Instant Pot Boneless Pork Chops: Juicy, Tender Results

Instant Pot boneless pork chops cook under pressure with onion, garlic, broth, and herbs, then get served with a quick savory gravy. Browning the chops first builds flavor, while a short pressure-cook and natural release help keep them tender.

Ingredients

4 boneless pork chops, about 1 inch (2.5 cm) thick, 1½ pounds (680 g) total
1 teaspoon fine salt (6 g)
½ teaspoon black pepper (1 g)
½ teaspoon paprika (1 g)
1 tablespoon neutral oil, such as canola or avocado oil (15 ml)
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
1 cup low-sodium chicken broth (240 ml)
1 tablespoon Dijon mustard (15 g)
1 teaspoon Worcestershire sauce (5 ml)
½ teaspoon dried thyme (about 1 g), or 1 teaspoon fresh thyme leaves (1 g)
1 tablespoon cornstarch (8 g)
1 tablespoon cold water (15 ml)
2 tablespoons chopped fresh parsley (about 8 g), optional, for serving

Instructions

Prepare the chops. Pat the pork dry with paper towels; this helps it brown rather than steam. In a small bowl, mix the salt, pepper, and paprika, then season both sides of the chops. Chop the onion and mince the garlic before you start cooking so they are ready to add. If the chops vary noticeably in thickness, group similar-sized ones together for more even cooking.
Brown the pork. Select Sauté on the Instant Pot and add the oil. When it is hot, add two chops in a single layer and brown for about 90 seconds per side. Transfer them to a plate and repeat with the remaining chops. The pork does not need to cook through during this step; the goal is a golden surface. Avoid crowding the pot, since crowded meat releases moisture and browns less effectively.
Cook the aromatics and deglaze. Add the chopped onion to the pot and cook for about 2 minutes, stirring and scraping up browned bits. Add the garlic and thyme and stir for 30 seconds. Pour in the broth, then stir in the Dijon and Worcestershire sauce. Scrape the bottom thoroughly with a wooden spoon or other non-scratching utensil so no stuck-on bits remain; this helps reduce the chance of a burn warning.
Pressure-cook the chops. Press Cancel. Return the chops and any juices on the plate to the pot, arranging them in the broth. Close and lock the lid, set the steam release valve to Sealing, and cook on High Pressure for 5 minutes. The pot will take several minutes to come to pressure; allow about 8 minutes for this, though the exact time can vary by model and how hot the ingredients are.
Release pressure and check doneness. When the 5-minute cook cycle ends, leave the pot undisturbed for an 8-minute natural release, then carefully vent any remaining pressure. Check each chop with a food thermometer inserted sideways into its thickest part. USDA FSIS lists 145°F (63°C), followed by a 3-minute rest, as the safe minimum for whole cuts of pork. If a chop is below that temperature, simmer it in the hot cooking liquid on Sauté and check again; avoid pressure-cooking it for a long extra interval, which can make it tough. Rest the cooked chops for at least 3 minutes.
Thicken the gravy and serve. While the chops rest, whisk the cornstarch and cold water together until smooth. Transfer the chops to a plate if they are still in the pot, then select Sauté and bring the cooking liquid to a gentle simmer. Stir in the slurry and cook for 1 to 2 minutes, stirring, until the gravy lightly coats a spoon. Turn off the pot, taste the gravy, and adjust the seasoning if needed. Spoon it over the chops and finish with parsley, if using.

Tips

Choose chops of similar thickness. The 5-minute pressure setting is intended for chops close to 1 inch (2.5 cm) thick. Thin chops can overcook, while substantially thicker ones may need additional time. Use a thermometer rather than judging doneness by color.
Keep the broth in the pot. Pressure cookers need liquid to build steam. Use the full cup listed, and scrape up browned bits before sealing the lid. If your model calls for more liquid than this, follow its minimum-liquid guidance and add extra broth.
Use low-sodium broth if possible. The broth reduces into gravy, concentrating its salt. If you have regular-sodium broth, reduce the added salt slightly and taste the finished gravy before adding more.
Make a smooth slurry. Mix cornstarch with cold water before adding it to hot liquid. Sprinkling dry cornstarch straight into the pot can leave lumps. For a thinner sauce, add only part of the slurry; for a thicker gravy, simmer a little longer or add the remaining slurry.

