This one-pot method delivers tender pork chops and perfectly cooked cabbage with minimal effort. The Instant Pot locks in moisture while infusing the meat and vegetables with rich, savory flavor.
I developed this recipe to streamline weeknight cooking without sacrificing quality. The pork stays juicy, and the cabbage softens just enough to soak up the cooking liquid, creating a balanced, comforting meal.
With just 15 minutes of prep and a 20-minute cook time, you’ll have a hearty dinner ready to serve. The best part? Only one pot to clean afterward.
Serve this dish straight from the Instant Pot for a satisfying, home-cooked meal that’s as easy as it is delicious.
Ingredients for Instant Pot Pork Chops and Cabbage
One pot, a handful of ingredients, and dinner is basically done.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | Thick-cut, about 1 inch |
| Green Cabbage 🥬 | 1 whole | Medium head, about 2 lbs |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and cooking |
| Onion 🧅 | 1 whole | Yellow or sweet, diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Chicken Broth 🍲 | 1 cup | Low-sodium preferred |
| Apple Cider Vinegar 🍏 | 1 tbsp | Adds bright tang to balance |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not grainy |
| Brown Sugar 🍚 | 1 tbsp | Light or dark works |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Rosemary 🌿 | 1 tsp | Crushed for aroma |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🍃 | 2 whole | For subtle earthy depth |
The pork chops are the star here. Bone-in, thick-cut (about 1 inch) stays juicy under pressure—boneless will dry out. Costco has great pre-packaged options, or ask your butcher to cut them fresh. For the cabbage, green cabbage holds up best (savoy gets mushy). Pick a head that feels heavy for its size with crisp, vibrant leaves.
No bone-in chops? Boneless thighs work in a pinch but reduce cook time by 3 minutes. Swap cabbage for Napa or red cabbage—same cooking method. Out of apple cider vinegar? White wine vinegar or lemon juice at the same amount. The Dijon can be yellow mustard if that’s what you’ve got (just add a pinch of sugar).
Leftovers keep 4-5 days in the fridge—cabbage soaks up more flavor overnight. Freezes for 3 months if you double the batch. Reheat gently on the stove with a splash of broth to keep it moist.
Why You’ll Love This Recipe
- I’ll be real: the flavors taste even better the next day, so I double the batch for easy lunches all week.
- Set It and Forget: I toss in the pork chops, cabbage, and garlic, seal the lid, and let the Instant Pot do all the work while I fold laundry or help with homework.
- Garlicky Deep Flavor: The pork chops soak up the onion and garlic while the cabbage turns tender—simple ingredients that taste like they simmered for hours.
- Feeds the Family: Between us, this one-pot meal satisfies my picky eaters and my husband’s big appetite without me making two dinners.
Step-by-Step Instructions for Instant Pot Pork Chops and Cabbage
Here’s how I achieve fall-off-the-bone results every single time.
Step 1: Season and Sear the Bone-In Pork Chops
Pat the 4 whole Bone-In Pork Chops dry with paper towels and season both sides with the 1 tsp Salt and 0.5 tsp Black Pepper. I always use kosher salt for better adhesion. Heat 1 tbsp Olive Oil in the Instant Pot on the sauté function until shimmering.
Sear the pork chops for 4-5 minutes per side until they develop a deep golden crust. Don’t move them around—this ensures a proper sear. You’ll notice the edges starting to brown and the meat releasing easily from the pot when it’s ready to flip. Transfer to a plate and set aside.
Step 2: Build the Flavor Base with Aromatics
In the same pot, add the remaining 1 tbsp Olive Oil. Toss in the diced 1 whole Onion and cook for 3-4 minutes until softened and translucent. The Instant Pot’s even heat makes this happen quickly, so keep an eye on it.
Add the minced 3 cloves Garlic Cloves, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary (crushed between your fingers to release the oils). Stir for 30 seconds until fragrant—you’ll smell the herbs waking up. Pour in 1 tbsp Apple Cider Vinegar to deglaze, scraping up all the browned bits.
