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Easy Instant Pot Pork Chops and Gravy is a simple recipe for tender boneless pork chops smothered in a delicious savory sauce.  A quick and easy dinner idea!

instant pot boneless pork chops on a plate with gravy and peas

These Instant Pot boneless pork chops are tender, flavorful and super easy to make. If you’re looking for a simple pork chop recipe without cream soup or seasoning packets, I definitely recommend adding this to your list of Instant Pot recipes to try!

I made these boneless pork chops in the Instant Pot twice last week, and my family practically inhaled them each time.  Even my picky eater liked these pork chops in gravy, and that’s always a good sign! My son even asked if he could drink up the sauce — It’s that good!

This is a lighter version of smothered pork chops, and it’s super easy because there’s hardly any prep and no chopping involved. You get the flavor of onion gravy by using minced onion flakes, which makes it perfect for busy weeknights. And because you’re not using canned or dry soup mixes, these pork chops are lower in sodium.

How to Make the Best Boneless Pork Chops in the Instant Pot

People love using bone-in chops for the flavor, but I like using leaner boneless chops. These pork chops are about 1-inch thick, so they’re not super thin but not extra thick — just right!

Brown the Pork Chops

While there’s not a lot of prep work in this recipe, you do need to brown the pork chops to seal in flavor. This takes about 2 minutes per side. I like to season the chops with a little bit of sea salt and pepper and then add the rest of the seasoning before pressure cooking.

saute boneless pork chops in instant pot

This recipe uses 6 pork chops. For some reason, they come 3 in a pack at our local store, so I had to buy 2. Just brown 3 at a time, and keep the cooked ones covered on a platter until you’re done with this step.

Deglaze the Pot

Then, deglaze the pot with broth to scrape up those beautiful browned bits from the bottom. Let’s add some alliteration, shall we?! You can use chicken or beef broth here.

Next, add some Worcestershire sauce and Dijon mustard for flavor, and place the pork chops back into the pressure cooker. Sprinkle the remaining seasonings over chops, and pressure cook ’em!

boneless pork chops seasoned with broth in instant pot

How Long to Cook Boneless Pork Chops in the Instant Pot

For moderately thick chops, I find cooking for 8 minutes followed by a 5 to 10 minute natural release is perfect. If your pork chops are extra thick or super thin, you may have to adjust the time.  Actually, you can allow a full natural release if you want since after 10 minutes, there’s not much pressure left.

pork chops and gravy in instant pot

I like to thicken up the gravy with a cornstarch slurry. Just remove the chops to a different platter from the one you used earlier, cover them, and mix in the slurry.

After the sauce is nice and thick, add the chops back and cover them up with that delicious gravy! This is the best part, friends!

2 boneless pork chops smothered in gravy on white plate with peas

You can cut these pork chops with a fork — they’re that tender. And so good!

I like to serve the pork chops with jasmine rice, mashed potatoes or creamer potatoes. These side dishes are all made in the Instant Pot, and they’re super easy, as well.

sliced boneless pork chops and gravy on fork

More Easy Pork Chops Recipes

Instant Pot Pork Chops Recipe

5 from 7 votes

Instant Pot Pork Chops and Gravy

By: Dee
Easy Instant Pot Pork Chops and Gravy is a simple recipe for tender boneless pork chops smothered in a delicious savory sauce.  A quick and easy dinner idea!
Prep Time: 5 minutes
Cook Time: 12 minutes
pressure time: 15 minutes
Total Time: 32 minutes
Servings: 6


  • 6 boneless pork chops about 1-inch thick
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon dried minced onions
  • 1 teaspoon garlic powder
  • ½ cup chicken broth or beef broth

Cornstarch Slurry

  • 2 tablespoons broth or water
  • 1 tablespoon cornstarch
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  • Sprinkle pork chops on both sides with sea salt and pepper. 
  • Hit SAUTE on Instant Pot, and add olive oil. Brown pork chops on both sides for about 2 minutes per side or until light brown. You can do this in batches. Remove chops to a plate, and cover with foil until all chops are browned
  • Add chicken broth to pot, and deglaze by scraping any browned bits off the bottom of the pot
  • Hit CANCEL to turn off pot, and stir in Worcestershire sauce and Dijon mustard
  • Place pork chops back into pot, and sprinkle any remaining sea salt and pepper, plus garlic and onions over chops
  • Place lid on pressure cooker, turn vent to Sealing position, and hit PRESSURE COOK for 8 minutes
  • Pot will take a few minutes to reach pressure, then begin counting down and cook for 8 minutes. When pot beeps, allow a 10 minute natural release, then turn valve to quick release remaining pressure
  • When pin drops, open lid, and remove chops to clean platter. Cover with foil.

Cornstarch Slurry

  • In a small bowl, mix the cornstarch and broth or water together until smooth
  • Hit SAUTE, and when liquid starts bubbling, pour in the cornstarch slurry, and stir until dissolved. Cook until liquid starts bubbling and thickens. Place pork chops back in pot, and cover with gravy. Serve immediately


Recipe was made in a 6 quart Instant Pot pressure cooker. For an 8 quart, you will need more liquid.
You can use fresh garlic and onions instead of dried


Calories: 240kcal, Carbohydrates: 2g, Protein: 29g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 89mg, Sodium: 563mg, Potassium: 542mg, Vitamin A: 10IU, Vitamin C: 2mg, Calcium: 12mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
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instant pot pork chops on plate

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  1. Susan says:

    On your recipe it says a half a cup of chicken broth, is that all the liquid that’s in there. The reason I ask is that it says you should always have at least a cup of liquid. Also do you put the chops on the trivet or into the broth?

    1. Dee says:

      There is additional liquid from browning the pork chops and more released as they cook, which should bring the total liquid to 1 cup. You can always add 1 cup of broth if you’re worried about it not being enough, but the gravy might not be as thick. I just cook the chops in the pot without the trivet.