Instant Pot Pork Chops Recipe Easy Dinner

Name: Instant Pot Pork Chops Recipe Easy Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 bone-in pork chops, about 1-inch thick; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon olive oil; 1 cup chicken broth; 2 tablespoons soy sauce; 1 tablespoon Worcestershire sauce; 1 large onion, sliced; 2 cloves garlic, minced; 1 tablespoon cornstarch (optional, for gravy); 2 tablespoons water (optional, for gravy)

I remember the first time I tried making Instant Pot Pork Chops Recipe Easy Dinner. I was so proud of myself for getting dinner started early. I threw everything in, set the timer, and walked away. Big mistake. I totally forgot to add any liquid. The burn notice scared my dog, and we ended up ordering pizza. But hey, you live and you learn, right? Now it’s my go-to easy dinner when I need something comforting and fast without a ton of dishes.

Recipe Card

Recipe Title	Instant Pot Pork Chops Recipe Easy Dinner
Servings	4
Prep Time	10 minutes
Cooking Time	15 minutes (plus pressure build/release)
Calories	approx. 420 per serving

Ingredients

4 bone-in pork chops, about 1-inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 large onion, sliced
2 cloves garlic, minced
1 tablespoon cornstarch (optional, for gravy)
2 tablespoons water (optional, for gravy)

The bone-in chops are my secret. I used boneless once and they dried out so fast. The bone just keeps everything juicier, trust me. And that soy sauce? Don’t skip it. I did, thinking it was just for salt, and the whole thing tasted so bland. It adds this deep, savory flavor that makes all the difference.

Directions

Pat the pork chops dry with a paper towel. This is key for a good sear.
Mix the salt, pepper, garlic powder, and onion powder together. Rub this mix all over both sides of the chops.
Set your Instant Pot to “Sauté” and let it get hot. Add the olive oil.
Carefully place two chops in the pot. Sear for about 2-3 minutes per side until they have a nice brown color. Remove them and sear the other two. Don’t crowd the pot!
Throw the sliced onions into the pot and give them a quick stir, scraping up any browned bits from the bottom. Cook for about 2 minutes until they start to soften.
Add the minced garlic and stir for 30 seconds until it smells amazing.
Pour in the chicken broth, soy sauce, and Worcestershire sauce. Stir everything together.
Place the trivet that came with your Instant Pot into the liquid. Arrange the seared pork chops on top of the trivet.
Secure the lid, set the valve to “Sealing,” and pressure cook on High for 5 minutes.
When the timer beeps, let the pressure release naturally for 5 minutes, then do a quick release for any remaining pressure.
Carefully remove the lid. Take out the pork chops and set them aside on a plate to rest.
If you want gravy, mix the cornstarch and water in a small bowl. Set the pot back to “Sauté” and whisk in the cornstarch slurry. Let it bubble for a minute or two until it thickens.
Serve the chops with the onions and gravy on top.

That searing step is where I mess up the most. I get impatient and try to move the chop too early. It sticks to the pot and all the beautiful crust tears off. Just leave it alone! Let it get a good crust, it’ll release on its own. And the natural release? Super important. I did a full quick release once and the chops were so tough. Letting them sit in that steam for a few minutes makes them tender.

This Instant Pot Pork Chops Recipe Easy Dinner has saved me on so many crazy weeknights. My kids used to turn their noses up at pork chops, but the gravy from this one-pot wonder won them over. They call it “the good gravy meat” now. It’s become a total family favorite.

The best part is the leftovers, honestly. I’ll shred any extra meat the next day and mix it with some bbq sauce for killer sandwiches. It’s like two easy dinners in one. And cleanup is a dream, which is a huge win in my book.

If I were to change one thing next time, I might throw in some sliced mushrooms with the onions. I think they’d soak up all that flavor and be amazing. I’m always trying to sneak more veggies in where I can, you know?

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	6g	22g	48g

I was kinda surprised it wasn’t higher in calories, to be honest. It feels like such a rich comfort food. To make it a bit healthier, I sometimes use low-sodium soy sauce and broth. It’s still packed with protein, which keeps everyone full for hours. If you’re watching carbs, the gravy is totally optional, but it’s so good.

Ingredient Swaps

Ingredient	Substitution
Soy Sauce	Coconut aminos (for gluten-free)
Chicken Broth	Beef broth or even just water in a pinch
Worcestershire Sauce	A-1 Steak Sauce (weird, but it works!)
Onion Powder	A little extra minced fresh garlic

I’ve had to make swaps when I realized I was out of something. The coconut aminos are great if you need gluten-free, but they’re a bit sweeter. Using water instead of broth works, but you gotta be more generous with the other seasonings or it tastes a little flat. The A-1 sauce was a total Hail Mary one night, but it added a nice tangy kick.

Tips

Always pat your chops dry. A wet chop will steam, not sear.
Don’t skip the trivet! It keeps the chops out of the direct liquid so they don’t get mushy.
Let the chops rest for a few minutes after cooking. It lets the juices settle back in.
If you get a burn notice, it’s probably not enough liquid or something stuck to the bottom. Just cancel, release the pressure, add a splash more broth, and make sure to scrape the bottom well before starting again.

I learned the trivet lesson the hard way. I just dumped the chops right into the liquid once. They cooked through but had the texture of boiled meat. It was so unappetizing. Using the trivet to lift them up makes them cook perfectly tender every single time. I wish I’d known that from the start.

FAQ

Can I use frozen pork chops?
Oh man, I’ve tried. I was in a huge rush and thought I could be a hero. Don’t do it. They release so much water and you won’t get a sear at all. They ended up boiling and were really tough. Thaw them first, I promise it’s worth the extra few minutes.

My chops are really thin, do I change the time?
Yes! If they’re less than an inch thick, cut the pressure cooking time down to 3 minutes. I made this mistake and overcooked them into little hockey pucks. They cook so fast under pressure.

Why did my gravy turn out lumpy?
This happens to me if I just dump the cornstarch right into the hot liquid. Always, always make a slurry with cold water first. Whisk the cornstarch and water in a separate little bowl until it’s smooth, then whisk it into the pot. No lumps!

That’s everything I know about making Instant Pot Pork Chops Recipe Easy Dinner! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.