These Instant Pot Pork Chops are tender, juicy and smothered with an amazing honey garlic sauce. This easy dinner idea is a family favorite, ready in 30 minutes, and perfect for a weeknight! Cook from fresh or frozen, using bone-in or boneless pork chops.
My family loves pork chops for dinner, and these Instant Pot pork chops are among our most-loved pork chop recipes, along with these simple Baked Pork Chops, Air Fryer Pork Chops, and easy Grilled Pork Chops.
I’ve been making these Instant Pot pork chops for years, and they always turn out so well. My kids love them, especially the honey garlic sauce!
Why You’ll Love Instant Pot Pork Chops
- This 30 minute meal is made completely in the Instant Pot, even browning the meat and thickening the sauce!
- The pork chops can be cooked from fresh or frozen. You’ll find full directions for both below.
- Pork chops cook right in the honey garlic sauce until they are tender and flavorful.
- The luscious sauce is a mouthwatering combination of sweet and savory flavors. It’s a delish complement to thick, tender pork chops and so good drizzled over mashed potatoes or rice on the side.
I’ve made this meal 4 times, exactly as written, for my family and they keep asking for it again and again.
Amy
This is now the only way we eat pork – it is delicious! we love putting the extra sauce over our rice and veggies.
How to Cook Pork Chops in the Instant Pot
If you’re just getting started with Instant Pot cooking, read my beginner’s guide on How to Use an Instant Pot.
Make the sauce. Combine the honey, soy sauce, tomato paste and apple cider vinegar in a small bowl. If desired, add sweet chili sauce or red pepper flakes for heat.
Season the pork chops with pepper.
Sear the pork chops on both sides using the Instant Pot Sauté function. Transfer the browned pork chops to a clean plate.
Add the garlic.
Deglaze the pan. Pour the sauce into the pot and scrape up any browned bits from the bottom of the pot.
Pressure Cook. Return the pork chops to the Instant Pot. Pressure cook for 1 minute on high pressure.
Natural Release. When the cook time ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure.
Thicken the Sauce. Take the pork chops out of the Instant Pot and place them on a clean plate to rest. Stir together 1 tablespoon cornstarch and 1 tablespoon water; stir this into the sauce in the Instant Pot. Turn on sauté and stir until the sauce thickens.
Find the full recipe with ingredient amounts in the recipe card below.
How Long to Cook Pork Chops in an Instant Pot
I tested and retested this recipe to find the best cook time to make pork chops that are tender and perfectly cooked. Most Instant Pot pork chop recipes call for pressure cooking boneless pork chops for 8, 10 or even 15 minutes plus a natural release. When I tested a cook time of 8 minutes my pork was way overcooked, dry and tough. Not at all what you want in a pork chop!
After many tries, I found that just one minute of pressure cooking time plus a 5 minute natural pressure release was perfect for thick-cut boneless pork chops. The pork chops were cooked through and tender, not tough or dry. Be sure to follow the tips below for the best Instant Pot pork chops.
Cooking Bone-In Pork Chops
You can use bone-in pork chops in this recipe. Add 2 minutes to the cook time. Check that the pork chops have reached an internal temperature of at least 145° F. If not, you can finish cooking them using sauté mode.
Recipe Tips
- Use thick-cut pork chops, between 1-inch and 1 1/2-inches thick. Thin pork chops will overcook and dry out in the Instant Pot.
- The soy sauce in this recipe adds enough salt to the dish. I recommend using low sodium soy sauce. You can taste and adjust the seasonings to your tastes after cooking.
- Make sure that the Instant Pot is hot before adding the pork to sear. When you press the sauté button it takes a few minutes for the pot to heat up. Sear the pork for only 1-2 minutes per side, or you will cook the meat too much during this step and it will end up overcooked. Even just a little bit of searing will begin to caramelize the outside of the pork chops and adds flavor to the finished dish.
- Allow the Instant Pot to naturally release for 5 minutes after the cook time ends, and then quick release any remaining pressure. The natural release time allows the juices to redistribute throughout the meat and makes the pork tender.
