Instant Pot Pork Chops

Nothing brings the whole family to the table quite like tender Instant Pot pork chops surrounded by a savory mushroom gravy. Over the years, this has become my go—to recipe any time I want big flavor in just a fraction of the time. Everything cooks together in one pot so you get deep flavors without a sink full of dishes.

The first time I tried making pork chops in the Instant Pot, I was amazed how tender and flavorful they came out. Now it is my weeknight hero for those nights I need something comforting without hovering over the stove.

Ingredients

• Pork chops: choose bone—in chops between five and eight ounces each for extra flavor and juiciness
• Olive oil: helps with browning and adds subtle richness so opt for a robust extra virgin if possible
• Salt and pepper: bring out all the flavors so go for flake salt and freshly cracked pepper if you can
• Butter: makes the resulting gravy luscious and adds depth
• Onion: diced small for a subtle sweetness and aromatic base look for firm onions with shiny skins
• Mushrooms: slice them evenly for even cooking baby bellas or white mushrooms both work well
• Garlic: use fresh cloves for punchy flavor mince just before using to avoid bitterness
• Fresh thyme leaves: give a woodsy aroma that marries beautifully with mushrooms just strip from the stem for best texture
• Chicken broth: use a low sodium version to control seasoning and find one with a clean flavor profile
• Corn starch: helps thicken your gravy to silky perfection make sure it is fully dissolved before adding
• Fresh parsley: chopped over just before serving for color and a pop of freshness pick bright green leaves

Instructions

Prep and Season the Pork Chops:

Pat pork chops dry with a paper towel to ensure proper browning. Sprinkle both sides generously with salt and pepper so every bite is seasoned from the start.

Brown the Chops:

Set the Instant Pot to the sauté function and give it a couple minutes to heat up. Pour olive oil into the bottom then lay the pork chops in a single layer. Sear for three to four minutes per side until golden brown forms on each. Work in batches if necessary to avoid overcrowding.

Sauté Vegetables:

Once all pork chops are browned, remove them to a plate. Drop butter into the pot and let it melt fully. Scatter onion and mushrooms into the butter and cook for about five to six minutes stirring often to prevent scorching. When everything is soft and deeply fragrant stir in garlic for a mere thirty seconds so it does not burn. Finish with salt and pepper.

Season and Add Broth:

Sprinkle thyme leaves into the vegetables and let them release their flavor for half a minute. Pour in one cup of the chicken broth scraping any flavorful brown bits off the bottom because those add depth. Nestle the browned pork chops back into the pot with the vegetables and broth.

Pressure Cook:

Secure the Instant Pot lid tightly then turn the vent to sealing. Select manual high pressure for five minutes so the meat juices stay inside the pork.

Release Pressure:

Allow the pressure to release naturally for ten minutes so the chops finish gently. Next carefully turn the knob for quick release to let out any remaining steam.

Make a Silky Gravy:

Take out the pork chops and set aside. Switch the Instant Pot back to sauté. Whisk corn starch into the last quarter cup of broth until no lumps remain then pour this into the simmering pot. Stir for one to two minutes until your gravy thickens up and coats the back of a spoon.

Finish and Serve:

Return pork chops to the pot or plate them up. Generously spoon the mushroom gravy over the top and shower with freshly chopped parsley for a burst of color and freshness. Serve immediately.

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Of all the fresh herbs I use, thyme is the absolute star in this dish. Its woodsy aroma lingers in the kitchen and always reminds me of cozy Sundays with family gathered around waiting to eat. Sometimes my kids snatch the mushrooms right out of the pot before I even get the gravy set on the table.

Storage Tips

Instant Pot pork chops hold up well stored in an airtight container in the fridge for up to three days. If you have extra gravy, store it separately so the pork does not get soggy. For a freezer option, slice the pork and keep in a tightly sealed bag for up to two months. Thaw gently in the fridge overnight and reheat over low heat for best texture. Add a splash of broth to loosen the sauce if needed.

Ingredient Substitutions

If you do not have bone—in pork chops boneless ones can work but reduce cooking time to avoid drying them out. Swap mushrooms for diced bell pepper or zucchini if you want a lighter take. Fresh thyme can be switched to Italian seasoning or sage for a different flair. Low sodium beef broth makes a fine substitute for chicken broth and will give a deeper flavor.

Serving Suggestions

These pork chops pair beautifully with creamy mashed potatoes rice or buttered noodles to catch all that delicious gravy. For a lighter side try steamed green beans or a crisp green salad tossed in lemon vinaigrette. Sometimes I even pile the pork on a toasted bun with leftover gravy for a quick sandwich.

Cultural History

Pork chops have been a dinner staple for generations often served pan—fried or baked in the oven. With the rise of Instant Pots, families everywhere are rediscovering how simple and rewarding pressure cooking can be. This version honors classic flavors but speeds up the process for modern kitchens where time is precious and comfort food is always in demand.

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When you want maximum comfort in minimum time, these Instant Pot pork chops always come through. Your whole kitchen fills with savory aromas and it is almost impossible not to sneak a taste before serving. I still laugh every time I remember my youngest trying to drink the gravy straight from the pot just because it smelled so good.

Frequently Asked Questions

→ Can I use boneless pork chops?

Yes, boneless pork chops work well but may cook slightly faster. Check for doneness to avoid overcooking.

→ Should I brown the pork chops first?

Browning adds flavor and color to the meat, so it's recommended before pressure cooking the pork chops.

→ What type of mushrooms are best?

Button or cremini mushrooms both complement the dish well, but you may use your preferred variety.

→ Can I make the gravy thicker?

To thicken the gravy, add a bit more cornstarch slurry and simmer until you reach the desired consistency.

→ How should leftovers be stored?

Store leftover pork chops and gravy in an airtight container in the fridge for up to three days. Reheat gently.