(This recipe for Instant Pot Pork Chops has been removed from my site after several readers reported inconsistent results with the recipe and Kara and I were also frustrated with it when we tried to re-create the tasty pork chops we made when I first posted it. I am leaving the printer-friendly recipe here because some people did enjoy the recipe. If anyone does decide to try this recipe after seeing this note, I want to caution that you must have very thick, well marbled pork chops for this, otherwise  so the pork won’t stay juicy in the Instant Pot.)


  • 4 large thick bone-in pork chops (see notes)
  • 3 T olive oil
  • 1 tsp. Spanish Sweet Paprika (or use any Paprika you have, even smoked Paprika)
  • 1/2 tsp. Penzey’s Pork Chop Seasoning (or any all-purpose seasoning that’s good on meat)
  • 1/4 tsp. salt
  • 1/4 tsp. fresh-ground black pepper
  • 2 T white balsamic vinegar or white wine vinegar
  • 1 tsp. granulated garlic
  • 1/2 tsp. dried thyme (I would use ground thyme if you have it.)
  • 1 1/2 cup chicken stock


  1. Trim a little of the fat from pork chops, or leave it on, whichever you prefer.
  2. Mix Paprika, Pork Chop Seasoning, salt, and pepper and rub the pork chops with that mixture.
  3. Turn Instant Pot to SAUTE, HIGH HEAT and heat 1 T olive oil oil; then brown two pork chops, about 2-3 minutes per side.
  4. Add the other T olive oil and brown the other two pork chops. Remove pork chops to a plate.
  5. While the chops brown, mix together vinegar, granulated garlic, dried thyme, chicken stock and the other 1 T olive oil.
  6. When you’ve browned and removed all the pork chops, add that liquid mixture to the Instant Pot and scrape off any browned bits in the bottom of the pot.
  7. Add pork chops to the Instant Pot, pushing them down under the liquid as much as you can, lock the lid, and set Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes. (If your pork chops are not one inch thick, I’d use a shorter time.)
  8. When the cooking time ends, use NATURAL RELEASE for five minutes; then QUICK RELEASE to release the rest of the pressure.
  9. Remove the pork chops to a serving dish and cover with foil to keep warm.
  10. If you want a smooth sauce without any lumps, use a Fat Skimmer (affiliate link) to strain out the herbs and bits of browned meat from the sauce.
  11. Then set pressure cooker to SAUTE, HIGH HEAT and simmer the sauce about 10-15 minutes to reduce it to the thickness you prefer.
  12. Serve pork chops hot, with sauce to spoon over the meat.


I used a 6-Quart Instant Pot for this recipe. I used pork chops that were an inch thick; pork chops with some marbling in the pork will give best results. Time for the Instant Pot to come to pressure and release pressure is not included in cooking time.

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