If you’re craving a hearty, comforting dinner that feels like a warm hug on a plate, you are in for a real treat with this Instant Pot Pork Chops and Potatoes Recipe. Juicy, thick pork chops simmered in a fragrant rosemary and garlic broth, paired with tender, perfectly cooked potatoes, all ready in a snap thanks to the magic of the Instant Pot. This dish strikes the perfect balance between savory flavors and effortless cooking, making it an absolute favorite for busy weeknights or anytime you want a satisfying meal that feels special.
Ingredients You’ll Need
The beauty of this Instant Pot Pork Chops and Potatoes Recipe lies in its simplicity. Each ingredient brings its unique burst of flavor or texture, blending into a dish that’s both rustic and refined. From aromatic herbs to tender potatoes, these essentials are what make this recipe truly shine.
- 4 thick boneless pork chops: Opt for chops at least 1 inch thick to keep them juicy when pressure cooked.
- 1/2 teaspoon garlic powder: Adds a subtle savory depth that complements pork perfectly.
- 1/2 teaspoon dried rosemary: Chopped if needed, rosemary infuses fragrant, piney notes into the dish.
- 1/4 teaspoon dried thyme: Offers a gentle earthiness that balances the herbs and meat.
- 1/4 teaspoon salt and black pepper to taste: Essential for seasoning both meat and potatoes.
- 1 tablespoon oil: For browning pork chops to lock in flavor and texture.
- 1 small onion, finely diced: Adds a touch of sweetness and texture to the gravy base.
- 1 cup chicken broth: The cooking liquid that enriches the gravy and keeps everything moist.
- 1 tablespoon Worcestershire sauce: Adds umami and a subtle tang for depth in the gravy.
- 1 pound waxy potatoes: Cut into 1-inch pieces, these potatoes hold their shape and absorb flavors beautifully.
- 1/2 teaspoon salt, 1 teaspoon dried rosemary, 1/4 teaspoon garlic powder, and black pepper to taste: Seasonings for the potatoes that tie the whole dish together.
- 2-3 teaspoons cornstarch mixed with 3-4 teaspoons cool water: A slurry to thicken the gravy into a luscious sauce.
How to Make Instant Pot Pork Chops and Potatoes Recipe
Step 1: Brown the Pork Chops
First things first, season your pork chops generously with salt, pepper, garlic powder, rosemary, and thyme. Browning them on sauté mode with a tablespoon of oil is an absolute game-changer—it seals in those juices and creates a beautiful caramelized crust you’ll drool over. Do this in two batches so you don’t overcrowd the pot, then set the chops aside.
Step 2: Start the Gravy
Now that the pork is browned, toss in your finely diced onion to sauté until tender—this takes about a minute and adds wonderful sweetness to the base. Pour in the chicken broth and Worcestershire sauce, scraping up those golden browned bits from the pot’s bottom. This is where the magic of flavor layering begins. Turn off the Instant Pot and nestle your browned pork chops right into this aromatic broth.
Step 3: Add the Potatoes
Toss the waxy potatoes with salt, chopped rosemary, garlic powder, and black pepper, making sure every piece is well-coated. Then, place a trivet over the pork chops inside the Instant Pot and create a little foil “basket” on the trivet to hold your potatoes. This clever setup keeps the potatoes perfectly steamed without overcooking the meat.
Step 4: Pressure Cook
Seal the Instant Pot lid and set the valve to sealing. Pressure cook at high pressure for 3 minutes. Here’s a crucial tip: after cooking, do not rush to release the pressure. Instead, allow for a natural pressure release for 10 minutes—this gentle step ensures tender potatoes and juicy pork. Then, carefully release any remaining pressure and open the lid.
Step 5: Check and Adjust Potatoes
If your potatoes need a little extra love, just remove the pork chops, reseal the pot, and pressure cook for another 2-3 minutes. This flexibility helps you get everything just right, no matter the variety or freshness of potatoes.
Step 6: Thicken the Gravy
Finally, remove the pork chops and potatoes from the pot and switch back to sauté. Stir in your cornstarch slurry and whisk constantly until the gravy thickens into a velvety sauce—this only takes about 2 minutes. Pour that luscious sauce over your pork and potatoes, and you’re ready to dig in!
How to Serve Instant Pot Pork Chops and Potatoes Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkle a bright, fresh contrast over the savory pork chops and silky gravy. A little fresh cracked black pepper on top adds that inviting final touch. These simple garnishes elevate the dish visually and flavor-wise without stealing the show.
Side Dishes
While this recipe includes potatoes, pairing it with a crisp green salad or steamed green beans brings a refreshing balance to the meal. For a heartier feast, serve alongside creamy mashed sweet potatoes or buttery sautéed mushrooms. Each of these sides complements the rich flavors of the Instant Pot Pork Chops and Potatoes Recipe beautifully.
