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!
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.
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.
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.
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!
Enjoy!
~Nichole
Instant Pot Pork Chops with Gravy
Ingredients
- 5 Pork Chops Bone in or out
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- 1 Envelope Ranch Dressing Mix
- 1 One Ounce Envelope Brown Gravy Mix
- 1 10.5 Ounce Can Cream of Chicken Soup
- 2 Cups Beef Broth
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m an instapot newbie! In the directions you wrote:
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.
Does that mean there is a total of 16 mins of cook time? 8 on manual and then 8 on “cook time”?
Thanks!
You set the time for 8 minutes. Then when it reaches 0, wait 10 minutes (it will count up to “LO:10”) before doing a quick release (opening the vent). It will take about 10 minutes to start counting down (IP will say “on” until it is ready to count down).
So, it will build pressure for about 10 minutes, cook for 8 minutes, then Natural Release for 10 minutes. THEN do a quick release so you can open the lid.
This recipe is amazing! In all my years, I’ve never had chops this good. The gravy was so flavorful. Wow! I used the recipe exactly as written with four 9pz (1.5”) chops. I also added in cubed sweet potatoes as a side. They were perfect. Thanks for sharing
These were amazing!! Seriously the best gravy ever!! The chops were the slightest bit dry but when you have that gravy it doesn’t even matter. Will definitely make these again!
Made this but didn’t have the gravy mix, used a box of turkey gravy and omitted the ranch packet. Added onions and garlic cloves to the pot under the pork chops. Added some seasoning to cover the ranch packet. Delicious. Used cream of mushroom and the flavor was great in the gravy!
can you skip out on the ranch flavor packet? are there any other substitutes? Never was a fan of that stuff but the rest of the recipe sounds great!
Sure, you can just leave it out 🙂
Could you do this recipe with 4 chicken breast and use chicken gravy? If so what do you think the cooking time would be?
This was so good!
First time using my instant pot, I doubled the recipe and have cooked for 30min on manual. Once it stopped I tried to vent the lid and splatter came out from the top. I’m not sure what I should do??
Hi! I would try closing the vent then allow the pot to sit “natural pressure release” for another 10 minutes, then try opening it again. Hope that helps!
I agree with not adding salt to the pork chops themselves. Also, instead of using the Ranch mix, I used a packet of the Lipton dry onion soup mix and was very pleased.
SO, this is delicious. I didn’t have a gravy packet, and cream of celery is what I had on hand. Those were the only changes made, and only because I was not going to the store. Seriously, the gravy was enough to make me cook this at least once a week. The pork chops were fork tender (except for one corner of the one chop that ended up wonky in there). We served them with mashed potatoes and broccoli. Tonight we are having them with rice. Can’t wait for dinner. Yum!! ?