This recipe for Instant Pot pork chops uses fresh bone-in pork chops and just some basic seasonings to make a delicious, tender and juicy meal that’s super easy to make.
Instant Pot Pork Chops Start with a Good Rub
For this Instant Pot pork chop recipe, we’ll give it a good rub with some very basic seasonings – salt, pepper and brown sugar. After the pork chops are well seasoned on both sides we add some oil to the Instant Pot and add a couple of tablespoons of olive oil. A quick saute on both sides for about 2-3 minutes each will great an nice golden brown color. Then we remove the pork chops from the Instant Pot, add some chicken broth and liquid smoke, scrape the bottom with a wooden spoon. This is called deglazing and adds greatly to the flavor. Place the pork chops directly in the liquid, close up the pot and pressure cook for 10 minutes. That’s it! Let the pressure naturally release for at least 10-15 minutes and you’re ready to enjoy.
What I like most about this Instant Pot pork chop recipe is that it’s more like a traditional grilled or roasted pork chop. The meat retains some texture without “falling apart”. Don’t get me wrong, the falling apart recipes can be delicious, but like a good steak, sometimes i’d rather cut a nice juicy piece of meat with a knife and fork and enjoy all the juicy tender goodness. This recipe certainly provides all of that!
For this Instant Pot pork chops recipe, I use the Instant Pot DUO60 6 Qt
.
The potatoes in the picture are my Instant Pot Roasted Potatoes recipe. Give those a try too!
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Pork chops made to perfection in an Instant Pot electric pressure cooker.
Ingredients
- 2 pork chops, bone-in, 3/4″ – 1″ thick
- 2 tablespoons vegetable oil
- 2 teaspoons brown sugar
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 1 cup chicken broth
- 1 tablespoon Liquid Smoke
Instructions
- Mix together brown sugar, salt and pepper and rub evenly to both sides of the pork chops.
- Set Instant Pot to saute and add vegetable oil.
- When oil is hot, brown both sides of the pork chops for about 2 minutes.
- After browning pork chops, remove from pot and set aside. and press cancel.
- Add chicken stock and Liquid Smoke to pot and scrape the bottom with wooden spoon. Add pork chops directly into the liquid on the bottom of the pot. Secure lid and set to pressure cook for 10 minutes. Natural release for at least 10 minutes before removing from pot and serve.
Do you stack the chops on top of each other? I am new to IP cooking have made a meatloaf and spaghetti so far. Looking forward to making this recipe we have a lot of farm fresh pork to eat.
Thanks in advance.
★★★★★
Hi Bonny. Can’t beat farm fresh pork! So I don’t normally stack the pork chops. But, you certainly can, but you may need to increase the time by a few minutes. Or do a couple of batches. Let us know how it goes!
I made these tonight. As I am eating keto I made a few changes. I did not have the liquid smoke, substituted a little soy sauce for color. I substituted brown sugar substitute and had thin pork chops. I cooked for 5 minutes then thicken the juices with xanthan gum to make a gravy. It was very good.
★★★★★
Hi. I’m wondering if the liquid smoke is neccessary or if there’s a good substitute. I haven’t really liked recipes in the past that call for it; or perhaps you could recommend a brand you find gives the best flavor. Thanks!
Hi Chelly. Just leave out the liquid smoke if it’s not to your liking. And if you have some smoked paprika, use a dash of that in the rub.
Made this today, EXCELLENT! The chops fell off the bones and were just delicious. I did mess up and used beef broth by mistake, thought that’s what recipe said 🤪, but no harm. Will definitely make this keeper recipe. So easy and fast. Love my One Pot! Do want to try same recipe but with different rubs. Thanks for the recipe.
★★★★★
That’s awesome, Shelley! I’ve done them with beef broth too and definitely good.
Have 4 boneless chops about an inch thick how long to cook in instant pot
Very dry. And I had thick pork chops. Couldn’t even choke it down.
I made these last evening using 3 chops. I had everything complete took them out of the pot and heard a knock o the door. Uggh, did not have enough to feed everyone, so the chops sat in a plate for about 2 hours until the company left.
I heated the liquid and put the chops in for just a couple minutes to warm them.
When they got warm we put them on the plate and covered them with the sauce. These were great, even after sitting for two hours, they were still moist and tender. The sauce is amazing. We had the chops with sweet potatoes., a great combination.
These are definitely the best in a instant pot, I will make them more and more. Easy and delicious, what more can you ask. Thank you!!!
★★★★★
I have 4 thin pork chops, what would the timing be?
If they’re in the half inch range, do about 5-7 minutes.
Definitely double or triple the spices, maybe a half cup more of broth
I’m new to using the instant pot. I’m wanting to make these tonight for supper but I’m using boneless pork chops and making 12 of them so do I double the recipe or even triple it??? I’m confused on what to do
Hi Katie. So 12 is gonna be a lot of chops. You might want to do it in 2 batches. The liquid will remain the same for each batch. You’ll just want to probably double the dry ingredients.
Made these this evening and they were awesome! Moist
and very tender.
★★★★★
Do you ever cook the pork chops from frozen? If so how long to so pressure cock them for?
Hi Steph. Usually would do this for 15 minutes but some online say 12. Either way they turn out great
To make 4 would I double all ingredients AND the time??
Hi Beth, time and liquid will remain the same. Dry ingredients you can increase to make sure you have enough for all the chops.
Can you please advise how long in advance of actually cooking the chops, you would marinade them or is it right before cooking? Also, if you do it right before cooking them, do you use any homemade marinade prior to adding your mixture to tenderize them?
