Instant Pot Pork Chops

This post may contain affiliate links. Please read our disclosure policy. 

Instant Pot pork chops are a tried-and-true weeknight staple for a reason. These thick, bone-in pork chops are browned right in the pot, then pressure cooked in garlic, white wine, cream of mushroom soup, and chicken broth until they’re tender and smothered in a rich, cozy gravy.

This recipe is especially great if you want juicy pork chops with a real, spoon-worthy gravy — not a thin sauce. And if you’ve ever struggled with dry pork chops, this method is especially forgiving.

If cozy, no-fuss dinners are your thing, you’ll love my Instant Pot Lemon Chicken and Instant Pot Turkey Chili — and for more pork goodness, try Crock Pot Pork Chops or Stuffed Pork Chops next.

This is the kind of comforting, dependable dinner you’ll come back to again and again.

✨ Before You Begin

✨ Use bone-in pork chops that are 1 to 1½ inches thick for the best texture — thin chops tend to overcook in the Instant Pot.
✨ Pat the pork chops very dry before seasoning so they brown instead of steaming.
✨ Don’t skip deglazing the pot with wine; those browned bits are pure flavor and help prevent burn warnings.
✨ Mix your cornstarch slurry ahead of time so the gravy thickens quickly while the pork stays warm.

Instant Pot Pork Chops Ingredients + Key Notes

• Bone-In Pork Chops (1–1½ inches thick): Thick, bone-in chops hold up best under pressure and stay juicy. The bone acts as insulation during pressure cooking, helping the meat cook more evenly and stay juicy.
• Black Pepper: Simple seasoning lets the gravy shine. Add salt later if needed, since the soup and broth already contain salt.
• Vegetable Oil: Helps achieve a good sear during the sauté step.
• Garlic: Fresh garlic adds depth without overpowering the gravy.
• Dry White Wine: Used to deglaze the pot and build flavor. The alcohol cooks off, leaving richness behind.
• Cream of Mushroom Soup: Creates the classic, comforting gravy base.
• Chicken Broth: Thins the sauce just enough for pressure cooking.
• Cornstarch + Cold Water: Thickens the gravy at the end into a smooth, glossy sauce.

🥣 How to Make Instant Pot Pork Chops

Season + Sear.
Pat the pork chops dry and season generously with black pepper. Heat oil in the Instant Pot on sauté, then brown the chops in batches for 2–3 minutes per side. Remove and set aside.

Build the Sauce.
Add garlic and cook just until fragrant. Pour in the wine and deglaze the pot, scraping up every browned bit. Stir in the cream of mushroom soup and chicken broth until smooth.

Pressure Cook.
Return the pork chops to the pot, coating them in the sauce. Lock the lid, set to high pressure for 15 minutes, then quick release when finished.

Make the Gravy.
Remove the pork chops and tent loosely with foil. Turn sauté back on, whisk in the cornstarch slurry, and cook until thickened. Spoon gravy over the chops and serve.

How Long to Cook Pork Chops in the Instant Pot

Getting the timing right is the key to tender pork chops.

Quick guide: Thick, bone-in pork chops + browning + quick release = the juiciest results.

Cook time is the key to tender Instant Pot pork chops. Thinner chops (under 1 inch) aren’t ideal for pressure cooking and tend to overcook quickly, which is why thicker chops work best here.

For bone-in pork chops (1–1½ inches thick), cook on high pressure for 15 minutes, then quick release the pressure.

For boneless pork chops, reduce the cook time to 8–10 minutes, depending on thickness. Boneless chops cook faster and can dry out more easily.

Browning first and using a quick release helps keep the pork juicy and tender.

Can You Cook Frozen Pork Chops in the Instant Pot?

Yes, you can cook pork chops from frozen — with a few adjustments.

Skip the browning step entirely and place the frozen pork chops directly into the sauce. Add about 5 extra minutes to the pressure cook time. For frozen bone-in chops, cook for 20 minutes on high pressure, then quick release.

The gravy will still be flavorful, but thawed pork chops give the best texture and appearance whenever possible.

⭐ Pro Tips for the Best Instant Pot Pork Chops

⭐ Season simply, but confidently. Pat the chops dry first, then season both sides generously with black pepper (and a pinch of salt if you like). The gravy brings plenty of flavor.
⭐ Scrape the bottom well before pressure cooking. Any stuck-on browned bits should be loosened after adding the wine to avoid a burn warning.
⭐ Don’t skip browning. Searing the pork creates deep flavor and gives you browned bits that turn into rich gravy.
⭐ Deglaze thoroughly. Scrape up every bit after adding the wine to boost flavor and prevent burn warnings.
⭐ Vent immediately. Quick release prevents the pork from overcooking under residual pressure.
⭐ Thicken at the end. Cornstarch gravy is smooth and glossy when added after pressure cooking.

What Is the Safe Temperature for Pork Chops?

According to the USDA, pork chops are safe to eat at an internal temperature of 145°F, followed by a 3-minute rest. Pork cooked to this temperature may still have a slight blush of pink — that’s normal and safe.

The Instant Pot often cooks pork slightly past 145°F, which is why thick, bone-in chops work especially well. The pressure-cooking environment keeps the meat moist and prevents dryness.

Storing + Reheating + Freezing

Storing

• Store leftover pork chops and gravy in an airtight container in the refrigerator for up to 4 days.

Reheating

• Reheat gently on the stovetop or in the microwave with a splash of broth to loosen the gravy.

Freezing

• The pork chops can be frozen for up to 2 months, but cornstarch-based gravy does not freeze well. For best results, freeze the pork without gravy and make fresh gravy when serving.

✦ Frequently Asked Questions

✦ Can I use boneless pork chops?

