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.
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
Allie says
I dont have liquid smoke , is there anything I can r replace it with?
RecipeTeacher says
Hi Allie. If you don’t have liquid smoke just leave it out.
Lisa says
I plan on making this tomorrow night for dinner. I have 6 thick chops, about 1.5 inches. I’ve never made pork chops in my IP and curious how I can arrange 6 to fit. What do you suggest? Can I stand them on their side or should I later them on racks? Please advise me =)
RecipeTeacher says
Hi Lisa, depending on the size of the pork chops, I try to lay them all down in the liquid. If you can’t get them all to fit, you may need to do a couple of batches.
Christina Lagree says
Should the liquid cover the chops?
Estela says
Turned out awesome! Used my own Mexi-Rub and followed the recipe just as is! Definitely a keeper! Thanks!
Bob Van Zandt says
sounds great will try. Hard to find good instant pot recipes
Laura Barnham says
I agree. I will be trying this one too 🙂
Magda says
Sounds delicious! What should I change if I want to make 9 chops? Same amount of liquid?
Thank you!
RecipeTeacher says
Hi Magda, you might want to do them in batches. And probably double the rub ingredients so you have enough for all the chops.
Michael Casey says
As you said best damm pork chops ever!!!. For extra pork chop added 2 minutes, so tender!!!!
Sandra R Godsey says
I have found that if you don’t wait for natural release on most meat recipes, your meat will be dry. If alot of connective tissue, err on side of an extra minute or two while cooking under pressure to break those fibers down…trying this recipe tonight!
Kathy Truelove says
Love the recipe for you chops and potatoes, but there is only two fo us and the recipe is for 4 people. Would they work if I cut the recipes in half?
RecipeTeacher says
Kathy, you can cut the dry ingredients if you want, but keep liquids the same.
Caroline says
My husband had bought really thick pork chops, at least 1.5”, so I just sauteed a little longer, added 2 minutes to the instant pot time, and allowed steam to release for a few minutes longer. I also didn’t have Worcestershire sauce so added some soy sauce instead…all this to say they still turned out very tender and flavorful! New to the instant pot and wanted an easy recipe for pork chops, and this was perfect!
Jami says
I’ve made these twice and both times they were amazing!!! Followed the recipe. Soooo good! Juicy, tender, flavorful!
Veronica says
Sadly these came out bland and dry. I also used a thinner cut of chop about 1” thick. I also added additional salt. To make it edible I made the sauce into gravy by adding more salt and garlic and cornstarch slurry. I followed the recipe to a T also.