These Shortcut Pressure Cooker (Instant Pot) Boneless Pork Chops are a great last-minute meal that calls for ingredients you likely already have on-hand. These boneless pork chops are cooked until they’re fork-tender in an easy tomato-mushroom gravy—made pressure-cooker quick using onion soup mix, mushrooms, and tomato paste.
When I posted last week’s Easy Pressure Cooker Pork Chops in Mushroom Gravy, I got a number of questions about making boneless pork chops in the pressure cooker. So this week, I thought I’d share a boneless pork chops recipe so you could compare.
Terry, a long-time Pressure Cooking Today reader, sent me this recipe. It’s been a go-to meal at our house when I needed something quick and easy, made out of ingredients I already had on hand. I didn’t realize it had never appeared on the blog! So today, let me introduce you to these quick and easy Shortcut Pressure Cooker (Instant Pot) Boneless Pork Chops.
Tips for Making Pork Chops in a Pressure Cooker (Instant Pot)
Pork chops can be a little tricky to prepare in the pressure cooker. This is mostly due to the different thicknesses and cuts of “pork chops” out there.
Different Cuts of Pork Chops
The different cuts of pork chop available—pork loin blade chops, pork chop end cut, center-cut loin chop, boneless pork chops, to name a few I saw in my grocery store—all are made of different types of meat with different cooking needs. Some of these chops need a long cook time to break down the tissue to result in fork-tender chops, while other chops need liquids and braising to help keep the meat from drying out. Boneless pork chops are generally very lean and benefit from cooking in the moist pressure cooking environment. They also cook more quickly than other chops. If you want more in-depth information, the Kitchn has a great explanation of the different cuts and what they look like and recommended cooking methods.
Different Thickness of Pork Chops
The thickness of the pork chops you purchase also makes a huge difference in the cook time of the meat. Thicker pork chops are less prone to overcooking. This recipe calls for boneless pork chops that are at least 1-inch thick. If you’re using a thinner chop, you’ll definitely need to cut the pressure cooking time down.
I cooked these chops at High Pressure for 15 minutes, which resulted in a fork-tender chop that registered over 200°F! (I prefer my pork fork tender.) However, if you like your pork to be firmer and need a knife to cut through the meat, you will want to reduce the cook time—as long as an instant-read thermometer shows the chops are cooked above 145°F, they’re good to go.
Adding the Cornstarch
When you make the tomato-mushroom gravy, it’s important to be patient when adding the cornstarch and allow the contents of the pot come to a boil. The cornstarch won’t thicken until it reaches a certain temperature (203°F at sea level, a little lower at altitude). Once that temperature is reached, it thickens quickly. If you’re impatient and add more cornstarch before the temperature is reached, your gravy can get a little jello-y. Another way to avoid clumps is to add the cornstarch to cool water and stir until well combined, then stir constantly as you add it to the cooking pot.
My family really enjoyed the tomato-mushroom sauce served generously over the pork and rice—my grandson did a little “happy mushroom dance” every time he found one in his rice. (I may have scooped out extras just for him to enjoy). I hope you and your family enjoy these Shortcut Pressure Cooker (Instant Pot) Boneless Pork Chops as much as we did.
*If using thin pork chops, remember to reduce the cook time. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
*If using thin pork chops, remember to reduce the cook time.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Shortcut Pressure Cooker (Instant Pot) Boneless Pork Chops