Instant Pot Sour Cream Pork Chops

Instant Pot Sour Cream Pork Chops (With My Usual Kitchen Chaos)

So, the first time I accidentally made this recipe (yep, it was one of those what-do-I-even-have-in-the-fridge situations), I definitely didn’t expect it to become a weeknight favorite. My partner calls these Instant Pot Sour Cream Pork Chops “the dinner that fixed his Monday blues.” Apparently, the gravy is the real deal-breaker—at least according to him. Anyway, I used to fuss over stovetop gravy every single time until discovering that the Instant Pot, while a bit whirry, saves the meal and my sanity. (Oh, and if you’re wondering, I once dropped the sour cream tub on the floor; still tasted great, though maybe… don’t do that!)

Why Even Bother Making These?

I make this when I’m running late and the cosmos (or maybe just my phone calendar) is working against me. My family goes a little wild for this because it’s impossibly creamy. The sauce? Silky but tangy. Also—not to brag—I finally figured out how not to end up with pork chops that taste like old boots. (I’m looking at you, overcooked baking attempts of 2017.) Plus, no one complains about dishes, since the whole thing’s in one pot. That said, I won’t lie: I’ve messed up the “quick release” valve more than I’d like to admit—but hey, you learn fast when the kitchen gets steamy!

What You’ll Need, Ingredients-Wise

• 4 pork chops (I mostly use bone-in, thick cut, but boneless works fine too; heck, I once used pork steaks when that’s what I had)
• 1 large onion, sliced (Red, yellow, white—it all works. My aunt says you can skip the onion, but I wouldn’t dare.)
• 4 cloves garlic, minced (Or a fat teaspoon from the squeeze tube if, like me, you occasionally forget fresh garlic at the store)
• 1 cup chicken broth (Honestly, stock cube and water does the trick; don’t stress it)
• 1 heaping tablespoon Dijon mustard (Or yellow, or a mix—sometimes I use a random “gourmet” mustard hiding in my fridge)
• 1 teaspoon paprika
• 1 teaspoon dried thyme (Fresh if you’ve got it. I rarely do.)
• Salt and pepper (To taste. I usually measure with my heart.)
• 1 cup sour cream (Full-fat tastes best. Greek yogurt works in emergencies, but the tang is just a bit different)
• 1 tablespoon cornstarch (Optional, for thickening. Some days I can’t be fussed and just let it be a little runny!)
• 2 tablespoons oil or butter, for searing

How I Actually Cook These Chops (Don’t Overthink It)

1. Set your Instant Pot to ‘Sauté’ and pour in the oil (or melt the butter if you’re feeling posh). After it’s hot—takes about 2-3 minutes—brown those pork chops. Don’t crowd the pot. If they’re a bit pale, no sweat; you’re just aiming for some color and that little sizzle. I usually sneak a taste of the onions here (not raw; I mean off the spoon, once cooked. Please don’t eat raw onions for me).
2. Take those chops out and toss in the sliced onions. Let ‘em get golden and a bit soft—about 3-4 min. Add garlic, cook for a hot second (like, 30 seconds), then pour in chicken broth to scrape up all the browned bits (that stuff is flavor central).
3. Now, stir in the mustard, paprika, thyme, plus a generous pinch of salt and pepper. Give it a proper stir—I once forgot and it tasted a tad off. Lay those pork chops back in, nestle them into the onions. Don’t worry if they look weirdly stacked; it’ll still sort itself out.
4. Lock the Instant Pot lid. Cook on high pressure, 8 minutes (I’ve tried 10, and…never again. They get kind of rubbery). Once it beeps, let it do a natural release for 10 min, then let off the rest of the pressure like you’re deflating a tiny balloon. CAREFUL. I’ve had steam facials by accident. Not relaxing. At all.
5. Take out the pork (they’ll look a bit pink around the bones—that’s fine, the next step sorts it). Hit ‘Sauté’ again and whisk in that lovely sour cream (I do a spoonful at a time, to keep things creamy and not curdled). If you want the sauce thicker, mix cornstarch with a splash of water, add it in, and simmer 2 min. Pop the chops back in, spoon some sauce over, and let them chill in the heat for another 2-3 min. Or just serve straight away if the fam’s already hovering.

