This is the BEST Instant Pot Pork Chops recipe: moist, fork-tender and flavorful pork chops are smothered in creamy wine and herb sauce!
After I made this insanely popular Pork Chop recipe, I knew it was time to repeat the magic, but this time in the Instant Pot! As a result, I came up with this very straight forward and easyInstant Pot recipe – pork chops are cooked in the plenty of flavorful sauce that can be spooned all over the meat and a side dish!
I thickened the sauce here AFTER pressure cooking was done by making roux on the stove top. Just to be safe it’s best not to include ANY flour or thickeners before the pressure cooking phase is over.
Pressure cooking time depends on the type of your pork chop
- Thick and boneless (the ones you see in the picture, about 1.5 inches thick) – 8 minutes
- Thin and boneless – 4 minutes
- Thick, bone in – 12 minutes
- Thin, bone in – 10 minutes
- Frozen – use same time as above, but keep in mind that it will take longer to come to pressure making overall cooking time longer.
How to make roux to thicken the Instant Pot Gravy
While the pork chops are being pressure cooked, it’s time to whip up some roux to thicken the gravy!
To do so, we’ll need to turn on the stove and use a small saucepan. Add butter and allow it to melt. Slowly whisk in flour, one tablespoon at a time. Add heavy cream and continue whisking until gravy is thick.
When to add roux to the Instant Pot
Pressure cookers thrive off of the steam pulled from the liquid that’s trapped inside. When cooking a thick sauce, or stew, adding a roux to the mix too soon can have a negative effect on the way it cooks, as less steam is released from the thicker liquid.
Flour vs. Corn starch as a thickening agent
Why use flour roux as opposed to cornstarch to thicken the sauce? Here are a few basic differences between flour and corn as thickening agents:
- Appearance: flour makes a gravy opaque and can dull or lighten the color, while cornstarch (when used properly) yields a clear, shiny sauce.
- Flavor: flour needs to be cooked enough to lose its raw flavor; cornstarch doesn’t have much flavor on its own.
Roux is used to suspend fat into sauces and the biggest thing a roux has to offer is richness. With corn or potato starch you lack the richness because you cannot trap the fat within the liquid.
I also find that cornstarch tends to deaden flavors more than flour does, so you need to make sure your liquid is well seasoned before adding your cornstarch slurry.
For these reasons I prefer flour roux in this creamy Pork Chop sauce (gravy) as it tends to cling better to the product. Cornstarch thickened will run off – we don’t want that.
Easy Step by Step Photos of Instant Pot Pork Chops
SEASONING PORK CHOPS
Season pork chops on both sides with salt, pepper, garlic powder and Italian seasoning.
Hit Sauté button on the Instant Pot to preheat it.
MUSHROOMS
Next add olive oil, mushrooms, onions and garlic.
Sauté for 2-3 minutes until mushrooms are soft and onions and garlic are transparant.
MAKE SURE TO DEGLAZE!
Make sure to deglaze after sautéing with wine! Not only will this step prevent Burn warning by removing all bits and pieces off the bottom of the pan, but it will provide an essential flavor to the sauce.
After deglazing with wine, add chicken stock.
Pour heavy cream into the Instant Pot.
Mix heavy cream into the chicken stock.
ADD PORK CHOPS
Place pork chops on top of the sauce and add a couple of thyme sprigs on top for flavor.
I didn’t submerge the pork chops all the way into the sauce. Lock the lid, set the vent to Sealing, and cook on High Pressure for 8 minutes.
It will take 10 minutes to come to pressure, 8 minutes of pressure cooking and then 10 minutes of natural release.
While the pork chops are pressure cooking in the Instant Pot, prepare the roux by melting butter in the small saucepan, adding flour to it and then heavy cream. Set aside.
Unlock the lid and open the pot. The pork chops are somewhere there under all this goodness!
Remove the pork chops onto a plate and now whisk that prepared roux straight into the pot while it’s still steaming hot.
Great side dishes to go with Instant Pot Smothered Pork Chops
- You can’t go wrong serving this over Instant Pot Cheesy Garlic Mashed Potatoes.
- I’m a big fan of serving it with something green on your plate, such as Brussels sprouts with Bacon and Mozzarella.
- Prefer a salad instead? How about Brussels sprouts Cranberry Pecan Salad.
If you enjoy cooking meat in the instant pot you might also like these easy to follow recipes:
Instant Pot Pork Stroganoff
Instant Pork Country Style Pork Ribs in BBQ Sauce
Instant Pot Spatchcock Chicken
Watch how to make it:
This is the BEST Instant Pot Pork Chops recipe: moist, fork-tender and flavorful pork chops smothered in creamy wine herb sauce!
- 2 Tablespoons Olive Oil
- 3 cloves garlic (chopped)
- 1/2 onion (chopped)
- 8 oz white mushrooms (sliced)
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon Pepper
- 1 teaspoon Italian seasoning (or Oregano)
- 4 Pork Chops (boneless and thick)
- 1/2 Teaspoon Salt and pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Oregano/Italian seasoning
- Thyme sprigs
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1/2 cup heavy cream
Season the pork chops on both sides with salt, pepper, garlic powder and Italian seasoning. Set aside.
Preheat IP by pushing Sauté button.
Add olive oil, chopped garlic, onion and sliced mushrooms. Cook until mushrooms, garlic and onions are translucent.
Deglaze by pouring white wine into the pot to make sure that to get all bits and pieces from the bottom of the pot. This will ensure that no Burn warning will appear.
Add chicken stock, heavy cream, salt, pepper and Italian seasoning. Stir to mix.
Add seasoned pork chops into the pot. Place thyme sprigs on top of the chops.
Place the lid on the pot and set the valve to sealing. Press Pressure Cook (or Manual) and set cooking time for 8 minutes. Remove the pork chops from the pot to a serving plate.
Allow for the pot to come to pressure (it took 10 minutes for me), 8 minutes of cook time, and 10 minutes to natural pressure release.
After 10 minutes of natural pressure release, release any remaining pressure from the pot and remove the lid.
In a small saucepan add butter and allow it to melt. Slowly whisk in flour, one tablespoon at a time. Add heavy cream and continue whisking until gravy is thick.
Remove pork chops before adding the roux! Add the roux (flour mixture from above) into your Instant Pot and mix using a whisk.
Serve with mashed potatoes or roasted vegetables, pouring the sauce/gravy over the pork chops.
I used half and half instead to lighten it up. Delicious!
Made it today and loved it!
Could u please send me this recipe, it looks and sounds grt…Thanx…