One inch thick, juicy, tender and delicious boneless pork chops made in your Instant Pot. Quite simply the best boneless pork chops i’ve ever made.
I’ve tried several pork chop recipes in the Instant Pot but honestly, have only had mediocre results. So I set out to try and make pork chops how they really should be – browned on the outside, juicy and delicious on the inside. Sounds simple enough, right? Well after a dozen or so attempts, i’ve finally got down the perfect recipe.
I’ve found the best boneless pork chops for the Instant Pot
are one inch thick. Not only are they easy to come by at the grocery store, but they simply are the best thickness for pressure cooking.
Start with a simple seasoning on both sides of the pork chops of salt, pepper, onion powder, paprika and brown sugar. Then, with your Instant Pot setting on saute (high), melt a tablespoon of butter. When it’s good and hot, add the pork chops and brown each side for about 1-2 minutes. That brown sugar may char a bit, but that’s ok. Once the pork chops are a beautiful golden brown, remove from the pot and set on a plate. Press cancel to stop the saute mode and add 1 cup of chicken broth to the pot. Use a wooden spoon to “deglaze” the bottom of the pot. This step is simply scraping all the bits off the bottom. Then, add the Worcestershire sauce and Liquid Smoke
. Add the pork chops directly to the liquid, secure the lid, close the seal and pressure cook for 7 minutes. When cycle is complete let naturally release for 12 minutes. Remove from pot and let rest for about 5 minutes.
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
One inch thick, juicy, tender and delicious boneless pork chops made in your Instant Pot. Quite simply the best boneless pork chops i’ve ever made.
Ingredients
- 2 pork chops, boneless 1″ thick
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 tbs butter
- 1 cup chicken broth
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon Liquid Smoke
Instructions
- Mix spices and brown sugar and rub into both sides of pork chops.
- Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel.
- Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid.
- Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops.
- Let pork chops rest for about 5 minutes before serving.
Notes
For best results it is recommended to use brined pork chops. Packaging will usually indicate that the pork chops contain a solution (usually 12%) to maintain moisture and tenderness.
If your pork chops aren’t pre-brined as described above, it is highly recommended to use a simple brine: A solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from 1/2 hour to 2 hours before cooking. (thanks to reader Jack P.)
Keywords: pork chops, Instant Pot, pressure cooker
You Might Also Like These Recipes…
Best Damn Instant Pot Meatloaf: Instant Pot Meatloaf
Parmesan Ranch Potatoes: Ranch Potatoes with Parmesan in an Instant Pot
Instant Pot BBQ Pork Chops: Pork Chops in Instant Pot with BBQ Rub
Awesome Asparagus: Oven Baked Asparagus with Garlic and Parmesan
Loved these pork chops so good I used thin pork chops and came out great
★★★★★
Excellent! Thanks for the feedback, Kimberly!
Can anyone tell me what they would recommend for a cook time with thin pork chops?
Dependi g how thin, just a minute or two less.
I am planning on preparing these tonight for dinner. This recipe has gotten so many great reviews. I buy my pork chops from Costco and they are a little thicker than 1 inch. Do you suggest I add another minute or two to the cooking time?
Hi Mary. I’d keep the time the same.
This was my first meal in my new instapot. I did everything exactly like you said, but I left out the brown sugar. They turned out incredible! Great meal to cook for the first time. Thank you!
★★★★★
Thanks, Heidi! Many more great Instant Pot meals await!
I made 8 pork chops. I tripled the dry rub and rubbed the chops and let them sit to room temp. I did not add additional broth and pressure cooked for 10 minutes. Super tender but next I will only pressure cook for 8 minutes. Will Definitely make again.!!
★★★★★
Excellent! Yeah letting the meat come to room temperature really helps. Thanks for the feedback, Tiffany!
I’m new to this whole instant pot deal so my question is, did you cook all 8 chops at the same time? I made this recipe tonight and the flavor was there but they were a little dry for my taste. I had 8 chops as well but was nervous about cooking them all at one time.
If they were a little dry for you, maybe cut the cooking time down one minute and let naturally release longer, until the pin drops.
This was AWESOME! Used this recipe for the first time I used my new Instant pot! The entire family is in love with the recipe. Thank you
★★★★★
Aww that’s great! Thank you, Ruth!!
