Bone-in pork chops are rubbed with spices and seasonings, quickly seared for a golden crust, then pressure cooked for 7 minutes in this instant pot pork chops recipe. You’ll have tender and juicy chops right at your fingertips in hardly any time at all!
Why this recipe works
Instant pot pork chops are a quick and easy meal that’s made entirely in the pressure cooker. Rub your chops with a simple mixture of olive oil, smoked paprika, garlic salt, onion powder, and brown sugar to sear into a golden, caramelized crust with loads of flavor. Finish them off in the instant pot for 7 minutes on high pressure and naturally release to allow them to soak up as much moisture as possible.
With all the different ways to cook up a mean pork chop available, it’s hard to choose the “best” method. With baked pork chops, air fryer pork chops, and even sous vide pork chops, the method in which you cook them comes down to pure preference. We’re all on the hunt for juicy chops, and it simply depends on which method is most convenient for you!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PORK – This recipe is for bone-in pork chops and the time will likely vary if you use boneless. Boneless chops will cook quicker as opposed to bone-in, as they are typically leaner. Cook until the pork chops reach an internal temperature of 145 degrees F on an instant read thermometer.
How to Make Instant Pot Pork Chops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium bowl, mix together onion powder, garlic salt, smoked paprika, brown sugar, and olive oil.
- Using gloved hands, rub pork chops all over with the oil and spice mixture.
- Turn Instant Pot to saute function and add butter. When butter has melted, place 2 chops in the Instant Pot and brown on both sides (about 3 minutes per side). Remove and repeat for the other two chops.
- Remove chops and add soy sauce, liquid smoke, and chicken broth. Whisk to combine and loosen any brown bits.
- Place rack in Instant Pot and arrange browned pork chops on the rack.
- Close lid and set knob to the sealing position. Cook on high pressure for 7 minutes ands a natural release (12-15 minutes).
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Pork chops reheat the best in the oven. Place the chops in a baking dish with a splash of broth or water, cover with aluminum foil, and reheat in a 350 degree F oven. Adding some moisture to the pork chops in the baking dish will help prevent them from drying out when reheating.
Though technically you can use frozen pork chops in the instant pot, I would recommend thawing them before beginning this recipe. Otherwise, the spices and seasonings won’t cling on to the frozen meat and will slide right off. Cooking chops from frozen in the pressure cooker will add on about double the amount of time it would take to use thawed chops.
Serving Suggestions
Pair instant pot pork chops with roasted or steamed vegetables like carrots, broccoli, green beans, and potatoes. A crisp leafy dinner salad is always a nice addition as well as creamy baked macaroni and cheese.
More Pork Chop Recipes
- Fried Pork Chops
- Grilled Pork Chops
- Baked Pork Chops
- Air Fryer Pork Chops
- Sous Vide Pork Chops
- Pork Chops al Pastor on the Grill
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Instant Pot Pork Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 4 bone-in pork chops about 3 pounds
- ½ Tablespoon onion powder
- 1 teaspoon garlic salt
- ½ Tablespoon smoked paprika
- 2 Tablespoons brown sugar
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 Tablespoon soy sauce
- 1 Tablespoon liquid smoke
- 1 cup chicken broth
Things You’ll Need
Before You Begin
- While the cook time is only 7 minutes, it will take your Instant Pot about 12-15 to come to pressure and another 12-15 for the natural release.
- You can reduce the sodium intake by reducing the garlic salt, just be cautious of the other seasonings you may add in its place.
- This recipe is for bone-in pork chops and the time will likely vary if you use boneless. Boneless chops will cook quicker as opposed to bone-in, as they are typically leaner. Cook until the pork chops reach an internal temperature of 145 degrees F on an instant read thermometer.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Pork chops reheat the best in the oven. Place the chops in a baking dish with a splash of broth or water, cover with aluminum foil, and reheat in a 350 degree F oven. Adding some moisture to the pork chops in the baking dish will help prevent them from drying out when reheating.
- Though technically you can use frozen pork chops in the instant pot, I would recommend thawing them before beginning for this recipe. Otherwise, the spices and seasonings won’t cling on to the frozen meat and will slide right off. Cooking chops from frozen in the pressure cooker will add on about double the amount of time it would take to use thawed chops.
Instructions
- In a medium bowl, mix together onion powder, garlic salt, smoked paprika, brown sugar, and olive oil.
- Using gloved hands, rub pork chops all over with the oil and spice mixture.
- Turn Instant Pot to sauce function and add butter. When butter has melted, place 2 chops in the Instant Pot and brown on both sides (about 3 minutes per side). Remove and repeat for the other two chops.
- Remove chops and add soy sauce, liquid smoke, and chicken broth. Whisk to combine and loosen any brown bits.
- Place rack in Instant Pot and arrange browned pork chops on the rack.
- Close lid and set knob to the sealing position. Cook on high pressure for 7 minutes ands a natural release (12-15 minutes).
Nutrition
Chef Antoine Davis
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