Ready for a complete weeknight dinner made in under an hour with minimal effort? This Instant Pot Apple Cider Pork Chops recipe delivers tender, juicy pork chops with creamy mashed potatoes and perfectly cooked carrots — all made in one pot for easy cleanup. It uses budget-friendly ingredients and takes about 40–50 minutes from start to finish, including searing and a quick sauce reduction.
Using an Instant Pot has simplified my weeknight cooking — fewer takeout nights, less time at the stove, and still a home-cooked meal the family loves. This recipe cooks the meat and sides together so you can brown the chops, stack the potatoes and carrots, pressure-cook, and finish with a glossy apple-cider mustard glaze.
Table of contents
- Why you will love this recipe
- What you will need
- How to prepare
- Expert tips
- Recipe variations and add-ins:
- Serving suggestions:
- How to store leftovers:
- Frequently asked questions
- More delicious Instant Pot recipes:
Instant Pot Apple Cider Pork Chops yields fork-tender chops in a sweet-savory apple cider mustard sauce, with mashed potatoes and carrots cooked at the same time. The recipe is designed to be straightforward: sear the chops, layer potatoes and carrots, pressure-cook, mash the potatoes, and reduce the cider into a glaze — all while keeping cleanup to a minimum.
Why you will love this recipe
- A full meal in about 40–50 minutes: The chops, potatoes, and carrots cook together so you get dinner on the table fast.
- One-pot convenience: Fewer dishes and less hassle — most of the cooking happens in the Instant Pot.
- Hands-off cooking: After assembly and setting the timer, you can step away until it’s time to finish the sauce.
- Great for leftovers: Extra portions refrigerate or freeze well for easy reheats later in the week.
What you will need
- Center-cut pork chops: Bone-in chops about 1″ thick are ideal for flavor and moisture. Season with salt and pepper and sear in canola oil.
- Russet potatoes: Starchy russets mash up creamy; use warm whole milk or cream to finish.
- Carrots: About 2 cups, cut into 2″ pieces (baby carrots work too).
- Chicken broth: Use low-sodium broth to control the salt in the dish.
- Apple cider sauce: A mix of apple cider, brown sugar, and stone-ground mustard makes a bright, sweet-savory glaze.
- Cornstarch slurry (optional): Cornstarch dissolved in water thickens the sauce quickly without lumps.
How to prepare
Season and sear the pork chops: Season both sides with salt and pepper. Select Sauté on the Instant Pot, heat the canola oil, and brown the chops 2–3 minutes per side until golden. Remove and keep warm under foil. Turn off Sauté.
Layer the ingredients: Add peeled, quartered potatoes to the pot and pour in the chicken broth. Set the trivet or a steamer basket on top, then add the carrots. Lay the pork chops on the trivet.
Seal and cook: Close the lid, seal the valve, and pressure cook on High for 10–15 minutes depending on chop thickness (10 minutes is a good starting point for 1″ bone-in chops). Allow a 10-minute natural pressure release.
Rest and mash: Remove the trivet, transfer the pork chops and carrots to a plate and tent with foil. Drain the potato broth into a cup, then mash the potatoes adding broth or warm milk a little at a time until creamy; season to taste.
Make the sauce: Wipe the inner pot clean, select Sauté, and add apple cider, brown sugar, and mustard. Reduce until syrupy, stirring often. If you want a thicker glaze, whisk in the cornstarch slurry and simmer until glossy. Season with salt and pepper.
Serve: Spoon the apple-cider mustard sauce over the pork chops and serve with mashed potatoes and carrots.
Expert tips
Choosing the pork chops
Cook pork to a safe internal temperature of 145°F and let it rest for a few minutes. Thicker cuts and bone-in chops hold juices better and are less likely to dry out under pressure.
- Avoid thin-cut chops: They can overcook quickly and become dry.
- Boneless chops: If you use boneless, choose thicker cuts to retain juiciness.
- Bone-in, 1″ thick chops: These give the best texture and flavor in this method.
How long to cook pork chops in the Instant Pot
- Bone-in pork chops (1–1.5″ thick): 10–12 minutes.
- Boneless loin chops: 6–8 minutes.
- Pork steaks (~1″ thick): 15–18 minutes.
- Frozen chops: Add about 4–5 extra minutes and skip searing.
More tips to consider:
- Use a trivet or steamer basket so the potatoes stay below while the carrots and chops sit above.
- Allow a 10-minute natural pressure release for more tender meat; quick release can tighten the fibers and make chops tougher.
- Tenderizing options: brine, a brief baking-soda treatment, an acidic marinade, or gentle pounding with a meat mallet.
