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.
Servings: 4
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.
Video
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: 290kcal | Carbohydrates: 8g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 288mg | Potassium: 840mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
