EASY Instant Pot Pork Chops with Dijon Butter Sauce

These pork chops are juicy and tender all on their own, and they take just 5 minutes of prep time. With the incredible, drinkable Dijon Butter Sauce, they're the best Instant Pot pork chops you'll ever have!

Instant Pot Pork Chops with Dijon Butter Sauce are the perfect mix of convenience and elegance. This one-pot meal comes together quickly, making it a great choice for busy weeknights when you need dinner on the table fast. But the rich, velvety sauce makes it just as fitting for entertaining or a special occasion.

The Instant Pot does all the heavy lifting, delivering tender, juicy pork chops without heating up the oven (an especially welcome perk during the hot summer months). The tangy Dijon mustard paired with creamy butter creates a flavorful, savory sauce that's both comforting and sophisticated.

Ingredients

• Pork chops (bone-in or boneless)
• salt & pepper
• extra-virgin olive oil
• chicken broth (or a combination of dry white wine and chicken broth)
• Dijon mustard
• unsalted butter, cut into 8 pieces
• fresh parsley, chopped

See recipe card for quantities.

Step by step instructions

1. Season the pork chops. Pat the pork chops dry with paper towels, then season both sides with salt and pepper.
2. Sear the pork chops. Press "Sauté" on your Instant Pot. Once it says "HOT," add the olive oil. Working in batches, sear the pork chops for 2-3 minutes per side until golden brown. Remove and set aside.
3. Deglaze the pot. Pour in the white wine (if using) or a splash of chicken broth. Use a wooden spoon to scrape up the browned bits from the bottom. Let it simmer for about 2 minutes to reduce slightly.
4. Pressure cook. Add the remaining chicken broth to the pot. Return the pork chops and any juices to the pot. Lock the lid, set the valve to "Sealing," then press "Manual" (or "Pressure Cook") and set to 6 minutes on High Pressure.
5. Release pressure. Once cooking is done, let the pressure release naturally for 10 minutes, then carefully do a Quick Release for any remaining pressure. Remove the pork chops and cover loosely with foil to keep warm.
6. Make the sauce. Press "Sauté" again and let the liquid simmer until reduced by about half, around 5-7 minutes. Stir in the Dijon mustard.
7. Finish with butter. Add the butter, two pieces at a time, stirring constantly until melted and the sauce is smooth and glossy. Taste and adjust seasoning if needed.
8. Serve. Return the pork chops to the pot and gently toss to coat in the Dijon butter sauce. Sprinkle with chopped parsley and serve immediately.

For extra flavor, use bone-in pork chops with good marbling - they stay more tender under pressure and add richness to the sauce. And don't skip the searing step! Browning the chops first builds flavor that takes this dish from simple to incredible.

Substitutions

• Pork chops: You can use boneless pork chops if that's what you have on hand. I highly recommend using bone-in when possible as they do have more flavor, but I've used boneless many times with great success. The sauce is also great on chicken!
• Chicken broth: You can swap in vegetable broth if needed.
• Dijon mustard: Stone-ground mustard or whole-grain mustard will also work and add a bit of texture. Avoid using plain yellow mustard, as it lacks the depth of Dijon.
• Butter: If you're dairy-free, use a plant-based butter substitute. Ghee also works for a richer, nutty flavor.
• Parsley: Try fresh thyme, chives, or tarragon for a different flavor. I don't recommend using dried herbs.

Variations

• Creamy dijon sauce: Stir in a splash of heavy cream or sour cream at the end for a richer, creamier sauce.
• Garlic lovers: Add a clove or two of minced garlic when deglazing the pot.
• Add mushrooms: Sauté sliced mushrooms after searing the pork chops, then proceed with the recipe as written.
• Add some spice: Add a pinch of red pepper flakes or a teaspoon of horseradish to the sauce.
• Add a lemon twist: Squeeze in a tiny bit fresh lemon juice just before serving to brighten up the sauce.

Equipment

These Instant Pot Pork Chops were tested using the 6-quart Instant Pot Duo 7-in-1 Electric Pressure Cooker. If you use a different size, this should not change the cooking time. However, it may effect the time it takes for your Instant Pot to come to pressure.

Storage & Reheating

Storage

Let any leftovers cool completely, then store the pork chops and sauce together in an airtight container in the refrigerator for up to 4 days.

Freezing

You can freeze the cooked pork chops and sauce for up to 2 months. Store in a freezer-safe container or bag. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat gently on the stovetop over low heat or in the microwave at 50% power to avoid drying out the pork. Add a splash of broth or water to loosen the sauce if needed.

Top Tip

Don't skip the natural pressure release! Letting the Instant Pot release pressure for 10 minutes before manually venting is key to keeping these Instant Pot pork chops tender and juicy. A quick release too soon can cause the meat to toughen and dry out.

This recipe was published in my first cookbook and has been one of my most popular recipes (for good reason)! If you love easy recipes in your Instant Pot that have a lot of flavor, another favorite is this Mississippi Pot Roast (seriously, it's a must-try). This spicy Instant Pot jambalaya is great because it's a complete meal all in one pot! And for dessert, you've got to try this lemon cheesecake in the Instant Pot!

Frequently Asked Questions

Pairing

These are my favorite dishes to serve with Instant Pot pork chops:

Continue to Content

Instant Pot Pork Chops with a Dijon Butter Sauce

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This easy recipe for Instant Pot pork chops just 5 ingredients (+ oil, salt & pepper) and takes just 5 minutes of prep time! You'll be amazed that something so simple can turn out something so flavorful!

Print

Ingredients

• 2 pounds pork chops
• 1 teaspoon coarse salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 2 teaspoons extra-virgin olive oil
• ½ cup chicken broth, (OR ¼ cup white wine and ¼ cup chicken broth)
• 1 tablespoon Dijon mustard
• ½ cup unsalted butter, cut into 8 pieces
• ¼ cup chopped parsley

Instructions

1. Season the chops with salt and pepper. Press “Saute” to preheat your Instant Pot. When the word “hot” appears on the display, add the olive oil then brown the chops in batches on both sides. Remove the chops and set them aside.
2. Add the wine and stir to deglaze the pot, allowing the wine to reduce slightly, about 2 minutes. Add the chicken broth to the pot then return the chops to the pot, along with any accumulated juices.
3. Close and lock the lid of the Instant Pot. Press “Manual” and adjust the timer to 6 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing.”
4. When the time is up, allow the pot to release pressure naturally for 10 minutes, then release any remaining pressure using “Quick Pressure Release.” Remove the chops and tent with foil to keep warm.
5. Press “Saute” and allow the sauce to reduce by half, about 5 to 7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring constantly until incorporated. Taste the sauce and season with salt and pepper, if necessary. Return the chops to the pot and toss them gently to coat with the sauce. Top with the parsley and serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 34gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 168mgSodium: 584mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 39g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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