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!
- 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
- 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 2-3 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.
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!
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
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!