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Instant Pot Pork Chops with Gravy

Thick cut pork chops seared, pressure cooked, and smothered in a delicious gravy.
Course Main Course
Cuisine American
Keyword instant pot pork chops
Prep Time 10 minutes
Cook Time 8 minutes
Time to reach pressure and natural Release 20 minutes
Total Time 38 minutes
Servings 4 people
Calories 374kcal
Author Tanya


  • 4 thick cut pork chops
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 Tablespoon oil
  • 2 Tablespoon unsalted butter
  • 1 yellow onion chopped
  • ½ red bell pepper chopped
  • ½ green bell pepper chopped
  • 1 Tablespoon garlic minced
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Steak Sauce
  • 1 Tablespoon hot sauce
  • 1 Tablespoon Ketchup
  • 1 teaspoon dried thyme
  • ¾ cup chicken broth
  • 2 Tablespoon cornstarch
  • 2 Tablespoon water


  • Season the pork chops on both sides with salt, pepper, and garlic powder.
  • Press the “Sauté” button, ensuring that it is set to “More.” Once the display says “Hot,” add the olive oil.
  • Add seasoned pork chops and cook for about 3 minutes each side or until the sides are slightly browned. Remove from Instant Pot and set aside.
  • Add butter to Instant Pot and allow to melt. Add onion and bell peppers and stir. Add garlic and continue to stir until onions have softened, about two minutes.
  • Deglaze by pouring chicken broth into the pot and stirring with a wooden spoon, making sure to get all bits and pieces from the bottom of the pot.
  • Add Worcestershire sauce, steak sauce, hot sauce, ketchup, and thyme and stir.
  • Add pork chops back into the pot, laying them on top of the liquid.
  • Place the lid on the pot and set the valve to sealing. Press "Cancel" and then press "Pressure Cook" (or Manual) and set cooking time for 8 minutes on High Pressure.
  • Once timer is done, allow the Instant Pot to natural release for 10 minutes, then release any remaining pressure from the pot and remove the lid.
  • Press Cancel on the Instant Pot and remove the pork chops. Press “Sauté” on the Instant Pot and bring liquid to slight boil. In a separate bowl, create a thickener by whisking together 2 Tbsp cornstarch and 2 Tbsp water. Pour it into the liquid in the Instant Pot while stirring. Stir until thickened, about one minute.
  • Pour the gravy over the pork chops and Enjoy :)



This recipe was created in a 6 Qt Instant pot DUO.
I will sometimes add an additional 1/2 tsp salt to the gravy after it's done pressure cooking. The amount of salt in the recipe will depend on the saltiness of the chicken broth you use.


Calories: 374kcal | Carbohydrates: 12g | Protein: 30g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 902mg | Potassium: 693mg | Fiber: 1g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 40mg | Calcium: 31mg | Iron: 1.5mg