This all-in-one meal is a breeze to prepare and cook in the Instant Pot pressure cooker. A simple combination of herbs and garlic season the pork chops and potatoes perfectly, making for a flavorful and satisfying dish. These Instant Pot pork chops require minimal hands-on work; the chops are just briefly seared right in the Instant Pot, so you won't have to dirty another pan. This recipe calls for thick boneless pork chops, but you can use bone-in—just double the cooking time.
Any steaming basket can be used for the potatoes, but make sure it doesn't interfere with the sealing ring or float valve. If you don't have a steaming basket, line the Instant Pot trivet with foil, place it on the seared chops, and then top it with the seasoned potatoes.
- 2 tablespoons olive oil
- 4 (1-inch to 1 1/2-inch thick) boneless pork chops
- 1 teaspoon paprika
- 1/2 teaspoon black pepper, divided
- 1 1/2 teaspoons garlic powder, divided
- 1 teaspoon kosher salt, divided
- 1 cup onion, chopped
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 pounds potatoes, cut into 1 1/2-inch pieces
- 1 1/2 teaspoons rosemary, chopped, or 1/2 teaspoon dried
- 1 1/2 teaspoons thyme leaves, or 1/2 teaspoon dried thyme
- Optional: 1 teaspoon chives, chopped
- Optional: 2 tablespoons cornstarch
- Garnish: Fresh chopped chives or parsley
Gather the ingredients.
Choose the Instant Pot sauté setting (normal) and add the olive oil. When the pot display reads "hot," rub the pork chops with the paprika, half of the pepper, 1/2 teaspoon of the garlic powder, and about 1/2 teaspoon of kosher salt. Cook the pork chops for about 3 minutes on each side. If your pork chops are large, you may have to sear them in two batches. Remove the chops to a plate and set aside.
Add the chopped onion to the pot. Cook for about 2 minutes and then add the chicken broth; stir to loosen any browned bits.
Return the pork chops to the pot.
Place a steaming basket or foil-lined trivet on top of the pork chops; add the potatoes and gently toss them with the remaining black pepper and garlic powder along with the rosemary, thyme, chives (if using), and remaining 1/2 teaspoon of the kosher salt.
Secure the Instant Pot lid and make sure the valve is in the sealing position. Choose pressure cook or manual (high pressure) and set the timer for 5 minutes. When the time is up, let the pressure come down naturally for 10 minutes and then move the valve to the venting position to release the remaining pressure.
Remove the potatoes and chops to a warm platter.
If desired, make a sauce from the remaining liquid. Select the sauté setting. Combine the cornstarch with 2 tablespoons of cold water and stir until smooth. Gradually add the cornstarch slurry to the simmering liquids and continue to cook, stirring, until thickened.
Spoon the gravy over the pork chops and garnish with fresh chopped chives or parsley.
Why Are My Instant Pot Pork Chops Tough?
Pork chops are lean and will easily become tough when overcooked. A thicker cut of pork chop will work better in the Instant Pot, and bone-in pork chops will retain even more moisture.
How to Store Instant Pot Pork Chops and Potatoes
Keep the pork and potatoes in the refrigerator, covered, for 3 to 4 days. You can reheat them in the oven (you might want to cover the pork lightly with foil) at a low temperature, along with the potatoes, or reheat them in a skillet on the stovetop until heated through.