creamy mashed potatoes or buttery egg noodles to soak up every last drop of that luxurious pan sauce, turning a simple weeknight dinner into something quietly special.
Nutty Almond Crusted Instant Pot Pork Chops
Today, as the afternoon light slants through my kitchen window, I find myself craving something comforting yet surprisingly simple—a dish that feels like a warm hug after a long day. This recipe, born from a quiet moment of inspiration, combines the humble pork chop with the rich, toasty crunch of almonds, all made effortlessly in the Instant Pot to preserve every bit of tenderness and flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless pork chops, about 1-inch thick
– 1 cup sliced almonds
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/2 cup chicken broth
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
Instructions
1. Pat the pork chops dry with paper towels to ensure the coating adheres properly.
2. Season both sides of the pork chops evenly with salt, black pepper, and garlic powder.
3. Place the sliced almonds in a food processor and pulse until finely ground, resembling coarse breadcrumbs.
4. Set up a breading station with three shallow dishes: fill the first with flour, the second with beaten eggs, and the third with the ground almonds.
5. Dredge each pork chop in the flour, shaking off any excess.
6. Dip the floured pork chop into the beaten eggs, allowing any extra to drip off.
7. Press the pork chop firmly into the ground almonds, coating both sides completely for a crisp crust.
8. Turn on the Instant Pot and select the “Sauté” function; heat the olive oil until it shimmers, about 2 minutes.
9. Sear the almond-crusted pork chops in batches for 2-3 minutes per side, until golden brown, to lock in juices.
10. Remove the pork chops and set them aside on a plate.
11. Pour the chicken broth into the Instant Pot to deglaze the bottom, scraping up any browned bits with a wooden spoon.
12. Place a trivet in the pot and arrange the seared pork chops on top in a single layer.
13. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
14. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully quick-release any remaining pressure.
15. Remove the pork chops from the Instant Pot and let them rest for 5 minutes before serving to redistribute the juices.
Zesty and satisfying, these pork chops emerge with a tender interior that melts in your mouth, contrasted by the nutty, golden crust that adds a delightful crunch. Serve them alongside a simple salad or roasted vegetables to let the flavors shine, or slice them thinly over a bed of creamy mashed potatoes for a cozy, complete meal that feels both elegant and effortless.
Savory Onion Jam Instant Pot Pork Chops
A quiet afternoon in the kitchen often leads to the most comforting discoveries, like these pork chops that transform under pressure into something deeply savory and tender, with an onion jam that whispers of caramelized sweetness and slow-cooked patience.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless pork chops, about 1 inch thick
– 1 tablespoon olive oil
– 1 large yellow onion, thinly sliced
– 2 tablespoons brown sugar
– 2 tablespoons balsamic vinegar
– 1 cup chicken broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried thyme
Instructions
1. Season both sides of the pork chops evenly with salt and black pepper.
2. Select the “Sauté” function on the Instant Pot and heat the olive oil until it shimmers, about 2 minutes.
3. Sear the pork chops in a single layer for 3 minutes per side until golden brown, then transfer them to a plate.
4. Add the sliced onion to the pot and sauté for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the brown sugar and cook for 2 more minutes until the onions begin to caramelize slightly.
6. Pour in the balsamic vinegar and chicken broth, scraping the bottom of the pot to deglaze any browned bits.
7. Add the dried thyme and return the pork chops to the pot, nestling them into the onion mixture.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
9. Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
10. Transfer the pork chops to a serving platter and tent them loosely with foil to rest.
11. Select “Sauté” again and simmer the onion mixture for 5-7 minutes until it thickens into a jam-like consistency.
12. Spoon the warm onion jam over the pork chops before serving.
Gently, the pork yields to the fork with a juicy tenderness, while the jam clings in glossy, sweet-and-tangy ribbons that mellow the richness. Consider serving it over creamy mashed potatoes or alongside roasted vegetables to soak up every bit of that deeply flavored sauce.
Cider-Infused Instant Pot Pork Chops
Under the soft glow of the kitchen light, there’s a quiet comfort in preparing a meal that feels both effortless and deeply satisfying. This recipe transforms simple pork chops into a tender, cider-kissed dish, perfect for a reflective evening at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless pork chops, about 1 inch thick
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp dried thyme
– 1 cup apple cider
– 1/2 cup chicken broth
– 1 tbsp Dijon mustard
– 2 tbsp unsalted butter
– 1 tbsp cornstarch
– 2 tbsp 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 the kosher salt, black pepper, garlic powder, and dried thyme.
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 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 carefully pour in the apple cider and chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
6. Whisk the Dijon mustard into the liquid until fully incorporated.
7. Return all pork chops to the pot, arranging them in a single layer.
8. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
9. Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Transfer the pork chops to a plate and tent loosely with foil to rest.
11. Select the “Sauté” function again and bring the cooking liquid to a simmer.
12. In a small bowl, make a slurry by whisking together the cornstarch and water until smooth.
13. While whisking constantly, slowly stream the slurry into the simmering liquid and cook for 2-3 minutes until the sauce thickens to a gravy-like consistency.
14. Turn off the heat and stir in the unsalted butter until melted and the sauce is glossy.
Creating a simple pan sauce from the cooking liquid deepens the flavor beautifully. The finished pork chops are incredibly tender, almost falling apart, with a subtle sweetness from the cider that balances the savory herbs. Consider serving them over a bed of creamy mashed potatoes or buttery egg noodles to soak up every drop of the rich, glossy sauce.
Conclusion
Overall, these 35 Instant Pot pork chop recipes are your ticket to easy, delicious dinners. We hope you find a new family favorite! Give one a try this week, then drop a comment below to tell us which one you loved. Don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!
