Quick-cook boneless pork chop

These are simply the best Instant Boneless Pork Chops you ever did Their tenderness and appetizing taste create the perfect comfort food.

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Get ready to have the most delicious Instant Boneless Pork Chops have you ever tried.

Most people use thinner pork chops when cooking pork chops in a pressure cooker, ending up with overcooked and tough meat. I use thicker pork chops to keep that juiciness in the pork so it’s tender and flavorful.

Plus, the sauce is made right in the Instant Pot, so not only does the pork cook in the flavors of the sauce, but it’s also topped with it!

I made this recipe using mine Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes steaming much easier than a standard Instant Pot.

ingredients needed to make instant boneless pork chops

How to Make Instant Pork Chops and Gravy

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

FIRST STEP: Set the Instant Pot to simmer and add half a tablespoon of oil. Season your pork chops and gently sear them for about 2 minutes on each side.

STEP TWO: Once browned, remove the chops from the pressure cooker. Add the remaining oil to the pan, allowing it to melt and coat the bottom.

STEP THREE: Fry the chopped onion and mushrooms in the oil until the onion softens and becomes transparent. Add minced garlic and stir until fragrant.

sautéing mushrooms and onions

STEP FOUR: Pour in the chicken broth, soy sauce and a pinch of thyme. Scrape the pot well to release any tasty bits stuck to the bottom and add the fried pork chops to the broth.

pouring beef broth into the instant pot

STEP FIVE: Secure the lid, set the pressure cooker to high and set the timer for 5 minutes. After it finishes cooking, let the steam naturally release for 8 minutes.

STEP SIX: Carefully remove the pork chops from the Instant Pot and transfer to a plate.

STEP SEVEN: Turn the Saute function back on. Make a slurry by mixing cornstarch with water, then stir it into the boiling broth. Stir the sauce until it thickens.

STEP EIGHT: Place your boneless pork chops in the crockpot to smother in the sauce, then serve.

adding pork chops to mushroom sauce in pressure cooker

Tips for boneless pork chops

  • Not too salty: I like to use low sodium soy sauce and low sodium beef stock to keep the sauce from being too salty. I recommend starting light on the spices because you can always adjust them after cooking.
  • Garlic Flavor: Take your time when cooking the garlic – let it cook until you can smell its wonderful aroma.
  • Deglazing technique: Deglazing with broth and soy sauce not only enhances flavor, but also prevents scorch marks during pressure cooking.
  • Mix vigorously: Stir the sauce continuously as it thickens to avoid lumps and ensure a smooth texture.
  • Don’t forget the mushrooms: Use a slotted spoon to remove the mushrooms from the pressure cooker if you plan to serve them as a side dish. Or serve them right on top of your Instant Pot Boneless Pork Chops.

More easy pork recipes

pork loin steaks on a white plate with sauce and fresh thyme

Variations on Instant Pot Boneless Pork Chops

  • Infused with herbs: Sauté fresh thyme, rosemary or tarragon in the sauce, then strain before serving.
  • Varieties of mushrooms: Mix and match different types of mushrooms such as shiitake, cremini or oyster.
  • Hickory Smoked: If you like more smoky essence with your pork tenderloin chips, use hickory or mesquite seasoning.

How do I avoid overcooking instant boneless pork chops?

To avoid overcooking the pork chops in the Instant Pot, it’s best to use thick-cut pork chops, which are usually 1 to 1 ½ inches thick. Stick to the recommended time intervals and don’t do a quick release.

If you are dealing with thin pork chops, I recommend reducing the cooking time by 1-2 minutes. Be careful though, as chops that are too thin can still overcook due to the high pressure and rapid cooking.

close up of thin pork tenderloin with sauce

How do I make the best sauce?

To make the best sauce for this recipe, start by adding 1 tablespoon of cornstarch to your mash.

After a few minutes of cooking, if you find you want a thicker consistency, you can add the additional ½ tablespoon of cornstarch.

It is important to create a slurry by mixing the cornstarch with water before mixing it into the hot stock. This method ensures that your sauce will be smooth and lump-free.

What to serve with instant pork chops

I love pairing instant pork chops with mashed potatoes and carrots. For a tastier side dish, try this Cream Cheese Green Bean Casserole!

If you like plain veggies, Air Fryer Broccoli, Cajun Corn on the Cob, and Air Fryer Asparagus are delicious with boneless pork chops.

seared pork chop over creamy potatoes and mushroom gravy

More pressure cooker recipes

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Time to prepare
5 minutes

Cooking time
30 minutes

Total time
35 minutes

ingredients

  • 3-4 thick cut boneless pork chops

  • salt and pepper

  • 1 tablespoon of butter

  • 1/2 large onion, chopped

  • 4 ounces sliced ​​mushrooms

  • 1 teaspoon of minced garlic

  • 1 cup beef broth

  • 2 tablespoons of soy sauce

  • 1 teaspoon thyme

  • 1-½ tbsp cornstarch

  • 1-½ tbsp water

Instructions

  1. Season the pork chops with salt and pepper.
  2. Turn the Instant Pot to the Fry function and place ½ tablespoon of butter in the pot until it melts. Fry the pork chops for 2 minutes on each side.
  3. Remove the pork chops and add the rest of the butter to the pot.
  4. Fry the onion and mushrooms until the onion is soft. Add the garlic and stir until the garlic is fragrant.
  5. Pour broth, soy sauce and thyme. Scrape any bits off the bottom of the instant pot, this is called deglazing to prevent a burn notice during pressure cooking.
  6. Add the pork chops back into the stock.
  7. Cover with a lid on top and close the vent. Turn the pressure cooker on high. Set the timer for 5 minutes. After you finish cooking, let the natural steam release for 8 minutes.
  8. When the pork chops are done, remove them from the broth. Use a slotted spoon to remove the mushrooms and place them in a bowl to use as a side dish.
  9. Turn the saute function back on. Combine the cornstarch and water and whisk to make a slurry. Use a whisk and continue to stir the sauce until it thickens.
  10. Serve the pork chops with the sauce and top with the mushrooms.

Notes

  • Thick-cut pork chops are 1-1 ½ inches thick. Any diluent will be boiled in the Instant Pot.
  • I used low sodium soy sauce and low sodium beef stock to keep your sauce from being too salty. You can always adjust the seasoning after cooking.
  • Start with 1 tablespoon of cornstarch and if you want it thicker after a few minutes of cooking, use the second ½ tablespoon. Making a slurry before combining it with the hot broth makes for a smooth sauce. Otherwise it will be lumpy.

Nutrition Facts:

Production:

3

Portion:

1

Quantity per serving:
Calories: 488Total Fat: 29 grSaturated fats: 11gTrans fats: 0gUnsaturated fats: 16gCholesterol: 147 mgsodium: 1169 mgCarbohydrates: 6gFibers: 1gsugar: 2gProtein: 52 gr

This nutritional information is based on the exact products I used in this recipe. Product brands and sizes can alter exact nutrition and should always be calculated independently.

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