Instant Pot Smothered Pork Chops
I use my Instant Pot anywhere between one and five times a week. There’s just so much you can do with it and most of the time, it’s less of a hassle for me.
These Smothered Pork Chops are the most tender pork chops we have ever had. You won’t even need a knife to cut them. They come right apart using your fork. Dustin requests this meal often, because it’s one of his favorites. I don’t mind making it, because it’s so simple and it’s quick for me to throw together for a nice meal. I got this recipe from The Salty Marshmallow and just made a few small changes to fit our tastes better.
What do you need? Pork chops, olive oil, salt, garlic powder, pepper, ranch dressing mix, brown gravy mix, cream of chicken, beef broth, corn starch, and water.
Before I season the pork chops, I usually trim any extra fat off. Mix the salt, pepper, and garlic powder together, and then sprinkle onto both sides of the pork chops.
Mix the ranch dressing mix, gravy mix, beef broth (reserving 1/4 cup to deglaze the pot), and the cream of chicken together in a medium sized bowl.
Add the olive oil to the instant pot and turn on the sauté function. When the oil is hot, brown the pork chops on each side for 2-3 minutes just until browned. They don’t need to be cooked all the way through, because they will finish cooking in gravy later.
Once browned on both sides, remove the pork chops from the instant pot. Pour 1/4 cup beef broth into the pot and use a wooden spoon to deglaze the bottom. Turn the instant pot off, and add the gravy mixture into the pot along with the pork chops.
Place the lid onto the pot and set the valve to sealing. Cook on manual for 8 minutes (allow for about 10 minutes for the pot to come to pressure, 8 minutes of cook time, and 10 minutes to natural pressure release).
If you are not very familiar with the instant pot, you usually do a quick release or a natural release when you pressure cook something. Quick pressure release means that when something is finished pressure cooking, you immediately move the valve from sealing to venting when the timer goes off. Natural pressure release means that when the timer goes off, you let the pressure naturally come out for the time specified (in this case 10 minutes–just watch the timer), or until the pressure pin drops, which means all of the pressure is gone.
After 10 minutes of natural pressure release, release any remaining pressure from the pot by turning the valve from sealing to venting, and carefully remove the lid after all of the pressure is let out.
Remove the pork chops from the pot to a serving plate. In a small bowl, whisk the cornstarch and the water. Turn the instant pot back on to the sauté function and whisk in the cornstarch mixture. Whisk constantly until the gravy is thick. This should only take a few minutes. Turn off the instant pot and serve the pork chops with the gravy.
We love eating these with mashed potatoes and biscuits (I pour the gravy over my biscuit).
These would also be great served with Southern Mac & Cheese or 5 Ingredient Corn Casserole as another side dish.
If you want to switch things up, try using cream of mushroom instead of cream of chicken or slice some onions to throw in with it.
You don’t have to use the ranch seasoning mix if you don’t want to. I have made it with the whole packet, half the packet, and without. We liked it best when I only used half of the packet (about 1 1/2 Tablespoons), but it was good all three ways. It really adds extra flavor to the gravy.
If you try this recipe, let me know how you like it!
Instant Pot Smothered Pork Chops
Equipment
- Instant Pot
Ingredients
- 5 pork chops (bone in or out) I use boneless thick cut.
- 1 Tbsp olive oil
- 1/2 tsp salt more or less to taste.
- 1/4 tsp pepper more or less to taste.
- 1/2 tsp garlic powder
- 1 1/2 Tbsp ranch dressing mix
- 1 One oz envelope brown gravy mix
- 1 can cream of chicken
- 2 cups beef broth 1/4 cup reserved to deglaze pot.
- 2 Tbsp cornstarch
- 2 Tbsp water
Instructions
- Mix salt, pepper, and garlic powder and sprinkle on both sides of pork chops.
- Mix the ranch dressing mix, gravy mix, beef broth (reserving 1/4 cup to deglaze the bottom of the pot), and the cream of chicken together in a medium sized bowl.
- Add olive oil to instant pot and turn on the sauté function. When the oil is hot, brown the pork chops on each side for 2-3 minutes.
- Remove the pork chops from the pot and pour in 1/4 cup of beef broth. Use a wooden spoon to deglaze the bottom of the pot.
- Turn the instant pot off and add the gravy mixture into the pot along with the pork chops.
