Instant Pot Pork Chops and Gravy Recipe: Pressure-Cooked Juiciness with Rich Pan Sauce

This method delivers tender pork chops with a rich gravy, all in one pot. The pressure cooker locks in juices while building deep flavor in the sauce.

I developed this approach to solve the common problem of dry pork chops. By searing first then pressure cooking, we achieve perfect texture without sacrificing moisture.

What you get is fall-off-the-bone pork with a velvety onion gravy that’s ready in under 30 minutes. The Instant Pot does all the work while you prepare sides.

This technique works with bone-in or boneless chops, and the gravy pairs perfectly with mashed potatoes or rice.

Ingredients for Instant Pot Pork Chops and Gravy

Simple ingredients for incredibly tender pork chops with rich gravy in one pot.

The pork chops are the star here. Bone-in, 1-inch thick cuts stay juiciest—look for them at Costco or your local butcher. I grab mine from the meat counter at Whole Foods when they’re on sale (the good stuff, not the pre-packaged kind). Sear them hard for that deep brown crust—it’s what makes the gravy so rich. If you can only find boneless, reduce the pressure cooking time by a minute to avoid overcooking.

No bone-in chops? Boneless work fine but watch the clock. Out of chicken broth? Beef or vegetable broth both taste great. No heavy cream? Whole milk plus a pat of butter gets you close. The Dijon mustard is non-negotiable though—it’s what gives the gravy that velvety depth. If you’ve got fresh rosemary lying around, toss in a sprig (worth the extra minute).

Leftovers keep 3-4 days in the fridge, and the gravy actually thickens more as it cools. Reheats beautifully—just add a splash of broth to loosen. Freezes for up to 3 months if you want to make a double batch.

Step-by-Step Instructions for Instant Pot Pork Chops and Gravy

Here’s the method I use for tender chops with a velvety sauce every time.

Step 1: Season and Sear the Pork Chops

Pat the 4 whole Bone-In Pork Chops dry with paper towels. Season both sides evenly with 1 tsp Kosher Salt and 1 tsp Black Pepper. I always use freshly ground pepper for the best flavor.

Set your Instant Pot to the sauté function and add the 2 tbsp Olive Oil. When it’s shimmering, add the chops in a single layer. Sear for 3-4 minutes per side until golden brown. Remove and set aside—this sear locks in juices and adds depth to the gravy.

Step 2: Sauté the Aromatics

In the same pot, add the thinly sliced Yellow Onion and cook for 3 minutes until softened. Add the 3 cloves minced Garlic Cloves and cook for 30 seconds until fragrant. I stir constantly here to prevent burning.

Sprinkle the 2 tbsp All-Purpose Flour over the onions and stir well. Cook for 1 minute to remove the raw flour taste. This creates a roux that will thicken your gravy beautifully. Watch for the mixture to turn a light golden color.

Step 3: Pressure Cook the Pork Chops

Pour in the 1 cup Chicken Broth, 1 tbsp Dijon Mustard, 1 tsp Worcestershire Sauce, and 1 tsp Fresh Thyme. Stir to combine, scraping up any browned bits from the bottom. Return the chops to the pot, stacking if needed.

Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. It’ll take about 10 minutes to come to pressure. When done, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Step 4: Finish with Creamy Gravy

Remove the chops and set aside. Stir the 0.5 cup Heavy Cream and 1 tbsp Butter into the pot. Simmer for 3-4 minutes until the gravy thickens enough to coat the back of a spoon. Taste and adjust seasoning with remaining 0.5 tsp Kosher Salt if needed.

Return the chops to the pot and spoon the gravy over them. Let them sit in the warm gravy for 2-3 minutes to soak up extra flavor. The gravy should be rich and velvety, clinging perfectly to each chop.

Common Mistakes When Making Perfect Results

Skipping the Sear

I know it’s tempting to skip searing, but those 3-4 minutes per side create the flavor foundation for your gravy. The browned bits left behind add depth that pressure cooking alone can’t achieve. Trust me, it’s worth the extra time. 🔥

Overcrowding the Pot

Don’t try to cook all 4 Bone-In Pork Chops at once if they don’t fit in a single layer. Crowding steams the meat instead of searing it. Cook in batches if needed—your chops will thank you with better texture.

Underestimating the Release

The natural release isn’t just waiting time—it’s crucial for tender meat. That 5-minute natural release lets the pork relax after pressure cooking. Quick-releasing immediately can make your chops tough, even with perfect timing.

Thin Gravy Woes

If your gravy seems thin after adding the 0.5 cup Heavy Cream, don’t panic. Let it simmer uncovered for 3-4 minutes. The flour roux needs this time to fully thicken. I sometimes add an extra 1 tbsp Butter for extra richness.

Overcooking Thin Chops

If using boneless chops, reduce pressure time to 6 minutes instead of 8 minutes. Thin cuts cook faster and can dry out. I learned this the hard way with my first batch of boneless chops. 💡

Ignoring the Fond

Always scrape up those browned bits when adding your 1 cup Chicken Broth. That’s pure flavor waiting to infuse your gravy. I use a wooden spoon to get every last bit—it makes a noticeable difference in the final taste.

Frequently Asked Questions