I had 5 pork tenderloin end chops so browned them in batches. Followed the recipe exactly except I didn’t have liquid smoke so used smoked paprika in the rub. Also used beef broth. They were awesome and I made a yummy gravy by adding corn starch and cold water to the liquid and putting it to sauté to thicken it up. Will definitely make again! Thanks for the recipe😁
★★★★★
Sounds perfect, Camille! Smoked paprika is a good substitute for the liquid smoke. And perfect with making the gravy too. Thanks for the feedback!!
This was so good! I did the same thing-added smoked paprika instead of liquid smoke. I also browned some onions with the chops, then after the broth, I put the strainer insert on top and added potato chunks. When done, I also made a gravy with corn starch and water. This was delish!!
I fixed four chops, with bone-in, that we’re about a half inch thick. I doubled the dry ingredients except for the black pepper. I put Russet potatoes on top, sliced in about one inch pieces. The seasoning on the chops made them delicious. I set the Instant Pot on 4 minutes and that was perfect. The chops were fork tender. I thickened the broth with cornstarch mixed with water. I’ll definitely make this recipe again and only make two adjustments. I’ll use half the salt and half the black pepper.
★★★★★
Nice, Betty!! Sounds perfect.
I made this recipe for supper exactly as written. I was disappointed as I thought they would come out ‘fork tender’. They did not. I used 1″ pork loin chops. They were good but not as tender as what I would bake in my oven for 2 hours at 325 degrees. These are fork tender!!! Pretty much the same recipe.
So, what should I do, Instant Pot less time or more time?
Any suggestions would be welcomed!
Thank You!
★★★★
I’m sorry they didn’t work out for you, Mary. As much as I love my Instant Pot, sometimes that low and slow method in the oven unbeatable. 🙂
I would soak the chops in milk. The longer the better, Same with chicken.
Thanks for your idea on baking them in the oven. I suspect you didn’t use the liquid as in the recipe?
Can you give your specific instructions? Thanks so much.
Cooked 2 butterfly pork chops, about an inch think, according to the recipe with the exception of adding the Liquid Smoke. I was out of it so I added just a tad bit more of Worcestershire Sauce. I followed all the other directions. This recipe was a big hit with my husband! They came out so tender that I was able to cut them without a knife. The flavor was great! Definitely staying in my rotation recipes for pork chops. Love this recipe!
★★★★★
Awesome! You can never go wrong with a little extra Worcestershire sauce. Thanks for the feedback, Becky!
The taste of these are amazing….but very very tough. Should have read the comments prior to setting the pressure cooking time to 7 minutes. I will definitely make these again, just shorten the cooking time. Thanks for sharing your recipe!
★★★★
Hi Gina. Sorry they came out tough for you. Was the chop very lean? Usually pork chops with good marbling come out the most tender.
If we are using 4 boneless pork chops, should we increase the cook time to 14 minutes?
No. Keep time the same.
how about the ingredients for 4? what do I double? the broth?
Hi Brenda. Just double the dry ingredients. Not the liquid.
Extremely dry and tough they reminded me of my great aunt petunia’s shoes.
★
Oh man. Well… I’m sure aunt Petunia was a lovely woman at least. 🙂
I haven’t tried it yet but it sounds delicious. I’m wondering, where do the 24.5g of carbs come from?
This recipe turned out great for me with four thick boneless chops. I used smoked paprika and apple smoked sea salt and left out the liquid smoke. It was great. Last night I had NO ideas for dinner and I didn’t want to venture out so I took boneless chicken breast and seasoned them with seasoning salt and pepper. I sautéed in the IP to get them browned on each side and then sautéed some onion and celery and then put in some garlic and two cups of veggie broth (that’s all I had). I put the browned chicken on top of the rice and set the IP to 20 minutes and I went golfing for an hour and when I came back I opened up the pot and the chicken and rice was PERFECT! I added no additional seasoning and it was awesome. My wife put some of here’s on a small baking dish with some shredded cheese and used the toaster oven to brown the top and it was fantastic.
Thats how I use the IP, to bail me out when I don’t have a ton of ingredients and even less time. Its awesome to put the lid on and come back to a practically perfect and inexpensive meal. Tonight I plan on another experiment!