The Notes I Wish Someone Told Me

• If you forget to brown the chops, they still taste decent but look a little sad. Maybe add a sprinkle of paprika on top after serving? That’s my camouflage trick.
• The sauce thickens as it cools—so if it’s a bit thin, just wait, don’t panic and dump in extra cornstarch. I learned that the weird way.
• If you accidentally use Greek yogurt (happened to me twice), add a tiny splash of lemon juice. Helps with the tang that’s missing.

Some Experiments I’ve Tried (And One Not To Repeat)

• I once added mushrooms—delicious, but they pretty much dissolve unless you add them at the end. Lesson learned.
• Tried using smoked paprika and honestly, kind of overpowering, but if you like a strong punch, go for it. My mum says it’s “a bit much.”
• I attempted swapping in coconut yogurt once. Don’t know what I was thinking—totally not the vibe. Super tangy and sweet, which was…oddly confusing.

What If I Don’t Own an Instant Pot?

You can do this in a slow cooker if you have patience—3-4 hours on high, though honestly, that’s a lot of waiting. Or even on the stovetop, in a heavy pan with a lid. I once borrowed my neighbor’s pressure cooker (ancient thing) and needed earplugs, but it worked in a pinch. So, don’t let the gadget stop you.

Storing Leftovers (What Leftovers?)

You can keep leftovers in an airtight tub in the fridge for 2-3 days. In my house they rarely make it past lunch the next day (my sneaky midnight fridge raids don’t help). The sauce does get thicker overnight—I swear it’s almost better cold, sandwiched in a crusty roll. Give it a gentle reheat with a splash of broth or water so it loosens up.

How We Like to Serve It (And a Family Quirk)

Okay, you can dress this dish up or down. I like piling the chops high over mashed potatoes (we’re big spud fans around here). Steamed green beans on the side if I’m feeling virtuous, or just some buttered noodles if not. My kids insist on corn on the cob for “balance.” Oh, and my partner dunks hunks of crusty bread straight in the pot. You do you!

Things I Wish I Knew Sooner (Yup, Pro Tips Time)

• Don’t rush the natural release step. Seriously. I got impatient once; the chops turned into rubbery frisbees. Let it chill out.
• Mix the sour cream in after you turn off the heat—otherwise it can split or look a bit odd (not awful, just… not pretty).
• Don’t even think about skimping on the onions. They sort of disappear into the sauce, but amp up that flavor big time.

FAQ (Because Everyone Asks Anyway)

• Can I use frozen pork chops? Yep, but you’ll want to add 2-3 minutes to the pressure cook and skip the browning. They’ll be slightly less juicy, but it works in a pinch.
• Do I have to use sour cream? It’s in the name, but you could sub with Greek yogurt. Not quite the same, but pretty tasty.
• How saucy is this, really? Pretty saucy. Like, generous. I mean, if you want it thicker, use that cornstarch trick or just cook longer at the end with the lid off.
• Can I double the recipe? I’ve done it! Use the same time, just make sure the chops fit. Sometimes I have to stand them upright—looks funny, but works.
• Help, my sauce went lumpy! Whisk it well and add the sour cream slowly—if it’s still lumpy, who cares? Tastes the same!

Alright, if you try this (and you should), let me know your weirdest swap or the time you also forgot to buy garlic. I think we all do that once in a while! Cheers, and happy potting.

★★★★★ 4.50 from 19 ratings

Instant Pot Sour Cream Pork Chops

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

Tender pork chops are cooked in the Instant Pot and smothered in a rich, creamy sour cream sauce. This easy dinner recipe is ready in under an hour and perfect for any busy weeknight.

🖨️ Print Pin Recipe

Ingredients

• 4 boneless pork chops (about 1 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. 1
   Season pork chops on both sides with salt and black pepper.
2. 2
   Set Instant Pot to sauté mode and add olive oil. Sear pork chops for 2 minutes per side until browned. Remove and set aside.
3. 3
   Add chopped onion and garlic to the pot. Sauté for 2-3 minutes until softened.
4. 4
   Pour in chicken broth and stir in dried thyme. Return pork chops to the pot.
5. 5
   Seal Instant Pot and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release.
6. 6
   Remove pork chops. Whisk together sour cream and flour, then stir into the sauce in the pot. Simmer on sauté mode for 2-3 minutes until thickened. Return pork chops to sauce and coat well. Garnish with parsley before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 350cal

Protein: 34 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 8 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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