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.
Tried this a couple weeks ago and everyone loved it including my two picky eaters! I’m wanting to make it again but this time double it cause everyone was wanting more. Has anyone doubled the recipe? If so what all would I change ingredient and time wise??
I made it for the first time tonight. Followed the recipe exactly but doubled it. The meat could not have been any more tender and the gravy was perfect. Definitely will make this again. Would have given it 10 stars if I could!!!
Lacey…I used 7 chops since that is what I had. Pressured it 9 mins instead of 8 and it turned out perfectly. Think you will have no problem doubling the meat. I had plenty of gravy.
This is my first time cooking meat in my Instant Pot, as I’m fairly new to it. And I didn’t follow the gravy recipe exactly (we are not a big gravy family). But the pork chops were amazing: flavorful and soft. I will definitely be making this again with mashed potatoes.
Easy and tasty dinner. Followed the recipe exactly (except I had cream of mushroom instead of cream of chicken). The only thing I’d do in the future is leave out the salt. It was too salty for my taste.
After removing the Garlic & Salt and using cream of mushroom this came out wonderfully. However as the only pork eater in the house I prefer my chops without many competing flavours, as such I make my own flavoured broth as I like it, use non of the other ingredients listed here but I do use the times listed as they come out perfect every time. Once ready I use the broth mixture left over to make non cook couscous and yummy.
I left out the Ranch and cornstarch. The gravy mix thickened it very nicely. Next time, I’ll also leave out the salt when browning the chops. They were super-salty, but the taste is excellent. I’ll definitely try again!
My husband and I really enjoyed this recipe. It was really easy to make and came out nicely. However in the future, I would definitely use a thicker or bone-in chop. I used smaller (1/2 -3/4 inch thick) boneless pork loin chops. While they came out super tender (they cut with a fork), they were on the drier side (the gravy helped out there). I didn’t get the dreaded burn alert. I was very thorough with my deglazing and made sure to completely combine the gravy ingredients. Overall this is a solid recipe. It will definitely be added to the dinner rotation.
Super yummy and so simple! Thanks for the delicious recipe!
I have thick, boneless pork chops…wondered if I need to cut in half? Just got an instant pot, so looking for good recipes!!
Want to try this recipe. I have tried other recipes with thesaltymarshmallow.com and all the dishes i have tried were delicious. CAN ANYONE TELL ME THE THICKNESS OF THE PORK CHOPS YOUR USING in this recipe so that they come out tender. the last time i tried to make pork chops(not this recipe) they were very dry. This recipe sounds delicious. I’m thinking the chops I previously tried were thin, with bone. so would appreciate input on the thickness of chops that are being used.
I used boneless pork loin chops, probably about 1/2 inch to 3/4 inch thick. They came out fall apart tender. My husband loved them. I found the chops to be tender, but dry. The gravy helped this. I also generally am disappointed in loin chops, so I tend to be a little biased. While I’ll definitely make this again, I think a thicker chop or bone in chop would do this recipe better justice.
will keep this in rotation great flavor and super moist chops – 1st time I made this I got a burn notice so the 2nd time I whisked the dry ingredients with the broth and put the chops on top in step 5 and didn’t