Step 3: Pressure Cook the Cabbage and Pork Chops
Cut the 1 whole Green Cabbage into 1-inch wedges (keep the core intact so it holds together). Stir the 1 tbsp Dijon Mustard, 1 tbsp Brown Sugar, and 1 cup Chicken Broth into the pot. Add the 2 whole Bay Leaves, then arrange the cabbage wedges around the edges.
Place the seared pork chops on top of the cabbage. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. The pork chops will emerge tender while the cabbage becomes sweet and silky. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
Step 4: Finish and Serve
Carefully remove the lid and discard the bay leaves. The pork chops should register 145°F internally and the cabbage should be fork-tender with a slight bite. If the sauce seems thin, switch to sauté mode and simmer for 2-3 minutes to thicken slightly.
Serve the pork chops with the cabbage wedges, spooning the rich, tangy sauce over everything. The combination of tender meat, sweet cabbage, and that complex sauce is what makes this dish special. Each bite delivers the perfect balance of savory, sweet, and tangy flavors.
Pro Tips For Making Instant Pot Pork Chops And Cabbage
- Sear the Chops First: I learned this the hard way—browning the bone-in pork chops in the Instant Pot before pressure cooking adds a depth of flavor that skipping this step just can’t match. Use 1-2 tablespoons of olive oil and sear each side for 2-3 minutes until golden.
- Slice Cabbage Thin: After ending up with undercooked cabbage chunks more times than I’d like to admit, I now slice the green cabbage into ½-inch strips. This guarantees it softens perfectly under pressure without turning to mush.
- Deglaze the Pot: Sounds weird, but it works: after searing the pork chops, pour in a splash of water or broth and scrape the bottom to release all those browned bits. This prevents the “burn” error and infuses the dish with extra flavor.
- Layer Smartly: Place the cabbage, onion, and garlic on the bottom of the pot, then the pork chops on top. This keeps the meat from steaming in its own juices and lets the veggies soak up all the good drippings.
Essential Equipment for This Recipe
Instant Pot Models
I use the Instant Pot Duo 6-Quart for this recipe—it’s the perfect size for 4 pork chops and a head of cabbage. The Lux model works too, but lacks the yogurt function. For larger families, the 8-Quart gives you extra room. 🔥
Must-Have Accessories
A good pair of long silicone tongs (I love OXO brand) helps remove the pork chops without scratching your pot. Also invest in a silicone egg bite mold—it’s perfect for keeping cabbage wedges upright during cooking.
Pressure Cooker Essentials
Always keep extra sealing rings on hand—I replace mine every 6-12 months to prevent odors. A steamer basket with handles makes removing cabbage easier. Never use the pot without checking the sealing ring is properly seated first.
Safety Gear
Protect your hands with heat-resistant silicone gloves when handling the hot inner pot. I also keep a wooden spoon nearby for quick stirrings during sautéing. These simple tools prevent burns and make cooking safer.
Cleaning Supplies
The Instant Pot’s non-stick coating needs gentle care. I use a nylon scrubber and mild dish soap for cleaning. For stubborn bits, soak with warm water and baking soda for 15 minutes. Always dry thoroughly before storing. ✨
Bonus Tools
A meat thermometer ensures perfect doneness—pork should reach 145°F. I also recommend a magnetic timer to track natural release time. These small investments make a big difference in your cooking results.
Nutrition Facts
Frequently Asked Questions
Can I use boneless pork chops instead?
Yes, but reduce pressure cook time to 7 minutes. Bone-in stays juicier, so expect boneless to be slightly less tender. Always check internal temp reaches 145°F.
How do I prevent mushy cabbage?
Cut into thick wedges and place them under the pork chops. The 5-minute natural release also helps maintain texture. Overcooking is the main cause of mushiness.
What if my Instant Pot says “burn”?
This usually means insufficient liquid. Add 1/2 cup more broth, scrape the bottom, and restart. Ensure nothing is stuck to the pot during sautéing.
Can I add potatoes to this?
Yes! Add 1 lb baby potatoes with the cabbage. They’ll cook perfectly in the same 10-minute pressure time. Just cut larger potatoes into chunks.
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