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Instant Pot Pork Chops with Black Bean Sauce

My super-fast recipe for Instant Pot pork chops with black bean sauce satisfies your sweet and savory senses all in one. It makes it easy to eat good, any night of the week! {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry instead of Shaoxing wine. Also, make sure to use a gluten-free black bean sauce if using bottled, or use homemade black bean sauce.

Prep Time
12 mins
Cook Time
12 mins
Additional Time
14 mins
Total Time
30 mins
Servings: 4 servings
Calories: 506 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 4 boneless 1” (2.5 cm) thick pork chops , about 1 1/2 lbs (700 g) (*Footnote 1)
  • 1/2 tablespoon salt
  • 1 tablespoon peanut oil
  • 1 small onion , sliced
  • 2 green chilis , sliced
Sauce
  • 4 tablespoons homemade black bean sauce (or bottled black bean sauce)
  • 3 tablespoons sugar
  • 2 teaspoons rice vinegar
  • 2 teaspoons Shaoxing wine (or dry sherry)

Instructions

    Cup of Yum
  1. Transfer the pork chops to a big plate. Sprinkle a generous amount of salt on both sides. Let sit while preparing the other ingredients.
  2. Combine the sauce ingredients in a medium-sized bowl and stir to mix well.
  3. Add the peanut oil into the Instant Pot and turn on the “Saute” function. Add the onions and chilis. Cook and stir until the onions start to caramelize, about 5 minutes. If the bottom of the Instant Pot starts to char, splash a tablespoon of Shaoxing wine (or water) onto the char and use a wooden spatula to lift any brown bits. Turn off the saute function.
  4. Add a third of the mixed sauce intoto the Instant Pot.
  5. Spread the pork chops onto the vegetables and make sure they overlap as little as possible. Spread the rest of the sauce evenly onto the pork chops.
  6. Seal the pot and make sure the valve is locked. Set it to manual, high pressure, and the timer for 0 minutes. Once done cooking, use natural release for 8 minutes, then fast release by switching the valve to unlock or using the release button on the top of your Instant Pot lid. (*Footnote 2)
  7. (Optional) If you wish to brown the pork chops, turn on the broiler and set the oven rack right under the broiler. Line a small baking tray with aluminum foil. Once the pork chops are cooked, take the pork chops out of the sauce, scrape any sauce from the pork, and place them onto the lined baking tray. Broil each side until browned, 2 to 3 minutes per side.
  8. While the pork chops broil, turn on the saute function on the Instant Pot. Let the black bean sauce cook for 3 to 4 minutes, until it becomes less watery. Note, the sauce will thicken once it has cooled a bit, so you don’t need to thicken it too much. Transfer the sauce to a small bowl.
  9. Let the cooked pork chops rest for 10 minutes before serving.
  10. To serve the pork chops, carve them into slices and spoon the sauce over them. Serve them over steamed rice or boiled noodles with blanched veggies. Use extra sauce to season the veggies. Enjoy!

Notes

  • The pork chops should be able to fit into your Instant Pot. If you use large bone-in chops, you might only be able to fit 2 to 3 chops. It’s OK to overlap the edges of the chops, but avoid stacking them.
  • Setting to 0 means it will heat up and once the pot is fully pressurized, it will begin to release naturally.

Nutrition Information

Serving 1serving Calories 506kcal (25%) Carbohydrates 17.1g (6%) Protein 29.1g (58%) Fat 34.9g (54%) Saturated Fat 12.3g (62%) Cholesterol 108mg (36%) Sodium 851mg (35%) Potassium 496mg (14%) Fiber 0.6g (2%) Sugar 14.2g (28%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 506

% Daily Value*

Serving 1serving
Calories 506kcal 25%
Carbohydrates 17.1g 6%
Protein 29.1g 58%
Fat 34.9g 54%
Saturated Fat 12.3g 62%
Cholesterol 108mg 36%
Sodium 851mg 35%
Potassium 496mg 11%
Fiber 0.6g 2%
Sugar 14.2g 28%
Calcium 41mg 4%
Iron 1mg 6%

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