Instant Pot Paprika Pork Chops
Pork chops cook quickly in the Instant Pot, and these low-carb Instant Pot Paprika Pork Chops were very tasty.
PIN the Paprika Pork Chops to try it later!
There’s quite a collection of Pork Recipes on this site, but these Instant Pot Paprika Pork Chops were the first pork chops I’ve made in the Instant Pot! Ever since I’ve become a confirmed Instant Pot fan, I’ve loved using it to cook pork.
But I discovered that Instant Pot pork chops are more challenging than Instant Pot pork roast that’s shredded and added to a sauce of some kind. I ended up making this recipe several times and adapting with slight changes (sometimes with feedback from people who tried the recipe). And after that process I feel like this is a recipe that will give good results with the thick bone-in pork chops I’m recommending, preferably with some marbling in the meat.
I do want to say that Instant Pot Pork Chops won’t ever give the juicy texture of pork chops cooked quickly on the grill. These pork chops are meant to be eaten with the sauce spooned over. And this is a recipe to use nice thick bone-in pork chops. Thinner pork chops will be overdone. That said, I’m updating the recipe with some tips for best results, and I hope people will enjoy the pork chops!
What ingredients do you need for this recipe?
- large thick bone-in pork chops
- olive oil
- Spanish Sweet Paprika (affiliate link) (or use any Paprika you have, even smoked Paprika)
- Penzey’s Pork Chop Seasoning (affiliate link), or any all-purpose seasoning that’s good on meat
- salt
- fresh-ground black pepper
- white balsamic vinegar (affiliate link) or white wine vinegar
- granulated garlic
- Dried Thyme (affiliate link); I would use Ground Thyme (affiliate link) if you have it.
- chicken stock or canned chicken broth (affiliate link)
What spices did I use to season the pork chops?
The pork chops were tasty with the Spanish Sweet Paprika and Penzey’s Pork Chop Seasoning I used. But any type of Paprika will work, even smoked Paprika. The Penzey’s Pork Chop Seasoning has salt, garlic, white pepper, onion, ginger, and hickory smoke flavor, so if you don’t have Pork Chop Seasoning just use a pinch of whichever of those you have.
What if you don’t have White Balsamic Vinegar?
I love White Balsamic Vinegar when I want a milder vinegar flavor but you could use regular balsamic vinegar or white wine vinegar with a pinch of sweetener.
Love Your Instant Pot?
I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes! Find more Instant Pot / Slow Cooker Recipes on my other site!
How to make Instant Pot Paprika Pork Chops:
(Scroll down for complete printable recipe including nutritional information.)
- Trim some of the fat from four large bone-in pork chops, or leave on as much fat as you prefer.
- Mix Spanish Sweet Paprika (affiliate link) Penzey’s Pork Chop Seasoning (affiliate link) and a little salt and pepper to rub the pork chops.
- Turn Instant Pot to SAUTE, HIGH HEAT and heat the oil; then brown the pork chops two at a time, about 2-3 minutes per side. Add a little more oil when you brown the other two chops.
- While the chops brown, mix together white balsamic vinegar (affiliate link), granulated garlic, Dried Thyme (affiliate link), chicken stock and the other tablespoon of olive oil. After you remove pork chops, add that mixture to the Instant Pot and scrape off any browned bits in the bottom of the pot.
- Then add pork chops, lock the lid, set Instant Pot to MANUAL, HIGH PRESSURE, 5 minutes.
- When cooking time ends, use QUICK RELEASE to release the pressure.
- Remove the pork chops and cover with foil to keep warm.
- Use a Fat Skimmer (affiliate link) to strain out the herbs and bits of browned meat from the sauce if desired, then set pressure cooker to SAUTE, HIGH HEAT and simmer the sauce to reduce it to the thickness you prefer.
- Serve Paprika Pork Chops hot, with sauce on the side to pour over the meat.
Make it a Low-Carb Meal:
While the pork chops cook you could make The Best Pureed Cauliflower with Garlic Parmesan and Goat Cheese and maybe Mary’s Spring Mix Salad with Feta and Pine Nuts if you want something green.
More Pork in the Instant Pot:
Green Chile Pork Taco Bowl ~ Kalyn’s Kitchen
Instant Pot Apple Cider Pork Loin ~ CopyKat Recipes
Low-Carb Greek Pork Tacos ~ Kalyn’s Kitchen
Instant Pot Chile Verde ~ The Cookie Rookie
The BEST Instant Pot Dinners with Pork ~ Slow Cooker or Pressure Cooker
Instant Pot Paprika Pork Chops
These Instant Pot Paprika Pork Chops are a tasty main dish for a low-carb meal.
Ingredients
- 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
Instructions
- Trim a little of the fat from pork chops, or leave it on, whichever you prefer.
- Mix Paprika (affiliate link) Pork Chop Seasoning (affiliate link) salt, and pepper and rub the pork chops with that mixture.
- 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.
- Add the other T olive oil and brown the other two pork chops. Remove pork chops to a plate.
- While the chops brown, mix together vinegar, granulated garlic, dried thyme, chicken stock and the other 1 T olive oil.
- 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.
- 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.
- When the cooking time ends, use QUICK RELEASE to release the pressure.
- Remove the pork chops to a serving dish and cover with foil to keep warm.
- 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.
- Then set pressure cooker to SAUTE, HIGH HEAT and simmer the sauce about 10-15 minutes to reduce it to the thickness you prefer.
