Make the juiciest Instant Pot pork chops for dinner tonight. These bone-in pork chops are rubbed with a warm, savory spice mix, quickly seared, and finished under pressure in a fragrant whiskey gravy. Ready in under an hour, they’re an easy, satisfying weeknight meal that pairs beautifully with asparagus, roasted potatoes, or mashed potatoes.
How to Cook Pork Chops in the Instant Pot
This recipe walks you through each step for tender, flavorful pork chops cooked in an Instant Pot (or any similar electric pressure cooker). If you’re new to pressure cooking, the key steps are searing for flavor, deglazing to prevent the burn warning, and allowing a brief natural release so the meat stays juicy.
What Kind of Pork Chops Should I Use?
For best results use fresh bone-in pork chops about 1.5 inches thick. Bone-in chops develop extra flavor and stay moister during pressure cooking. If you only find boneless chops, they will work — just try to match the thickness. This recipe uses about 1 lb. of bone-in chops (roughly two 1.5-inch chops).
If your chops are frozen, thaw them in the refrigerator overnight before starting. The recipe begins with a dry rub and a quick sear, which needs fresh or fully thawed meat.
Dry Rub
These chops start with a simple dry rub that seasons the meat and flavors the eventual gravy. Prepare the rub in a small bowl and massage it into both sides of the chops.
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse salt
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
Sear the Meat
Set the Instant Pot to the sauté setting and add about 2 tablespoons of olive oil. When the oil is hot and shimmering, sear the pork chops 1.5–2 minutes per side just to develop a golden crust. Remove the chops and turn off the sauté function.
Deglaze the Pot
Deglazing removes the browned bits from the bottom of the pot and prevents the burn warning during pressure cooking. Pour in 2 tablespoons of whiskey (or bourbon) and 1 cup chicken broth, then scrape the bottom of the pot with a wooden or heatproof spatula until the bits are loosened.
Make the Gravy
Add 1 teaspoon apple cider vinegar, 1 teaspoon maple syrup, and 1 tablespoon minced garlic to the liquid and stir to combine — this will form the base of a sweet-savory whiskey gravy.
Pressure Cook
Place the metal trivet over the liquid and set the seared pork chops on the trivet. Close the lid, set the valve to “seal,” and pressure cook on high for 10 minutes. It typically takes several minutes for pressure to build before the countdown starts.
Natural Release
When the cooking cycle ends, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure and open the lid. This short natural release helps keep the pork chops tender and juicy.
Thicken the Whiskey Gravy
Remove the chops and the trivet, then switch the pot back to sauté. Whisk in 1 tablespoon of cornstarch (dissolved in a little cold water if desired) and cook until the gravy thickens and becomes glossy. Taste and adjust seasoning if needed.
Instant Pot Pork Chops
Summary: Juicy bone-in pork chops seasoned with a brown sugar and spice rub, seared, and pressure-cooked with a whiskey-chicken broth base that becomes a silky maple-whiskey gravy.
Author: Lee Funke
- Prep: 15 mins
- Cook: 30 mins (includes pressure build and release)
- Total: 45 mins
- Servings: 2
Ingredients
Spice Rub
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse salt
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
Pork Chops
- 1 lb bone-in pork chops (about two, 1.5″ thick)
- 2 tablespoons olive oil
- 2 tablespoons whiskey or bourbon
- 1 cup chicken broth
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch (for thickening)
Instructions
- Mix the spice rub ingredients in a small bowl. Pat the pork chops dry and rub both sides with the spice mixture.
- Set the Instant Pot to Sauté and add the olive oil. When hot, sear the chops 1.5–2 minutes per side until browned. Remove the chops and turn off Sauté.
- Pour in the whiskey and chicken broth, scraping the bottom to loosen any browned bits. Add the apple cider vinegar, maple syrup, and garlic; stir to combine.
- Place the metal trivet in the pot, set the seared pork chops on the trivet, close the lid, and set to Manual/High Pressure for 10 minutes.
- Allow a 10-minute natural pressure release, then quick-release any remaining pressure and open the lid.
- Remove the pork chops. Turn the pot to Sauté and whisk in the cornstarch (mix with a little cold water first if you prefer). Cook until the gravy thickens, then serve over the chops.
Nutrition
Calories: 353 kcal — Carbohydrates: 19 g — Protein: 49 g — Fat: 9 g — Fiber: 0 g — Sugar: 15 g
Nutrition information is automatically calculated and should be used as an approximation.
Serving Suggestions
- Quinoa tabouli or a light grain salad
- Herby mashed potatoes
- Roasted sweet potatoes
- Balsamic roasted Brussels sprouts
Tips and Variations
- For extra flavor, let the pork chops sit with the rub for 15–30 minutes before searing.
- If you prefer a thicker gravy, dissolve an additional 1/2 tablespoon of cornstarch in cold water and whisk in at the end while sautéing.
- Use low-sodium chicken broth if you want to control salt levels, and adjust seasoning to taste before serving.
- To adapt for boneless chops, keep the same cook time but ensure chops are similar in thickness to avoid overcooking.
- Leftovers reheat well in the microwave or gently in a skillet with a splash of broth to keep meat moist.
These whiskey-glazed Instant Pot pork chops are an easy, flavorful weeknight option — tender meat with a glossy, slightly sweet gravy that elevates simple sides. Enjoy!