- The sweet chili sauce is optional in this recipe, but I like to add it for depth of flavor and a little spice. Alternatively, you can add a few pinches of red pepper flakes for spice.
Instant Pot Frozen Pork Chops
To cook frozen pork chops in the Instant Pot, skip the step of browning the meat. Sauté the garlic in olive oil and then add the remaining sauce ingredients and frozen pork chops to the pot. Add 2 minutes to the pressure cook time, and increase the natural release time to 10 minutes. Then check that the pork chops have reached an internal temperature of 145° F.
More Instant Pot Pork Recipes
- Instant Pot Pork Tenderloin
- Instant Pot Carnitas
- Instant Pot Ribs
- Instant Pot Pulled Pork
- Instant Pot Pork Loin
You might also enjoy these Instant Pot recipes.
BEST Instant Pot Pork Chops
Ingredients
- ⅓ cup honey
- ⅓ cup low sodium soy sauce
- 2 tablespoons tomato paste, or ketchup
- 1 tablespoon apple cider vinegar
- 2 teaspoons sweet chili sauce, or ⅛-¼ teaspoon of crushed red pepper flakes, to taste, optional
- 1 tablespoon olive oil
- 4 boneless pork chops, 1 to 1 ½-inch thick, see note for bone-in or frozen
- black pepper
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Combine honey, soy sauce, tomato paste, apple cider vinegar and sweet chili sauce in a small bowl and set aside.
- Heat the olive oil in the Instant Pot using saute mode until the pot is hot.
- Season the pork chops with pepper and add them to the hot pot. Brown the pork chops 1-2 minutes per side and no more. (Work in batches if needed.) Transfer pork to a clean plate.
- Add the minced garlic to the pot, press "Cancel" to turn off saute mode, and cook, stirring, for 30 seconds.
- Pour the honey soy sauce mixture from the bowl into the pot and stir, scraping up any browned bits from the bottom of the pot.
- Add the pork chops and any juices released back to the Instant Pot. Close the Instant Pot lid and turn the steam release valve to the sealing position.
- Set the pressure cook time to 1 minute on high pressure/manual. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start. When the cook time ends allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by turning the steam release valve to the venting position.
- When the pin has dropped down, open the Instant Pot lid. Use an instant read thermometer to check that the internal temperature of the pork has reached at least 145 degrees F. Remove the pork chops to a clean plate. Press "Cancel" to turn the warm setting off.
- Combine the 1 tablespoon cornstarch and 1 tablespoon water in a small bowl. Turn saute mode on and stir the cornstarch mixture into the Instant Pot. Cook, stirring, until the sauce thickens. This should only take 1-2 minutes. Press "Cancel" to turn off the Instant Pot and remove the inner pot from the Instant Pot base to immediately stop the cooking process.
- Serve pork chops with honey garlic sauce.
Notes
- If your pork chops are very thick (1 1/2 to 2-inches thick), you may want to increase the cook time to 2 or 3 minutes plus the 5 minute natural release.
- To Cook Bone-In Pork Chops: Add 2 minutes to the pressure cook time. Use an instant read thermometer to check that the pork chops have reached an internal temperature of 145 degrees F.
- To Cook from Frozen: Skip the step of browning the meat. Sauté the garlic in the olive oil and then add the remaining sauce ingredients and pork chops. Pressure cook for 3 minutes followed by a 10 minute natural pressure release. Check that the internal temperature of the pork chops has reached 145 degrees F.
- The sweet chili sauce is optional in this recipe, but I like to add it for depth of flavor and a little spice. It doesn’t make the sauce really spicy, it just adds a little kick to the sauce. Another option is to add crushed red pepper flakes, to taste, for a bit of heat.
The cook time is only 1 minute is that correct?
Yes, that is correct. The pork chops will also cook some when you brown them, plus they will start cooking during the time that the Instant Pot pressurizes. They will also continue cooking some during the natural release.
Hi, I want to use chicken breasts, how long would you cook it for?
You can refer to my Honey Garlic Instant Pot Chicken Breasts recipe for cook times for chicken breasts.
