Instant Pot Braised Pork Chops Mashed Potatoes, Gravy & Carrots

Instant Pot Pork Chop One Pot Meal

Instant Pot Pork Chops - the whole meal is cooked at once, then the potatoes mashed and the gravy made right in the instant pot.

I’ll tell you what, we went from a few lovely fall days to fall with a vengeance here in the Twin Cities. Windy, cold & blustery.

Instant Pot Braised Pork Chops Mashed Potatoes, Gravy & Carrots
Instant Pot Braised Pork Chops with all the Fixin’s

When that happens, you’re going to want a meal that warms you up from the inside out. I’m talking comfort, here. Midwestern comfort from the Instant Pot.

Thick-cut Pork Chops with all the fixin’s: Mashed Potatoes & Gravy and Carrots. Talk about a classic meal. All done with little fuss and bother. A one-pot meal.

Instant Pot Braised Pork Chops Mashed Potatoes, Gravy & Carrots
Instant Pot Braised Pork Chops with all the Fixin’s

These chops were bone-in, which I found on sale for a great price. When the price of pork is almost always at the lowest in the fall, I’ll pick them up and toss them in the freezer.

Be sure to use thick cut chops in this recipe, 1 1/4 to 1 1/2 inch thick, or the timing will be off. For the moist pork chops, bone in works best and choose a well-marbled chop. If time allows, If time allows, brine! Even 20 or 30 minutes will make a difference, but longer is better. I love the brine I used on Pork Chops with Plum Compote.

While I’ve always cooked this meal for 15 minutes in the Instant Pot, I’ve had a lot of feedback on Pinterest, and lowered the time to 12 minutes, still with great success. Just a note: the carrots and potatoes will always be very soft in this recipe – that’s no problem for the potatoes coz they’re mashed, but choose the largest carrots you can find and know they’ll be very tender.

Instant Pot Braised Pork Chops Mashed Potatoes, Gravy & Carrots
Instant Pot Braised Pork Chops with all the Fixin’s

Braised Pork Chops and Mashed Potatoes, Gravy & Carrots

  • Servings: 4
  • Difficulty: easy
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Note: cook time changed from 15 minutes to 12 minutes.

Seasoning Rub for Pork Chops:

  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (if you’re not a fan of heat, cut back on the cayenne.)

Mix together and set aside until needed

The Meal:

  • 4 bone-in thick cut pork chops, about 1 1/4″ to 1 1/2″ thick
  • 2 to 3 tablespoons oil
  • 1 cup stock, either beef or chicken
  • 1 yellow onion, chopped
  • 4 to 5 medium-sized russet potatoes, peeled if desired
  • 4 to 5 large carrots, peeled and cut into 3 or 4-inch chunks
  • 4 tablespoons butter, for the mashed potatoes
  • 3-4 tablespoons cream or milk, or as much as needed for desired consistency, for the mashed potatoes
  • 2 tablespoons flour
  • 1/2 cup cream
  • Salt and pepper to taste

Set the Instant Pot to Saute, High, and add two tablespoons oil. Mix together the rub ingredients and season the pork chops liberally on both sides; reserve any remaining rub to toss over the pork chops, later.

When the Instant Pot is hot, add pork chops to the bottom (depending on the size of the Instant Pot and shape of the pork chops, this might have to be done in two batches) and brown on both sides. Use additional oil if needed.

Remove the pork chops, add the stock, scraping up any browned bits on the bottom of the pot, then add the onion and potatoes. Add rack (that comes with the Instant Pot) on top of the potatoes and lay the carrots across the rack. Set pork chops directly on top of carrots and add any juices from the plate the pork chops were sitting on. Add the remaining reserved seasoning rub.

Add ring to lid, seal and set Instant Pot to Pressure, High pressure for 15 minutes. When time is up, allow the pot go to the Keep Warm function and let it sit for 10 minutes. Release any remaining pressure.

Remove the pork chops and carrots to a platter, tent to keep warm and let them rest as you prepare the potatoes & gravy.  Remove potatoes from the Instant Pot (a slotted spoon works well) and put them in a bowl, leaving the liquid behind in the Instant Pot. Roughly mash potatoes with butter and milk. Add salt and pepper to taste.

