Instant Pot Pork Chops
I was looking for an Instant Recipe that is simple and easy to make. We have all the basics covered, so far. However, I recently noticed that I don’t have any Instant Pot pork recipes here. Well, I do, but not where pork is the star of the dish.
If you want a recipe that won’t turn your kitchen hot during the summer by not requiring an oven, this is your recipe. Instant Pot pork chops are pretty simple but easy to screw up. Cook them too long and you have some dry and tough pork chops.
Instant Pot pork chops are perfect with gravy and rice. So, be sure to follow along towards the bottom of this post for Instant Pot pork chops and gravy and Instant Pot rice.
How to Make Instant Pot Pork Chops and Gravy
To make Instant Pot pork chops, start by seasoning about 4 or 5 pork chops (about a pound to a pound and a half).
Turn the sauté function on. Sear your pork chops on each side until browned (a couple of minutes per side) and then remove from the pot.
You will deglaze the pot by pouring in ½ cup of beef broth and scraping down the bottom of the pot (I use a wooden spoon with the rectangular shape). This will ensure you don’t get the dreaded “burn” notice.
Instant Pot Pork Chops with Mushroom Soup
Turn off your Instant Pot and add back in your Instant Pot pork chops. Add in the rest of the broth, seasoning, and cream of mushroom soup. If you don’t like mushrooms, then try another creamy soup like cream of chicken.
Don’t stir, just put the lid on the pot, making sure your valve is set to “sealing.” Set on high pressure for 8 minutes.
Once the timer goes off, make sure you do a natural release of around 10-15 minutes. Natural pressure release gives you the best texture (i.e. not tough) for Instant Pot pork chops. It makes them soooo tender. Release remaining pressure and open your Instant Pot lid.
You will next remove the pork chops, and cover to keep warm. You can use foil or a top or saran wrap.
Turn the pressure cooker on to sauté once again and add in your cornstarch slurry, whisking in. Once the gravy bubbles, it will thicken up. Add in any more salt or pepper (if need be) and taste.
Now, serve your pork chops with some yummy rice and veggies!
Instant Pot Pork Chops and Rice
Instant pot rice is pretty simple to make. I like to make sure my rice is fully prepared before going in the Instant Pot pressure cooker by doing the following:
- You can use any type of rice you want: brown, white, long-grain, short-grain, jasmine rice, etc.
- In a strainer, pour the quantity of rice you want (I usually do about 1-2 cups) and rinse your rice until the water starts running clean. This will ensure the starches come off of your rice, so your end result is fluffier rice.
- Sauté your rice in about 2 tbsp of oil (I prefer canola or olive oil) and brown. Once toasted off you can add your water.
- I like to do a 1:1 rice to water ratio with my rice. So for 1 cup of rice, I’ll do a cup of water.
- Once covered with water, I hit the pressure cook button on high for about 5 minutes. Once the timer goes off I let it do a natural release of about 10-15 minutes before releasing the steam.
After your rice is done cooking, undo the lid and fluff up the rice with a fork. Serve with your Instant Pot pork chops.
Looking for a Pressure Cooker?
I cooked these Instant Pot pork chops with my 6 quart Instant Pot pressure cooker. To find the right electric pressure cooker or multi-cooker for you, check out my product reviews and pressure cooker guides. Don’t forget to check out my other great recipes.
Instant Pot Pork Chops with Gravy and Rice
Ingredients
- 4-5 (about 1-1.5 Ibs) pork chops (bone-in or out)
- 1 tbsp of avocado oil
- 1 tsp of salt + more to taste
- 1/2 tsp of garlic powder
- 1/2 tsp of pepper
- 1 envelope of ranch dressing mix
- 1-ounce envelope brown gravy mix
- 1 10.5 ounces can of cream of mushroom
- 2 cups of beef broth
- 2 tbsp of cornstarch
- 2 tbsp of water
Instructions
- Season about 4 or 5 pork chops (bone-in or out, about a pound to a pound and a half).
- Turn sauté function on high. Sear pork chops on each side until browned (1-2minutes per side) and then remove from the pot.
- Deglaze the pot by pouring in ½ cup of beef broth and scraping down the bottom of the pot (I use a wooden spoon with the rectangular shape).
- Turn off Instant Pot and add back in your Instant Pot pork chops.
- Add in the rest of the broth, seasoning, gravy packet, and cream of mushroom soup. Optional substitution - cream of chicken.
- Don’t stir, put the lid on the pot, making sure your valve is set to “sealing.” Set on high pressure for 8 minutes.
- Once the timer goes off, do a natural release of around 10-15 minutes. Release remaining pressure and open your Instant Pot lid.
- Remove the pork chops, and cover to keep warm. You can use foil or a top or saran wrap.
- Make cornstarch and water slurry in a small bowl by mixing water and cornstarch
- Turn the pressure cooker on to sauté once again and add in your cornstarch slurry, whisking in. Once the gravy bubbles, it will thicken up. Add in any more salt or pepper (if need be) and taste.
- Rice:
- You can use any type of rice you want: brown, white, long-grain, short-grain, jasmine rice, etc.
- In a strainer, pour the quantity of rice you want (I usually do about 1-2 cups) and rinse your rice until the water starts running clean. This will ensure the starches come off of your rice, so your end result is fluffier rice.
- Sauté your rice in about 2 tbsp of oil (I prefer canola or olive oil) and brown. Once toasted off you can add your water.
- I like to do a 1:1 rice to water ratio with my rice. So for 1 cup of rice, I’ll do a cup of water.
- Once covered with water, I hit the pressure cook button on high for about 5 minutes. Once the timer goes off I let it do a natural release of about 10-15 minutes before releasing the steam.
- After your rice is done cooking, undo the lid and fluff up the rice with a fork. Serve with your Instant Pot pork chops.