I made this the other night and it was WONDERFUL. It turns out I didn’t have corn starch (could have sworn it was in that cabinet!) so the sauce was thin, but my husband would have drunk a glass full of it. This recipe is a definite keeper, and I’m considering trying it with chicken thighs too, instead of pork chops.
I’m so happy to hear that you enjoyed this recipe! My family loves this sauce too, and I bet it would be delicious with chicken!
I did try it with the chicken thighs, and it worked perfectly.
Great!
Such a hit with my family, whom are difficult to please! Thanks for all of your amazing recipes 🙂
This is amazing! Do you think I could double the recipe and alternately stack the chops in the instant pot? Thanks!
Yes, I think that will work well. I’m glad you’re enjoying the recipe!
I just got an instant pot and I am making this recipe tonight. Is it really only 1 minute of cook time? I know sauteeing the pork cooks them a little bit, but 1 minute seems so short. I just wanted to check and be sure
Yes, just 1 minute. The pot takes time to reach pressure and then release pressure, and the pork chops will cook during those times as well. 🙂
My first Instant Pot meat dish and it was easy and delish!?
Will this be enough liquid for my pot to come to pressure?
It always works for me. 🙂
This was so delicious! Bone- in chops needed 3 min. Definitely making again.
Amazing! Family loves it. Had to double the recipe, we love it so much. Stacked the pork chops in the instant pot and it turned out fine.
Hi! I cant wait to try this reciepe! When it comes to the garlic, can i do minced garlic instead and if so, how much?
4 cloves of garlic would be about 1 1/2 teaspoons of minced garlic. You can adjust the amount to your tastes.
I used 2 tsp. The sauce is outstanding!
Followed directions as is, and came out perfect! Great flavor!
It was an amazing recipe
Girl this was so good. I had thin pork chops and saw your note about drying out in Instapot so cooked in pan instead. Followed every direction and tasted good from the pan too! Holla!
First time I made this my family told me it needs to be added to the rotation, I’ve now made it several times. I got creative this last time, I usually double the recipe because I have a large family, I added 1/2 cup of crushed pineapple since the sauce has a bit of a Polynesian flair and it was delicious.
Girl this was so good. I couldn’t use the instapot, but cooks just the same in the pan. Tasty as a mug! Holla!
My instant pot never came up to pressure and the sauce got very reduced. It tastes in but looks burned. Any idea what I did wrong?
It sounds like either the sealing ring wasn’t fitted in place properly (or might be damaged or need cleaning) or the steam valve wasn’t set to the sealing position. You might also check out the tips in my Instant Pot burn post.
Can I stack the chops? I want to make a bigger batch. Thanks!
Yes, you can stack them.
I’m hoping to make a couple of these tonight to try. I’m hoping to use frozen bone-in pork chops. Would it be 3 mins for the cook time at high pressure or 5 mins? When you mentioned frozen, I wasn’t sure if mattered if they are bone-in or boneless. Thanks for the recipe 🙂
I haven’t tried cooking frozen bone-in pork chops, so this is my best guess. I think they would need at least 5 minutes, possibly longer, plus 10 minutes natural release.
Did you use the frozen bone-in? I wanted to try.
I did frozen my chops where 1.5” they wheren’t cooked all the way. Will do 4 min this time instead of 3 plus the 10min slow release
Can I cook bone-in thin pork chops (1/2 inch) for 1 minute in the instant pot? Or will it still dry out?
It’s hard to say without trying it myself. I would hesitate to cook thin pork chops in the IP because they can dry out so easily, but since they are bone-in that might help a little. You might try one of my other two pork chop recipes instead: pan seared pork chops or baked pork chops.
I made this tonight on a whim… What could I do different today with pull chops that my pickiest eater would eat.. Turned out great. My husband, the picky one liked it, as well as my kids who are not that picky. I will definitely make this again and double the recipe!
Yummy!
I’d like to pair this sauce with pork tenderloin in the IP. Any experience or advice you could share before I risk dinner? Thank you in advance!
I’m new to your blog site and really enjoying your compilation of healthy, quick, family-friendly recipes. I’ll be sure to share your site with fellow foodie friends.
