Instant Pot Pork Chops
These Instant Pot pork chops are fall-apart tender with a sweet, spicy garlic sauce—quick, easy, and packed with flavor.
Servings: 4
Equipment
Ingredients
- 4 pork chops 8-Ounce boneless chops
- ½ Teaspoon salt plus more to taste
- ½ Teaspoon black pepper freshly ground, plus more to taste
- 1 Teaspoon onion powder
- 1 Teaspoon paprika
- 1 Tablespoon olive oil
- ½ Cup chicken broth
- ¼ Cup ketchup
- ¼ Cup soy sauce
- ¼ Cup balsamic vinegar
- 3 Cloves garlic minced
- 1 bay leaf
- 1 Tablespoon cornstarch for the slurry
- 1 Tablespoon water for the slurry
- parsley fresh, chopped for garnish
Instructions
- Season both sides of the pork chops with salt, pepper, onion powder, and paprika.
- Heat olive oil in the Instant Pot and select using "Sauté" mode. Allow it to heat for a couple of minutes.
- Once hot, add pork chops and brown for 2 minutes on each side. Remove the pork chops and set aside on a plate.
- Add garlic to the pot and cook for 1 minute, or until fragrant. Press the cancel button on the Instant Pot to turn off sauté mode.
- Pour in chicken broth, and use a wooden spoon to scrape the bottom of the pot.
- Whisk together the ketchup, soy sauce, and balsamic vinegar. Pour this mixture into the pot and stir to combine.
- Return the pork chops to the pot, nestling them in the sauce. Add the bay leaf.
- Secure the Instant Pot lid and set the valve to "Sealing". Select the "Manual" or "Pressure Cook" mode and adjust the time to 2 minutes on high pressure.
- Once the cooking time is up, let the pressure naturally release for 10 minutes, and then do a quick release of the remaining pressure.
- Carefully open the lid, remove the pork chops, and set them aside. Hit the cancel button on the Instant Pot and then select the sauté button.
- Make the cornstarch slurry by whisking the cornstarch and water together. Pour the slurry into the Instant Pot and whisk the sauce until it has reduced to your desired thickness.
- Discard the bay leaf. Serve the pork chops with the sauce, and garnish with fresh parsley.
Notes
Cooking time: If your chops are more than an inch thick, add a minute or 2 to the cooking time. If you want to cook thin pork chops then it might take a minute or so less.
Make extra: Since this is such a great recipe for meal prep, make a double batch and freeze half for future dinners!
Thicken it up: Keep whisking the sauce after adding the cornstarch slurry until it's thickened up to your liking.
Make extra: Since this is such a great recipe for meal prep, make a double batch and freeze half for future dinners!
Thicken it up: Keep whisking the sauce after adding the cornstarch slurry until it's thickened up to your liking.
Nutrition
Calories: 292kcal | Carbohydrates: 11g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1415mg | Potassium: 616mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
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