Summary:

Tender pork chops are smothered with a creamy mustard gravy and topped with crispy bacon. This flavor-packed dinner uses few ingredients and is perfect for anyone on a low carb diet, with just 3 grams of net carbs per serving.

Instant Pot Pork Chops

4.8 from 18 votes

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Prep: 10

Cook: 50

Natural Release: 18

Yield: 3 servings

INGREDIENTS

▢ 3 boneless pork chops (<1 inch thick; Note 1)
▢ 3 slices bacon, diced (Note 2)
▢ 1 small onion or 1/2 large onion, thinly sliced
▢ 1/2 cup water
▢ salt and pepper

Sauce:

▢ 1/2 cup heavy whipping cream
▢ 1/4 cup finely grated parmesan cheese (Note 3)
▢ 1 tablespoon dijon mustard

INSTRUCTIONS

Prepare Pork: Pat pork chops dry with paper towels. Trim off excess fat. Generously season all sides with salt and pepper.
Sauté Bacon: Select sauté mode on pressure cooker (Note 4) for medium heat. Add diced bacon and stir frequently during cooking. As bacon turns crispy, use slotted spoon to transfer to paper towel lined plate to drain, leaving bacon grease in pot.
Sauté Pork & Onions: Add pork chops to pot in single layer and fry in bacon grease, a few minutes per side. Transfer to plate. Add onions and cook for a few minutes, stirring frequently. Turn off sauté mode. Add water, stirring and briefly scraping up flavorful brown bits stuck to bottom of pot. Return pork to pot, arranging chops side-by-side on top of onions.
Pressure Cook: Secure and seal lid. Cook at high pressure for 30 minutes, followed by natural pressure release (Note 5). Uncover and transfer only pork chops onto serving plates.
Make Sauce: Turn on sauté mode. Add heavy cream and dijon mustard to pot, stirring together. Boil for 5 to 10 minutes to thicken, stirring occasionally. Turn off sauté mode and stir for a minute until boiling subsides. Stir in parmesan cheese until melted.
Serve: Spoon sauce on top of pork chops, and top with crispy bacon. Serve (Note 6).

NUTRITION

Makes 3 Servings

Amount Per Serving:

Calories 500 (52% from fat)
Total Fat 29g	45%
Saturated Fat 15g	76%
Cholesterol 176mg	59%
Sodium 820mg	34%
Net Carb 3g
Total Carb 3.5g	1%
Dietary Fiber 0.5g	2%
Sugars 2g
Protein 50g

Vitamin A 12% · Vitamin C 2% · Calcium 11% · Iron 9%

PHOTOS

NOTES & TIPS

(1) Pork Chops. About 1 to 1.5 pounds total. I use a boneless center cut, 6 to 8 ounces per individual chop. Pay attention to their thickness when selecting them at the grocery store; ideally, each pork chop should be less than 1 inch thick. If you have thinner or thicker pieces, they will not cook at the same rate and you may need to pressure cook for shorter or longer periods of time to compensate.

(2) Bacon. Don’t skip this ingredient. Bacon plays multiple roles in this dish, providing grease for frying pork chops as well as forming the base for a flavorful sauce. The crispy bacon bits add extra richness and crunch that complements the creaminess of the sauce.

(3) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.

(4) Pressure Cooker Equipment. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.

(5) Natural Release. Let the pressure cooker naturally release pressure, which takes about 18 minutes. During this time, you don’t need to press any buttons. You’ll know when it’s done because the pin will drop when pressure has completely released. Avoid a quick pressure release because that cuts the cooking time short; during natural release, the pork chops are still cooking.

(6) Serving / Leftovers. Serve while hot, alongside mashed cauliflower, roasted mushrooms, or broccoli salad. Store any leftover pork chops with sauce in an airtight container in the refrigerator for up to 2 days. The bacon should be stored separately to preserve crispness. The pork chops reheat well in the microwave and maintain their tenderness, and should be microwaved with the sauce but not the bacon. After reheating, top with bacon and serve.

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Did you make this? Rate this recipe:

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Cynthia

I make this regularly. It is a win-win in my house.

Carol L

so easy to make and sooooo good!

Melanie

I’ve made this several times and both me and my husband absolutely love it!

Becky

This recipe is so easy and the flavors are amazing! This is going to become a regular in our home.