Set the Instant Pot back to Saute, High. Make a slurry by placing the flour in a small bowl or cup. Add the cream, slowly, stirring constantly with a fork until mixture is smooth.

When the liquid in the Instant Pot boils, which will happen almost immediately, add the slurry, stirring with a whisk until the mixture thickens, which again, will happen almost immediately. Remove the whole instant pot liner from the Instant Pot right away so the gravy doesn’t continue to cook, and pour gravy into a bowl for serving. Taste and adjust seasonings, adding more salt or pepper if needed.

Serve as desired, on a platter or plated.

Note: there were several questions about the “juices” from the pork chops and the “slurry” in this recipe. The recipe has been updated to reflect those answers.

Instant Pot Pork Chops - the whole meal is cooked at once, then the potatoes mashed and the gravy made right in the instant pot.


helpful links


95 thoughts on “Instant Pot Pork Chop One Pot Meal”

  1. I made this and it was so delicious. (Rub os a little peppery for may taste, but the rest of my family loved it.)

    That said, the pot never changed from “On” to the countdown and then I got the dreaded “burn” message. There was no pressure to release. When I opened the pot all the juice had burned out. I had no juice to make gravy. (It didn’t really matter since the potatoes tasted so good.)

        1. Thanks! I am. I had a nice long nap today. Normally I up the cook time a bit when I make anything frozen, but I haven’t cooked any frozen ones in this dish. As it is, the potatoes and carrots are already very well cooked and I’m afraid they’d be mush if any more time were added! I wish I had a better answer for you!!

    1. Related to the sauté, but more about the size/pressure ratio: I’m a first time one pot user and pretty intimidated! I am trying this tonight. Given the late hour last night that I was shopping, I could only get decent 3/4 inch boneless loin- not ideal. I have the same dry pork problem others seem to experience. You’ve said shave off a minute or two- but large family, I have 10 of them- so, for us nervous cooks, can you be more specific on how long you think I should leave the one pot on the high pressure? Thanks so much for sharing these recipes- newbies need all the help we can get! 🙂

      1. Oh Beth, I’m so sorry! I was tied up most of the day (ok, I was sleeping, not feeling well) so didn’t see your comment until now. It’s always a bit of a crapshoot when changing up IP recipes. Honestly, if you haven’t made this yet, I would go to the Facebook Instant Pot Community. They are fantastic and there are a lot of really experienced IP users. If I understand, you’re cooking 10 smaller pork chops, right? Anyway, if it weren’t at 11:00 at night, I’d post your question for you!! But do join that group, They’re amazing!

  2. Just recently FINALLY received my instantpot. I had my son ,who is checking off his boy scout cooking merit badge , use this recipe and substitute round steak he breaded and made “chicken fried steak”. I can’t wait to try it with the pork chops. The gravy was the absolute best gravy I have ever tasted. Not a gravy fan…but I think I have converted!!! Biscuits and gravy for breakfast! Thanking you for sharing this recipe!!

    1. Hi Sheila, how fun!! I was a merit badge counselor for cooking, and it is REALLY a tough badge with a lot of requirements. I think it’s actually one of the more difficult badges! Good for you & your son! Interesting change up on the recipe, too! That gravy is good, isn’t it! 🙂

      Thanks for stopping by and for your comments!

  3. I made this tonight. It was mighty tasty. I have a 6qt Duo and I sort of ran out of room. My bone in pork chops were huge! I had to remove some potatoes but still had plenty of them. And might I add, those potatoes are awesome! Next time I make this, I think I’ll leave out the thyme, I’m not a fan of it, and use smaller pork chops. This is a must make recipe!!!!!!!!! Thanks!

      1. Aren’t they, though? They really pick up all that flavor. I think the Chicken Rub is an inspired idea! Now, I think any rub would be great – the original has a bit of a Cajun spin, but I can really see a the Chicken Spice Rub (McCormicks makes that Rotisserie rub that’s so good – did you use that?) or even going with a Ranch.

