Pressure Cooker Boneless Thick-Cut Pork Chops with Oniony Mashed potatoes and Pork Gravy!

Just 20 minutes is all you need to transform simple pork chops, potatoes and onions into a SERIOUSLY DELICIOUS meal!  We’re talking fork tender thick chops, oniony mashed potatoes and a thick, rich pork gravy!

So this dish kinda just ‘happened’. Mr. Fantabulous was at some concert and I had the house all to myself.  I had it all planned out for my bachelorette night in. I’d make myself a great dinner, take a bubble batch, shut off my computer and watch chick flicks while lounging in the recliner eating copious amounts of seriously bad food.  Unfortunately that didn’t happen quite like that. He had already left to go meet up with his buddy and I started to go make dinner.  What I came to find out was when I opened up my fridge that it was bare!  I mean we’re talking no milk BUT my loving husband left me the empty container (seriously who does this?  Write a friggen note!), no meat, no eggs and no cheese. WTH dude!

Now normally I’d be ok with this but this was MY “date” night with myself and I wanted real food. And what made it worse is that I was already in my lounge clothes (aka no bra!) and was mad I had to get re-dressed and put that damn thing back on just to go to the store.  Oh no trust me, I did think twice about just throwing a hoodie on over top of everything and heading to the store in those clothes but with my luck I’d end up as one of those “People of Walmart” memes.  And while it’s funny when it’s other people it’s not so funny when it’s you.

Begrudgingly I got re-dressed and went down the hill to my local butcher shop.  As I was walking through the meat section I spied some seriously awesome looking thick-cut chops.  We’re talking pink with that fat edge just begging to be taken home.  So into my buggy it went along with some pepperoni, Italian bread and other snacky stuff.  And for snacky stuff equals potato chips and fritos.  God I love fritos!  When I got home I figured since I was going to make it a junk food kinda night I might as well keep with the theme and make a bacon & pepperoni French bread pizza however I could not take my eyes off of those chops.

Normally when I make thick cut chops I either pan sear and roast them or I’ll braise them however I honestly didn’t want to spend my free night in the kitchen. Yes even doing something I positively love, even I need a break from cooking and baking. Then I remembered… PRESSURE COOKER!!!

Pressure cooking is a godsend to the working person or for the person that honestly just doesn’t have that much free time to cook BUT still wants a “real meal” and not that pre-packaged crap.

Since I’ve made potatoes in the pressure cooker before I knew this would work out well.  What I didn’t know was just how well! Into the pot went the potatoes and onions – if you have an apple, chop that up and toss it in – trust me on this! Unfortunately I didn’t have one on hand and there was no way in hell I was putting a bra back on and heading back down the store.   Now the spice rub is pretty basic. The only thing that I would strong suggest you adding/buying is the Montreal Chicken Seasoning.  Yes I know I have my own steak version of it but their chicken version has dried veggies in it and it’s not something most folks have at home.  It really adds such a beautiful depth of flavor and richness to the dish.

Once I had everything all seasoned, into the pot the chops went and on went the lid.  15 minutes later and then another 5 minutes of natural release and these chops and potatoes were ready!  Now I could have left the taters as-is but I love me some mashed potatoes with pork.  It’s a requirement that they be together on every bite. As I was scooping out the potatoes I could see the pieces of onions in with them.  Now the old me would have sat there and picked out every single onion bit while squinching up my face however I have grown not only to appreciate cooked onions in a dish but also love them. Since they were already so tender and falling apart all I used was a fork to finish mashing them.  A quick taste then in went some butter and salt.  Plus since I felt it needed a bit of cream I threw in some milk to make it that true creamy mashed tater texture.

Then I stood there, looking at that luscious liquid left in the pot.  The only thing that could make this already awesome dish better was gravy.  Gravy makes everything better.  Well except french fries. That’s yucky (at least to me). A little slurry went in to the bubbling liquid, a few turns of the whisk and Voila!  PORK gravy! Now this is where I found that Montreal Chicken Seasoning made the most difference.  I didn’t originally add any. The gravy was good but it was a bit flat.  But when I added some of that seasoning… OMG people!  I could have drank that stuff it was so good! Like we’re talking LEGIT!

Finally when I sat down to eat I sat there with the biggest smile on my face.  This was good folks.  Like really, really good!  This is one of those dishes where, if my Mom was still alive I would have called her to tell her all about it. So I did.. sort of. I called Mama Fantabulous to tell her about this dish.  As I was eating I was snapping pics and posting them on social media.  Within minutes I was getting “recipe? Oh share that!  That looks amazing”.  Since I still had some great natural lighting left I quickly grabbed my camera, made up another plate of food and start snapping away.  When I was done I honestly did contemplate on eating a 2nd helping but then I remembered I had other food (all junk related) that needed devoured.  A quick wrap of the plastic wrap it go and into the fridge.