★★★★
I don’t know if I’m more jealous of your delicious sounding chicken and rice, or the fact that you got to go golfing yesterday. The weather in Chicago is lousy right now. 🙂
Delicious recipe, but next time I’ll adjust according to my tastes. I doubled the rub but will not use as much brown sugar next time, maybe use some sugar, some flour. I reduced the pepper because I don’t care much for black pepper. I put a whole bag of sauerkraut in the pot along with 8 boneless chops, cooked 9 minutes in an old fashioned pressure cooker and let pressure come down 12 minutes. Chops were not fork-tender but tender enough and flavorful if a tad sweet. Great heading on the recipe, too! How could I not try it?
★★★★
Great stuff!! Definitely brine it, and I made a gravy by adding some corn starch and sautéing the leftover liquid a bit. Awesome.
Awesome! Glad you liked it, James. Thanks for the feedback!
Really tasty, my wife and father both ate it without complaint and they’re both picky eaters. (I reduced the amount of pepper because they both hate it.) The chops were a little overcooked for my taste, but they were still juicy and tender, so I’m okay with that. Next time I may add some garlic powder to the seasoning and reduce the NPR time by a few minutes. I’m definitely going to thicken the cooking liquid to make a gravy — Dad used some of it as an au jus for dipping and it had great flavor.
★★★★
Hi Corliss. You can definitely make a gravy with the liquid. Use a little cornstarch mixed with some cold water and pour it in. Set the pot to sauté and thicken it for a minute or two. You’ll love it!
Looks yummy! I need to use more than 2 chops. I think there will be too many for a single layer at the bottom of the pan. Is it okay to stack them on top of each other if needed?
I’ve stacked them several times and they still turn out well!
Yummyyyy !!!!!!!!!!!!!!! Its too tasty
This was incredible!! I made 8 and only doubled the seasoning. They were incredibly tender and flavorful. I did brine them and that was a smart choice. Thanks for the recipe. I will be making this again.
★★★★★
I made this tonight & the family really enjoyed it. I left out the liquid smoke because I had a bad experience while pregnant 10 years ago & can’t stomach it to this day! It also seemed a waste to throw out the juice the pork chops cooked in, so I mixed 2tbs cornstarch with 2tbs of cold water, put the instant pot in sauté, then added the mixture to the juice. It made a nice gravy for potatoes, but would likely be too salty for some folks. If you like salty foods, it’s delicious!
★★★★★
I just made these tonight. This was my first time using my new Instant Pot. Thanks Bill Gee for your comment on using 8 chops! I brined my center cut pork loin chops for 45 min. I followed your advise: doubled spices and broth, setting it at 12 minutes manual. I did have to brown them in 2 groups, so I dded another tablespoon of butter for the second group. By the time they were done, some spots were starting to burn. They turned out great, though!They were really juicy, and I had a lot of juice leftover. My crew of 6 says this is a keeper! Yea! So excited on my first recipe try with my new Instant Pot.
★★★★★
Fantastic, Kim! I’m sure many more great IP meals to come. Thanks for the feedback!
Mine were delicious. My burn light came on so I stopped cooking. Didn’t ruin the result though. Should I have cooked it 7 minutes on high high or low pressure? I did high. Maybe that’s where I went wrong
★★★★★
Excellent chops. I used four pre-brined (up to 12%) bone-in, thick-cut pork chops. Doubled the spices and added some garlic powder, but kept the liquid the same. I set it to 10 minutes on manual and did the natural pressure release for 10 minutes afterwards. They came out very tender and tasty. A family hit with a side of mashed potatoes and a green salad. I would definitely use this recipe again.
★★★★★
This was amazing. I ended up changing the cook times to 0 minutes at high pressure, and NPR-ing for ~7 minutes, and it was perfect.
10/10 this will be made again.
★★★★★
I used 8 x 1 inch centercut boneless pork chops
Doubled the spices and doubled the broth.
Brined for 2 hours.
Cooked high manual for 7 minutes and natural release. Rest for 5 minutes. Kinda tough. Threw it back on for 5 minutes high and 8 minute natural. Tender!! I would bring over night next time.
★★★★
I bought the Kwik Trip small pork chops wrapped in bacon, they are cooking now!!! I will update!
