Melt-in-The-Mouth Instant Pot Pork Chops (with Easy Gravy!)
Updated Jan 19, 2026
Instant Pot pork chops are meltingly soft, absolutely delicious, and paired with the most flavorful sauce (super simply made from the cooking liquid!).
I’m a little in love with these melt-away Instant Pot pork chops, and here’s why:
- They’re a budget-friendly meat that’s often overlooked because people aren’t quite sure how to cook them.
- With this Instant Pot recipe, they come out fall-apart tender and deeply delicious. If you love my Slow Cooker Pork Loin (it’s a #1 reader favorite!), you’ll love this one too!
Ingredients for Instant Pot Pork Chops
- Pork chops: Bone-in pork chops or boneless pork chops work well in this recipe. Look for chops that are about ¾ to 1 inch thick so they stay juicy during pressure cooking.
- Kosher salt and black pepper: Seasoning is so important for otherwise bland pork chops.
- Garlic powder and onion powder: These pantry staples build savory flavor right into the sear.
- Dried thyme: Adds a herby, slightly minty aroma that complements pork beautifully. If you prefer fresh thyme, stir it in at the end to preserve its flavor.
- Cayenne pepper (optional): Leave it out if you prefer a milder taste. I love the little kick and the color.
- Olive oil: Used to sear the chops before pressure cooking.
For the cooking liquid
- Chicken broth: I like to use low-sodium for more control over salt levels, especially if using salted soy sauce.
- Soy sauce (or kosher salt): Adds umami depth to the liquid. If you’re avoiding soy, just use more kosher salt as listed.
- Dijon mustard: Brings a tangy, slightly sharp flavor that balances the richness of the pork and cream. Don’t substitute with yellow mustard – it’s not the same!
To finish the gravy
- Heavy cream (or milk): Gives the pork gravy a velvety texture. Heavy cream adds richness, while milk offers a lighter alternative—just be sure to simmer gently to avoid curdling.
- Cornstarch: Used to thicken the cooking liquid into a smooth, pourable gravy.
Ingredient quantities in the recipe card at the bottom of the article
(Psst. Here’s my favorite Air Fryer Pork Chops and guide for How To Cook Pork Chops In The Oven, too – they turn out perfectly moist and juicy!)
Substitutions and Variations
I often swap out ingredients and make a few different versions. Try these:
- Heavy cream or milk: For a lighter gravy, use whole milk or half-and-half.
- Cornstarch: Arrowroot powder or flour can be used to thicken the sauce, though the texture may vary slightly. If using flour, cook it longer to remove the raw taste.
- Make it spicy: Crank up the heat with extra cayenne or a splash of hot sauce stirred into the gravy.
- Herb swap: Not a fan of thyme? Try rosemary or sage (like I use in my Pork Chops with Apples!)
- Make it a little sweet: Stir in a spoonful of honey or maple syrup to the sauce – great if serving with sweet potatoes or glazed carrots.
Tools to Grab
- Instant Pot (or any electric pressure cooker)
- Pair of tongs (to save your fingers)
- Wooden spoon or spatula (for deglazing the pot)
- Small mixing bowl
- Small whisk
How to Make Instant Pot Pork Chops: An Easy Guide
Here is my easy method for perfect browned pork chops in the IP:
Season the pork chops
Coat both sides of the pork chops with salt, pepper, garlic powder, onion powder, dried thyme, and cayenne if using.
Sear (optional but worth it!)
Set your Instant Pot to saute mode and heat the olive oil until it’s shimmering. Sear the pork chops for 2–3 minutes on each side, until nicely browned. Remove and set them aside.
Deglaze the bottom of the pot
Pour in the chicken broth, Dijon mustard, Worcestershire sauce, and thyme. Use a wooden spoon to scrape up any browned bits from the bottom—this adds flavor and helps prevent a burn warning.
Pressure cook
Return the pork chops to the pot. Secure the lid and cook on high pressure for 35 minutes. Let the pressure release naturally for 10 minutes before opening.
Make the gravy
Take out the pork chops and set them aside. In a small bowl, mix the cream or milk with the cornstarch, then stir it into the cooking liquid. Season with salt and pepper, and let it simmer on Sauté for about 2 minutes until the sauce thickens.
Serve
Pour the rich, creamy gravy over the pork chops and serve with your favorite sides like mashed potatoes, rice, or roasted vegetables.
Related: Instant Pot Pork Loin + Instant Pot Pulled Pork (Fall-Apart Tender!)
5 Common Mistakes When Making Instant Pot Pork Chops
Here are a couple of issues to avoid when making your Instant Pot pork chops:
1. Skipping the sear: Searing locks in flavor and adds a rich, golden crust that makes a big difference in both texture and taste.
2. Not deglazing the pot: Leaving browned bits stuck to the bottom can trigger a “burn” warning on the Instant Pot, halting your cooking process. After searing, pour in the broth and scrape thoroughly with a wooden spoon to lift up every flavorful bit.
3. Using thin pork chops: Thin chops can easily overcook and dry out under pressure. Choose pork chops that are at least ¾ inch thick to ensure they stay tender and juicy.
4. Releasing pressure too quickly: A quick release can cause the meat to tighten up and become tough. Let the pressure naturally release for at least 10 minutes to keep the pork tender.
5. Adding dairy too early: Pressure cooking milk or cream can cause it to curdle or separate.
Always add cream or milk after pressure cooking, during the simmering step when making the gravy.
Make Ahead and Storage
This recipe is perfect for meal prep! You can fully cook the pork chops and gravy up to 2 days in advance.
- Let everything cool completely, then store the pork chops and gravy together in an airtight container in the fridge.
- Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the gravy has thickened too much.