Creative Ways to Present
For an extra special presentation, serve the pork chops over a bed of buttery mashed potatoes, drizzling the thickened gravy like a luxurious sauce. Alternatively, plate the potatoes beside the chops with an arrangement of colorful roasted vegetables for a rustic, family-style vibe that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover pork chops and potatoes in an airtight container in the fridge for up to 3 days. The flavors mellow nicely, making leftovers just as delicious, if not more, as the next-day meal.
Freezing
This dish freezes well when separated into portions. Place pork chops and potatoes in freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave. If the gravy has thickened too much, stir in a splash of broth or water to loosen it back up. This keeps the pork chops tender and the potatoes moist.
FAQs
Can I use bone-in pork chops for this recipe?
You absolutely can! Just keep in mind that bone-in chops might need an extra minute or two of cooking time in the Instant Pot to become tender. Always allow for the natural pressure release to ensure juiciness.
What type of potatoes work best?
Waxy potatoes like Yukon gold or red potatoes are ideal since they hold their shape better under pressure cooking. Starchy potatoes like Russets tend to fall apart and might become mushy.
Can I double this recipe for a larger group?
Yes, but be mindful of your Instant Pot’s capacity. You might need to increase cooking time slightly and ensure the pot isn’t overfilled for safety.
Is it possible to make this recipe dairy-free?
Definitely! The recipe is naturally dairy-free, so no substitutions are needed. Just use oil for browning and skip any butter or cream-based sides if you serve them.
How do I avoid dry pork chops in the Instant Pot?
Browning the pork chops first seals in moisture, and allowing a natural pressure release post-cooking is key. Also, using thick chops (at least 1 inch) helps keep them juicy and tender.
Final Thoughts
You really can’t go wrong with the Instant Pot Pork Chops and Potatoes Recipe—it’s a cozy, flavorful dish that makes weeknight dinners feel like a special occasion. Once you try it, you’ll find yourself reaching for this recipe again and again because it’s just that satisfying. Go ahead, gather your ingredients and enjoy the magic of easy, delicious cooking!
Print
Instant Pot Pork Chops and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pork Chops and Potatoes recipe offers a flavorful and tender meal cooked quickly with the convenience of an electric pressure cooker. Thick boneless pork chops are seasoned and browned before being pressure cooked alongside seasoned waxy potatoes. The dish is finished with a savory onion and Worcestershire gravy thickened with a cornstarch slurry, making it a perfect comforting one-pot dinner with minimal prep and mess.
Ingredients
Pork Chops Seasoning
- 4 thick boneless pork chops (at least 1 inch thick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary, chopped if large needles
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- Black pepper, to taste
- 1 tablespoon oil
Gravy and Potatoes
- 1 small onion, finely diced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 pound waxy potatoes, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon dried rosemary, chopped
- 1/4 teaspoon garlic powder
- Black pepper, to taste
- 2–3 teaspoons cornstarch
- 3–4 teaspoons cool water (for slurry)
Instructions
- Brown the pork chops: Season the pork chops on both sides with salt, pepper, garlic powder, dried rosemary, and dried thyme. Set your Instant Pot to the “sauté” mode and heat 1 tablespoon of oil. Brown the pork chops in two batches until golden on each side, then remove from the pot and set aside.
- Start the gravy: Add the finely diced onion to the inner pot and sauté for about 1 minute until softened. Stir in the chicken broth and Worcestershire sauce, scraping any browned bits from the bottom to incorporate flavor. Turn off the Instant Pot, then place the browned pork chops back into the gravy mixture.
- Add potatoes: Toss the cut potatoes with salt, dried rosemary, garlic powder, and black pepper. Place a trivet over the pork chops in the Instant Pot, then shape a small basket out of aluminum foil and line the trivet. Arrange the seasoned potatoes on top of the foil basket.
- Pressure cook: Close the Instant Pot lid and set the valve to “sealing.” Cook on high pressure for 3 minutes. After cooking, allow a natural pressure release for 10 minutes (do not skip this step to ensure cooked potatoes and tender meat). Then carefully release any remaining pressure manually and open the lid.
- Adjust potato cooking if needed: If potatoes aren’t cooked to your liking due to potato variety or age, remove the pork chops and close the lid again. Pressure cook the potatoes for another 2-3 minutes on high pressure.
- Thicken the gravy: Remove the pork chops and potatoes from the inner pot. Set the Instant Pot to “sauté” mode again and stir in the cornstarch slurry (cornstarch mixed with cool water). Stir constantly for about 2 minutes until the gravy thickens. Serve the thickened gravy over the pork chops and potatoes.
Notes
- Use thick boneless pork chops (at least 1 inch) to avoid dryness; thinner chops tend to dry out in the Instant Pot.
- Do not skip the 10-minute natural pressure release after cooking to ensure perfectly tender potatoes and pork.
- Potatoes can be increased up to 2 pounds if serving larger appetites; adjust seasoning accordingly.
- If potatoes are undercooked, pressure cook them separately for a few more minutes as needed.
- Chopping dried rosemary needles smaller helps distribute flavor more evenly.
