Instant Pot Pork Chops with Gravy are one of the best comforting and flavorful instant pot recipes!  Learn how to make tender and juicy pork chops in your instant pot, it’s so easy!

instant pot pork chops made with gravy

It’s always funny to me how we look forward to Summer break from school every single year, and I personally count the days down right along with my kiddos!  But, even when summer finally arrives we find ourselves just as busy as we are during the rest of the year.  That keeps me constantly reaching for my instant pot on a regular basis.  I love making sure we can have a nice dinner on the table even on the most hectic days.

I modeled these Instant Pot Pork Chops after my recipe for Slow Cooker Pork Chops and Gravy.  If it’s not broke, don’t fix it!  Everyone in my house loves the slow cooker pork chops so much that I wanted the Instant Pot recipe to be as similar as possible!  If you’re looking for more pork chop recipes, be sure to try out these delish Baked Pork Chops with Rice too!  If you’re an air fryer user, definitely try these Air Fryer Pork Chops they’re just amazing!

How to Make Instant Pot Pork Chops:

To make pork chops in your instant pot you will want to start with five pork chops.  This will be anywhere from 1 to 1 1/2 pounds.  You can use bone in OR bone out pork chops for this recipe.  They simply get seasoned with salt, pepper, and garlic powder then seared on high just until browned on both sides.

instant pot pork chops

The next step to making sure that your pork chops turn out successful is to remove the pork chops to a plate and deglaze your pot.  You can see in the picture below that to deglaze I have poured in 1/4 cup of beef broth, then, scraped the browned bits from the bottom of the pot with a wooden spoon.  It is important to sear the chops for best flavor.  It is equally as important to deglaze so that you don’t get the dreaded “burn” warning as your pork chops cook.

deglazing instant pot for pork chops

Next, you will turn the instant pot off and add your pork chops back into the pot.  Along with the pork chops add in your remaining broth, seasonings, and cream of chicken soup.  I used cream of chicken with herbs, you can substitute for cream of mushroom if you prefer.

At this point, there is no need to stir!  Simply place the lid on the pot and set for 8 minutes cook time.  Keep in mind that it will take about 10 minutes for the pot to come to pressure.  Then, you will have 10 minutes of natural pressure release time after the chops are done cooking.  It is always best to natural pressure release meat for the most tender and best texture.

instant pot pork chops and gravy

Once your pork chops have cooked and you have allowed them to natural release for 10 minutes you can release any remaining pressure and remove the lid from the pot.

Remove the pork chops to a serving platter and cover with foil if desired to keep them warm.  Next, you will turn your pot on to saute and add a cornstarch and water slurry.  Be sure to whisk constantly while adding the slurry.  The gravy will thicken up right away.

Serve the pork chops with the gravy and your favorite sides!  We love this over rice or mashed potatoes with a big side salad or fresh steamed green beans!

pork chops made in the instant pot

Enjoy!

~Nichole

4.94 from 293 votes

Instant Pot Pork Chops with Gravy

Instant Pot Pork Chops with Gravy are one of the best comforting and flavorful instant pot recipes!  Learn how to make tender and juicy pork chops in your instant pot, it's so easy!
Prep 5 minutes
Cook 20 minutes
Time for pot to come to pressure 10 minutes
Total 25 minutes
Servings 4

Ingredients 

Instructions 

  • Season the pork chops on both sides with the salt, garlic powder, and pepper.
  • Add the olive oil to the instant pot and turn on to saute.  When the oil is hot brown the pork chops on each side for 2-3 minutes just until browned.
  • Remove the pork chops from the instant pot.
  • Pour 1/4 cup of the beef broth (this doesn't have to be exact) into the instant pot and use a wooden spoon to deglaze the bottom of the pot.
  • Turn the instant pot off and add the pork chops along with the ranch dressing mix, brown gravy mix, cream of chicken soup, and remaining beef broth to the pot.
  • Place the lid on the pot and set the valve to sealing.  Cook on manual for 8 minutes. Allow for 10 minutes for the pot to come to pressure, 8 minutes of cook time, and 10 minutes to natural pressure release.
  • After 10 minutes of natural pressure release, release any remaining pressure from the pot and remove the lid.
  • Remove the pork chops from the pot to a serving plate.
  • In a small bowl whisk together the cornstarch and water.  Turn the instant pot on to saute and whisk in the cornstarch mixture.  Whisk constantly until gravy is thick, then, turn off the instant pot.
  • Serve the pork chops with the gravy and your favorite side dishes.

Notes

NOTE:  This recipe has been tested in a 6 quart and 8 quart Instant Pot.

Nutrition

Calories: 316kcal, Carbohydrates: 4g, Protein: 37g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 112mg, Sodium: 1128mg, Potassium: 689mg, Calcium: 19mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!

If you’re looking for other great instant pot recipes try these:


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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314 Comments

  1. 5 stars
    I wanted something delicious (but easy) for my boyfriend’s 41st birthday dinner & this was perfect! I made it as written with pork chop’s that I had removed the bone & fat from. I served the pork chops and gravy with mashed potatoes & green beans w/garlic.

  2. 5 stars
    This came out delicious! The gravy is so good & meat tender. I had 10 thin pork chops to use and made it according to recipe without increasing any other ingredient portions. I also sautéed sliced onions in the pan before deglazing it with broth. To avoid over salting I only seasoned pork chops with garlic and pepper. Served with mashed potatoes and Brussel sprouts, makes plenty gravy to serve over meat and potatoes and had left overs. Appreciate finding a great recipe, thank you!

  3. 5 stars
    Absolutely yummy! Instead of cream of chicken soup, I used Campbell’s Golden Mushroom soup. It was a perfect complement for the chops!