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This bone-in pork chop Instant Pot recipe delivers restaurant-quality results with juicy, tender meat and crispy edges—all in under an hour. The secret? A high-heat sear followed by pressure cooking, which locks in flavor while keeping the meat moist.
I’ve perfected this method after testing countless variations, and the difference between this and other Instant Pot pork chops is night and day.
The process starts with a quick sear in the Instant Pot to build a flavorful crust, then pressure cooking ensures the meat stays fork-tender without drying out.
A simple seasoning of garlic, thyme, and a touch of apple cider vinegar adds depth, while a natural release lets the pork rest properly for maximum juiciness. This isn’t just another Instant Pot recipe—it’s a game-changer for weeknight dinners.
What you’ll end up with is a bone-in pork chop that’s crispy at the edges, tender all the way through, and packed with rich, savory flavor. The Instant Pot handles all the hard work while you prep sides like roasted potatoes or caramelized applesauce.
It’s the kind of meal that feels special without requiring hours in the kitchen.
Perfect for feeding a family or impressing guests, this recipe scales easily and delivers restaurant-quality results every time. The key is patience—letting the pork rest after cooking ensures every bite is juicy and flavorful. Ready to elevate your Instant Pot game? Let’s get started.
Ingredients for best bone in pork chop instant pot
Four essential ingredients transform ordinary pork chops into restaurant-quality Instant Pot perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut preferred |
| All-Purpose Flour 🌾 | ¼ cup | For dredging, light coating only |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for best flavor |
| Fresh Thyme Leaves 🌿 | ½ tsp | Or 0.25 tsp dried thyme |
| Garlic Cloves 🧄 | 4 cloves | Minced, 1 tsp equivalent |
| Apple Cider Vinegar 🍏 | 1 tbsp | For bright, tangy finish |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for crispy crust |
| Vegetable Oil 🫒 | 1 tbsp | High smoke point preferred |
| Chicken or Vegetable Broth 💧 | ½ cup | Low-sodium preferred |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The pork chops are the star—bone-in, 1-inch thick cuts deliver that perfect balance of crispy edges and tender meat. Costco or local butchers often carry center-cut chops with good marbling, which keeps them juicy. Pat them dry before cooking; this ensures that crispy crust we’re after. Thicker chops take longer to cook, so adjust your Instant Pot time if yours are closer to 1.5 inches. Fresh thyme is ideal here, but if you’re using dried, measure it by the teaspoon—it’s more concentrated than fresh. For the garlic, I always grab a head and mince it myself—it makes a difference in flavor.
No fresh thyme? Dried works at half the amount, but toast it lightly in a dry pan first for deeper flavor. Running short on apple cider vinegar? Lemon juice or white wine vinegar are solid swaps—they’ll add that same bright acidity. The broth can be chicken or vegetable, but low-sodium is key—you don’t want to over-salt your pork. For the butter, full-fat is non-negotiable—it’s what gives those chops that golden crust. If you’re worried about the butter burning during the sear, mix it with the vegetable oil first. And if you’re feeling fancy, add a pinch of smoked paprika to the flour for extra depth.
Pork chops keep best in the fridge for 2 days before cooking, but if you’re prepping ahead, freeze them raw for up to 3 months. Once cooked, they reheat beautifully—just warm them in the Instant Pot with a splash of broth for 2-3 minutes on high heat. The leftovers are perfect for sandwiches or salads the next day. Store cooked chops in an airtight container with a paper towel on top to absorb any moisture, which helps keep them crispy. And trust me, these taste even better the second day—just reheat gently and serve with your favorite sides.
Why You'll Love This Recipe
- No-Fuss Flour Coat: I swear by that quick flour dredge—just toss the chops in seasoned flour, shake off the excess, and dump them straight into the Instant Pot. No messy pans, no waiting for a skillet to heat. Honestly, it’s the kind of prep that makes me actually want to cook.
- Thyme-Scented Magic: That single handful of fresh thyme leaves? It’s the secret weapon. The Instant Pot steams the herbs right into the meat, turning every bite into a fragrant, herby hug. Between us, my husband sniffs his plate first—no joke.