- Use a meat thermometer to confirm the internal temperature is 145°F; add a few extra minutes if needed.
Recipe variations and add-ins:
- Make it spicy: Add cayenne or red pepper flakes to the sauce.
- Ranch-style: Stir in a ranch seasoning blend for a different flavor profile.
- Swap veggies: Use bell peppers or sweet potatoes instead of carrots or russets.
- Herbs and citrus: Add rosemary, thyme, or a touch of orange zest to brighten the sauce.
Serving suggestions:
Serve the pork chops with creamy mashed potatoes and the cooked carrots, then spoon the apple-cider mustard glaze over the meat. Garlic bread or a simple green salad pairs nicely, and kids often enjoy mac and cheese on the side. For dessert, apple-based treats complement the cider flavor theme.
How to store leftovers:
- Refrigerate: Store in an airtight container for up to three days.
- Freeze: Place cooled portions in a freezer-safe container for up to three months.
- Defrost: Thaw overnight in the refrigerator for best texture.
- Reheat: Microwave until heated through or warm gently on the stove, adding a splash of broth if needed.
Frequently asked questions
Pork chops can become tough when overcooked. Use thicker, well-marbled or bone-in chops and follow the recommended cook times with a 10-minute natural release to keep them tender. Check internal temperature and adjust if necessary.
Try a brief brine, a baking soda treatment, a marinade with acidic ingredients like citrus or vinegar, or gently pound the chops with a meat mallet to tenderize.
A natural release lets pressure drop gradually, allowing the meat to finish cooking and relax, which helps keep chops tender. Quick release can tighten the meat and make it drier.
Yes. Omitting the sides won’t significantly change the cooking time, but be sure to keep the minimum liquid required by your Instant Pot. You may also skip the searing step if short on time, though searing adds flavor and helps lock in juices.
More delicious Instant Pot recipes:
Instant Pot Orange Chicken – 30 Minutes
Creamy Instant Pot Mac and Cheese
Instant Pot Mongolian Chicken
Instant Pot Crack Chicken
Instant Pot Apple Cider Pork Chops
Ingredients
- 6 medium-large russet potatoes peeled and quartered
- 2 cups carrots cut into 2-inch pieces
- 1 1/2 cups chicken broth
- 1/4 cup whole milk or cream – warm
- salt and pepper to taste
For the Pork Chops:
- 1 1/2 lbs. bone-in center cut pork chops 3-4 bone-in pork chops at least 1 inch thick
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons canola oil
For the Apple Cider Mustard Sauce:
- 1 1/2 cups apple cider
- 1/4 cup packed brown sugar
- 1 tablespoon whole grain/stone ground mustard
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
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Season pork chops with salt and pepper on both sides.
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Select Sauté on the Instant Pot. When hot, add canola oil, wait about 1 minute, then brown chops in one layer (work in batches if needed).
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Cook 2–3 minutes per side until golden. Remove and tent with foil to keep warm.
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Add peeled, quartered potatoes to the pot and pour in chicken broth.
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Place the trivet or a steamer basket over the potatoes.
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Add carrots to the trivet (you can line the trivet with foil and poke holes to prevent carrots from falling through).
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Set the pork chops on top of the carrots.
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Close the lid, seal the valve, select High Pressure and set the timer for 10 minutes (adjust based on chop thickness).
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When cooking ends, allow a 10-minute natural pressure release.
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Open the lid, remove the trivet, transfer chops and carrots to a plate and keep warm.
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Drain the potato broth into a cup for mashing.
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Mash potatoes in a bowl, adding broth or warm milk a little at a time until creamy; season with salt and pepper and cover to keep warm.
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Wipe the inner pot clean and select Sauté.
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Add apple cider, brown sugar, and mustard, and reduce until it becomes a thick glaze, stirring frequently.
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If desired, whisk in the cornstarch slurry to thicken quickly, then season the sauce with salt and pepper.
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Serve pork chops with mashed potatoes and carrots, finishing with the glaze and a sprinkle of parsley if desired.
Notes
Choosing the pork chops
Use a thermometer to confirm chops reach 145°F before resting. Thicker, bone-in chops are most forgiving in the Instant Pot.
- Avoid thin cuts: They tend to dry out under pressure.
- Boneless option: Use thicker boneless chops for the best result.
- Bone-in preference: About 1″ thick bone-in chops give the best texture and moisture retention.
How long to cook pork chops in the Instant Pot
- Bone-in, 1–1.5″: 10–12 minutes.
- Boneless loin chops: 6–8 minutes.
- Pork steaks (~1″): 15–18 minutes.
- Frozen chops: Add 4–5 minutes and skip searing.