Serving Suggestions

Serve each chop with plenty of onion gravy and a starch that can catch the sauce. Mashed potatoes, buttered egg noodles, rice, or soft polenta all work well. For a simple vegetable side, try steamed green beans, roasted carrots, sautéed cabbage, or a crisp green salad. If you are serving several sides, keep their seasoning straightforward so the Dijon, thyme, and browned-onion flavors in the gravy remain noticeable.

The chops are also easy to portion for a weeknight meal: slice them across the grain and spoon gravy over the slices just before serving. If the sauce thickens as it sits, stir in a tablespoon or two of warm broth or water until it is easy to spoon again. Serve extra gravy at the table rather than letting the sliced pork sit in it for a long time, which can make the meat seem softer than intended.

Variations

Mushroom gravy: After browning the pork, sauté 8 ounces (225 g) sliced mushrooms with the onion until they release their moisture and begin to brown. Continue with the garlic and broth as directed. The mushrooms make the gravy earthier and more substantial; add a minute or two to the sauté if the pot is crowded.

Herb and lemon: Replace the thyme with ½ teaspoon dried rosemary (about 1 g), or use 1 teaspoon chopped fresh rosemary (about 1 g). Finish the gravy with 1 teaspoon lemon juice (5 ml). Rosemary is assertive, so start with the listed amount rather than adding a large handful.

Creamy gravy: Once the cornstarch-thickened sauce is finished, turn off Sauté and stir in ¼ cup heavy cream (60 ml). Warm gently without boiling hard. This makes a richer, paler sauce; because cream softens the seasoning, taste and adjust salt and pepper before serving.

Use bone-in chops: Bone-in chops can work, but their shape and thickness vary, and the timing may not match this recipe. Choose pieces of similar thickness, check each one with a thermometer, and continue cooking in short increments if needed. Boneless chops are the most predictable choice for the stated pressure time.

Storage and Reheating

Refrigerate the chops and gravy within 2 hours of cooking. Store them together or separately in a covered airtight container; they keep for 3 to 4 days in the refrigerator. For longer storage, freeze in a freezer-safe container for up to 2 to 3 months for best quality. Thaw frozen portions in the refrigerator before reheating.

Reheat gently in a covered saucepan over low heat, adding a splash of broth or water if the gravy has become thick. You can also microwave a portion in a covered microwave-safe dish, stirring the gravy partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated reheating and cooling; warm only the amount you plan to serve.

Frequently Asked Questions

Can I cook frozen boneless pork chops in the Instant Pot?

This recipe is written for thawed chops, which can be browned and arranged evenly in the pot. Frozen chops cannot be browned first and may cook unevenly, especially if they are stuck together. Thaw them in the refrigerator before cooking for more predictable results, then check the temperature of each chop with a thermometer.

Why did my pork chops turn out tough?

Boneless chops are relatively lean, so they can become dry if they are thin, cooked too long, or kept at pressure for an extended release. Use chops near 1 inch thick, follow the short natural-release time, and check temperature rather than adding extra cooking time automatically. If your chops are especially thin, use a stovetop method that gives you more control.

Can I skip browning the pork?

Yes. You can add the seasoned chops directly to the broth mixture and pressure-cook them, but the finished dish will have less of the deep, savory flavor that browning creates. If skipping that step, still sauté the onion and garlic briefly and scrape the pot well. The pressure-cooking time and temperature check remain important.

What if I get a burn warning?

Cancel the program and release pressure according to your appliance’s instructions before opening the lid. Check for food stuck to the bottom, remove the chops, and scrape the base clean. Add a little broth if needed, return the ingredients, and make sure the liquid is not unusually thick before pressure-cooking again. Avoid stirring the cornstarch slurry into the pot until after pressure cooking.

Can I make the gravy without cornstarch?

Yes. Simmer the cooking liquid on Sauté until it reduces to your preferred consistency, stirring occasionally; this takes longer and produces a more concentrated gravy. You can also use 1 tablespoon (8 g) all-purpose flour mixed with 2 tablespoons (30 ml) cold water instead of the cornstarch slurry, then simmer the sauce for several minutes so the flour taste cooks out.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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