- Place the lid onto the pot and set the valve to sealing. Cook on manual for 8 minutes (allow for about 10 minutes for the pot to come to pressure, 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 by turning the valve from sealing to venting, and carefully remove the lid after all of the pressure has been let out.
- Remove the pork chops from the pot to a serving plate. In a small bowl, whisk the cornstarch and the water.
- Turn the sauté function back on and whisk in the corn starch mixture. Continue to whisk until the gravy thickens. This should only take a few minutes.
- Turn the instant pot off and serve the pork chops with the gravy.
Notes
23 Comments
Margie D
This turned out great, although I did get the dreaded ‘burn’ alert. I don’t know why, because the chops were fine. Cream of Celery is my go-to choice.
Brittany
Thanks so much, Margie! Oh no! I have made this several times and have never gotten the burn alert. Did you deglaze the pot before pressure cooking? I’m glad it still turned out good for you. Thanks for stopping by to let me know how you liked it!
Margie D
I tried this for the second time, tonight. I browned 6 thick, bone-in chops in a frying pan on the stovetop, just in case. I used the 1/4 cup of broth to deglaze it, then mixed that into the gravy mixture in my 8 qt. Instant Pot before adding the pork chops. The display flirted with the “burn” notice again for a moment but went back to the normal countdown. I did not change the cooking time. The recipe turned out great again, and there was no scorching inside the pot, either. (I think my IP just has a quirk.)
Brittany
So glad they turned out great for you again, Margie. I’m not sure why your IP would have given you a burn notice. I think maybe you’re right. It could just have a little glitch in it or something.
Jamie
I plan on making this recipe this week if I build up the courage. I’ve only used my instant pot once so far since Christmas.
I was wondering though, do I need to alter the recipe at all if I have the 8 quart pot? Or is the 2 cups of beef broth enough liquid?
Brittany
I think it will turn out great for you, Jamie! This recipe is super simple. I make this in the 8 quart pot and the amount of beef broth is plenty. It turns out perfect every time. Hope you enjoy!
Dawn
Looks delicious! Going to make it tonight. I have a larger family, so if I’m making 10..would I double all the other ingredients? Thanks for the recipe!
Brittany
Thanks Dawn! I guess that depends on how much gravy you want. I don’t see why you couldn’t double it if you would like more. Hope y’all enjoy!
Dawn
Looks delicious! Going to make it tonight. I have a larger family, so if I’m making 10..would I double all the other ingredients? Thanks for the recipe!
Carla
This was amazing!! We could not believe how these flavors came together so well! Making it again tonight when our son comes over for dinner… I know our boy… he’ll love it too.. thanks for sharing !!
Brittany
Thanks so much, Carla! Hope your son loved them too. This is definitely a favorite in our house!
Donna
I made these last night after forgetting to put my pork chops in the crock pot that morning. They were great! LOVED the gravy this recipe made!
Brittany
Thanks so much, Donna! I love the gravy it makes too. Glad you enjoyed them!
Carol Hinsley
I have not made this recipe yet. I was wondering if changes would need to be made for thin chops. Your recipe sounds great. I want to try it. But I already have thin chops on hand.
Brittany
Hi Carol, I think since you are pressure cooking the pork chops, the amount of time they cook can stay the same. I feel like they would come out nice and tender. If they are super thin, then I wouldn’t sauté them as long before cooking to keep them from drying out.
Had
I made this tonight and turned out great. I loved the gravy, I had to use cream of mushroom soup because I didn’t have any cream of chicken. Will definately be making this again and sticking to the cream of mushroom.
Brittany
Thank you! Cream of mushroom is another great option, so I don’t blame you for sticking with it. Glad you enjoyed it!
Teri Lynn
I had thin boneless pork chops and I followed the recipe to the letter, except for using sodium free beef broth, and not salting the meat and my son commented that it was still quite salty, but delicious. Thank you! I’ll definitely be making this again.
Brittany
Thanks for sharing, Teri! Glad y’all enjoyed it!
Sasha
I love this recipe. I use it with thin pork chops and cut down the time. It is super easy and fast. Thank you for sharing!
Brittany
Thanks so much Sasha! I will have to try it with thin pork chops next time.
Carlee Spradlin
This was the very first recipe I made with our Instant Pot. I was a little nervous to do both the saute and cooking – but it turned out perfect! Thank you for the clear instructions and a yummy quick dinner 🙂
Brittany
Thanks so much, Carlee! Glad you enjoyed it!