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.
Can I use 12 thin cut pork chops. I have such trouble with setting the timer. Do I need to let it heat up before I set the time?
This was so easy to make and was Wonderful!!! I don’t like heavy creamy stuff and one of your ingredients was a Ranch Dressing package which I was worried would make it too creamy tasting, but my husband said its not until you add Mayo or sourcream to it, which this recipe did not call for…so I gave it a try and You have completely converted me to using the Ranch Season packets in this and other recipes! Because you use the Gravy packet and cream of chicken soup with the ranch packet, it was so savory and moist. We made white rice separately and put the pork chops and sauce on top. The pork chops eat like a fall apart like butter brisket! Thank you for sharing this Awesome recipe. This is going on the Make Often list! PS: We had them for leftovers for lunch the next day and they were wonderful!
I made this tonight. Although I made some changes to the recipe(just cause I didn’t have all the ingredients. I used chicken broth, added mushrooms, no brown gravy mix. This tasted great. This is a keeper.
Could you steam potatoes on top of the pork for a full meal in one pot?
Just made this for my family. Followed the recipe, except added some kitchen bouquet sauce to the mix. It was amazing! The chops were juicy and tender. Made it with buttered egg noodles, Italian green beans, and picked red onion. Next time I am going to double it like the above commenter and make mashed potatoes. Thank you!
How did it turn out with the au jus?
I just checked my pantry, I only have a packet of Au jus gravy mix, I’m not going back to the grocery store, so it will have to do! I think I’ll add sliced mushrooms when I deglaze the pot!
I made this using 12 pork chops. Doubled everything. I saw that some say this makes a lot of gravy but I’m glad I doubled it. I made them with mashed potatoes and needed the extra gravy, so doubling it was perfect (especially with the number of pork chops used.) The only change was I used a can of cream of mushroom in addition to the cream of chicken (1 can each). I added 1 minute to the cooking time only because of how many were stacked and I just wanted to make sure they all cooked properly. Not sure if it was necessary but they turned out great.
If I were to make them with egg noodles, I would probably skip the thickening step and just cook the noodles right in the gravy.
Everyone loved it and is now in my personal recipe book.
Did you use thin cut chops? Bone in or out?
Anybody ever use chicken broth if you didn’t have any beef broth on hand? Taste similiar? Still good?
Yup! Still good!
I made this tonight. Although I made some changes to the recipe(just cause I didn’t have all the ingredients. I used chicken broth, added mushrooms, no brown gravy mix. This tasted great. This is a keeper.
I was pleased to come across this recipe! Mom of 5 and everyone loved it! (Which is rare lol) thanks for sharing