Instant Pot Pork Chops

Ingredients

• 4bone-in pork chops, about 1.9 cm (3/4 inch) thick
• 30 ml (2 tbsp)olive oil
• 2 cloves, mincedgarlic
• 1 small, choppedonion
• 360 ml (1 1/2 cups)beef broth
• 120 ml (1/2 cup)heavy cream
• 15 ml (1 tbsp)black pepper
• 15 ml (1 tbsp)smoked paprika
• 2.5 ml (1/2 tsp)cumin
• 15 ml (1 tbsp)salt
• 15 ml (1 tbsp), optionalcayenne pepper

Instructions

1. 1

   Mix the seasoning

   Combine the salt, smoked paprika and black pepper in a small bowl.

2. 2

   Season the chops

   Rub the seasoning mixture over both sides of the pork chops.

3. 3

   Heat the oil

   Set the Instant Pot to sauté mode and add the olive oil.

4. 4

   Brown the pork

   Working in batches, brown the chops for about 2 minutes on each side.

5. 5

   Set chops aside

   Lift the browned pork chops out of the pot and set them aside.

6. 6

   Cook the aromatics

   Add the garlic and onion to the pot and sauté until fragrant.

7. 7

   Deglaze the pot

   Pour in the beef broth and scrape up the browned bits from the bottom.

8. 8

   Add cream and pork

   Stir in the heavy cream, then return the browned pork chops to the pot.

9. 9

   Pressure cook

   Seal the lid and cook at high pressure for 10 minutes; allow about 10 minutes for the pot to come to pressure.

10. 10

    Release pressure

    When cooking is complete, let the pressure release naturally all the way.

11. 11

    Remove the chops

    Take the pork chops out of the gravy and set them aside.

12. 12

    Return to sauté

    Turn the Instant Pot off, then switch it back to sauté mode.

13. 13

    Season the gravy

    Add the cumin and, if using, the cayenne pepper. Taste and add more salt if needed.

14. 14

    Serve with gravy

    Pour the gravy over the pork chops and serve.

What are Instant Pot pork chops?

This is an American-style pork chop dinner made in an electric pressure cooker, with browned chops served under a creamy, spiced gravy. It draws on familiar comfort-food flavours: pork, beef broth, onion, garlic and cream.

Here, browning builds savoury flavour before pressure cooking, while the broth and cream form the base for the sauce. Smoked paprika and black pepper season the chops, with cumin and optional cayenne added to the gravy near the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 458 calories, 36g protein, 2g carbs, 35g fat.

The pork chops provide most of the protein, while the cream and olive oil account for much of the fat. The broth, onion and spices contribute relatively little carbohydrate; serve with a vegetable side and a modest portion of potatoes or another starch to make the plate more balanced.

Why brown the chops first?

Browning in batches gives the meat and the pot a chance to develop colour rather than crowding the chops together. If the pot is full, work in more than one batch and set each browned chop aside.

Those browned bits are useful flavour: the method loosens them with broth before pressure cooking. Scrape the base well so the liquid can mingle with the fond.

Building the creamy gravy

Aromatics: sauté the chopped onion and minced garlic until fragrant before adding the broth. This gives them a brief head start in the pot.

Cream: stir it into the broth before returning the chops. Once pressure cooking is finished, cumin and optional cayenne bring extra warmth to the gravy.

Pressure and release timing

The stated 10 minutes is the high-pressure cooking time, not the full time from switching on the cooker. The pot also needs about 10 minutes to reach pressure, followed by a natural release that continues until the pressure has fully fallen.

Allow for that release when planning dinner; opening the lid early would not follow the method. Keep the chops aside while the gravy is finished and seasoned.

Checking the texture

The chops are browned before pressure cooking, so the sauté stage is for colour rather than cooking them through. After the full natural release, check that the meat is cooked through before serving.

The sauce should be creamy and savoury, with the onion and garlic softening into the broth. Taste it at the end and adjust the salt as directed.

What to serve alongside

The rich gravy goes well with a simple side that can catch the sauce, such as mashed potatoes, rice or bread. A green vegetable or crisp salad can add a fresh contrast to the creamy pork.

Spoon the gravy over the chops just before serving so each portion gets some of the sauce.

Recipe notes & tips

• Pat the pork chops dry before seasoning to help them brown in the hot oil.
• Brown the chops in batches so they have room to colour.
• Scrape the bottom of the pot thoroughly after adding the broth.
• Keep the cayenne out if you prefer a milder gravy.
• Taste the gravy before adding extra salt, as the broth may already be seasoned.

Variations

• Add mushrooms: sauté sliced mushrooms with the onion for an earthier gravy.
• Use fresh herbs: finish the sauce with chopped parsley for a fresh note.
• Adjust the heat: add only part of the cayenne for a gentler kick.
• Try boneless chops: use them in place of bone-in chops, while checking that they are cooked through.
• Serve with greens: pair the pork and gravy with steamed green vegetables.

Common mistakes to avoid

• Crowding the pot: the chops may not brown well, so cook them in batches.
• Skipping the scrape: browned bits can remain stuck to the base, so loosen them after pouring in the broth.
• Opening too soon: wait for the natural release to finish before removing the lid.
• Adding all the cayenne automatically: it is optional, so leave it out or reduce it to suit your taste.
• Over-salting the gravy: taste it before adding more salt.

How to store

Refrigerate leftover pork chops and gravy in a covered container for up to 3 days. Reheat gently in a covered pan or microwave until hot throughout, adding a little broth if the gravy has thickened.

Frequently asked questions