Easy to make and tasty. We used 6 1 inch chops in our 8 quart and doubled the recipe but only added 2 more mins to the cook time. There was so much liquid left in the pot- could we somehow add rice to absorb the sauce?
★★★★
How long to cook 4 small boneless pork chops and how much liquid.
Hi Beckie. Same amount of liquid and maybe try a couple of minutes less time.
Great idea especially for instant pot newbies. Thanks for your recipes.
★★★★
Ok, so I tripled the recipe. The pork shops were so dry – they literally looked like saw dust when cutting them – not kidding. Horrible. So disappointed. This was the first time using the Instant Pot. I am thinking of taking it back if everything comes out like these. What could have gone wrong? Too much liquid?
★
I’m so sorry it didn’t turn out for you, Kim. Don’t give up on the Instant Pot just yet.
I bought 2 packages of thin pork chops (maybe 12-16 total). What would the cooking time be for this many?
Hi Kim. I know how you feel. I bought an Instant Pot and wanted to try it thinking I would get Instant Pots for my family for Xmas. I was so disappointed because I just couldn’t get ANY recipe right. I figured that using an Instant Pot is learning how to cook in a new way. So, I returned the pots I had purchased for gifts, but kept mine with an attitude of perseverance and access to the internet! I’m trying this recipe for dinner tonight so I can’t tell you anything about the results, but I’m hopeful. I just wanted to echo what Rosemary has posted and encourage you not to give up on this newfangled cooking tool. I’m 63 and taking this challenge to learn something new to keep my mind energized! The recipes that have been successful give me a great sense of accomplishment 🙂 The internet is FULL of people, like Rosemary, that give us great recipes as our goal.
Don’t give up on your Instant Pot, ladies. I have YET to make anything that hasn’t turned out. It’s great for beans, bean soups, or you can adapt any of your slow-cooker recipes to it. If your pork chops were dry, I would guess that they were cooked too long. ???
You state in your recipe ingredients to add 2 cups chicken broth. But in the instructions you only mentioned 1 cup. Is it suppose to be 1 or 2 cups you add to your Instant pot? I only used 1 cup, as I do with most liquids in the IP. Recipes I’ve tried so far. It turned out very delicious. Also, If Kim Robinson (comment above) tripled the recipe with 6 cups of chicken broth….might be the reason it over cooked the chops.
★★★★
Perhaps you accidentally clicked on the “2X” scale (for 4 pork chops) at the top right of the recipe? That indicates 2 cups chicken broth in the ingredients. If you click back to “1X”, the recipe will indicate 1 cup chicken broth again. However, note that regardless of what scale you choose, the instructions will not change accordingly, and will always indicate “Add 1 cup chicken broth”.
OMG I just noticed this too, using 2lbs of country ribs had just started!! Added a second cup, thank goodness for comments!!
Unlike regular recipes, you don’t double or triple the ingredients for the Instant Pot. If you add too much additional ingredients, the Instant Pot will take longer to heat up, causing the cooking time to increase, and probably accounts for your pork being too dry. I made 4 pork chops using the same amount of ingredients called for 2 chops, and it worked out great!
That “2x, 3X” part was an automatic function that was recently added to the theme. It didn’t take into effect that Instant Pot recipes don’t work that way so i’ve disabled that feature. Thank you for bringing it to my attention.
Kim…I think the easiest meat in the IP is Ribs…they turn out perfect. I don’t know why chops are so hard…
★
Update…I followed this recipe…turned out perfect.
I had same experience followed directions for 2 – inch thick chops. Very dry and not much flavor
Don’t understand what I did wrong other that not brining which I didn’t see on recipe until after I had made them:(
★
This is a really good recipe to follow. I didn’t make any tweaks to it and my pork chops came out wonderfully. The coloring was beautiful and it was very tasty.
★★★★
Yummy! I’ve never brined and they always come out moist (didn’t see that note to brine or buy brine earlier). I do make sure to release after 5mins as recipe says. We use Costco pork chops and I sometime slice them in half. Usually use just a tad less liquid smoke since it adds a strong taste, but love this recipe.
This week before I put the lid on I put the egg Accessory over chops for stand and placed a steamer accessory full of cut up potatoes and cooked as recipe says (no foil over potatoes). Came out perfect to make mashed potatoes. Added a mix or cornstarch/water (2 tbd each) to liquid after removing pork chops to make gravy. This was a easy and really good!!
