Shortcut Pressure Cooker (Instant Pot) Boneless Pork Chops

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.

 Shortcut Pressure Cooker (Instant Pot) Boneless Pork Chops recipe, made quick and easy with Onion Soup mix

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 most 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.

Shortcut Pressure Cooker (Instant Pot) Boneless Pork Chops recipe for the InstaPot or electric pressure cooker, quick and easy meal with a tomato-mushroom gravy

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.

Shortcut Pressure Cooker (Instant Pot) Boneless Pork Chops

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.

Ingredients:

  • 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

Directions:

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.

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Shortcut Pressure Cooker (Instant Pot) Boneless Pork Chops

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