I actually have an Instant Pot Pork Tenderloin recipe with a simliar sauce that you might enjoy. 🙂 Thank you for your kind words and for sharing!
I don’t see measurements for the honey garlic pork chops. The instructions are there just not measurements. I would love to try this recipe.
If you go to the very end of the post you’ll see the recipe card with ingredient amounts and full instructions. It’s right above the comments. You can also use the Jump to Recipe button near the top of the post. I hope you enjoy the pork chops!
Very good! I brined the chops for about 3 hours and cooked them for 3 minutes since they were bone-in and barely thawed. They came out very tender and delicious. I made no changes to the sauce except to cut back on the chili. I will make these again.
Sauce was incredible! Served over white rice. The frozen 1” boneless porch loins were cooked as suggested. 3 minutes high pressure with 10” NR. They were too dry. Wondering if I should decrease pressure time to 2 minutes or decrease NR time do around 7-8 minutes? Does anyone have suggestions? Thanks!
Glad to see you’ve incorporated Asian style cooking into your collection. Looked over your ingredients and it reminded me of the marinades my parents would mix up as a kid back home growing up in the 50’s and 60’s. The ingredients are actually spot on; except for the thickening. At times we alternate lemon juice for the vinegar. My friends loved it having never tried anything like it before. We also used it for marinating chicken and pork for BBQ.
Loved that you shared research on the pressure cooker times. Thank you for taking me back to fond memories of home cooking from my childhood.
I tried this recipe for the first time today and it was so good! I had 6 1 1/2 inch thick bone in pork chops so I sauted them for only 1 minute on each side then pressure cooked them for 3 minutes. I have an 8qt IP and did not double the liquid recipe and they turned out perfect. After they were done, I put the pork chops in a 13×9 cake pan then poured the liquid on top. The only thing I needed to change was add more olive oil in between sauteing them and a bit more before adding the minced garlic cloves. I also had to use about a tablespoon more cornstarch (mixed with water) because the suggested amount wasn’t enough. I will definitely make this again and am excited to try more of your recipes! I want to thank you for being so detailed with the directions also. It helps me ensure I’m doing everything correctly!
Is the nutrition information for one pork chop?
Yes, it is. The nutrition information is an estimate and will vary based on the size of your pork chops, how much sauce is consumed, etc.
Thank you for such a great recipe ! I had 4 large long pork chops that were frozen. I broke them apart and doubled the sauce. Cooked for 4 mins plus 10 min natural release and they were slightly over done but thats ok, now I know ! The sauce was delicious !!!!!
Easy recipe, wonderful sauce! The whole family enjoyed it. I will be making this again, for sure!
Tender and good flavour. Will make again.
Do you have this recipe that is cooked in the crock pot???? I sooooo want to make it. I do not have a Instant Pot.
Thanks, Jan
I don’t, but it’s on my list of recipes to test. I do have a recipe for pan-seared pork chops, and you could swap out the sauce for this honey garlic sauce. 🙂
This was so good Kristine! Exactly as you described. I’m so glad you mentioned the 1 minute cook time and explained. I hardly ever use my IP. this was so easy! Thanks for sharing!
I’m so glad you enjoyed it! Thank you for trying my recipe!!
I made this and my sauce never thickened, once I added the cornstarch it instantly clumped together. Everything else turned out great!!!
This was amazing, my entire family raved. So easy, being only my 2nd dish with my new instant pot! The sauce was to die for, my husband ate the left over with a spoon. Lol! Thanks for sharing, definitely going in my “save” pile!
Omg… This was outstanding. Thank you for sharing this recipe ?
This was amazing!! The sauce is so so good!! Thanks for posting!
Followed directions and the pork chops were delicious – going to serve them frequently! So easy! Is there any way this recipe can be converted to a pressure cooker or oven?
Hi Patricia,
I do have a delicious oven-baked pork chops recipe and will have a slow cooker pork chops soon.
At my mountain elevation, frozen Costco chops had to cook 7-8 minutes, plus the 10 minute natural release. Even so, this dish was delicious! The whole family has requested this become part of the regular dinner rotation. Thank you!
