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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Instant Pot Pork Chops
- Total Time: 13 mins
- Yield: 2
Description
Pork chops made to perfection in an Instant Pot electric pressure cooker.
Ingredients
- 2 pork chops, bone-in, ¾″ – 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.
- Prep Time: 3 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Kristi says
I’m about to make this but all I have is beef broth no chicken. Will that be just as good?
RecipeTeacher says
That will be fine. A little different of course but still very good.
Consuelo Montoya says
This was one of the best, fast pork chop recipe I’ve tried. I had to substitute the liquid smoke for paprika and used coconut sugar because my brown sugar was stone hard. The flavor was restaurant quality. Pork was tender and the juice was turned into a gravy. I served it with fried kale and roasted red potatoes. My only regret was not having made enough for leftovers.
Teresa L Dorminey says
Used this cook method for 1.5″ thick chops, but with honey/garlic glaze and diced red potatoes in a veg basket then to a bowl with butter, parsley flakes, garlic powder, fresh ground black pepper, and mixed vegetables. Heaven
Janine Frogge says
I used very thick pork chops and I think next time I’ll only cook 8 minutes. I added 1 tsp of smoked paprika to the rub and then omitted the liquid smoke. I used 1 T of roasted garlic-infuse EVOO and 1 T shallot infused EVOO to pan fry the chops (which smelled heavenly!). Otherwise I was happen to find an alternative to pan frying chops. Thanks
Diane says
Made these today. Best pork chops I’ve had in a long while. My son rated them a 10 out of 10! Only ingredient I didn’t have was the Liquid Smoke…we didn’t miss it.
I had a pack of 5 nice bone-in chops, about 1/2 inch thick. Rubbed with salt/pepper/brown sugar and browned. Had to stack them best I could. Added 1 1/2 cups chicken broth. Cooked 18 minutes. Super tender and delicious!
Made white rice, chopped spinach, and brown gravy (from the drippings). Oh, my word!
Thanks, for this keeper recipe!
RecipeTeacher says
Thanks, Diane! The rice, spinach and gravy all sounds perfect too!
Rainy says
Can this be frozen before cooking?