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Ingredients
- 1 tablespoon butter
- 2 medium onions (cut into slim wedges)
- 4 THICK CUT pork chops (do NOT use thin chops or they’ll dry out – America’s/New York cut is best; shoulder or sirloin haven’t turned out well for me)
- salt + pepper to taste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch
- ⅓ cup sour cream
Instructions
- Brown onions and pork: Set instant pot to sauté. Add butter and cook onions until softened. Push to one side and add chops to brown. Season with salt and pepper as they cook.
- Add sauce: Switch off instant pot. Add beef stock and Worcestershire sauce, scraping the browned bits from the bottom of the instant pot.
- Pressure cook: Close instant pot and set valve to sealing. Choose "pressure cook" for 8 minutes. After cooking time is up, do a natural pressure release for 5 minutes, then manually release remaining pressure and open.
- Thicken: For a thicker sauce, remove chops form instant pot and cover to keep warm. Set instant pot to sauté and simmer sauce for a few minutes. If desired, add a slurry of cornstarch and 1 tablespoon water.
- Add cream: Switch off instant pot and let it cool down for a few seconds. Stir in sour cream. Serve sauce over chops.
Nutrition
More recipe information
Join my Newsletter to Get Recipes in Your InboxA few tips for this recipe:
Don’t skip browning the meat.
It adds an extra layer of flavor for almost no extra effort.
Unless…
You want to cook the chops from frozen?
No problem!
In this case you can obviously not brown them (unless you have 15-30 minutes to just start defrosting the meat – then definitely do that and brown the chops as written in the recipe!), but it’s brilliant for anyone who cannot plan 5 minutes into the future. Ahem, *raises hand*
I have done this more times than I’d ever care to admit… And I’ve only had my instant pot for a short few months.
Just add a couple of minutes to the cooking time, and you’ll be all set.
USE THE RIGHT CHOPS!!!!!!
This is VERY important. Otherwise, you’ll end up with dry, tough, overcooked meat.
Do not use quick sear, thin-cut, slim chops.
I haven’t had good results with sirloin or shoulder chops. Generally, thick-cut New York/America’s Cut pork chops turn out best.
You can also use bone-in rib chops, just add a few minutes to the cooking time.
Thicken the sauce to your taste.
The sauce doesn’t cook down because the IP has a lid on, so you need to thicken it once the meat is done.
If you like a thinner sauce, simply simmer the liquids for a while on the sauté setting.
And what you’ll end up with is an amazing main dish, one that’s ready in just a short 30 minutes – EVEN if you’re as incapable of thawing meat for dinner as I am.
Before we finish up our chat about pork chops, here are a few mildly embarrassing facts about myself:
I’m currently listening to the soundtrack of Twilight: Breaking Dawn Part 1.
It’s the wedding song.
I watched the movie during nap time today, and it was glorious. #momconfessions
I ugly cried.
Maybe I’m also crying right now, just because of the song.
But it might also be because I have this awful love-hate relationship with my instant pot.
It blew up (and there’s a spot on my kitchen ceiling to prove it) when I first used it to cook black beans.
It failed me when I tested my turkey pumpkin chili, and I had to transfer everything to my stovetop pressure cooker mid-cooking.
Also, it’s just generally a miserable git, and I named it Mabel so I could have a proper argument with my kitchen appliance.
But it’s also amazing. It makes the best chicken tortilla soup. The quickest job of any legume. And the most tender pork chops.
These are so tender, I didn’t know it was possible. This Instant Pot thing does some kind of magical sorcery to pork chops.
Maybe it’s vampire sorcery.
Or a wolf thing.
I don’t even care. It’s delicious.
Pair that with a creamy sauce and a large pile of mashed potatoes, and you’ve got yourself a deal.
Oh and just FYI, I have skipped to the song Flightless Bird now.
Don’t worry, my eyes are just wet from thinking about the onion in this recipe.
Have I found you….. Well, anyways, what I HAVE found is a perfect pork chop recipe.
More delicious instant pot pork chop recipes:
Instant Pot Creamy Mushroom Pork Chops
Instant Pot Honey Mustard Pork Chops
Lynn says
My husband said these were the best pork chops I ever made. We’ve been married 38 years! They were so tender and flavorful. I used bone-in rib loin chops- 3 of them about 0.5 lb each and about 3/4 inch thick. Pressure cooked for 9 minutes and 10 minutes natural release. There was a little pressure left after 10 minutes that I manually released. Thank you for helping me rock out these chops!!! It only took me 38 years!
Nora says
What a compliment, Lynn! I’m so glad the recipe worked out so well for you.
Kerry says
Delicious!! If you use thick cut pork chops I would cook it longer then eight minutes but otherwise the sauce was absolutely delicious I was wanting to lick the bowl.
Nora says
I’m so glad, Kerry!
Lynn Simpson says
I don’t have an insta pot. Could I use a crockpot? If so how long to cook the pork chops?
Thank you
Nora says
Lynn, other readers have successfully made these in the crockpot. Personally, I would cook the chops on LOW for 4-5 hours. I know others have left them 6-8 hours and found they turned out fine. Hope this helps!
Felicia says
This recipe was amazing! The gravy was so flavorful! I have an 8qrt so I always use a little more liquid. Next time I will use the right cut of chops as mine were a little tough. But I definitely will be making this again!!!
Sara says
This is a great weeknight recipe, I’ve made it a few times now both with thick cut bone in 3/4-1” chops and throw in a handful of baby new potatoes, serve with a salad. Easy peasy & very hearty.