This turned out really good, a little dry, will buy thicker chops next time. The sauce is really delicious!
Going to try this tonight. I don’t have any chili sauce so I think I am going to add a little siracha sauce to it.
I followed the exact directions & my chops were tough. I was bummed.
Hi Elizabeth, sorry your chops didn’t turn out. They do cook fast in the Instant Pot. Cook time on this recipe is only 1 minute. If your pork chops are under 1 inch thick (which is not recommended by the recipe), you need to brown them less or they will be overcooked. Use at least 1 inch thick pork chops for the best results.
Didn’t have sweet chili sauce, but delicious even without.
Can I throw portobello mushrooms in the insta pot with the chops?
It’s hard to say how that would turn out without testing it myself. Mushrooms release a lot of liquid as they cook, so they might water down the sauce some. If you try it let me know how it turns out!
This was amazing!! Loved the recipe! The pork chops were tender and cooked perfectly. The sauce is wonderful with the pork chops but is also good by itself.
Hi Kristine,
Cooked up those pork chops tonight. Got raves from hubby and the daughter. Now I just have to keep practicing with my Instant Pot! At 71 yo it’s a real chore to retain information! LOL I do love your website and all the wonderful recipes! I can hardly wait to try the chili!
Thank you for your expertise!
Teri
I’ve made this meal 4 times, exactly as written, for my family and they keep asking for it again and again.
This is now the only way we eat pork – it is delicious! we love putting the extra sauce over our rice and veggies.
Love this recipe. Made many times. I saute zucchini, red and gold peppers and onion in skillet with some butter and garlic to serve with this. Mushrooms also. I make two batches of sauce, for meat and the other for veggies! Husband love with Arborio rice. He even reheats next day
Followed the directions throughout. Even the one that says 1 minute cooking time. With all the positive feedback, I had a good feeling this was going to work. Well, it went way beyond good, it was amazing! Everything was perfect, the different flavors, mixed with the most tender pork chops I’ve ever made, who needs a knife to cut them! We had them with mashed potatoes.
The sauce was so good, I am using the same recipe tonight, but subbing chicken and adding just a bit more sweet chili sauce. Going to throw it over jasmine rice. Thank you so much for the recipe, I’ll be following you to learn more great dishes!
This recipe was just fantastic, despite that I forgot to thicken the sauce at the end. That would’ve made it even better. And it was so easy and quick. I love these recipes that have only a few ingredients but still taste wonderful. We are definitely making this a staple, and I’m checking out others from this site.
YUMMY!!! These came out perfectly. The sauce is absolutely to die for and the times were spot on for the boneless chops I used. Thinking I will try bone in next time just for the sake of comparison. Thank you! I will definitely be making these again and checking out your other recipes.
Made this for dinner last night and it turned out really good! One of my 2″ chops wasn’t quite done (may have been still slightly frozen) so I put it in for another minute. It turned out way too dry. I should have left it in the pot and it probably would have cooked a bit more without drying out. But all the others turned out moist, slighly pink (which is what you want). Thanks for the recipe!
Good- Afternoon Kristine;
Just to let you know I’m tackling these porkchops, in my Instant pot.
I’ll be serving them with rice and a Green veg. (Beans?)
I really hope this works out and tastes as look as it looks……
Craig ?
This recipe is wonderful! Our dinner was so delicious. The pork was tender and the sauce was heavenly!!! We paired it with garlic, bacon green beans and all of my picky eaters had seconds!!! That is so rare!
Thank you so much for sharing ❤
This is the first real recipe I made in my IP. thanks for sharing the research for how you landed at 1 minute and the variations. They came out great and gave me more confidence with my new kitchen gadget!
I followed the directions for thick, boneless, mostly frozen pork chops and when I took them out they were at 125 degrees. What is the best way to bring them up to temperature without over cooking them. I put in the probe and set my IP to slow cook. I hope this works. The sauce tastes yummy.
