Instant pot pork chops are a quick and easy meal that's made entirely in the pressure cooker. Rub your chops with a simple mixture of olive oil, smoked paprika, garlic salt, onion powder, and brown sugar to sear into a golden, caramelized crust with loads of flavor.
In a medium bowl, mix together onion powder, garlic salt, smoked paprika, brown sugar, and olive oil.
Using gloved hands, rub pork chops all over with the oil and spice mixture.
Turn Instant Pot to sauce function and add butter. When butter has melted, place 2 chops in the Instant Pot and brown on both sides (about 3 minutes per side). Remove and repeat for the other two chops.
Remove chops and add soy sauce, liquid smoke, and chicken broth. Whisk to combine and loosen any brown bits.
Place rack in Instant Pot and arrange browned pork chops on the rack.
Close lid and set knob to the sealing position. Cook on high pressure for 7 minutes ands a natural release (12-15 minutes).
Notes
While the cook time is only 7 minutes, it will take your Instant Pot about 12-15 to come to pressure and another 12-15 for the natural release.
You can reduce the sodium intake by reducing the garlic salt, just be cautious of the other seasonings you may add in its place.
This recipe is for bone-in pork chops and the time will likely vary if you use boneless. Boneless chops will cook quicker as opposed to bone-in, as they are typically leaner. Cook until the pork chops reach an internal temperature of 145 degrees F on an instant read thermometer.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Pork chops reheat the best in the oven. Place the chops in a baking dish with a splash of broth or water, cover with aluminum foil, and reheat in a 350 degree F oven. Adding some moisture to the pork chops in the baking dish will help prevent them from drying out when reheating.
Though technically you can use frozen pork chops in the instant pot, I would recommend thawing them before beginning for this recipe. Otherwise, the spices and seasonings won't cling on to the frozen meat and will slide right off. Cooking chops from frozen in the pressure cooker will add on about double the amount of time it would take to use thawed chops.