Later that night I get a text “On my way home. Tired and hungry. Love you” which, if you’re in any relationship for a long period of time is code for “baby I love you, can you please make me some food and have it ready for when I come home?”  About 30 minutes later he walked into the door looking like he was a mosh pit all night.  LOL  As I pulled the plate out of the oven and sat it in front of him he started telling me about the concert.  About 3-4 bites into his dish he said “Hey what is this anyway?  This is really, really good.”  I chuckled and said “pork chops”.  Now the reason why I chuckled is he’s not a huge fan of pork.  He stopped and said “Really?  I don’t really care much for pork but man this is good.  Is there any more?”

Oh yeah baby, there’s more.  Since making this dish that night it’s become a regular in our recipe rotation. I always make sure I have chops in the freezer as this makes a great (and simple) dish to throw together when you get unexpected company.  Even if the chops are frozen I’ll toss them all in the pot, increase the time by a couple of minutes and they come out perfect every single time.

Now I just checked, this Pressure Cooker just dropped down $40 since Monday!  I HIGHLY recommend getting it tonight!!!

Pressure Cooker Boneless Thick-Cut Pork Chops with Oniony Mashed potatoes and Pork Gravy!


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  • Six (6) 1” thick-cut boneless pork chops
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 1/2 tsp parsley
  • 1/2 tsp thyme
  • 1/4 tsp rosemary
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp Montreal Chicken Seasoning (optional but it does add great flavor)
Oniony Mashed Potatoes
  • 3 large russet potatoes, cut into 1” cubes (skin on or off, your choice)
  • 1 cup chopped yellow onion
  • 1 cup pork, chicken or vegetable stock
  • 4 Tbl butter, unsalted
  • 3-4 Tbl milk
Pork Gravy
  • 3-4 Tbl flour
  • 1/2 cup cream
  • 2-3 tsp Montreal Chicken Seasoning
  • Salt and pepper for taste
  1. In the bottom of a pressure cooker pot add in the potatoes, onions and stock.
  2. In a small bowl mix together the 1 1/2 tsp salt, 1 tsp black pepper, 1 1/2 tsp parsley, 1/2 tsp thyme, 1/4 tsp rosemary, 1 tsp garlic powder, 1 tsp onion powder and 2 tsp Montreal Chicken Seasoning.
  3. Pat the chops dry and add them to a large plastic bag. Dump the spice rub over the chops, seal the bag and coat all sides of the chops with the seasoning.
  4. Take chops out of the bag and place on top of the potatoes. If there is extra seasoning in the bag, dump that in the pot too.
  5. Place the lid on, set the pressure to high and cook for 15 minutes. When the 15 minutes are up, do a natural release.
  6. Once pressure has released, take the chops out of the pot and place on a plate loosely tenting with foil.
  7. Remove the potatoes and onions from the pot and place in a large bowl. Gently mash and add in the butter and milk. Adjust for taste.
  8. Set the pressure cooker to browning to make the gravy. In a small bowl whisk together the flour and cream to a slurry. Once the mixture starts to bubble whisk in the flour mixture. Cook until thick and bubbly.
  9. Add in the Montreal chicken seasoning, salt and pepper for taste.
  10. Plate the pork with the onion mashed potatoes and gravy.


49 Responses to “Pressure Cooker Boneless Thick-Cut Pork Chops with Oniony Mashed potatoes and Pork Gravy!”

  • Sandy Preston says:

    Made this tonight after hubby spent a long Saturday creating some new landscaping for our front yard. He loved it. Didn’t change anything about the recipe except that I only had three chops…still used the same amount of rub and I left the skin on my potatoes. So delicious. I rarely make mashed potatoes….these were so good. Will definitely make again!!!!

    • TKWAdmin says:

      So I’m jealous of you getting new landscaping! But yeah! I’m so happy you both loved it!!! Thank you so much!

      Best Kitchen Wishes!

  • Carrie says:

    What would the adjustments be if I made with chicken instead of it pork? Great recipe! My family loved it.

    • TKWAdmin says:

      Boneless chicken takes 10 minutes. If they are huge pieces then go ~12 minutes.

      And thank you so much! I’m so happy everyone loved it!

      Best Kitchen Wishes!

  • Denise says:

    Can you tell me how I could change this recipe for only 2 chops?? There is just the 2 of us and I love using my Instant Pot. This recipe looks amazing. Thank you. 😊

    • TKWAdmin says:

      Hi Denise!