Pat Kroening

I have made this recipe at least four times, it is my all time favorite, cozy time food. So delicious, I can eat half the recipe in 1 meal. Nobody should really do that, I just have no self control… what can I say? It’s just too good.

Pat Hunsicker

I just made this. It was wonderful. I would like the gravy a little thicker.

I don’t have many staples in my home but this has become one! It’s delicious! Comes out perfect every time! Thanks for sharing!

Tonya

Can you use a different cheese?

Dianna

Sauce is to die for! Chops still came out dry. Used <1" and didn't change anything. Would cooking less time help? Suggestions please?

Wendy

I want to make for dinner tonight.. can I do more than 3 chops? Feeding 6 people!

Julia

You can proportionally increase the ingredients as needed, and the pressure cooking time should remain the same. Some things need to be adjusted, like searing the pork chops in batches since they won’t all fit simultaneously.

Judy B

These look delicious and I will be trying them, but they make me wonder about something else. In your chicken in mushroom gravy you said you wanted to do it with pork chops but weren’t sure how to do them in the Instant Pot. Now that you have figured out how to do pork chops, I wonder if you have tried them with the mushroom gravy? It reminds me of the pork chops my mom made that was a favorite of mine. She would brown them and then cook low and slow in an electric fry pan and it seems like it could be adapted for the Instant Pot. I might experiment but would love you input if you have tried it.

Hi Judy! I haven’t tried it, but I think it would work well with this recipe. Take the mushroom gravy ingredients (cream, water, cheese, etc.) from the Instant Pot Mushroom Chicken recipe and add them after the pork chops have finished pressure cooking. Turn on the saute mode and stir as it thickens up. Hope that’s helpful 🙂

Thanks Julia! Yes that is helpful. I’m going to try this sometime later this week and will let you know how it turns out.

Marilyn

Just made these pork chops…AMAZING!! I used bone in chops and did not have to adjust the time.

DianaD

Wonderful. Just needs a tad more salt. Served with homemade mashed cauliflower.

Mia

These were so good! I followed the recipe exactly and they turned out great. I will definitely be making these again!!

Julie

Made this tonight and it was pretty good. This was my second instant pot recipe and it was super easy to follow. I left out the onions because I have a few picky eaters in my household. (I did season the chops with a little onion powder though so it still had the flavor). Used chicken broth instead of the water and used lactose free milk thickened up with a little corn starch instead of the cream. Worked great. Served with mashed potatoes and applesauce. Yum!

Stacia Jahnke

Oh this looks soooo good!! I’m not a fan of mustard..could I use powdered ground mustard instead?

Samdra

This was delicious. I did make the sauce in a pan to speed things up so it was ready when the chops came out of the Instant Pot. The sauce was so good and the chops were fork tender. Husband said it was a definite keeper.

Linda H

Wonderful!! Tender and tasty!

Martha

Hi, this looks absolutely delicious! I don’t have whipping cream on hand but could I substitute half and half? Thanks!

That would probably work. Sauce might be a bit thinner but should still be delicious.

Judy

This is my favorite instant pot recipe. So easy and perfect everytime.

Cathy Brookstein Bailey

Can this be doubled? Does the cooking time change?

Keep the pressure cooking time the same. Some things may need to be done in batches, e.g., the pork chops won’t be able to all fit in a single layer when browning them.

Christy

This sounds good but I have bone in pork chops. Can I use them instead of boneless pork chops?

I haven’t tested this with bone-in, so I can’t say how it’ll turn out. You might need to tweak the pressure cooking time a bit. If it were me, I’d just remove the bones before cooking with it.

Cheryl

This was yummy and easy! Five stars!!!

Kati

I would love to make this but cannot have dairy. Can a 1/2c coconut milk be substituted for the heavy whipping cream?

Brooke

Try Cashew. Rich and creamy without a strong flavor. I haven’t made it with cashew however I use it as a substitute quite often due to my intolerance to dairy.

Candi

Wondering why someone would want to take 45 min to cook this in the instant pot when u can cook it in 1 pan on the stove in less than 20? Seriously asking 🙂

Not everyone uses the Instant Pot for its cooking speed; there are a number of other reasons to do so. Pressure cooking is simply another way of cooking, just like baking, grilling, etc. Not everyone chooses a mode of cooking simply for how fast it can cook something. Otherwise I’d be using the microwave every time 😉

Instant Pot Pork Chops