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This easy Instant Pot Pork Chops recipe delivers tender, juicy pork chops smothered in rich, from-scratch mushroom gravy in just over 30 minutes.
Instant Pot Pork Chops at a Glance
- Serves: 4
- Time Needed: About 40 minutes from start to finish (includes time for pressure to be reached and released)
- For the Pork: Best for boneless or bone-in thick-cut pork chops
- From-Scratch Gravy: Mushrooms, beef stock, Worcestershire, and thyme create a rich gravy without condensed soup.
- Tested Timing: Instructions for boneless, bone-in, frozen, and multiple Instant Pot sizes.
- Why This Recipe: A short pressure-cook time followed by a 10-minute natural release helps thick-cut pork chops stay juicy instead of becoming dry or tough.
Kristen's Key Tips for Instant Pot Pork Chops
When I set out to make pork chops in the Instant Pot, my goal was to deliver pork that was tender, juicy, and flavorful. It sounds easy, but in order to achieve perfect pressure-cooked pork chops, here is what you need to pay attention to.
- Use thick-cut pork chops. They retain moisture better and are more forgiving than thin pork chops, which can overcook during the pressure-building and release process.
- Searing the pork chops is best. Browning the pork adds extra flavor and texture to the final dish. That said, you must skip the sear if your pork chops are frozen.
- Don't overcrowd the inner pot. Sear the pork chops in batches if needed so they brown rather than steam.
- Don't rush the pressure release. For these tested cooking times, allow at least a 10-minute natural release so the pork finishes cooking gradually rather than immediately releasing the pressure.
Happy Cooking! xo Kristen
Notes on Ingredients
- Pork Chops: Select bone-in or boneless pork chops that are between ¾-1¼-inch thick.
- Mushrooms: Baby bella or shiitake mushrooms have the most flavor, but button mushrooms work as well and are typically less expensive. Don't care for mushrooms? Omit them! The gravy is delicious with or without the mushrooms.
- Beef Stock: Beef stock gives the gravy a richer flavor than chicken stock. Use 1 cup for a 3- or 6-quart Instant Pot and 1½ cups for an 8-quart model to provide enough liquid for the pot to reach pressure.
- Thyme Leaves: Dried thyme leaves or fresh thyme sprigs are best; not ground thyme, which will quickly overwhelm the dish.
- Worcestershire Sauce: For depth and richness. If needed, ensure your Worcestershire sauce is certified gluten-free, as some brands contain added gluten.
- Cornstarch: Used to help thicken the gravy after the pork chops are pressure-cooked. Feel free to use arrowroot powder in place of cornstarch.
How to Make Instant Pot Pork Chops with Mushroom Gravy
- Season and sear pork chops. Turn the Instant Pot to sauté, add a bit of oil, and heat for a minute. While the oil heats, liberally season the pork chops on each side with salt and pepper, then sear each side for 2-3 minutes, or until golden. Once browned, remove to a plate and set aside. Work in batches if needed.
- Sauté mushrooms and onion. With the Sauté function still running on the Instant Pot, add in a bit of butter and let it melt. Once melted, add the mushrooms and onions and cook, stirring often, until the onions have begun to soften and become translucent.
- Add garlic. Add the garlic and briefly toast for 30-60 seconds, to lightly toast. Then hit Cancel to turn off the Sauté function.
- Deglaze the inner pot. Pour beef stock into the inner pot and use a wooden spoon to scrape off any browned bits on the bottom of the pot. This will prevent a burn notice.
- Add pork chops back to inner pot. Nestle the seared pork chops back into the inner pot. It is okay if they are stacked on top of each other.
- Pressure cook. Secure the lid, make sure the vent knob is sealed, and set to cook on High Pressure for:
- Boneless Pork Chops: 5 minutes
- Bone-In Pork Chops: 6 minutes
- Let pressure release. Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes. Then, open the Instant Pot and check the internal temperature of the pork chops. Pork chops are safely cooked once they reach 145°F.
- Thicken gravy. Remove the pork chops from the inner pot and place on a clean plate. Hit Cancel to turn off the keep warm function, then hit Sauté to bring the mixture to a boil. Once boiling, whisk in a cornstarch slurry and cook, whisking often, until the gravy thickens. It should just take 2-3 minutes. Once thickened, hit Cancel to turn off the Sauté function.
- Serve. Ladle the gravy over the pork chops. I love serving with buttered egg noodles, cheese grits, or mashed potatoes to soak up all that delicious gravy.
Tested Modifications
Wondering whether you can use frozen pork chops, an Instant Pot Mini, or double the recipe? I've tested each option for you.
- Using a 3-quart Instant Pot (or Instant Pot Mini): Follow the recipe as directed, or cut the recipe in half and keep the cook time the same.
- Using an 8-quart Instant Pot: Increase the beef stock from 1 cup ot 1½ cups to provide enough liquid for the pot to reach pressure.
- Double the Recipe: You can successfully double this recipe using either a 6- or 8-quart Instant Pot. Double the ingredients, sear the pork in batches, and pressure-cook as directed, keeping the cook time the same.
- Using Frozen Pork Chops: Skip searing the pork chops; instead, sauté the onions and mushrooms as directed. Deglaze the inner pot with beef stock, then nestle in the pork chops with a generous pinch of salt and pepper. Cook for an additional 5 minutes.