      You can either make the whole recipe and have seriously amazing leftovers (trust me, you’re going to want some) or divide the recipe into thirds using only a third of each ingredient. But I caution you on making just that little as, depending on the size of your Instant Pot, you might not have enough liquid to cook just two. I believe standard is at least 1 cups of liquid to cook anything in it.

      Best Kitchen Wishes!

  • Wendy Ridley says:

    Made this tonight and my husband said it was a gourmet meal. Just wondered if you can freeze the leftovers. With having cream in it I wasn’t sure.

  • CN says:

    Tried this & will definitely make it again! I had a few minor spice subs due to missing ingredients. AND I made the rookie mistake of leaving the valve open while it pressurized (oops!) and had to adapt. Even then, with slightly overlooked pork choos (totally my fault) they were good! Thank you.

  • Dave says:

    We just got our Instant Pot a short while ago and have either been too busy or too intimidated to try it out. However, today was the day, and this was the first thing we made in our new IP. It was AMAZING! Flavorful, tender, the gravy was just incredible. There was a lot of trepidation and I was a little nervous to open the lid. I wasn’t sure what to expect, but it turned out great!

    • TKWAdmin says:

      Yeah!!! Thank you so much!!! Welcome to the wonderful world of Pressure Cooking! Check out my Recipes/Pressure Cooking section for all of my Pressure Cooker recipes! I was the same as you when I made my first PC meal. I was scared to death! Read my Pork Ragu post on here. I was a nervous wreck but once it was done and I had that first bite… I was in love with pressure cooking!

      Best Kitchen Wishes!

  • Chrissie says:

    This is one of my favorite IP recipes!!! SO GOOD! My only question is how you calculated that it takes 20 minutes? It easily takes a full hour when I make it.

    • TKWAdmin says:

      Hi Chrissie!

      Aw thank you so much! So let me clarify something.. when I say it takes 20 minutes that’s when it’s under pressure. Every PC is different when it comes to getting up to pressure. Some can take as little as a minute to as much as 20. For me, it takes about 1-2 minutes to get to pressure, I cook it for 15, do the release and then make the gravy. The whole thing for me is done in 20 minutes. How about this, let me re-make it and see if it takes longer. I’m not sure why yours would take an hour – unless that’s counting the time it takes to get to pressure.

      But regardless I’m so happy that you loved this!

      Best Kitchen Wishes!

  • Janette says:

    I just finished making and eating these. Oh my gosh were they delicious. I did not even need to use my knife and the seasoning was perfect although I cut down a bit on the salt since the montreal chicken seasoning has a lot of salt. I am glad I made enough for leftovers!

    • TKWAdmin says:

      Hi Janette!

      Yeah!!! I’m so happy that you loved these as much as I do. Leftovers for these are a MUST for sure!

      Best Kitchen Wishes!

  • Nicohle says:

    My butcher cuts our chops 1/2 inch thick how do I adjust the cooking time

  • Jules says:

    Making this right now. It smells so yummy! Just realized I should have cut back on the cooking time since mine weren’t 1″ thick. Oops. >_< waiting for them to NPR, hopefully everything will still be yummy!!

  • Sarah says:

    Wow, I had no idea what to make for dinner and food this recipe. I had all the ingredients and I was able to have dinner on the table before my daughter had to go to her soccer practice. The pork was fall apart delicious and the gravy was the icing on the cake. There is nothing left for my lunch at work tomorrow. I will def share this recipe

    • TKWAdmin says:

      Yeah!!!! I’m so happy everyone loved this but I’m sorry you had no leftovers for lunch. But the good thing is this cooks up in no time so you could quickly make another batch!

      Best Kitchen Wishes!

  • Rachel says:

    Think I could make this with frozen pork chops? And, if so, how would I adjust the time?

    I haven’t used my instant pot yet!

    • TKWAdmin says:

      Hi Rachel!

      If they are frozen, add 1-2 more minutes to the pressure cooker.

      Best Kitchen Wishes!

  • Kay says:

    We really loved this recipe! Our toddler is allergic to dairy, so we used a “vegan” butter substitute in the mashed potatoes and used a cornstarch slurry (1 tbsp of corn starch and 1 tbsp of water) instead of the flour and cream mixture for the gravy. Still tasted amazing and we all ate it up, which is quite a feat at this house! Thanks for the great recipe.

    • TKWAdmin says:

      That’s awesome Kay, thank you so much! And great tip about dairy allergies!

      Best Kitchen Wishes!

  • NutmegNPepper says:

    This recipe was delicious. Thanks so much for sharing. Two thumbs up in this house.

    • TKWAdmin says:

      Thank you so much for your comments! I really appreciate it and I’m thrilled that you loved it.

      Best Kitchen Wishes!

  • Heidi says:

    I would like to make this recipe with a pork loin roast, any suggestions for the amount of time to cook it?

