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.
Recipe
Best Damn Instant Pot Boneless Pork Chops
- Total Time: 17 mins
- Yield: 2
Description
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
- ½ teaspoon onion powder
- 1 tbs butter
- 1 cup chicken broth
- ½ 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 ¼ 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 ½ hour to 2 hours before cooking. (thanks to reader Jack P.)
- Prep Time: 10 mins
- Cook Time: 7 mins
- Category: Dinner
- Method: Pressure cooker
- Cuisine: American
Danielle Lara says
Can anyone tell me what they would recommend for a cook time with thin pork chops?
RecipeTeacher says
Dependi g how thin, just a minute or two less.
Mary says
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?
RecipeTeacher says
Hi Mary. I’d keep the time the same.
Heidi says
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!
RecipeTeacher says
Thanks, Heidi! Many more great Instant Pot meals await!
Tiffany Arthur says
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.!!
RecipeTeacher says
Excellent! Yeah letting the meat come to room temperature really helps. Thanks for the feedback, Tiffany!
Ashley says
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.
Renee says
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.
Ruth says
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
RecipeTeacher says
Aww that’s great! Thank you, Ruth!!
Camille says
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????
RecipeTeacher says
Sounds perfect, Camille! Smoked paprika is a good substitute for the liquid smoke. And perfect with making the gravy too. Thanks for the feedback!!
Laura says
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!!
Betty says
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.
RecipeTeacher says
Nice, Betty!! Sounds perfect.
Mary says
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!
RecipeTeacher says
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. 🙂
Mary Beth says
I would soak the chops in milk. The longer the better, Same with chicken.
Candace says
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.
Becky Bishop says
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!
RecipeTeacher says
Awesome! You can never go wrong with a little extra Worcestershire sauce. Thanks for the feedback, Becky!
Gina says
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!
RecipeTeacher says
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.
Sue says
If we are using 4 boneless pork chops, should we increase the cook time to 14 minutes?
RecipeTeacher says
No. Keep time the same.
Brenda S Mackeben says
how about the ingredients for 4? what do I double? the broth?
RecipeTeacher says
Hi Brenda. Just double the dry ingredients. Not the liquid.