- Frozen Boneless Pork Chops: 10 minutes on High Pressure
- Frozen Bone-In Pork Chops: 11 minutes on High Pressure
- Pressure Cooking at Higher Altitudes? Use my Instant Pot Altitude Adjustment Guide.
- Dairy-Free: Use additional olive oil in place of butter to sauté the mushrooms and onions.
Storage Instructions
- Store: Let the pork chops and gravy cool slightly, then transfer to an airtight container and store in the fridge for up to 3 days.
- Reheat: Place the pork and gravy in a heat-safe dish, cover with a damp paper towel, and heat in 30-second intervals in the microwave until warmed through.
More Instant Pot Pork Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Pork Chops
A short pressure-cook time and 10-minute natural release help thick-cut pork chops stay juicy, while mushrooms, beef stock, thyme, and Worcestershire create a rich, from-scratch gravy.
Video
Ingredients
- 4 boneless pork loin chops, ¾" to 1¼" thick
- kosher salt and pepper
- ½ tablespoon olive oil
- 1 tablespoon unsalted butter, or additional olive oil
- ¼ cup minced yellow onion
- 4 ounces cremini mushrooms, sliced
- 1 teaspoon minced garlic
- 1 to 1½ cups low-sodium beef stock, based on size of Instant Pot
- ½ teaspoon dried thyme leaves
- 2 teaspoons Worcestershire Sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Turn on the Sauté function on the Instant Pot, add ½ tablespoon olive oil and let it heat for about 1 minute. While the oil is heating, generously season the pork chops on both sides with salt and pepper.
- Add the seasoned pork chops to the heated oil in the inner pot, being careful not to overlap them. You may need to do this in batches to avoid overcrowding the inner pot. Sear the pork chops on each side for 2-3 minutes or until well browned but not cooked through. Once browned, remove the pork chops from the inner pot and place them on a plate.
- With the Sauté function still running, add 1 tablespoon unsalted butter and let it melt. Once melted, add the minced onions and sliced mushrooms and sauté for 2-3 minutes, stirring often, until the onions begin to soften. Then, add 1 teaspoon minced garlic and sauté for 30-60 seconds, just to toast the garlic. Hit Cancel to turn off the Sauté function.
- If using a 3- or 6-quart Instant Pot, add 1 cup of beef stock to the inner pot. If using an 8-quart Instant Pot, add 1½ cups beef stock to the inner pot. Then, using a wooden spatula or spoon, scrape off any browned bits from the bottom of the pressure cooker.
- Stir in a pinch of salt and pepper, ½ teaspoon dried thyme leaves, and 2 teaspoons Worcestershire Sauce. Add the seared pork chops back to the inner pot, along with any accumulated juices on the plate.
- Place the lid on the pressure cooker and be sure the vent knob is fully sealed. Set to cook on High Pressure using the Manual or Pressure Cook button for 5 minutes for boneless pork chops or 6 minutes for bone-in pork chops.
- Once the cook time has elapsed, let the pressure release naturally for at least 10 minutes. This is crucial to ensure your pork chops stay tender.
- After 10 minutes, carefully release any remaining pressure according to your pressure cooker's instructions. Just be sure to do this in an open space and stand back from the Instant Pot.
- Open the Instant Pot and check that the internal temperature of the pork chops has reached at least 145℉ (If not, see the recipe card notes). Once cooked through, remove the pork chops from the inner pot and place them on a clean plate, tent with foil, and let them rest for 3-5 minutes while you thicken the gravy.
- Hit Cancel, then Sauté, and let the cooking liquid inside the inner pot come to a boil. While the liquid comes to a boil, combine 2 tablespoons cornstarch with 2 tablespoons water until the cornstarch dissolves, then slowly whisk it into the inner pot. Cook for 1-3 minutes, whisking often, until the gravy has thickened.
- Serve the pork chops with the gravy.
Notes
Pork Chops Not Fully Cooked? If, after the suggested cooking time, your pork chops have not reached an internal temperature of 145℉, replace the lid and cook for 1 minute longer.
Bone-In Pork Chops: Increase the cook time from 5 minutes to 6 minutes.
Frozen Pork Chops: Skip searing the pork chops. Sauté the onions as directed, deglaze the pan, and nestle the frozen pork chops into the cooking liquid, adding an additional pinch of salt and pepper. Cook for 10 minutes on High Pressure for boneless pork chops and 11 minutes on High Pressure for bone-in pork chops, followed by 10 minutes of natural pressure release.
Dairy-Free: Replace the butter with additional olive oil.
Storage: Leftover pork chops will keep in the refrigerator for up to 3 days. To reheat, place the pork and gravy in a heat-safe dish, cover with a damp paper towel, and heat in 30-second intervals in the microwave until warmed through.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 290kcalCarbohydrates: 8gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 97mgSodium: 288mgPotassium: 840mgFiber: 0.4gSugar: 2gVitamin A: 102IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Family "loved" these pork chops.
Isn't that the best? When the whole family agrees on a meal. Glad you all enjoyed it, and thanks for taking the time to leave a review 🙂
5 STARS!! This is my favorite recipe yet for pork chops...after trying so many different recipes and trying to get tender pork chops, these finally hit the spot!! I will definitely be making this again! Thank you so much for this recipe, Kristen 🙂
You are so very welcome, Rae! I am thrilled you enjoyed!
It was great. Served it with garlic mashed potatoes and sweet and sour slaw.
So happy to hear you enjoyed, Sharon! Sounds like a great meal.