Hi Jaricia, I’m sorry to hear that you pork chops weren’t quite done. The slow cook function should work, or, for a faster option, you can finish cooking them for a few minutes using the saute function.
I needed something easy and fast, and this met all my needs! I had frozen pork chops, used 3 minutes and they came out perfect. The sauce was amazing. Will be adding this to my rotation, thank you!
This came out perfect and was super easy to make. My picky eater wife loved it!!
Yum! Came out just like you described. Great sauce!
I love the sound of your Instant Pot Pork Chops with Honey Garlic Sauce. but I have never heard of the Instant Pot. Is it the same as a pressure cooker?
I do have a pressure cooker, slow cooker and air fryer but the pressure cooker does nor have an inner dish so I am wondering whether or not it is the same thing.
Hi Margaret,
The Instant Pot is an electronic pressure to cooker that also has sauté functions which are used in this recipe. Depending on what pressure cooker you have it may or may not work with this recipe. You can read more about how an Instant Pot works in my guide for the Instant Pot.
The sauce is unbelievable! My husband and I loved this recipe. Will make it when the boys come home from college.
Picture Perfect Moist Delish – did not have regular apple cider vinegar so substituted Ginger Apple Cider. Did the one minute at pressure and natural release after five minutes on two 1 1/8 inch center chops. Sauteed mushrooms with 1 tblsp butter to the garlic sautee and sliightly cooked for about 3 minutes in the juices thickening with the cornstarch slurry. . . Numptious! First use of 6 Qt Insta Pot and excited to have lucious moist meats. Kristine’s instructions were detailed and easy to follow.
This is off the charts good! Very tender, juicy, and flavorful. Will definitely be a regular on our dinner menu from now on!
Thank you so much for this recipe. It was easy, quick, and delicious. My husband and I enjoyed it. This recipe is a keeper!
Soooooo good. Also didn’t thicken the sauce but instead left some it in the bottom of the pot, added my air fryer basket and did a few cups of frozen carrots on air fry for 8 min, then dumped them in the sauce for another 2 min. Microwave rice as a side and toss it all in a bowl to serve. Absolutely incredible!!!
The 1 minute in the Instant Pot was perfect!
Amazingly delicious.
Thank you.
Delicious! I used red pepper seeds in place of the chili sauce. Also, my frozen in-bone chops were not as tender as I would have liked, so I cut them off the bone and into bite sized pieces, put them in the sauce on warm and reheated the meat. Made a side of boxed couscous and homemade roasted carrots in my air fryer.
Hi! Let me start by saying I’m a novice Instant Pot user! This is the third meal I’ve made and while it was delicious, (according to my friend), I found the cooking directions a little challenging. I got to the 1 minute on pressure cook, and after the natural release, they were still very firm – definitely not tender. I was so flustered I pressure cooked them again, for at least 5-6 minutes did the natural release and let them sit in the pot for another 15 minutes. I used 4 pork chops, no bone, and measured them exactly at 1″. Can you give me some insight as to what went wrong? Probably user error, but in that vein, could you line out the cooking directions step by step so I can try this again? Thank you!
Hi Coral,
Thank you for trying the recipe, and I’m glad that your friend found it delicious! The directions are explained clearly step by step in the recipe card at the end of the post. Step 8 of the recipe instructs you to use an instant read thermometer to check that the pork chops are cooked through to 145 degrees F after the pressure cooking and natural release. It can be difficult to tell if meat is done by feel alone, so I highly recommend testing the internal temperature. If the pork chops have not quite reached 145 degrees F, you can cook them a bit more using the sauté function until they are done. Adding an extra 5-6 minutes of pressure cooking and a second natural release very likely produced overcooked pork chops.
Listen…baby when I say this is perfection I mean it!! I just got my IP and don’t even know how to use it. Not only was this recipe well written and easy to follow but so dang DELICIOUS! I doubled the recipe and cooked 2 minutes instead of 1 (10 chops). This will definitely stay in rotation!
I am new to the instant pot – had the pot for 3 years before taking it out of the box last weekend. I almost didn’t make this because I was like “cook 1 minute” no way. But I did and it was wonderful and I am so glad I took a chance. Thank you!