- Leftovers will keep well in the refrigerator for up to 4 days. Store in a sealed container to lock in moisture and flavor. For the best results, reheat slowly to keep the pork tender.
Can I freeze leftovers?
Yes, you can freeze them! Once cooled, transfer pork chops and gravy to a freezer-safe container or zip-top bag (removing excess air).
- Freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop or in your Instant Pot using the Sauté function.
Pro Tip: If you’re planning to freeze, use heavy cream instead of milk in the gravy—it holds up better after thawing and reheating.
How to Serve these Instant Pot Pork Chops
Serve over creamy mashed potatoes to catch all that savory gravy and a sneaky knob of butter. Add a side of pan-fried green beans or stovetop asparagus for a full comfort food dish. I like to pair mine with green veggies with loads of fiber and heavyish carbohydrates to hold up to the pork chops and sauce.
Serve alongside crusty bread or garlic bread to mop up the gravy, plus a roasted root vegetable or two.
Final Notes, Pro Tips + Science-Based Secrets
As a food scientist, I’ve got to share my secret tips and tricks for outrageously good pork chops:
- Searing is king! While searing is optional, I highly recommend it. The Maillard reaction (the browning of proteins) enhances the depth of flavor in your pork chops and adds a caramelized exterior, making them taste much richer. Don’t skip it!
- Let the pressure release naturally: For perfectly tender pork, allow the Instant Pot to release pressure naturally for 10 minutes before opening the lid. This prevents the meat from tightening up and becoming tough, which can happen with a quick release.
- Stir the gravy slurry well: When mixing cornstarch with cream or milk, make sure it’s fully dissolved before adding it to the sauce. This helps prevent lumps and ensures a smooth, velvety gravy.
- Choose the right thickness: Pork chops that are too thin will dry out, while too thick can be tough. A chop about ¾ to 1 inch thick is ideal for tender results in the Instant Pot.
FAQs About Instant Pot Pork Chops
Just skimming through? Here are a few key takeaways:
Yes, boneless pork chops work just as well as bone-in! The cooking time will remain the same, but be mindful that boneless chops don’t have quite as much flavor as bone-in.
While searing adds great flavor, you can skip this step if you’re in a rush. However, the chops will miss out on that extra caramelized flavor. If you don’t sear, make sure to deglaze the pot well to avoid the burn warning.
If your gravy turns out too thin, simply mix a bit more cornstarch with cold water and stir it into the sauce while it’s simmering. Let it cook for another minute or two to thicken to your desired consistency.
Other Tender Pork Recipes You’ll Love
- Easy and juicy Pork Loin Oven Roast
Melt-in-The-Mouth Instant Pot Pork Chops (with Easy Gravy!)
Video
Ingredients
For Searing Pork
- 4 bone-in or boneless pork chops ¾-1 inch thick
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ¼ tsp cayenne optional
- 1 tbsp olive oil
For Instant Pot Cooking Liquid
- 2 cups chicken broth
- 3 tbsp Dijon mustard
- 1 tbsp soy sauce or 1 1/2 tsp more kosher salt
- ¼ tsp each black pepper +kosher salt
To Finish Gravy
- ½ cup heavy cream or milk
- 1 ½ tbsp cornstarch
Instructions
- Season the pork chops: Rub both sides with salt, pepper, garlic powder, onion powder, plus thyme and cayenne (if using).
- Sear (optional, but recommended): Turn the Instant Pot to Sauté mode and heat the olive oil until it's spitting hot. Sear the pork chops for 2-3 minutes per side, until golden brown, then remove and set aside.
- Deglaze: Pour in the chicken broth, Dijon mustard and soy sauce. Scrape up any browned bits to prevent a burn warning.
- Pressure cook: Place the pork chops back in, secure the lid, and cook on high pressure for 35 minutes. Allow 10 minutes natural pressure release.
- Make the gravy: Remove the pork chops and set aside. Stir the cornstarch into the cream or milk, then stir it into the sauce. Add salt and pepper and simmer the sauce on sauté for 2 minutes until thickened.
- Serve: Spoon the gravy over the pork chops and serve with mashed potatoes, rice, or roasted veggies
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe in honor of my mother. Today is her birthday and my first without her. God is faithful always. She would’ve loved this recipe.
Same time if doubling the recipe?
Yes! Try to layer the chops in a “criss-cross” pattern rather than one solid block. This allows the steam to circulate between the pieces so they cook evenly.
What would I need to change to only cook two chops?
These are DIVINE!!
I used liquid aminos for the soy sauce and only had brown spicy mustard on hand, everything else was the same. My husband scraped his plate clean and he has this compulsion to leave ONE bite on his plate, but not tonight. All gone! Saved this one for repeat.
HI, I only have 2 chops. Do I cook them for the same amount of time or reduce the time?
Use the same cook time. Pressure cook time depends on meat thickness, not how many chops are in the pot. Two chops will need the same cook time as 4 in the Instant Pot. You’ll want to cut the seasoning ingredients in 1/2, though, so that the chops aren’t too salty. Keep the cooking liquid & gravy ingredients the same to ensure there’s enough liquid in the pot.
These were delicious and very tender! The cook time seemed like it was really long but it was perfect and the meat is wonderful.
I’ve always felt like pork chops were *eah* but I happened to of bought 2 thick, bone-in chops and followed this recipe to a T. I was hesitant about the length of time but trusted to process and I’m SO glad I did! This was AMAZING! 10/10 Will make again!
Isn’t 35 minutes a long time to cook the chops on high?
If you cook them less, the collagen won’t have time to break down and they’ll be tough. With pork chops, you either have to cook them super quickly on high heat, or low and slow for a long time.
You mention Worcestershire sauce in the directions but it doesn’t appear in the ingredients list, though soy sauce does. Which did you mean?
It is soy sauce! I fixed the recipe card, it is correct now.