  4. Last paragraph says, “Stir two tablespoons flour int a slurry with 1/2 cup of cream. When the liquid boils…add the slurry.” What liquid are you referring to?

    1. Hi Rich, I didn’t realize it wasn’t clear so thanks for pointing that out. Mix together the cream and flour – that’s making the slurry. Then add that to the pot when the liquid in the bottom of the pot is boiling. Hope that helps.

  5. I am a newbie to instant pot so I am not freelancing yet. I have porkchops that are only about a half inch thick-maybe 3/4. I have a large family and will probably cook four of them-they are pretty large, more like small steaks. How long should I cook for? Thanks

    1. Hi Jamee, I apologize – I had a post scheduled automatically so I haven’t really been on the blog today. If you haven’t cooked them yet, I’d go for the same amt of time and then check them and add a bit more if needed. If you already cooked them, hope they turned out great!

  6. I just made this for dinner and it was DELICIOUS, especially the gravy!! I will def make again, thank you for the wonderful, easy to follow recipe!

      1. I not understand where the juices are coming from. If the bottom of the pot has the potatoes would the juice just fall through the rack and into the potatoes?? Am I missing something? I’m a newbie myself! Also are the chops frozen or thawed. I thought 15 minutes was a long cooking time for thawed chips??

        1. Robyn, this recipe calls for the thick bone-in pork chops, they’re like an inch and a quarter thick and they are not frozen! And yes, it’s a little longer than some recipes, but it is a one pot meal, and the way this is cooked with the pork chops on top, they are protected from the most intense heat at the bottom of the pot. Now on Pinterest a couple people were concerned because they had dry chops, so I think they might have been using thinner ones. Sometimes the already packed in styrofoam and wrapped pork chops at the store are called “thick cut” but they’re really much thinner, only about 1/2 to 3/4″ thick. That will make a difference in the timing. I haven’t made this recipe with thinner chops but I’d guess you’d want to shave off some time.

          I’m going to experiment with a couple different times, too, just to make sure I do have the optimal timing. I’ve made this about six or seven times and it’s been working very well for me, but I want to make sure it works perfectly for everyone! When I was at the store, yesterday, those thick chops at regular price were about six dollars a piece, so obviously, I’ll be waiting for a sale!

          As to the juices, when you start the recipe, you brown the chops, remove them, add a cup of broth to the pot. Then add the potatoes, which are going to be sitting in the broth, right? Then add the rack, the carrots, the pork chops and any juices that are on the plate that the chops were sitting on. I updated the recipe so everyone would understand that when meat is removed after browning, it usually lets off some juices, which will pool under them on the plate they are sitting on.

          Those chops will also give out some juices when they cook which will filter down to the potatoes and broth in the bottom. (That was what someone mentioned when they asked if the chops were cooked in foil and they were wondering about the juices coming off the pork chops.)

          When you open up the pot, you’ll remove the chops, then the rack with the carrots (some will probably fall through) then remove the potatoes to a bowl. You’ll have all that liquid in the bottom of the pot, from the broth you add and from any juices that have filtered down from the pork chops. That liquid is brought to a boil to make the gravy.

          I hope I answered your question!! I updated the recipe just to be sure it is clear for everyone! Thanks!


  7. Made this for supper and it was awesome and turned out perfectly, probably the best chops I’ve had in a long time! So flavorful, thanks for the recipe

  8. Just made this recipe. Delicious!!!! I had my mom and dad over for dinner and they LOVED It! Thanks so much for the terrific recipe and easy to follow instructions.

  9. Looks awesome- I agree with you that brining pork chops can make a huge difference when using the oven or stovetop! Would while, unpeeled sweet potatoes cook up the same? If I didn’t plan on mashing and making gravy?

    1. Thanks! I haven’t tried sweet potatoes in my IP but I hear they can be tricky. The potatoes in this are almost to the point of falling apart when they’re scooped out. THey’re pretty wet, too. I”m guessing the same thing would happen to the sweet potatoes, although I’m not sure because they are so much denser than a potato. I’d love to hear if you try it and how it worked.

