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 my 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 because it calls for ingredients I almost always have on hand.
Update: To show you how quick this recipe comes together, we made a little video. I love how this video really shows the impact browning the meat has on the flavor. About 25 seconds in, we add the water. Then we scrape up the browned bits and the sauce turns brown with flavor. Don’t skip this step!
Tips for Making Pressure Cooker Boneless Pork Chops in an 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 need to cut the pressure cooking time down. For example, if they’re 1/2-inch thick, I would cut the cook time in half and use an 8 minute cook time with a 10 minute natural release.
If you want a sliceable pork chop, not fork tender, you can use a 1-minute cook time with a complete natural release.
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.
Doubling or Halving the Recipe
If you want to add more, you can double the meat without needing to add additional liquid to this recipe. But if you’d like to have more gravy, you can also double the liquid. Either way, you will not need to add any additional cook time.
While I always love leftovers, I know some people prefer to cook just what they need. When I half the recipe, I prefer to reduce just the meat and still make the full amount of gravy, because I hate to use just half a can of something and I also want to make sure there’s enough liquid in the pot to come to pressure. However, if you want to half this recipe, you can also half the liquids as well. Again, no change to the cook time.
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.
- 4 thick boneless center-cut pork chops (about 4 to 5 ounces each and at least 1-inch thick)
- 1 tablespoon oil
- Salt and pepper to taste
- 1 packet onion soup mix (use your favorite flavor, I used Beefy Onion Soup Mix)**
- 1 can (8 ounces) mushrooms, drained
- 1/4 cup tomato paste (I use tomato paste in a tube)
- 2 cups water
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Generously season the pork chops with salt and pepper. Select Saute to preheat the pressure cooking pot. When hot, add the oil and brown the pork chops on both sides—do not crowd the pan.
- When pork chops are browned, add 2 cups of water to the pressure cooking pot, and stir to scrape up any browned bits on the bottom of the pan.
- Add the onion soup mix and tomato paste, and stir to combine. Lock the lid in place, select High Pressure and 15 minutes cook time.
- When timer sounds, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. Carefully remove the lid.
- Remove the pork chops to a serving bowl. In a small bowl, combine cornstarch and cold water, stirring until well combined.
- Select Saute and pour the cornstarch slurry into the pressure cooking pot, stirring constantly. Add the canned mushrooms to the gravy and stir until the gravy thickens. Turn off the pressure cooker.
- Salt and pepper the gravy to taste.
- Pour gravy over the pork chops in the serving bowl. Serve pork chops over prepared rice or mashed potatoes.
*If using thin pork chops, remember to reduce the cook time.
**Onion Soup Mix substitution:
- 1/4 cup dried minced onion
- 2 tablespoons beef bouillon granules
- 1/8 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon parsley flakes
- 1/8 teaspoon celery salt
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
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Amount Per Serving: Calories: 170 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 894mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 12g
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