Colin FosterBy Colin Foster

Updated November 2026

This sticky pork chops Instant Pot recipe gives you tender, juicy chops coated in a glossy, sweet-savory glaze, all in about 30 minutes from start to finish. The Instant Pot cooks the chops under pressure, then you reduce the cooking liquid into a sticky sauce right in the same pot. You get restaurant-style results with one pot and very little hands-on time.

What You Need

  • 4 bone-in pork chops, about 1 inch thick (roughly 1.5 to 2 pounds total)
  • 1 teaspoon kosher salt and ½ teaspoon black pepper
  • 1 teaspoon garlic powder and 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • ½ cup low-sodium chicken broth
  • ⅓ cup honey, ¼ cup soy sauce, 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced, and 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water

Step 1: Season and Sear the Pork Chops

Pat the chops dry with paper towels, then season both sides with the salt, pepper, garlic powder, and smoked paprika. Select the Sauté setting on your Instant Pot and let the pot heat for about 3 minutes until the display shows “Hot.” Add the olive oil, then sear the chops 2 minutes per side until lightly browned. They do not need to cook through at this stage. Transfer them to a plate.

Shopping for one? See our guide: 4 Best Damn Instant Pot Boneless Pork Chops Recipes and Cookbooks (2026). A related read: Cast Iron Pork Chops Pan Fried: A Step-by-Step Guide for Juicy Results.

Step 2: Build the Sticky Sauce Base

Add the chicken broth to the pot and scrape up any browned bits with a wooden spoon. Stir in the honey, soy sauce, vinegar, garlic, and ginger. Return the chops to the pot, nestling them in the liquid so they are mostly submerged. Lock the lid and make sure the steam valve is set to Sealing.

Step 3: Pressure Cook and Reduce the Glaze

Select Pressure Cook (High) and set the timer to 6 minutes for chops about 1 inch thick. When the cook time ends, use a quick release by moving the valve to Venting, keeping your hand and face away from the steam. Open the lid and check that the internal temperature of the thickest part reaches 145°F on an instant-read thermometer. Remove the chops to a plate and tent them loosely with foil.

Select Sauté again and bring the sauce to a simmer. Whisk the cornstarch slurry, then stir it into the sauce. Let it bubble for 1 to 2 minutes until it thickens enough to coat the back of a spoon. Turn off the heat and return the chops, spooning sauce over each one.

Tips and Common Mistakes

  • Skip the cornstarch and the sauce stays thin. Always mix it with cold water first so it does not clump.
  • Thicker chops need more time. For chops over 1.25 inches, add 1 to 2 minutes at pressure.
  • Do not overcook. Pork past 150°F turns dry, even under pressure.
  • Avoid a burn warning. Deglaze thoroughly before pressure cooking, since stuck bits cause the Burn message.
  • Use bone-in chops for more flavor. Boneless chops work but cook faster, so check them at 4 minutes.

An instant-read digital thermometer takes the guesswork out of checking doneness, which matters with lean pork. View on Amazon

A fine-mesh strainer and a small whisk make it easy to keep cornstarch lumps out of the glaze. View on Amazon

A silicone spatula helps you scrape the bottom of the pot cleanly after searing, so the sauce base has no stuck bits. View on Amazon

FAQ

Can I use boneless pork chops for this recipe?

Yes. Boneless chops of about 1 inch thick need only 4 minutes at high pressure. Check the internal temperature before serving, since they cook faster and dry out more easily.

Why is my sauce still thin after cooking?

The cornstarch may not have reached a full simmer. Bring the sauce to a bubble on Sauté for another minute while stirring, and it should thicken noticeably.

Can I make this ahead of time?

You can cook the chops and store them in the sauce in the refrigerator for up to 3 days. Reheat gently on Sauté with a splash of broth so the meat stays moist.

Conclusion

With a quick sear, a short pressure cook, and a few minutes of reduction, the Instant Pot turns ordinary pork chops into a sticky, flavorful dinner. Check doneness with a thermometer and keep an eye on the cook time for thicker cuts. For more ideas, see Instant Pot Boneless Pork Chops: A Step-by-Step Guide to Juicy Results and Easy Instant Pot Recipes: 7 Simple Dinners for Busy Weeknights.

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Colin Foster

About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our home cooking with appliances guides, checking product details against manufacturer specifications and owner feedback.