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The Ultimate Guide to Perfect Instant Pot Smothered Pork Chops

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These Instant Pot Smothered Pork Chops combine a quick sear with high-pressure cooking to deliver tender, juicy pork smothered in a savory, onion-garlic gravy. Ready in under 30 minutes, this recipe streamlines cleanup and guarantees consistent results, making it perfect for busy weeknights or meal prep.

Ingredients

  • For the beef chops:

    • 4 beef chops (bone-in or boneless)
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • Salt and pepper, to taste
    • 2 tablespoons olive oil

    For the gravy:

    • 1 tablespoon unsalted butter
    • 1 medium onion, thinly sliced
    • 3 cloves garlic, minced
    • 1 ½ cups beef broth
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried thyme
    • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Instructions

Season the beef chops with garlic powder, onion powder, paprika, salt, and pepper on both sides.

Set the Instant Pot to sauté mode. Add olive oil. Once hot, sear the beef chops in batches for about 2–3 minutes per side until browned. Remove and set aside.

Add butter to the pot. Sauté onions until soft and slightly golden, then add garlic and cook for another minute.

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Add dried thyme.

Return the beef chops to the pot. Cancel sauté mode, seal the lid, and set the Instant Pot to high pressure for 10 minutes.

After cooking, allow a natural pressure release for 10 minutes, then do a quick release for any remaining pressure.

Remove the beef chops and set aside. Stir in the cornstarch slurry and turn on sauté mode again. Cook for 2–3 minutes, stirring until the gravy thickens.

Serve the beef chops smothered in gravy.

 

 

Notes

  • Spice storage: Prepare extra rub in advance and store it in a sealed jar for effortless seasoning on future chops, chicken, or beef.

  • Avoiding scorch: Always deglaze thoroughly and check that there’s enough liquid before pressure cooking.

  • Meal prep tip: Cook a double batch of gravy and freeze in portioned bags to have on hand for other proteins or mashed potato nights.

  • Customization: Experiment with herb blends (e.g., Italian seasoning) or liquid swaps (apple juice for sweetness, red wine for depth) to tailor flavors.

 

  • Serving: For an elegant twist, finish with a dollop of sour cream or Greek yogurt stirred into the gravy just before serving.

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