Instant Pot sour cream pork chops are a practical 30-minute dinner built around browned onions, savory beef stock, and a cool swirl of sour cream. The pressure cooker keeps the pork tender while the cooking liquid becomes a spoonable sauce. This recipe makes four servings and works especially well when you want a comforting main dish without a long oven session or a separate complicated gravy.
What are instant pot sour cream pork chops?
Boneless pork chops are browned with onion in butter, then pressure cooked with beef stock and Worcestershire sauce. After the chops are removed, the liquid is briefly reduced and finished with sour cream. The result is creamy without relying on a heavy cream sauce, with a gentle tang that balances the rich pork and sweet softened onions.
Why this recipe works
Sautéing first matters because the browned pork and onions leave flavorful bits on the pot floor. Deglazing with stock loosens those bits and prevents scorching during pressure cooking. The short natural release gives the meat a little time to settle, while adding sour cream after pressure cooking keeps it smooth rather than separated.
How to make instant pot sour cream pork chops
Plan on 10 minutes of preparation and about 20 minutes of cooking, not counting the time the pot takes to come to pressure. Use chops of similar thickness so they cook evenly. A blade-cut chop is particularly suitable because its extra fat helps it stay juicy.
Ingredients
- 1 tablespoon butter, or coconut oil
- 2 medium onions, cut into slim wedges
- 4 boneless pork chops, preferably blade cut
- Salt and pepper, to taste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon arrowroot, or organic cornstarch; 1/4 teaspoon glucomannan is another option
- 1/3 cup sour cream
Method
- Set the Instant Pot to sauté. Add butter and cook onions until softened. Push them aside, add pork chops, and season with salt and pepper as they brown.
- Switch off the Instant Pot. Add beef stock and Worcestershire sauce, scraping browned bits from the bottom.
- Close the pot, set the valve to sealing, and pressure cook for 8 minutes. Let pressure release naturally for 5 minutes, then release the rest and open.
- Remove chops and cover to keep warm. Sauté the sauce for a few minutes; add a slurry of arrowroot and water if a thicker sauce is desired.
- Switch off and cool for a few seconds. Stir in sour cream and serve the sauce over the chops.
Serving ideas
Choosing the best pork chops
Blade-cut chops bring useful richness, while similarly sized chops make timing more predictable. Pat the surface dry before browning so the meat sears instead of steaming.
Spoon the creamy onion sauce over the chops and serve them with mashed potatoes, cauliflower mash, buttered noodles, or rice to catch every drop. A crisp green salad, steamed green beans, or roasted broccoli adds color and a fresh contrast. For a concrete weeknight use case, prepare the chops while a tray of vegetables roasts; both can reach the table together.
Tips and optional variation
Scrape the pot thoroughly after adding stock. Any browned residue left behind can trigger a burn warning under pressure. If your chops vary in thickness, place the thickest pieces toward the center of the pot and check that the pork is fully cooked before serving. Keep the sour cream out of the pressure-cooking stage.
Optional variation: Add a teaspoon of Dijon mustard to the finished sauce for a sharper, more savory flavor. This changes the sauce only; keep the listed stock, pork, and pressure-cooking method as the primary recipe.
Storage and reheating
Refrigerate leftovers in a covered container within two hours and use them within three days. Reheat the pork gently in a covered skillet or microwave with a spoonful of stock or water. The sauce may look slightly thicker when chilled; gentle heat and stirring will loosen it. Avoid boiling the sour-cream sauce, which can make it grainy.
Search answers about instant pot sour cream pork chops
Can I use thick pork chops?
Yes, but thickness changes the cooking result. Use chops of similar size and check the center before serving. If they are not tender, return them to the pot with liquid and cook briefly again rather than boiling the finished sauce.
How do I thicken the sauce?
Remove the pork first, simmer the liquid on sauté, and use the arrowroot, cornstarch, or glucomannan option listed in the ingredients. Add a small slurry gradually so the sauce stays smooth.
When should sour cream be added?
Add it after pressure cooking, once the pot is switched off and the liquid has cooled for a few seconds. Stirring it in at the end protects its creamy texture.
FAQs about instant pot sour cream pork chops
With tender pork, soft onions, and a tangy sauce made in the same pot, instant pot sour cream pork chops turn a short ingredient list into a complete, satisfying dinner.
Instant Pot Sour Cream Pork Chops
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Ingredients
Ingredients
- 1 tablespoon butter or coconut oil
- 2 medium onions cut into slim wedges
- 4 boneless pork chops blade cut preferred
- to taste salt and pepper
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon arrowroot or organic cornstarch or 1/4 teaspoon glucomannan
- 1/3 cup sour cream
Instructions
Instructions
- Set the Instant Pot to sauté. Add butter and cook onions until softened. Push them aside, add pork chops, and season with salt and pepper as they brown.
- Switch off the Instant Pot. Add beef stock and Worcestershire sauce, scraping browned bits from the bottom.
- Close the pot, set the valve to sealing, and pressure cook for 8 minutes. Let pressure release naturally for 5 minutes, then release the rest and open.
- Remove chops and cover to keep warm. Sauté the sauce for a few minutes; add a slurry of arrowroot and water if a thicker sauce is desired.
- Switch off and cool for a few seconds. Stir in sour cream and serve the sauce over the chops.