Yes. Reduce the pressure cook time to 8–10 minutes (depending on thickness) and quick release when it’s done so they don’t overcook.

✦ Can I stack pork chops in the Instant Pot?

Yes. You can slightly overlap or stack pork chops as long as they’re nestled in the sauce. Just avoid packing them tightly, which can lead to uneven cooking.

✦ Can I cook pork chops from frozen?

Yes — but skip browning and add about 5 minutes to the pressure cook time (so frozen bone-in chops are about 20 minutes). For best texture, thawed chops are still the winner.

✦ Can I double this recipe?

Usually, yes — as long as the pork chops fit without being tightly packed and are mostly covered by the sauce. Don’t increase the pressure cook time. The Instant Pot will take a little longer to come to pressure, but the cook time stays the same.

✦ Can I skip the wine?

Yes. Swap in additional chicken broth. The gravy will be a little less complex, but still very flavorful.

✦ Why are my pork chops tough?

Overcooking is the most common cause. Use thick (1–1½ inch) chops, avoid thin chops under 1 inch, and quick release the pressure so they don’t keep cooking.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

 What to Serve With Instant Pot Pork Chops

Comforting Sides
Creamy Mashed Potatoes, Buttered Noodles, or white rice soak up the gravy beautifully.

Fresh + Crisp Sides
Southern Green Beans, Roasted Broccoli, or a simple House Salad balance the richness.

Cozy Breads
Warm Quick Dinner Rolls, Cheddar Biscuits, or Bisquick Biscuits are perfect for mopping up extra sauce.

Sweet Finishes
Finish the meal with Peach Cobbler, Oatmeal Chocolate Chip Cookies, Frosted Fudge Brownies, or Pineapple Upside Down Cake.

More Pork Recipes

• Grilled Boneless Pork Chops
• Stuffed Pork Tenderloin
• Pork Stew
• Pork Tenderloin With Pear Cream Sauce
• Oven Baked Ribs

Tried This Recipe?

💌 And while you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips. 💌

If you enjoyed this recipe, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you and it helps our community of bakers and cooks!

📸 And if you Gram… don’t forget to share your photo on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!

Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen

Save Recipe!

Print Recipe Pin Recipe

Instant Pot Pork Chops

Instant pot pork chops are a tried and true weeknight staple. These beauties are cooked in garlic, wine, and mushroom soup and smothered in a thick gravy.

Prep Time15 minutes mins

Cook Time18 minutes mins

Total Time33 minutes mins

Servings: 4 servings

Author: Kathleen

Ingredients

• ▢ 4 bone-in pork chops, 11/2 -inch thick
• ▢ black pepper, to taste
• ▢ 2 tablespoons vegetable oil
• ▢ 3-4 cloves garlic, minced
• ▢ 1/2 cup dry white wine
• ▢ 1 (10.75-ounce) can condensed cream of mushroom soup
• ▢ 1 1/4 cups chicken broth

Cornstarch Slurry:

• ▢ 1/2 cup cold water
• ▢ 3 tablespoons cornstarch

Instructions

• Pat the pork chops (4) dry with paper towels to remove any moisture from packaging. Season both sides generously with black pepper.
• Add oil (2 tablespoons) to the Instant Pot and set on saute. When the oil is hot, brown the chops in batches, on each side, for 2-3 minutes. Remove brown chops to a plate and set aside.
• Add garlic (3-4 cloves) to Instant Pot and saute just until the garlic is fragrant about 30 seconds. Pour wine (1/2 cup) into the pot, and deglaze, scraping up all the brown bits from the bottom, and simmer until the wine is reduced by half.
• Add the mushroom soup (1 can) and chicken broth (1 1/4 cups) to the pot and simmer, stirring until smooth, about 3 minutes. Add browned pork chops to the pot and turn them in the sauce to coat.
• Close the lid and set the pressure release valve to sealing. Set to high pressure for 15 minutes.
• Once time is complete, turn the pressure release to venting. It's safe to open the lid when the pin has dropped.
•  Remove pork chops to a serving plate and loosely tent with aluminum foil to keep warm.
• Make the cornstarch slurry by whisking the cornstarch (3 tablespoons) into 1/2 cup cold water in a small bowl. Turn the instant pot on to saute and whisk in the cornstarch mixture. Whisk constantly until the gravy is thick, then, turn off the instant pot.
• Pour gravy over pork chops or serve on the side and serve.

Fans Also Made:

• 
  Crockpot Pork Tenderloin (Juicy, Easy, Never Dry)
• 
  Crockpot Pulled Pork
• 
  Crockpot Ranch Pork Chops
• 
  Grilled Pork Tenderloin (Marinated, Juicy + Foolproof)

RATE THIS RECIPE

Save Recipe!

Notes

1. Season simply, but confidently. Pat the chops dry first, then season both sides generously with black pepper (and a pinch of salt if you like). The gravy brings plenty of flavor.
2. Scrape the bottom well before pressure cooking. Any stuck-on browned bits should be loosened after adding the wine to avoid a burn warning.
3. Don’t skip browning. Searing the pork creates deep flavor and gives you browned bits that turn into rich gravy.
4. Deglaze thoroughly. Scrape up every bit after adding the wine to boost flavor and prevent burn warnings.
5. Vent immediately. Quick release prevents the pork from overcooking under residual pressure.
6. Thicken at the end. Cornstarch gravy is smooth and glossy when added after pressure cooking.

Nutrition

Serving: 1/4 of the recipe | Calories: 442kcal | Carbohydrates: 10g | Protein: 36g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 120mg | Sodium: 377mg | Potassium: 707mg | Vitamin C: 5.9mg | Calcium: 43mg | Iron: 1.3mg

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Pin

Share

Email