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 always made the pork chops with mushroom gravy, but from now on these will replace that recipe. The pork chops were delicious and lots of gravy, very tender. Wonderful!!!
This recipe is one of my favorite instant pot recipes, I make this once a week! My husband and I love this and always make a big pot of potatoes to go with that delicious gravy. I have also made this with beef (round steak cut into largeish pieces), and used a pork roast once that I hacked apart rather gracelessly. I had a sample package of Tastefully Simple Shallot and Tarragon Butter Compound powder mix that I used in place of the ranch dressing once, turned out great then too! This recipe is really more of a guideline. It’s very flexible! I usually do 9 mins of manual pressure and a natural pressure release. Occasionally I get weird lumps of the brown gravy mix clumping together, but I just sift those out of the gravy afterwards and it still tastes good to me!
I would love to make this with chicken breast instead of pork chops, but I am still new to the instapot. What changes would I need to make? I made his last week with pork, and it was delicious!
This is so good. Great comfort food. A new favorite.
I just made this evening and came out awesome. New to instant pot and followed directions exactly. Used 5 pork loin, low sodium brown gravy and low sodium broth. No need to thicken gray. Served with baby potatoes and grilled asparagus. Will make again!
Thank you so much for this recipe! My husband who is not a big pork chop fan even loved it! I used both cream of chicken and cream of mushroom along with the brown gravy, ranch and beef broth. It was a bit salty for me, but I am not a big salt fan. The husband literally licked his plate clean haha!
Made this and it was delicious!! I used 12 very thin pork chops and added 1/2 cup more broth. Cooked for 5 minutes and it was perfect!
Definitely a keeper
I followed the recipe quite closely. I did use cream of mushroom instead and added mushrooms. Very tasty
My issue was a better part of the pork chops were moist but there was some dryness. I do have to compensate for high altitude. In my case it is 25 o/o more time. 8×1.25.
Should I have allowed more release time?
This is an amazing recipe. I’ve made it twice and has been a big hit with my family. Only problem I encountered both times was before the Instant Pot got to the point of cooking (after preheating), the screen indicated it was burning. I turned off the Instant Pot and once the pressure was released, I stirred the mixture especially at the bottom to make sure nothing was sticking to the bottom. However, it would do the same thing once I turned it back on and the pot got close to the cooking process. Fortunately, the pork chops were fully cooked by the second time going through this process. What am I doing wrong?
That usuailly happens if you didn’t completely deglaze (scrapenoff sll the bits after removing the chops and adding the 1/4 cup beef broth). Really make sure every bit is removed from the bottom of the pan.
CAN YOU USE FROZEN PORK CHOPS
Yes