Instant Pot Honey Mustard Pork Chops are an easy dinner recipe that cooks up in a flash. They turn out so tender in the pressure cooker – the best!
For this recipe, I chose a honey mustard sauce – because both my honey mustard chicken with bacon and my honey mustard salad dressing are wildly popular, so I thought you’d like that on pork chops, too 😉
It’s tangy and sweet and all around awesome.
My kids and husband loved this sauce so much, they basically ate it with a spoon right out of the instant pot while I was trying to convince them to eat around the actual table.
What can I say, I live with a bunch of hungry-lion food lovers, ha!
My best tips to make these instant pot pork chops:
Don’t skip browning the chops – it’s only a couple of extra minutes, and it makes a big difference to the taste of the final dish.
Only exception: If you’re using frozen chops, you can’t really brown them. It works just fine if you’re pressed for time.
Allow the 5 minutes of natural pressure release. It helps the meat fibers relax, otherwise it will be more tough than tender.
Thicken the sauce to your taste. Since there is no evaporation happening in the pressure cooker, you need to thicken the sauce after cooking.
This is easy on the sauté setting and with a little cornstarch. I go for medium thick in the recipe.
If you like a thicker sauce, use and extra teaspoon of cornstarch.
If you prefer a thinner sauce, use only 1/2 teaspoon of cornstarch to thicken the juices.
What can you serve with these honey mustard pork chops?
We love these paired with a side that helps mop up all that delicious sauce!
Here are some of our favorites:
- Mashed sweet potatoes (so delish with the honey mustard sauce!!) and sautéed green beans
- Mashed potatoes and roasted Brussels sprouts
- Over egg noodles with a side of broccoli
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Get the printable recipe here:
Instant Pot Honey Mustard Pork Chops Recipe
Ingredients
- 1 tablespoon Oil
- 4 Boneless Pork Chop
- 1 Onion chopped
- 1 cup Water
- 3 tablespoons Whole Grain Mustard
- 1 tablespoon Prepared Mustard
- 2 tablespoons Honey
- Salt and Pepper to taste
- 1 sprig Rosemary
- 1 teaspoon Cornstarch + 1 tablespoon cold water, mixed to make a slurry
Instructions
- Set instant pot to sauté. Add oil and add pork chops to inner pot.
- Sprinkle with salt and pepper and brown on both sides.
- Add the onion and continue cooking for 1 minute.
- Mix water, both mustards, honey, salt and pepper in a measuring jug.
- Switch off the instant pot and pour the water mix over the pork chops.
- Scrape the browned bits off the bottom, then add the rosemary.
- Close the instant pot and turn the valve to "sealing". Cook on high pressure for 8 minutes.
- Switch off the instant pot and do a natural pressure release for 5 minutes, then manually release any remaining pressure before opening the instant pot.
- Remove pork chops from the instant pot.
- Stir the cornstarch slurry into juices.
- Set instant pot to "sauté" and cook, stirring, for about a minute or until sauce has thickened.
- Serve over pork chops.