    1. Hi Sally, I think they’d be fine for very short term. I’m not usually a huge fan of freezing pork chops because they can get so dry. I do have another idea – eat the pork chop for dinner, have one later as a leftover and toss the other two back in with some broth and spices and cook until nice as soft and shreddable and make like a pulled pork or mexican style pork for tacos.

  10. I made this tonight. Super delicious but a bit spicy, next time I’ll leave out the cayenne. I couldn’t find super thick chops, the ones I had were about 3/4 inch but it was still great. I love that it was a one pot meal but it was a lot of work and a messy kitchen for me. The mashed potatoes were amazing! They loved it and I will make it again! Thank you!

    1. Hi Alicia – Thanks so much for stopping by and letting me know how it worked out. It does get a bit hectic at the end with the pork chops resting, mashing the potatoes and then the gravy, doesn’t it? But still so much easier I think than a traditional dinner like this would be.

      I’m going to put a note to cut back on the cayenne a bit, because another person said that, too.

    1. Terry, I recently rewrote the instructions, making a slight change and had a typo – it said remove pork chops and the stock, meant to be remove pork chops, add the stock. My apologies! It is fixed now, and thanks for catching it!

        1. Hi again, Rich, now I’m confused. You seem to be wondering about when the stock is added?

          The stock is added towards the beginning of the recipe. After it’s cooked, the pork chops and carrots are removed, the potatoes are removed and the slurry goes into the liquid in the bottom of the pot. I hope that clears it up for you?

          1. Or maybe you ARE referring to the instructions at the beginning? After the pork chops are browned, you DO remove the pork chops and add the stock.

            So the pork chops are removed twice, once after they’re browned, and once after they’re cooked. I hope that clears everything up for you! Let me know if you have any other questions. 🙂


  11. I just had to come back and tell u how delicious this was. No leftovers even. My husband said it’s one of his top three favourite meals. Thank u and I’ll def make this again and again

  12. I have had terrible luck (skill, actually) with pork chops, but I will try this. I love the one pot recipe, and always looking for ways to use my IP.

    1. I know what you mean – they can dry out in a heartbeat. Make sure to use thick ones, preferably bone it, and it never hurts to brine. But I hope you enjoy it and let me know how you like it if you give it a try. 🙂

    1. You could do more, sure. These a pretty huge pork chops, though. I haven’t tested more for timing but guessing you’ll want to add a little on your time. I hate dry chops, so maybe start out with an extra minute.

  13. Hi Mollie– This looks wonderful– and I have 2 nice pork chops defrosted in the fridge for tomorrow– But can I make this in an oven?? Don’t have an instapot. Those mashed potatoes are calling my name! Stay cozy and warm Mollie– I’m wrapped in a blanket on the couch here! And I think you have REAL fall weather! hugs

                1. Here’s a very simple brine (from the link in the post) that works well with just about any pork chop. Some brines have lots of different flavors, but this one is straight-forward:

                  To brine the chops:

                  In a ziploc bag, add 5 black peppercorns, 1 tablespoon table salt, and a tablespoon honey. Add a small amount, about 1/4 cup, of hot water, stirring to dissolve salt. Add the pork chops and enough cold water to cover the chops.

                  Seal and place in a container in the fridge. Brine for one to four hours.

  14. Sure looks good Mollie – I would prefer your dinner over mine especially with the sides. I still have not bought an Insta Pot as pressure cookers have been my thing – canning and such. I think I need to buy a new “kitchen gadget” just to make this meal 🙂

    1. I have a stove top pressure cooker – a fagor, I think. I also have a pressure canner (goodness, it’s in the scary closet under the stairs!) so I kind of poo pooed the Instant Pot at first. I think one of the things that’s so great about it is that it is so consistent in the cooking, and I don’t worry about walking away from it or having to make adjustments in temperature.

      And the other thing is that the IP has caught on and there are so many enthusiastic cooks and recipes and methods. 🙂

      Anyway, I’m glad I got mine!

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