I meant release after 12 mins and set for 5 as recipe says. Always moist.
Correction. I let sit 5 mins after as recipe says and always moist.
★★★★★
Can I cook chops from frozen? If so, tips would be awesome. I never know when I’ll be home or what nights so would love recipes that can cook fairly quickly from frozen!
I just made these using pork sirloin chops from Costco at $1.49lb, very lean. Only change I made was to add some bacon to the butter for browning. The recipe is pretty darn marvelous…prep time is near nothing. The end result is a interesting flavor, hard to describe, just works so well. Thanks.
★★★★★
I am obsessed with these! Any chance it would work with boneless chicken breast?
Glad you like em, Kelly! The recipe site does work with chicken. I’ve actually done chicken thighs this way last week and it was awesome. Only difference is, after the browning, I then cooked them on the trivet. But for sure give chicken breasts a go.
I love this recipe.. I’ve used it twice this week with pork chops and chicken. I used the broth in my green beans, even added a bit to my mac n cheese dish because I didn’t have enough milk, + olive oil so it would be smooth and creamy being that I use extra cheeses. The spices together just makes an awesome taste!! Next thing I’ll add a little bacon because it seemed like it’d be good in the saute stage.. mm 🙂
★★★★★
Just made this tonight. The best porkchops ever. Almost cut with a fork. Added sweet vermouth to liquid and made a gravy. Winner.
★★★★★
Awesome, Randy, thank you! Oh some sweet vermouth into the gravy sounds absolutely amazing. I’m gonna try it next time!
I brined for 1/2 hour and followed instructions. A lot of work for a relatively bland and dry chop. A hot sear, less life I’d and shorter cooking time. Same goes for your Parmesan ranch red potatoes. Good flavor, but too smooshy.
★★
I didn’t like these at all–especially the liquid smoke. My chops came out rubbery and gross.
★
if i wanted to cook potatoes at the same time should i put them in foil and do i change the cooking time?
I would cut the potatoes up, wrap in foil and keep the time the same. Ive done that and they’ve come out great.
I have made these pork chops and going to make tonight too! I also cooked potatoes at the same time. I quartered them and did not wrap in foil. They took on the smoky flavor. Hubby loved them. Pork chops in my house have never been so tender and juicy..
First time using the IP … followed the recipe and the pork was Excellent! Thanks for the easy recipe
★★★★★
The flavor is really good on these chops but timing is off. For perfect medium rare chops you want an internal temp of 145. I had two 1 1/4” thick bone in chops. After browning them I pressure cooked for 2 minutes then did a quick release of the steam. Remove and let rest 3 minutes. Slightly pink and perfect!
Not sure if you want pork Medium Rare. Maybe you are thinking of beef?
Oh, I definitely love and recommend a mid-rare boneless pork chop. I followed Diane’s tip and will definitely use this recipe again. Thanks.
★★★★
Dian was spot on. The original directions for this recipe turns out leather. Dian cut the cooking time by 80 %; I had that suspicion when I was following the recipe. Follow Dian’s lead.
★
Oh the biggest problem with America! They overcook their pork! I’m from America and there is nothing wrong with a slightly undercooked pork chop. Dont worry enjoy!
I agree, pork chops need to be cooked to 165!
I’m with you, i would never eat or feed undercooked pork to anyone so many by gone day nightmare stories of pork, this sounds delicious and is on the menu for the weekend as directed of course
★★★★★
Going to try tonight using Diane’s recommendation of high pressure for 2 minutes followed by a quick release. I hate overcooked pork and thought 7 min plus SR sounded too long.
How did they turn out Kate?
Delicious! Brined four 1″ thick chops for 30 minutes then followed the rest of the recipe exactly. Pork was fork-tender, moist, and scrumptious. A definite hit with the family!
★★★★★
These are so good!! I used 4 pork chops, and doubled all the spices to account for that. I kept all the liquid ingredients the same as suggested. I brined the pork chops about 30 mins before cooking, and they are great! The meat is a little tough, but pork chops are a tougher meat in general. Brining longer would likely soften them up even more. Overall very pleased and will definitely make again!!
★★★★★