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Melt-in-The-Mouth Instant Pot Pork Chops (with Easy Gravy!)

These succulent pork chops, made in an Instant Pot, are tender and juicy with a creamy, flavorful gravy that elevates the dish to perfect comfort food.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pork Chops Ingredients
  • 4 pieces bone-in or boneless pork chops (¾-1 inch thick) Choose high-quality chops for the best flavor.
  • 1 tsp kosher salt Enhances flavor. Feel free to adjust based on preference.
  • ½ tsp black pepper Freshly ground if possible.
  • 1 tsp garlic powder Adds a savory layer.
  • 1 tsp onion powder Enhances umami.
  • ½ tsp dried thyme Herbaceous flavor.
  • ¼ tsp cayenne (optional) Adjust based on spice tolerance.
  • 1 tbsp olive oil Use high-quality for better flavor.
  • 2 cups chicken broth Low-sodium options are preferred.
  • 3 tbsp Dijon mustard Adds tang and depth.
  • 1 tbsp soy sauce (or 1 ½ tsp more kosher salt) Enhances savory flavor.
  • ¼ tsp each black pepper + kosher salt Final seasoning touch.
  • ½ cup heavy cream (or milk) For creamy gravy.
  • 1 ½ tbsp cornstarch To thicken the gravy.

Method
 

Preparation
  1. Rub both sides of the pork chops with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne (if using).
  2. Let the seasoning permeate as you prepare the Instant Pot.
Searing
  1. Turn the Instant Pot to Sauté mode and heat the olive oil until hot.
  2. Carefully add the pork chops in batches, searing for 2-3 minutes until golden brown. Remove and set aside.
Deglazing
  1. Pour in the chicken broth, Dijon mustard, and soy sauce. Scrape up any browned bits from the bottom of the pot.
Pressure Cooking
  1. Place the pork chops back in the pot. Secure the lid and cook on high pressure for 35 minutes.
  2. After the time is up, allow a 10-minute natural pressure release before carefully releasing any remaining pressure.
Making the Gravy
  1. Remove the pork chops and set aside. Stir the cornstarch into the heavy cream until smooth and mix into the sauce remaining in the pot.
  2. Season with additional salt and pepper, and simmer on sauté for 2 minutes until thickened, stirring frequently.
Serving
  1. Plate the pork chops, generously spoon the gravy over the top, and serve with sides.

Notes

For best results, use room temperature ingredients. Leftovers can be stored for up to three days in an airtight container.