Instant Pot Pork Chops And Potatoes Recipe: One-Pot Savory Meal

This one-pot creation simplifies dinner without sacrificing flavor. Tender pork chops and perfectly cooked potatoes come together in the Instant Pot, making it ideal for busy weeknights.

The beauty lies in its simplicity: sear the chops, add potatoes and broth, then let the pressure cooker work its magic. In 30 minutes, you’ll have a complete meal with minimal cleanup.

What emerges is juicy pork paired with soft, flavorful potatoes—all infused with savory herbs and garlic. The Instant Pot locks in moisture, ensuring every bite is tender and delicious.

Serve this hearty dish straight from the pot for a satisfying, no-fuss dinner. The results speak for themselves.

Ingredients for Instant Pot Pork Chops and Potatoes

Short list. Big flavor. Everything cooks together in one pot for easy cleanup.

The pork chops matter most here. Bone-in stays juicier than boneless during pressure cooking. Look for about 1-inch thickness—too thin and they dry out. Costco has great pre-packaged options, but any grocery store will work. For the potatoes, Yukon Golds hold their shape better than russets. If you can only find baby potatoes, halve them so they cook evenly.

No fresh herbs? Dried work just fine at one-third the amount. Swap thyme for oregano if that’s what you’ve got. Chicken broth can be subbed with vegetable broth (or water in a pinch). Out of cornstarch? Arrowroot powder thickens just as well. The paprika adds color more than heat—skip it if you don’t have any, but it does give a nice finished look.

Leftovers keep 4-5 days in the fridge, though the potatoes soften more over time. Freezes well for 3 months if you leave the pork whole—slice after reheating. I make double batches on weekends (just increase the broth slightly) so weeknights are sorted.

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

Here’s how to nail this one-pot meal with perfect timing and flavor every time.

Step 1: Season and Sear the Bone-In Pork Chops

Pat the 4 whole Bone-In Pork Chops dry with paper towels. This ensures a good sear. Season both sides with ½ tsp Salt, ½ tsp Black Pepper, and all of the 1 tsp Paprika, pressing the spices into the meat so they adhere well.

Set your Instant Pot to Sauté mode and add 1 tbsp Olive Oil. When the oil shimmers, add the pork chops and sear for 3-4 minutes per side until deep golden brown. You’ll know they’re ready to flip when they release easily from the pot. Transfer to a plate and set aside.

Step 2: Sauté the Aromatics and Deglaze

In the same pot, add the remaining 1 tbsp Olive Oil if needed. Toss in the diced Onion and cook for 3 minutes until it starts to soften. Add the minced Garlic Cloves, 1 tsp Dried Thyme, and 1 tsp Dried Rosemary, stirring constantly for 30 seconds until fragrant—don’t let the garlic burn.

Pour in the ¼ cup Water and scrape the bottom of the pot with a wooden spoon to release all the browned bits. This step prevents burning and builds flavor into the sauce.

Step 3: Pressure Cook Everything Together

Add the 1.5 lb Yukon Gold Potatoes (cut into 1.5-inch chunks) to the pot, arranging them in an even layer. Pour in the 1 cup Chicken Broth. Return the seared pork chops to the pot, nestling them among the potatoes.

Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. The potatoes should be fork-tender and the pork chops should reach an internal temperature of 145°F when done.

Step 4: Thicken the Sauce and Finish

Once the pressure releases naturally for 5 minutes, quick-release any remaining pressure. Carefully remove the lid and transfer the pork chops and potatoes to a serving platter.

For a thicker sauce, mix the 1 tbsp Cornstarch with 2 tbsp of the cooking liquid in a small bowl, then stir it back into the pot. Set the Instant Pot to Sauté mode again and cook for 2-3 minutes until the sauce thickens to your liking. Pour the sauce over the pork chops and potatoes before serving.

Creative Variations of This instant pot pork chops and potatoes

Honey Garlic Glaze

Swap the paprika for 1 tbsp honey and add 2 tbsp soy sauce with the broth. The glaze caramelizes beautifully during cooking, creating a sticky, sweet-savory coating on the pork that pairs perfectly with the potatoes. 💛

Mustard Cream Sauce

Stir in 2 tbsp Dijon mustard and ¼ cup heavy cream after pressure cooking. This French-inspired variation adds a tangy richness that cuts through the pork’s natural richness. I love how the cream mellows the mustard’s sharpness.

Apple Cider Twist

Replace the chicken broth with 1 cup apple cider and add 1 tsp cinnamon to the seasoning mix. The cider’s natural sweetness complements the pork beautifully, while the cinnamon adds warmth. This is my go-to for fall dinners.

Mediterranean Herb Blend

Use 1 tsp dried oregano and 1 tsp dried basil instead of thyme and rosemary. Add ½ cup chopped kalamata olives when you return the pork to the pot. The briny olives brighten the dish with authentic Mediterranean flair.

Spicy Cajun Style

Swap the paprika for 1 tbsp Cajun seasoning (I use Tony Chachere’s) and add 1 diced bell pepper with the onions. This brings bold, smoky heat that transforms the dish into a Louisiana-style feast. 🔥

Creamy Ranch Version

After cooking, stir in 1 packet ranch seasoning mix and ½ cup sour cream. The ranch flavors blend surprisingly well with the pork and potatoes, creating a comforting, creamy dish that kids especially love.

Frequently Asked Questions