I’m not sure how they tenderize their pork, but, I bribe mine in a mixture of 4 cups cold water, 1 TBS. salt, 1 TBS. sugar, about 5-6 garlic cloves, minced ( can use what you like. Recipe calls for only 2 cloves of garlic, minced), and 1 heaping tsp. ground mustard. Stir well to dissolve. Place pork chops in the brine for at least 3 hours.
I am trying this recipe for the first time today. Hopefully, brining them will keep them moist and tender, as usual.
Thanks Sue… did you end up making them and, if so, how did they turn out?
Can you use frozen pork chops? And I have an 8 quart IP. How much time do you recommend cooking and releasing? I too am a newbie.
The only issue with using frozen would be in the sautéing step. You could always run the chops under cold water for a few minutes to defrost a bit so you can apply the rub and then get that nice sear. You wouldn’t need any additional time added, it would just take a bit longer to come to pressure.
I have 5 teenage boys in my home. I would need to cook 10-12. Would I need more liquid? More cooking time?
Hi Joy. That’s some hungry mouths to feed! I have one and he’s a food machine! So I’ve not cooked that many at once, but I’m not sure if they’d all come out in a single batch. Might be best to do in two batches. However…. the liquid would still be the same. You’d have to bump up the other ingredients accordingly.
Made these tonight. My chips were just a hair over an inch thick. Did 20min HP and 20min NR. These turned out nice and tender. I doubled everything. Next time might decrease the time down by 1-2 min for both pressure and release. Still, very happy with this recipe.
Great! Glad you enjoyed them, Jenn. Thanks for the feedback!
Yes I doubled the time.
I’m also a newbie. I have a 3 quart. Would the timing remain the same?
Hi Linda. Yes indeed time would be the same.
How come the recipe is has everything doubled? except Liquid smoke? It’s like 2 pork chops then again 2 pork chops & then 2 T vegetable oil & again 2 tablespoons vegetable oil. etc. etc.? Are these typos? I would figure if you wanted it singular it would be 4 pork chops, 4T. vegetable oil & on & on. See your recipe above. Let me know please. I would like to give them a try but thought I would double check with you first. Thanks so Much!
Whoa! Looks like an update I did caused an issue. Thanks for letting me know, Diane!
Absolutely the best pork chops I have made yet! They were thinner chops and cooked them in the liquid and not the trivet. This recipe is a keeper. Thanks.
★★★★★
Hi there,
I have 6 big pork chops and finished browning all of them. Is it possible for me to put them on top of each other or two at a time? Thanks.
Thank you, I doubled this recipe ingredients and time turned out awesom
Did you double time and npr as well? Im a newbie. Ty!
Do you use HI pressure or low pressure
High pressure.
I’m looking to make 6, would I increase the liquid and time?
These were delicious!! I followed the recipe closely. Wonderful flavor, tender. Good with steamed yams and applesauce.
★★★★★
Hi Dixie! So glad you enjoyed them! Yams and applesauce with pork chops is a winning combination for sure.
I’m wondering how this would taste without the liquid smoke. I just got my instant pot today and am so anxious to try it but don’t have liquid smoke at home and (lazy) don’t feel like going to the store.
Absolutely you can leave out the liquid smoke. Good luck with your new IP!
This was THE best pork I have ever made, incredibly tender. My husband even loved it. I paired it with roasted bacon brussel sprouts. (Added brown sugar on top of that to, YUM!)
Awesome, Sammie! So glad you liked them. Ooh those bacon Brussels sprouts sound great too!
Are you putting it on high or low pressure??
I tried this recipe tonight. I double it and made 5 pork chops. I cooked them for 20 minutes and then Manual release for another 20 minutes. They were so tender they fell apart and were so juicy. My picky eater daughter ate a whole porkchopnfor the first time ever! I will definitely make this recipe again! Thank you!!!
★★★★★
My pork chops were tender but dry. Need gravy or something.
Hi! I am super interested in trothing this recipe. Is this something I can make from frozen pork chops? If so, how do you think I should adjust my time/pressure, if needed?
So I am an instant pot newbie. I tried this recipe and they came out VERY dry. Just trying to figure out what I may have done wrong. I used thawed 1-1 1/2 inch chops, sauteed for 2 mins per side, pressure cooked for 10 mins on the trivet, and slow released for 10 minutes. My pot went directly to “keep warm” function after the 10 mins of pressurized cooking and stayed on this function until I released the pressure after 10 mins. Should I have let it slow release longer? Should I have turned off the warm function right away?
Hi Jeannette. Welcome to the site and to Instant Pot cooking! I’m sorry your chops came out dry. It was definitely some trial and error before I came up with a recipe to my liking. The pork chops you used sound like they were a bit thicker than the ones I usually use. I’ve used thicker chops with this recipe and never got great results. Thinner was the way to go for me. As for the the “keep warm” function – that’s fine. The pot automatically goes into keep warm mode after the regular cooking cycle. One suggestion would be to let the natural release go longer. It was naturally take about 15-20 minutes for a full NPR. That can make a big difference on the tenderness of the meat. I’ll also soon be adding a pork chop recipe that cooks in the liquid instead of on the trivet which makes it more “fall apart” so stay tuned for that.
put it in the juice
I wouldn’t use a trivet for this.
Would you recommend either boneless chops or bone-in pork steaks for this recipe or strictly bone-in chops? Thank you!
Hi Susan, i’ve used the same ingredients for boneless pork chops but haven’t tried it in the Instant Pot yet. Definitely worth trying it though – I just may soon!
I did boneless and it works just fine!
★★★★★