My husband and I love this recipe. Thank you.
I had been overcooking my pork chops. They were much more tender with this method. This was super easy & the sauce was great. It made way more sauce than I needed so will make rice for the leftovers. Delish!
I absolutely love this recipe and had it in rotation every week, but recently need to cut out so much soy sauce in my diet. Do you have an alternative with less sodium (I used less sodium soy sauce) or another delicious instant pot pork chop recipe? So sad because this is SO good.
Hi Brittney,
I don’t have another IP pork chops recipe, but here is a collection of my pork chop recipes. I hope you find another recipe that works for you.
Delish! Followed the recipe to a tee. Didn’t have sweet chili sauce, but it was fine without it. Will definitely make this again.
This is so flavorful. The sauce is delicious with rice. Requires little work.
I used agave nectar instead of honey. I used fermented chili sauce with garlic instead of sweet chili sauce. Wonderful.
If you only have two pork chops make the full recipe of sauce. The instant pot needs about 1 cup of liquid.
I increased the cooking time to 4 minutes because the chops were still pink after cooking for 1 minute. I suppose this varies with pots.
Made this with frozen pork chops. The flavor is amazing and hubs approved! The sauce is so flavorful and the pork chops were nice and tender.
No idea how you make these without the sauce burning during the pressure cooking preheat. Mine didn’t even reach pressure before I stopped it because I could smell the burnt sauce.
Looking at others’ reviews, this recipe has worked well for many people. Double check that you added the correct amounts of all ingredients. You might also find this post on the Instant Pot burn message helpful.
Someone mentions there is a note on cooking thin pork chops, but I don’t see one. The person said it’s better to cook them in a pan. How long do you recommend?
Thanks!
It’s best not to cook thin pork chops in the Instant Pot because they cook so quickly that they may become tough. If you want to try the sauce in this recipe, you can cook the pork chops in a skillet, then remove them to a clean plate, then add the sauce ingredients to the skillet and simmer for a few minutes. Or you can try one of my other pork chop recipes to cook thin pork chops, such as Pan Fried Pork Chops or Smothered Pork Chops.
Worked out great in a pinch
You posting valid alternatives also helped save the dish, we had ketchup but not tomatoe paste
Delicious and easy thanks
Love Love Love the cooking tips and variety of instant pot recipes!
Made this last nite and it was delightful! A definate do over! My whole family loved it, especially the sauce.
I was skeptical, but my husband who generally hates pork chops because they’re so dry went back for seconds. We didn’t have sweet chili sauce so I added a bit of Sriracha and it wasn’t too spicy at all. Super easy, fast, delicious, I’ll be adding it to our rotation!
Thank you for this delicious recipe! It was perfect! The pork chops are tender and that sauce is so tasty!
Tonight, I made this recipe for the fifth time. My family loves it!!
I cooked my pork chops from frozen and they were severely overcooked. The sauce was OK.
Very easy to follow steps, first time use this new instant pot to make this pork chop, meat is tender and juicy, thank you for sharing.
Turned out delicious!!
I will definitely make these again.
Thank you
Love this recipe so much! So easy, so tender, so tasty! Have made it several times and we all love it!
easy and delicious!
The sauce sounds fantastic could I make this sauce and then bake them in the oven or would they burn?
You could use the method in my Pan Seared Pork Chops recipe, cooking the pork chops in a skillet, then removing them to a plate to rest (covered with foil to keep warm) while you make the sauce in the skillet. You could also bake them in the oven (see my Baked Pork Chops recipe for cook times), simmer the sauce on the stove for a few minutes, then pour it over the chops during the last few minutes of baking time.
I’d like to make these but my baby is under 1 and can’t have honey. Do you think pure maple syrup would work as a subtitute?
Yes, I think that would work. I hope your family enjoys the recipe!
Five because it’s easy and delicious. I’ll note through that doing my 1 1/2″ inch chops from frozen I decided to be overly cautious and used six minutes/15 release. Three of the four just passed 145 and the other around 137. Wasn’t a problem tonight because two are leftovers and will be brought to temp.