Instant Pot Pork Chops
Made with thick-cut pork chops and a rich mushroom gravy, this easy recipe for Instant Pot Pork Chops are always tender and incredibly juicy!
Servings: 4
Ingredients
- 4 boneless pork loin chops ¾" to 1¼" thick
- kosher salt and pepper
- ½ tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter optional
- ¼ cup minced yellow onion
- 4 ounces cremini mushrooms sliced
- 1 teaspoon minced garlic
- 1 cup low sodium beef stock for a 3 or 6-quart Instant Pot
- 1½ cups low sodium beef stock for an 8-quart Instant Pot
- ½ teaspoon dried thyme leaves
- 2 teaspoons Worcestershire Sauce low sodium
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Turn Instant Pot to the saute mode by hitting Saute on your pressure cooker. Add in ½ tablespoon extra virgin olive oil and let heat briefly. While the oil is heating, generously season 4 boneless pork loin chops on both sides with salt and pepper.
- Add the seasoned pork chops to the heated oil in the inner pot, being careful to not overlap the pork chops. This may need to be done in batches to not over-crowd the inner pot of the pressure cooker. Sear the pork chops on each side for 1-2 minutes or until fully browned. Once browned, remove the pork chops from the inner pot and place them on a plate.
- With the instant pot still on the saute function, add 1 tablespoon unsalted butter and let melt. Once melted, add in ¼ cup minced yellow onion and 4 ounces cremini mushrooms (sliced) to the inner pot. Saute for 2-3 minutes, stirring often, until the onion has begun to soften. Once the onion is softened, add in 1 teaspoon minced garlic and saute for 30-60 seconds, just to toast the garlic. Hit cancel on the Instant Pot to turn the saute function OFF.
- Add 1 cup low sodium beef stock for a 3 or 6-quart Instant Pot OR 1½ cups low sodium beef stock for an 8-quart Instant Pot to the inner pot and using a wooden spatula or spoon, scrape off any browned bits from the bottom of the pressure cooker. Season the cooking liquid with a pinch of salt and pepper, ½ teaspoon dried thyme leaves, and 2 teaspoons Worcestershire Sauce. Stir to combine.
- 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 the cooking time by hitting manual or pressure cook and adjust to cook on HIGH pressure for 5 minutes.
- Once the cooking 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, you can opt to release any remaining pressure by hitting the vent knob from the sealed to the venting position. Just be sure to do this in an open space and stand back from the Instant Pot.
- Remove the cooked pork chops from the inner pot and place them on a clean plate.
- To prepare the gravy, turn the Instant Pot back to saute by hitting cancel and then the saute function. Let the mixture come to a bubble. Mix together 2 tablespoons cornstarch with 2 tablespoons water until the cornstarch has dissolved and then add that mixture to the inner pot, stirring well. Let cook for 1-3 minutes, or until the gravy has thickened up.
- Serve the pork chops with the gravy.
Video
Notes
For Bone-In Pork Chops: Increase the cooking time by 1 minute.
Stock/Broth: Feel free to use low-sodium chicken stock in place of beef stock.
Frozen Pork Chops: To cook frozen pork chops, skip searing the meat. Saute the onions as directed, deglaze the pan, and then cook for 10 minutes on high pressure.
Searing Optional: While searing the pork chops and sauteeing the mushrooms and onions does add flavor to the recipe, feel free to skip these steps to save time. Instead layer the pork chops, chopped onions, sliced mushrooms, beef stock, and seasonings in the inner pot and cook for 6 minutes on high pressure instead of 5 minutes.
Dairy-Free: Simply omit the butter and replace it 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: 285kcal | Carbohydrates: 7g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 202mg | Potassium: 776mg | Fiber: 1g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
