Instant Pot Pork Chops

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Our Instant Pot pork chops feature boneless, center-cut pork chops perfectly seasoned and served with a sour cream sauce!

You can never have enough pressure cooker recipes. Especially, comforting Fall recipes like Instant Pot stuffed pepper soup.

For today, we’re sharing another hearty, pressure cooker meal. It’s our Instant Pot pork chops with sour cream gravy.

Boneless pork chops smothered in warm gravy in 30-minutes or less? Sign me up for that!

Up-close view of the instant pot pork chops with gravy.

We served ours’ with mashed potatoes and topped everything with a savory sour cream sauce.

The sauce is flavored with the pan drippings, seasonings, and sour cream. It’s pretty darn tasty.

So, shall we get started?

An aerial view of the pork, potatoes, and gravy on a plate.

How to make Instant Pot pork chops with sour cream sauce?

First, start by preheating the Instant Pot. Use the sauté function on the machine. While it heats, season the pork.

Kim sprinkled salt and pepper on both sides of the chops. Once the liner is hot, it’s time to add the butter and meat.

The meat sautéing in the pressure cooker.

Next, sauté the pork chops for 2-3 minutes on each side to brown them. Afterward, remove them from the liner.

At this point, you can add the sliced onions and sauté them too. Now, once they’re soft, pour in the broth and Worcestershire sauce.

Sliced onions cooking in the pressure cooker.

The liquid will de-glaze the pan as it steams. However, I still recommend scraping the bottom of the liner with a wooden spoon.

Doing so, will help avoid a burn notice on your machine.

Now, once your done scraping the pot, turn off the machine, and put the chops back into the pan.

The chops put back into the pot to pressure cook.

Then, place the lid on the cooker (lock it into place) and close the valve. Press the manual (high pressure) cook button.

After that, set the cook time for 3-minutes (see the tips section for alternate cook times).

In the meantime, prepare the corn starch slurry by whisking together corn starch and water in a small bowl.

The sour cream gravy simmering in the pot.

Also, you’ll need to allow for a 10-minute natural release before opening the valve to release the remaining pressure.

When the chops are done, remove them from the liner and cover them with foil. Use the sauté button again to keep the liquid hot.

Pour in the corn starch slurry and stir the gravy while it thickens. As soon as it reaches your desired thickness, turn off the heat.

Last, let the gravy cool for 4-5 minutes, then whisk in the sour cream.

That’s it, pour the sour cream sauce over the pork chops and serve!

Top-down photo of finished pork and potatoes.

Kim and I hope you enjoy the Instant Pot pork chops and wish you all the best 🙂

Recipe Tips:

  • For our recipe, we used boneless, center-cut pork chops. As a result, we only needed to cook them for 3-minutes. However, if your chops are thicker, you’ll need to increase the cook time.
  • For example, 1/2-inch thick pork chops can be done in 3-minutes. Whereas, 3/4-inch thick chops might need an 8-minute cook time. Especially, if you’re using bone-in pork chops.
  • If you’re not careful, the meat will dry out quickly. So, make sure the liner is hot before you add the pork. Otherwise, it will not sear properly, resulting in dried out pork chops.
  • Also, be aware that if you skip the natural release, the meat may not be fully cooked and tender.
  • Make this in the oven with our Baked Cream of Mushroom Pork Chops.
A up-close picture showing the finished chops with gravy and taters.
The instant pot pork chops with mashed potatoes and gravy.

Instant Pot Pork Chops

5 from 2 votes
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Author: Kimberly
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 30 minutes
Servings: 6 Servings

Ingredients

  • 1 to 1 ½ pounds boneless pork chops, about ½ to 1 inch thick (See Note*)
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • ½ cup white onion, thinly sliced
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • cup sour cream

Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions
 

  • Turn on the Instant Pot using the “sauté” button. While the Instant Pot heats, season both sides of the chops with salt and pepper. When the stainless steel insert gets hot, add the butter and pork chops. Cook for 2-3 minutes on each side until just barely browned. Remove from the insert to a waiting plate.
    1 to 1 ½ pounds boneless pork chops
    1 teaspoon kosher salt
    ¼ teaspoon ground black pepper
    2 tablespoons unsalted butter
  • Add the onions, and continue to sauté until they begin to soften. Add the beef broth and Worcestershire sauce, and use a wooden spoon to scrape any browned bits off the bottom of the insert.
    ½ cup white onion
    1 cup low-sodium beef broth
    1 tablespoon Worcestershire sauce
  • Turn off the Instant Pot by pressing the “cancel” button. Return the pork chops to the pot. Close the lid, ensure the valve is set to “sealing,” and press the manual (pressure cook) button. Adjust the time to 3 minutes. While the pork chops cook, make the cornstarch slurry by whisking together the cornstarch and cold water.
    1 tablespoon cornstarch
    2 tablespoons cold water
  • After the 3 minutes is up, allow a 10 minute natural release before opening the valve to release any remaining pressure. Remove the pork chops from the insert and loosely cover with foil. Press the “sauté” button, and add the cornstarch slurry. Whisk the liquid until it reaches the desired thickness then press “cancel.” Allow the liquid to cool for 3-4 minutes before whisking in the sour cream.
    ⅓ cup sour cream
  • Serve the sour cream gravy over the pork chops with a side of mashed potatoes, with noodles, or steamed broccoli.

Suggested Equipment

Notes

*We used boneless, center cut pork chops.
*The time will vary depending on the thickness of the pork chops. The thinner the pork chop, the less time is needed. The time can vary from 3 minutes for ½ inch or less all the way up to 8 minutes for ¾ inch or more. 
*I’ve read that brined pork chops work well to lock in moisture and keep them from drying out. However, they are not available in our area, so we haven’t been able to test it.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-pork chop with 2-tablespoons of sour cream sauce. Actual calories will vary. Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.

Nutrition

Serving: 1pork chop | Calories: 250kcal | Carbohydrates: 4g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 663mg | Potassium: 505mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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