Instant Pot BBQ Pork Chops Recipe: Pressure-Cooked Smoky Sweetness

This method delivers tender pork chops with deep barbecue flavor in a fraction of the time. The Instant Pot locks in moisture while infusing the meat with smoky sweetness that rivals slow-cooked versions.

I developed this approach after years of dry, overcooked chops—pressure cooking solves that problem completely. The key is a quick sear before pressure cooking, creating a flavor base that builds as the dish cooks.

What emerges is fall-apart pork with caramelized edges, bathed in a rich sauce that soaks into every bite. The process is nearly hands-off, with the Instant Pot doing most of the work for you.

Serve with mashed potatoes or cornbread to soak up every drop of that savory sauce. This technique works with bone-in or boneless cuts equally well.

Ingredients for Instant Pot Bbq Pork Chops

Simple ingredients transform into smoky, tender pork chops with rich barbecue flavor in minutes.

The pork chops are the star here. Bone-in cuts stay juicier than boneless during pressure cooking. Look for cuts about 1 inch thick—thinner ones overcook easily. Most grocery stores stock them pre-cut, but ask the butcher to trim excess fat if needed. Costco has great bulk options for feeding a crowd. Avoid pre-marinated versions, as they can throw off the sauce balance.

No barbecue sauce on hand? Ketchup plus a dash of liquid smoke works in a pinch. Swap chicken broth for vegetable broth if avoiding meat. Brown sugar can be replaced with maple syrup or honey (adjust to taste). The Worcestershire sauce is worth hunting down—Lea & Perrins is the classic brand. If you only have boneless chops, reduce pressure cooking time by a minute to prevent drying out.

Leftovers keep beautifully—store in an airtight container for up to 4 days in the fridge. The sauce thickens as it cools, so thin with a splash of broth when reheating. Freezes well for up to 3 months. I like to double the sauce recipe and keep extra on hand for quick meals.

Step-by-Step Instructions for Instant Pot BBQ Pork Chops

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Bone-In Pork Chops

Set your Instant Pot to the “Sauté” function and add 1 tablespoon olive oil. While it heats, pat the 4 whole bone-in pork chops dry with paper towels and season both sides with 1 teaspoon salt and ½ teaspoon black pepper.

Once the oil shimmers, add the pork chops in a single layer (work in batches if needed). Sear for 3-4 minutes per side until deep golden brown. The sear locks in juices and creates a flavorful crust. Remove the chops and set aside.

Step 2: Build the Flavor Base

In the same pot, add the remaining 1 tablespoon olive oil. Sauté the finely diced onion for 3 minutes until translucent and fragrant. Add the minced garlic cloves and cook for 30 seconds until just starting to brown.

Stir in the 2 tablespoons brown sugar, 1 tablespoon smoked paprika, and 1 tablespoon yellow mustard. Cook for 1 minute, stirring constantly, until the spices bloom and the mixture becomes aromatic. This creates the foundation for your sauce.

Step 3: Deglaze and Pressure Cook

Pour in the ½ cup chicken broth, 1 tablespoon apple cider vinegar, and 1 tablespoon Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to release any browned bits—this prevents burning and adds depth to the sauce.

Return the pork chops to the pot, nestling them into the liquid. Pour the 1.5 cups barbecue sauce evenly over the top. Secure the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes. The pork chops should reach an internal temperature of 145°F.

Step 4: Release Pressure and Finish

Allow the pressure to release naturally for 5 minutes, then carefully switch the valve to “Venting” to release any remaining pressure. Open the lid and check that the pork chops are tender and the sauce has thickened slightly.

If the sauce is too thin, switch back to the “Sauté” function and simmer uncovered for 2-3 minutes until it reaches your desired consistency. The sauce should coat the back of a spoon with a glossy sheen.

Step 5: Rest and Serve

Transfer the pork chops to a serving platter and let them rest for 5 minutes. This allows the juices to redistribute, ensuring moist, flavorful meat. Spoon the thickened sauce over the top or serve it on the side.

Each bite should deliver tender pork with a rich, smoky-sweet barbecue glaze. The sauce will be infused with the deep flavors from the searing and pressure cooking process.

Storing and Reheating This Dish

Refrigerator Storage

Let your pork chops cool for no more than 2 hours before transferring to airtight containers. They’ll keep in the fridge at 40°F or below for up to 4 days. I find the flavors deepen overnight as the sauce continues to meld. ❄️

Freezer Method

For longer storage, freeze in a single layer first on a baking sheet, then transfer to heavy-duty freezer bags. This prevents the chops from sticking together. They’ll maintain quality for up to 3 months without freezer burn if properly sealed.

Stovetop Reheating

This is my preferred method for leftovers. Warm the chops and sauce together in a skillet over medium-low heat for 5-7 minutes. Add 2 tablespoons chicken broth to prevent drying out. The sauce will re-emulsify beautifully. 🔥

Microwave Option

For quick meals, place a single portion on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power for 1-2 minutes. Stir and repeat in 30-second intervals until reaching 165°F. This prevents rubbery texture.

Sauce Revival

If the sauce thickens too much during storage, thin it with 1-2 tablespoons water or broth while reheating. I always keep a little extra broth on hand for this purpose. The smoky sweetness will return to its original consistency.

Frequently Asked Questions