Melt-in-The-Mouth Instant Pot Pork Chops (with Easy Gravy!)

Instant Pot pork chops on a plate with snap peas.

5 from 9 votes

Melt-in-The-Mouth Instant Pot Pork Chops (with Easy Gravy!)

My Instant Pot pork chops give you meltingly delicious, juicy, and glowing chops that are honestly one of my favorite protein options.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American

Keyword: Instant Pot Pork Chops

Servings:

Author: Jennifer Pallian BSc, RD

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

US Customary - Metric

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

Video

Notes

If using thick chops (1½ inches+), add 2 more minutes to the cooking time.

Want more spice? Add ½ tsp red pepper flakes or a splash of hot sauce to the gravy.

Question about the long cook time? It's accurate! With the Instant Pot, it's impossible to guess when meat will be just done (like a perfect medium well), so instead, we keep cooking it longer. This way, the collagen breaks down into gelatin, making a fall-apart-tender texture and silky-tender mouthfeel. It's the perfect cook time, trust me!

Nutrition