Sara says
Meant to add I also sautéed baby bella mushrooms with the onions.
Patricia Wliiams says
Nora, this recipe sounds like a winner based on all you comments but my husband and I are empty-nesters I have just 2 thick chops. Will the cooking time stay the same or should I reduce it?
Nora says
Patricia, the cooking time doesn’t change. Hope that helps!
Amanda Dreger says
Have made this many times now for my family. It’s always a hit. Substituted mushrooms for the onions the last time and kids loved it. Great recipe.
Stephanie says
Trying these tonight – also lol’ing at all your Twilight references. Amazing soundtrack
Nora says
Thanks for the comment, Stephanie. I think I need to put on that soundtrack right now 😉
Deb says
I love this recipe. I used thick-ish boneless loin chops and reduced the time to 7 minutes. They turned out perfect. Thanks for this recipe.
Janie says
I used thinner chops and brought time down to cook 5 minutes. Absolutely delicious!!
Nora Rusev says
I’m so glad you enjoyed the recipe, Janie!
Grandma Minnie says
Nora, myself and my husband loved this recipe! But… I made in in the skillet. I had full intentions of using the electric pressure cooker but I was using 1lb of tenderized deer loins. I was afraid if getting them too done and thought I could better control the temp in the skillet. I browned them in butter on low and then put the beef broth and Worcestershire sauce in the pan and put the lid on and continued to cook on low until done. Mixed the cornstarch and water together and added to the pan and lastly added the sour cream. I really dislike cooking and I am always looking for an easy and quick recipe. This was and with great results! Thank you so much for sharing!
Nora Rusev says
That sounds so delicious with the deer loins – I definitely think making them in the skillet was the right choice! I’m glad you and your husband enjoyed the recipe. Thank you so much for sharing!
Lindi says
I don’t have an instant pot and my slower is absolutely useless. I can do slow cook in a very basic run of the mill gas cooker in a enameled cast iron pot. Have you ever slow cooked this recipe. Like the sound of the ingredients. I have not slow cooked pork before. If I were to get thicker pork forequarter chop, slow cook for 2 to 3 hours does that sound about right? Thanks in advance if you find the question…
Smoke says
Gonna give it a shot, but I have to know how did your IP blow up?
Nora Rusev says
I’m pretty sure it was user error. I’m used to stovetop pressure cookers (grew up with them) and just assumed the IP would be less fickle than it actually is. I cooked a large batch of black beans, the fill line was most likely maxed out and the valve not closed correctly. I then decided it would probably be a good idea to read the instruction manual a bit more thoroughly, ahem. It hasn’t happened since ?
Theresa Parker says
Could this recipe be doubled? If so would I still cook them for 8 minutes? Trying to find new pork recipes for my family of 7 and it’s not easy lol!
Nora Rusev says
Theresa, I can imagine! We’re a family of 5 and I struggle ? you can absolutely double it. Just make sure to double the sauce as well, and brown the pork in 3-4 batches. The way a pressure cooker works, it takes the same amount of time to cook 8 chops as it does 4, so the 8 minutes stay the same. Hope that helps!
Theresa Parker says
Thank you so much! Gonna try this tonight…I’ll let u know how it comes out ?
Jennifer says
These pork chops came out perfectly – tender and juicy. Thanks for the quick and easy recipe!
Nora Rusev says
I’m so glad, Jennifer! Thank you for sharing.
Mandi says
Is there such thing as a bad batch of pork? The flavor of the gravy was delish but the pork chops were so tough you couldn’t stab the fork in it. Literally. Haha. I bought boneless thick cut loin and cooked it exactly as it said. What did I do wrong?!
Nora Rusev says
Mandi, did you see the notes about the right cut for this recipe? The 8 minutes cooking time here are definitely too long for loin/sirloin. If you want to make this recipe with loin chops, you can try setting the cooking time to 3 minutes. Sorry your chops turned out so tough!
Carla says
This turned out great! I did 10 minutes for 2 thick bone in pork chops. The meat was moist and I checked the temp. The sauce was amazing!! I put it on my quinoa and it was the best part of the meal that sauce!
Tricia Morris says
I was so worried the pork would be tough and chewy, but it was divine! Thank you for the wonderful recipe, which I followed to the letter. I added a trivet to elevate a second pan filled with cubed potatoes and water. The potatoes cooked perfectly, and I mashed them with milk and butter while the sauce thickened. I can’t wait to make this again, as it will be added to my regular rotation!
Theresa Brock says
How much time should I add if I’m cooking from frozen?
Thanks!
Nora Rusev says
Theresa, I would cook them for 13-15 minutes from frozen, depending if you have chops that are on the thicker side or on the thinner side. Hope that helps!
KY Brat says
I haven’t tasted it yet, but it smells good. And though those mashed potatoes look fine, I’m going to serve it with spaghetti squash and green beans.
Sara says
This was my first ever IP recipe. We really loved the flavors. For us, next time I will dice the onions before sautéing them. Other than that, my wife and I loved it!!
Nora Rusev says
Glad to hear it, Sara! Goo idea with dicing the onions, I’ll have to try it your way next time I make these. Thanks for coming back to leave a review, I appreciate your time.
Maria says
So tasty on a cold night and easy to throw together after a long day at work!
Nora says
I’m glad to hear this, Maria! Thank you so much for taking the time to leave a review, I appreciate it.