Instant Pot Pork Loin Chops Recipe: Pressure-Cooked Succulence in 30 Minutes

Achieving tender pork loin chops without drying them out is easier than you think. This method delivers succulent results with minimal effort, using the Instant Pot to lock in moisture and flavor.

The pressure cooker transforms tough cuts into fall-apart tender meat in just 30 minutes. A simple seasoning blend enhances the natural richness of the pork without overpowering it.

What emerges is juicy, flavorful pork with a slight sear from quick browning. The meat stays moist, and the pan juices create a light, natural gravy perfect for serving.

Pair with roasted vegetables or mashed potatoes for a complete meal. The process is straightforward, with consistent results every time.

Ingredients for Instant Pot Pork Loin Chops

These quality ingredients transform pork loin chops into tender, pressure-cooked perfection in minutes.

The pork loin chops are the foundation. Bone-in adds flavor, but boneless works if that’s what’s available. Look for 1-inch thickness for even cooking. Whole Foods or Costco have reliable options. The seasoning blend is simple but precise—Diamond Crystal kosher salt (the flaky kind) dissolves better than table salt.

No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Short on broth? Water with a bouillon cube works in a pinch. The butter can be omitted for a lighter version, but it adds a luxurious finish to the gravy. Fresh thyme sub for dried at triple the amount—just remove stems.

Best cooked immediately, but pork keeps 3-4 days raw in the fridge. Leftovers reheat well in the microwave or skillet. The gravy thickens as it cools—stir in a splash of broth to loosen. Always bring to a boil when reheating for safety.

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

Master the pressure cooker method for tender, flavorful chops with minimal hands-on time.

Step 1: Season the Pork Loin Chops

Pat the 1.5 lb Pork Loin Chops dry with paper towels. This removes excess moisture, ensuring a better sear. In a small bowl, combine the 1 tsp Kosher Salt, 0.5 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Dried Thyme, and 0.5 tsp Smoked Paprika.

Rub this mixture evenly over both sides of the chops. I press the seasoning in gently to ensure it adheres well. Let the seasoned chops sit at room temperature for 10 minutes while you prepare the Instant Pot. This brief rest allows the salt to begin penetrating the meat.

Step 2: Sear the Chops in the Instant Pot

Set your Instant Pot to the “Sauté” function and add 1 tbsp Olive Oil. Once the oil shimmers, add the chops in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side until a deep golden crust forms.

Watch for the edges to turn opaque and the surface to develop a rich brown color. This searing step builds a flavorful fond at the bottom of the pot, which will later enhance the gravy. Remove the chops and set them aside on a plate.

Step 3: Deglaze and Pressure Cook

With the Instant Pot still on “Sauté,” pour in the 0.5 cup Chicken Broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot—this prevents burning during pressure cooking. Return the chops to the pot, stacking them if needed.

Secure the lid, set the valve to “Sealing,” and cook on “High Pressure” for 8 minutes. The pot will take about 10 minutes to come to pressure before the cooking time begins. Once done, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.

Step 4: Create a Velvety Gravy

Transfer the chops to a serving platter and tent with foil to keep warm. Switch the Instant Pot back to “Sauté” and bring the cooking liquid to a gentle simmer. In a small bowl, whisk together the 1 tbsp All-Purpose Flour and 1 tbsp Unsalted Butter to form a smooth paste.

Stir this mixture into the simmering liquid and cook for 2-3 minutes, stirring constantly, until the gravy thickens enough to coat the back of a spoon. Taste and adjust seasoning if needed, then pour the gravy over the chops before serving.

Flavor Customization for This Recipe

Herb-Forward Twist

Swap the dried thyme for 1 tsp fresh rosemary (finely chopped) or 1 tbsp fresh sage for a more aromatic profile. I love how rosemary’s piney notes complement the pork’s richness. Add these to the seasoning blend before searing. 🌿

Spicy Kick

For heat lovers, add ½ tsp cayenne pepper or 1 tsp chipotle powder to the dry rub. The cayenne gives a sharp heat, while chipotle adds smoky depth. Balance with 1 tsp brown sugar to round out the spice.

Asian-Inspired Flavor

Replace the smoked paprika with 1 tsp ground ginger and add 2 tbsp soy sauce to the broth. Finish with 1 tbsp honey and a sprinkle of sesame seeds. This creates a sweet-savory glaze that’s irresistible.

Mediterranean Touch

Add 1 tsp dried oregano and ½ tsp lemon zest to the seasoning mix. Use white wine instead of broth for deglazing. The brightness cuts through the pork’s richness beautifully.

Sweet and Tangy

Stir 2 tbsp apple cider vinegar and 1 tbsp maple syrup into the broth before pressure cooking. This adds a subtle tang and sweetness that pairs well with the pork’s natural flavors.

Umami Boost

Mix 1 tsp Worcestershire sauce into the broth for deeper, savory notes. A dash of fish sauce (about ½ tsp) also works wonders without overpowering the dish. 💫

Frequently Asked Questions