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Instant Pot Pork Chops
5 from 146 votes

Instant Pot Pork Chops

Instant Pot Pork Chops feature well-marbled, bone-in pork loin chops seared to develop a browned crust before cooking with cremini mushrooms, onions, garlic, and herbs in a flavorful chicken stock and soy sauce broth. The process tenderizes the meat and builds rich, savory taste enhanced by a finishing touch of flour and heavy cream for a velvety sauce. This method yields juicy chops balanced with earthy mushroom notes and a creamy texture from the sauce, all crafted conveniently in the Instant Pot for efficient preparation.

Total Time
40 mins
Servings: 4
Calories: 470 kcal
Course: Main Course, Lunch, Dinner
Cuisine: American

Ingredients

  • 4 (2lbs) pork loin center chop 1.25” inch thick recommended, bone-in, well-marbled
  • 2 tablespoons (28g) butter unsalted
  • 8 - 12 (253g) cremini mushrooms , sliced
  • ¾ cup (188ml) chicken stock unsalted
  • 2 tablespoons (30ml) soy sauce regular
  • 1 (215g) onion sliced, medium
  • 4 (16g) garlic minced, cloves
  • ½ teaspoon (0.7g) thyme dried
  • ½ teaspoon (0.9g) rosemary dried
  • kosher salt
  • black pepper ground
  • 2 tablespoons (20g) all-purpose flour
  • ½ cup (125ml) heavy cream

Instructions

    Cup of Yum
  1. Tenderize Pork Chops: Use back-end of a heavy knife or meat tenderizer to pound both sides of pork chops (make criss-cross patterns as shown in photo). Pat dry pork chops with paper towels. Season one side of pork chops with salt & black pepper just before you place them in Instant Pot.
  2. Brown Pork Chops in Instant Pot: Press "Saute" button to heat up your Instant Pot using "Sauté Normal" function. Wait until it says "HOT" (~8 mins). *Pro Tip: Ensure Instant Pot is as hot as it can be in order to induce a Maillard reaction. Add 2 tbsp unsalted butter (28g) in Instant Pot. Ensure the whole bottom is coated with butter. Place 2 pork chops in Instant Pot with seasoned side facing down. Brown for roughly 2 minutes per side. Lightly season the other side with salt & black pepper. Set aside the browned pork chops, then repeat browning step for the other 2 pork chops.
  3. Optional Flavor-Enhancing Step - Saute Mushrooms: Add in sliced mushrooms, saute until all mushrooms’ moisture have evaporated (~8 mins). *Pro Tip: The mushrooms’ edges should be slightly crisped & browned.
  4. Saute Garlic and Onion: Add in one more tablespoon of unsalted butter if necessary. Add in sliced onions, minced garlic, ½ tsp (0.7g) dried thyme, and ½ tsp (0.9g) dried rosemary. If you’ve skipped the optional mushroom step, add the mushrooms here. Saute for another 2 minutes.
  5. Deglaze: Pour in ¾ cup (188ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  6. Pressure Cook Pork Chops: Add in 1 tbsp (15ml) regular soy sauce. Give it a quick mix. *Note: We're adding the second tablespoon of soy sauce after pressure cooking. Place the 4 browned pork chops and meat juice back in Instant Pot. *Pro Tip: Make sure the pork chops are partially soaked in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 0 (zero) minute + 8 minutes Natural Release. *Pro Tip: Yes, you can set the Instant Pot to "0 (zero)" minute with the + and - buttons. It will start natural releasing as soon as it reaches high pressure. Carefully open the lid.
  7. Make Mushroom Sauce: While the Instant Pot is natural releasing, mix exactly 2 tbsp (20g) all-purpose flour with ½ cup (125ml) heavy cream. Set aside pork chops. Bring the content to a simmering with "Saute" function. Mix heavy cream mixture into the mushroom sauce in Instant Pot one third at a time until desired thickness.
  8. Season & Serve: Taste and season the mushroom sauce with 1 tbsp (15ml) regular soy sauce. *Note: Use less or more soy sauce accordingly. Place pork chops in Instant Pot. Then you're ready to serve these deliciously juicy tender Pork Chops. Enjoy~

Notes

  • Use 1.25-inch thick bone-in pork loin chops for best results and optimal juiciness.
  • Pat pork chops dry and tenderize with criss-cross patterns before seasoning to improve texture and flavor absorption.
  • Browning the meat in butter over high heat in the Instant Pot is essential to develop a rich crust and deepen flavor.
  • After cooking, thicken the sauce with flour and finish with heavy cream for a smooth, creamy consistency.
  • Serve with starches or vegetables that can absorb the flavorful mushroom and herb sauce.

Nutrition Information

Calories 470kcal (24%) Carbohydrates 13g (4%) Protein 53g (106%) Fat 22g (34%) Saturated Fat 10g (50%) Cholesterol 172mg (57%) Sodium 380mg (16%) Potassium 1259mg (27%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 219IU (4%) Vitamin C 5mg (6%) Calcium 53mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 470

% Daily Value*

Calories 470kcal 24%
Carbohydrates 13g 4%
Protein 53g 106%
Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 172mg 57%
Sodium 380mg 16%
Potassium 1259mg 27%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 219IU 4%
Vitamin C 5mg 6%
Calcium 53mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.