Instant Pot Pork Chops and Potatoes

Pork chops and potatoes on a plate with salad

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 13 mins
Pressure Build/Release: 20 mins
Total: 48 mins
Servings: 4 servings
Yield: 4 pork chops
Nutrition Facts (per serving)
578 Calories
26g Fat
44g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 578
% Daily Value*
Total Fat 26g 34%
Saturated Fat 8g 39%
Cholesterol 103mg 34%
Sodium 480mg 21%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 44g
Vitamin C 21mg 105%
Calcium 60mg 5%
Iron 3mg 19%
Potassium 1621mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Add a salad or steamed vegetables for a satisfying family meal that is easy and fast enough for any night of the week


  • 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 chopped onion

  • 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 teaspoon thyme leaves, or 1/2 teaspoon dried thyme

  • 1 teaspoon chopped chives, optional

  • 2 tablespoons cornstarch, optional

  • Fresh chopped chives, or parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot pork chops and potatoes
    The Spruce / Diana Rattray
  2. 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.

    Searing pork chops in the Instant Pot
    The Spruce / Diana Rattray
  3. Add the chopped onion to the pot. Cook for about 2 minutes and then add the chicken broth; stir to loosen any browned bits.

    Saute the onions and add the broth in the Instant Pot
    The Spruce / Diana Rattray
  4. Return the pork chops to the pot.

    Pork chops with chicken broth and onions in an Instant Pot
    The Spruce / Diana Rattray
  5. 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. 

    Multicolored sliced potatoes in a steaming basket in the Instant Pot
    The Spruce / Diana Rattray
  6. 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.

  7. Remove the potatoes and chops to a warm platter.

    Platter with pork chops and potatoes
    The Spruce / Diana Rattray
  8. 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.

    Adding a cornstarch slurry to Instant Pot sauce for pork chops
    The Spruce / Diana Rattray
  9. Spoon the gravy over the pork chops and garnish with fresh chopped chives or parsley.

    Serving of Instant Pot pork chops with potatoes

    The Spruce / Diana Rattray

  10. Enjoy.

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.