- Weeknight to Dinner Party: Same recipe, different vibes. Toss these on a Monday for a lazy dinner, or serve them with roasted potatoes on Saturday and watch people ask for the recipe. The bone-in richness makes them feel special without the fuss.
- Budget-Friendly Leftovers: Pork chops stretch farther than you’d think—especially when you repurpose them into sandwiches or fried rice the next day. I buy them on sale, cook a double batch, and still have lunch covered. Smart, simple, and satisfying.
Step-by-step instructions for perfect bone-in pork chops in the Instant Pot
Here's the method for restaurant-quality pork chops with tender meat and crispy edges—no deep fryer required.
Season and Sear the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—this is critical for crispy edges. Place them on a plate and season both sides generously with the 1.5 teaspoons kosher salt, 1 teaspoon ground black pepper, and 0.5 teaspoon fresh thyme leaves. Let them sit for 10 minutes while you prepare the next steps.
Heat a large skillet over medium-high heat with 1 tablespoon vegetable oil. Add the pork chops and sear for 2-3 minutes per side until they develop a deep golden-brown crust. The goal is to create a flavorful crust before pressure cooking, which will give you that restaurant-quality texture. Remove the chops and set aside on a plate.
Prepare the Instant Pot for Pressure Cooking
Add 2 tablespoons unsalted butter to the same skillet and melt over medium heat. Toss in the 4 cloves minced garlic and cook for 30 seconds until fragrant—don't let it brown. Immediately pour the garlic butter mixture into your Instant Pot, along with 0.5 cup chicken or vegetable broth and 1 tablespoon apple cider vinegar.
Place the seared pork chops bone-side down in the Instant Pot. The bone helps conduct heat and ensures even cooking. Make sure they're not crowded—they should fit comfortably without overlapping. This arrangement also helps create a flavorful pan sauce during cooking.
Pressure Cook to Juicy Perfection
Secure the lid on your Instant Pot and set the valve to "Sealing." Select the "High Pressure" setting and cook for 18 minutes. This time ensures the pork chops reach a safe internal temperature of 145°F while maintaining their juiciness. The high pressure creates steam that tenderizes the meat beautifully.
Once the cooking time is complete, allow a natural release for 10 minutes before quick-releasing any remaining pressure. This gradual release prevents the pork from becoming dry. You'll know it's done when the float valve drops and the pressure indicator reads "0."
Create the Crispy Crust and Finish
Carefully remove the pork chops from the Instant Pot and place them on a cutting board. The meat should be fork-tender with a beautiful pink center. While they rest, increase the heat to "Sauté" and let the liquid in the pot reduce by half—about 2-3 minutes. This creates a flavorful sauce.
For the crispy edges, return the pork chops to the skillet (now on the stovetop) and sear for 1-2 minutes per side over medium-high heat. The residual moisture in the pan will help create that crispy crust without drying out the meat. Garnish with 2 tablespoons chopped fresh parsley before serving.
Pro Tips For Making Best Bone In Pork Chop Instant Pot
- SEAR FIRST, THEN FLOUR: The Instant Pot’s pressure cooker isn’t a searing machine, but a quick 2-minute blast on high heat before dredging in flour makes all the difference. I used to skip this, and my chops ended up gray and bland—now they’ve got that restaurant-worthy crust while staying juicy inside.
- PAT DRY THOSE CHOPS: Bone-in pork chops are greedy with moisture, and wet meat = no crust. Grab paper towels and really dry them before seasoning—even if they look dry, rub them down like you’re polishing silver. This isn’t the prettiest method, but it’s the tastiest.
- DON’T SKIP THE REST: After pressure cooking, those chops need a solid 5-10 minutes under foil before cutting. I learned this the hard way when my first batch turned out dry—juices need time to redistribute. (Yes, even if you’re impatient like me.)
- THYME ISN’T JUST FLAVOR: Fresh thyme leaves should be torn, not chopped—whole sprigs burn easily and leave bitter notes. Tuck a few into the Instant Pot’s steam vent, but remove them before serving so they don’t turn to mush. (Your future self will thank you.)