    • TKWAdmin says:

      Hi Heidi,

      It honestly depends on the size of your pork loin roast (not tenderloin). A 4lb roast will take about 55-60 minutes. 2 lbs I’d go with about 30-35.

      Best Kitchen Wishes!

  • ARJUJU says:

    Im trying these tonight! It’s just me and the hubs so only cooking two. Do I need to adjust the cooking time?
    Also… just got my pressure cooker this week. Mine has the stainless pot and I’m having a few issues with sticking. Should I use nonstick spray or coat it with butter before putting in potatoes

    • TKWAdmin says:

      Add a some olive oil to help prevent the sticking.

      No you shouldn’t have to adjust the time. Plus you’ll have leftovers 😉

      Best Kitchen Wishes!

  • Christy m says:

    Too peppery for my family. Pork chops were good. Mashed potatoes were good , but were too wet but still tasted great with measurements of recipe provided. Never made gravy because included in mashed potatoes.

    • TKWAdmin says:


      When you made the mashed potatoes, did you follow step 7 where you’re to remove the potatoes and onions from the pot? You’re taking them out of the liquid. Because they were pressure cooked you only need a few Tbl of liquid. The extra liquid was to be used to make the gravy.

      I’m glad you loved the taste though 🙂

      Best Kitchen Wishes!

  • Stephanie says:

    This is cooking right now and smells amazing!!!! A little nervous about the onions being in there, my son and husband are hesitant on onions sometimes. But I didn’t add quite as many as you said so hopefully it’ll be ok lol thanks for the recipe, we love pork chops and I’m always looking for new ways to fix them. And of course new recipes for my instant pot!

    • TKWAdmin says:

      I HAAAAAAAAAATED onions growing up but trust me on this one, you’ll love it! You can use an immersion blender too at the end to get rid of the onion evidence (chunks)

      I’m sure you rocked it! I can’t wait to hear that you guys all thought!

      Best Kitchen Wishes!

      • Stephanie says:

        They were delicious!! I found this on pinterest and I’ve sent it to all of my friends, my sister’s, and my mom lol I already plan on making it again soon!

        • TKWAdmin says:

          Thank you so much Stephanie! I really appreciate that! I have a whole section on here dedicated to Pressure Cooking! Plus if you see a non PC recipe of mine posted that you want to make in the PC let me know and I can convert it for you.

          Best Kitchen Wishes!

  • KH says:

    Nvm…found it. 🙂

  • KH says:

    How much stock? Am i missing something?

  • KH says:

    How much stock? Am I just missing that????

  • Dani says:

    So you don’t need to add any water to the pot before cooking it? First time using my power pressure cooker XL.

  • Catherine Margaronis says:

    Mmmmm ohhhh yummmmy!! Making these later this week…sweet hubs is at the store right now getting the pork chops, potatoes and Montreal chicken seasoning! I have the other ingredients on hand. I’ll leave more comments after I make this delicious recipe! Thanks so much for sharing. I think we all have our usual repertoire of favorite recipes, but it’s so nice to find something new and tasty to add to the list!

    • TKWAdmin says:

      Oh I can’t wait to hear your thoughts on this recipe. And I agree, we all have our go-to favorites but it’s nice to add something new to the mix.

      Best Kitchen Wishes!

  • Geri says:

    Made this last night. Didn’t have the Montreal Chicken but will be getting it. Used an italian blend instead and it was wonderful. My problem is that it was a bit dry. I did have thick cut chops, maybe 3/4″. I did follow the times you recommended and did the NPR after 15 minutes. Except for the dryness, it was wonderful! Would you recommend cooking it for less time? It was a boneless chop from a boneless loin. I normally like bone on chops; but the pork loin was on sale for $1.79 lb. Would love to make this again…just a moister chop. My husband loved the potatoes and gravy too and he is not a gravy person.

    • TKWAdmin says:

      Hi Geri!

      Okay the recipes calls for your chops to be at least 1″ thick so I’m thinking if your chops are only 3/4″ go with 10-12 minutes for those. You’ll be fine then. Now if you go bone-in, go less time only because the bone will heat up faster and retain the heat thus cooking the chop faster. And I totally agree with you – bone in is always a better taste but here we had our pork loins for 99cents a pound! I’d be crazy not to jump on that.

      Best Kitchen Wishes!

  • Debi H says:

    When you say “brown setting” do you mean “saute”? My instant pot has only a saute setting. Thanks for all of your great recipes!

    • TKWAdmin says:

      Hey Deb 🙂

      Yes, brown setting is the same as ‘saute’. You’re going to LOVE this!!! I’m actually making it again today 🙂

      Best Kitchen Wishes!

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