- Serve pork chops hot, with sauce to spoon over the meat.
Notes
I used a 6-Quart Instant Pot (affiliate link) 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.
This recipe adapted from one in The Pressure Cooker Cookbook by Tori Ritchie. This recipe was tested by Kalyn with help from Jake and Kara.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 218Total Fat: 16gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 36mgSodium: 394mgCarbohydrates: 2gFiber: 0gSugar: 3gProtein: 13g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Instant Pot Paprika Pork Chops are a good main dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet.
Find More Recipes Like This One:
Use Instant Pot Recipes to find more low-carb recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2018. It was updated a few times with suggestions from people who tried the recipe and was last updated with more information in 2021.
24 Comments on “Instant Pot Paprika Pork Chops”
I made this last evening. I have a wanna be Instant Pot, so had to wing some of the instructions. I bought four thick bone-in chops, but I could only brown them one at a time. My pot just isn’t that big. I decided to just make three of the chops, but it was clear to me there wasn’t nearly enough sauce, so I made a half batch more. I goofed up. It’s been a stressful week due to something that happened to my dog. She went through one four hour surgery, and is having another shorter surgery today. My mind has been somewhere else. I realized after I brown the chops that the paprika was supposed to be sprinkled on them along with the chop seasoning. So, I added the paprika to the sauce. To me, 10 minutes seemed like a long time to cook the chops, so I cut the time down to 6 minutes. They still ended up on the verge of overdone. I’ll probably cut the time down to four next time I make this.
The sauce for the chops was TO DIE FOR!!!! I did add about a quarter cup of white wine to the mix. I had some mushrooms floating around in the fridge and meant to add those as well while the sauce was simmering, but forgot. I will definitely do that next time. Thanks for sharing this, Kalyn.
So glad to hear you enjoyed the recipe! I’ve been testing this again since then and I decided to lower the cooking time since people were still getting mixed results.
Made this with the ButcherBox boneless pork loin chops and added a sliced whole red onion. WOW! The pork chops were so tender and the gravy was so tasty. Definitely going to make this again and again!
So glad you enjoyed it. I’ve gotten mixed reviews on this recipe and I think good quality pork chops make a big difference!
I recommend quick release on the pressure. These are way too dry
I will have to try that, thanks. I will say that I consulted a well-known pressure cooker blogger to see if she had advice, and she didn’t recommend that. But I like the idea of trying it.
Ann, after retesting the recipe I have made that change, thanks!
Can I use regular balsamic vinegar? Or Apple Cider vinegar? Or red wine vinegar? That’s all I have :/
Yes, definitely you can use another kind of vinegar. The regular balsamic vinegar will darken the pork chops but probably taste great. If you don’t like the idea of darker meat, I’d use apple cider vinegar.
Awesome, thanks. Turns out I don’t have the all purpose seasoning either 🙁 Closest is a rib rub or Mrs. Dash table blend.
I think anything that tastes good on pork will work!
Can you make this in a crock pot????
Yes, I’m sure you can. I would use only about half as much stock for the crock pot. You could look at this recipe for tips on the timing. Let me know how it works if you try it!
Loved the pork chops. Extremely delicious., not dry at all. Made them at my cabin in the instant pot! I had only 2 of of us to prepare for so I made only two chops. I decreased the amount of broth to 1 cup. Served it with Kabocha squash, asparagus and apple sauce. Thank you for the great dinner recipe!
So glad to hear that someone else had success with the recipe! Thanks for taking time to tell me!
I made the recipe with with 1 inch thick pork chops and the 1 1/2 cups of chicken broth and my pork chops were also dry. I’ve done pork chops like these on the grill before and never had them get this dry. The only thing that made them enjoyable was the sauce. I’ll probably go back to doing them on the grill.
I’m sorry you were disappointed. I was talking to a well-know pressure cooker blogger tonight at a party and asked her why some people weren’t having as good of results as I did with this recipe. She said “It has to be the marbling in the meat. If your pork chops are too lean they won’t turn out well in the pressure cooker.” So I added a note about that in the recipe too.
I tried this, too, and the pork was pretty dry. Disappointed. 🙁
Now I am worried; I will try it again and report back. Thanks for taking time to tell me.
Beth, I made this again several times with my cooking assistant Kara. We realized that we must have written down 1/2 cup liquid but we really used 1 1/2 cups. I am so sorry for the mistake. We also made a few other changes that we thought made it a bit better. I am embarrassed and sad that it was a failure for you!
I was so disappointed. We followed the recipe to a tee. I had beautiful thick pork loin chops with bone and they turned out very dry. We also didn’t have that much sauce. The natural release seemed to take a long time. Did the meat continue to cook during that time?
I wonder what went wrong? Because if you followed this recipe there is no way you would end up with less liquid than you started with unless steam was escaping. We had to cook the liquid down bit to thicken it, and there was still quite a bit. The natural release for us took about 15 minutes. Sorry it was not a success for you.
Linda, after another person said their pork chops were dry, I made the recipe again (several times!) with one of my cooking assistants. We realized that we must have written down 1/2 cup stock and it should have been 1 1/2 cup. I am so sorry for that mistake! Nothing upsets me more than making a mistake in a recipe. I’m updating the recipe with that change, and a other minor changes we thought might improve it. Please accept my apology; I am so embarrassed.
I haven’t cooked thin pork chops in the Instant Pot, so I can’t say for sure. But I am guessing 5-6 minutes would be long enough. Love to hear how that works if you try it.