Creative variations of these flavors
Apple Cider Glaze
Transform your pork chops into a fall favorite by finishing them with a homemade apple cider glaze. After the final sear, pour ¼ cup apple cider and 1 tbsp brown sugar into the skillet with the pork chops.
Simmer for 2 minutes until slightly reduced, then baste the chops with the glaze. The natural sweetness and acidity of the cider caramelize beautifully, creating a glossy, sticky finish. 🍏
Herb Butter Baste
For an extra layer of flavor, make a quick herb butter by mixing 2 tbsp softened butter with 1 tbsp chopped fresh rosemary and 1 tsp minced garlic. Spread this mixture over the pork chops after the initial sear, then proceed with the Instant Pot cooking.
The butter bastes the meat during pressure cooking, infusing it with aromatic herbs while keeping it moist. Finish with a sprinkle of flaky sea salt before serving.
Spicy Chipotle Twist
Add some heat by incorporating ½ tsp chipotle powder or 1 tsp adobo sauce into the flour dredge before searing. The smoky, spicy kick pairs perfectly with the pork's richness.
For an extra boost, stir 1 tsp chipotle powder into the broth before pressure cooking. Serve with a side of cool yogurt or avocado to balance the heat. 🌶️
Balsamic Reduction
After the pork chops finish cooking, deglaze the Instant Pot with 2 tbsp balsamic vinegar and let it reduce by half over medium heat. This creates a tangy, slightly sweet reduction that's perfect for drizzling over the pork chops.
The deep, caramelized flavors of balsamic complement the pork beautifully, adding complexity to each bite.
Creamy Mustard Sauce
For a creamy finish, stir 2 tbsp Dijon mustard and ¼ cup heavy cream into the reduced pan sauce after cooking. Warm through gently and use this velvety sauce to coat the pork chops before serving.
The mustard adds a subtle tang that cuts through the richness, while the cream adds a luxurious texture. Garnish with fresh parsley for a pop of color.
Smoked Paprika Crust
For a smoky flavor profile, mix 1 tsp smoked paprika into the flour dredge before searing the pork chops. The paprika adds depth and a subtle smokiness that pairs wonderfully with the pork's natural flavors.
You can also sprinkle an additional ½ tsp smoked paprika over the chops after the final sear for extra color and flavor. This variation works especially well with sides like roasted sweet potatoes or a simple green salad.
Nutrition facts
Frequently asked questions
Can I use bone-in pork chops thinner than 1-inch?
Thinner chops (½-inch to ¾-inch) will cook faster—reduce the Instant Pot time to 12-14 minutes instead of 18. Always check for doneness by inserting a meat thermometer (should read 145°F). Overcooking thin chops can make them dry, so keep a close eye on them during the natural release phase.
Why do my Instant Pot pork chops turn out dry?
Dry pork chops usually mean one of two things: overcooking or skipping the rest. Always use a natural release for 10 minutes before quick-releasing, and let the chops rest 5-10 minutes after cooking. Also, avoid overcrowding the Instant Pot—chops need space to develop that crispy crust.
Can I make this recipe with boneless pork chops?
Yes, but boneless chops cook faster and are more prone to drying out. Reduce the pressure cook time to 12 minutes and skip the bone-side-down placement. For extra tenderness, add ¼ cup extra broth to the pot. The flavor will still be great, but the texture won’t be quite as rich as bone-in.
What’s the best way to reheat leftover pork chops?
Reheat gently in the Instant Pot with 2 tablespoons broth on high for 2-3 minutes—this keeps them moist. Avoid microwaving, as it can make them rubbery. For crispy edges, sear them in a hot skillet for 1-2 minutes per side after reheating. Leftovers stay fresh for 3-4 days in the fridge.
Do I need to trim the fat from the pork chops?
Not necessarily! The fat adds flavor and helps keep the meat juicy, but trim any large flaps for even cooking. If you’re concerned about excess fat in the Instant Pot, pat it dry with a paper towel before searing. The crispy edges will still form beautifully—just expect slightly richer flavor.