Instant Pot Honey Pork Chops - Dump and Go Dinner

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Instant Pot Honey Pork Chops - Dump and Go Dinner

The Cook
4 Servings
10 Ingredients

These Instant Pot Honey Pork Chops are sweet, savory, and comforting. This simple dish takes just a few real food ingredients, for a show-stopping main course.

4 Servings
10 Ingredients


  • 2 pounds Pork Chops, Boneless
  • ½ teaspoons Sea Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups Honey
  • 2 tablespoons Dijon Mustard
  • ½ tablespoons Maple Syrup
  • ½ teaspoons peel and mince Ginger, Fresh
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Cloves, Ground
Serving Day Ingredients
  • ½ cups Water



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sprinkle pork chops with salt and pepper.
  2. Divide pork chops among indicated number of round containers.
  3. In a bowl, combine honey, dijon mustard, maple syrup, ginger, cinnamon and cloves.
  4. Pour over pork chops, label and seal.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add water and place frozen contents into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Naturally release pressure for 10 minutes and quick release remaining pressure.
  7. Change setting to saute to thicken sauce for a few minutes, if desired.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Sprinkle pork chops with salt and pepper and place in the inner pot.
  3. Set Instant Pot to saute.
  4. Brown pork chops on each side.
  5. In a bowl, combine honey, dijon mustard, maple syrup, ginger, cinnamon, cloves and water.
  6. Pour over pork chops.
  7. Lock cover into place and seal steam nozzle.
  8. Cook on high pressure for 15 minutes.
  9. Naturally release pressure for 5 minutes and quick release remaining pressure.
  10. Change setting to saute to thicken sauce for a few minutes, if desired.


Join the discussion
  1. is 35 minutes cooking time correct? That seems like a long time for pressure cooking boneless pork chops. I have normally found them to only require 2-8 minutes depending on how thick they are.

    1. Heather, I’m not sure where you are getting 35 minutes for the recipe says”Set on the manual setting for 15 minutes.” I think you are also looking at the next set of directions and that is ONLY if you have froze them after the initial cooking, then wanted to reheat from the freezer. When they post these they have three (3) different areas. One is ‘Directions’ which is for the day you are cooking to serve that day. The Second set is ‘Freezing Directions’ These directions help you cook or prepare this meal to be frozen. The third set is ‘Serving Day Directions’ These directions help you cook or reheat this meal after it’s been frozen. I hope this helps you to understand how they write theIr recipes.

    2. Hi Heather

      When you cooked your pork chops 6-8 min were they tender ? Did you put water in ? I tried last night and mine were tough.
      I guess it is a learning process.

      1. I find meat is more tender if I let it Natural Pressure Release.. even longer than the 5 minutes. When I have done strictly Quick Pressure Release, I find that all the juices get sucked out of the meat, causing it to be tough. I followed this recipe with thawed boneless pork chops, High Pressure 8 minutes, Natural Pressure Release 20 minutes. They were tender. I could have High Pressure cooked them for less time, actually.

  2. I made these chops last night, and they were too sweet for me. I might have added some apple cider vinegar, garlic, and left out the cinnamon.

    1. Hi Lisa! My kiddos love the sweet factor of this recipe, but I also like to add an acidic ingredient to mine to cut down on the sweetness. Adding apple cider vinegar is a great way to do that! Hope you enjoyed them!

    1. No you do not have to add any water. The pressure will provide the moisture needed in the IP. Let us know how it turns out for you!

      1. This was amazing! I ended up adding about 1/2 cup of chicken broth but it didn’t need it. Only thing I did different was skip the maple syrup because I didn’t have any. And I used boneless pork sirloin chops cause that’s what I had. It was one of the best meals I’ve made yet! Thank you 🙂

        1. That’s so great Hannah! So happy to hear you were able to make it your own and use what you had, and it still turned out delicious!

      2. I’m a newbie to instapot and a little confused. Step 5 of Make It Now says to add sauce ingredients and water but doesn’t say how much water. One of the other comments answered that you don’t need to add water. My instapot book says always use 2 cups of liquid to pressure cook. Help.

      3. I think “the pressure will provide the water” is misleading;. The water has to come from the pork itself.

        1. Correct, James. The pork will release water. However, if you are cooking this from frozen you will add ½ cups Water as per the “Make It Now / Serving Day Ingredients”

    1. You can freeze the pork chops with marinade raw (uncooked). Just make sure to add in the additional step of sauteing for 5 minutes before cooking for 15 minutes in the IP.

        1. Hi Lorie, that’s a great question! What you would do is just put the frozen contents of your dish into the Instant Pot and hit the saute setting. That is what we mean by saute in this recipe. It helps to thaw the meal and create some liquid for your Instant Pot to come to pressure. Now with this recipe, we did take out the saute step from cooking from frozen as we received feedback that people got burn notices on their Instant Pot. So I wouldn’t recommend doing the saute step for this recipe. I hope this helps!

  3. I would like to make this for dinner tonight. So I do not need to freeze it. Would I just use the initial 15 minute cook cycle or would I need to cook it longer?

    1. Jennifer, to serve this dish tonight you just need to follow the first set of directions which is to first saute the pork chops, then add the other ingredients and cook for 15 minutes. Enjoy!

  4. I sautéed the chops last night and mixed up other ingredients as well last night. Boyfriend wanted to go out instead. How would I make this for dinner tonight? Or can I make it during the day then heat them in microwave later?

    1. You can reheat in the IP just by setting it to saute for a few minutes, or if it is all fully cooked you could also reheat in the microwave. Let us know how it turned out!

  5. Would this recipe turn out okay without the honey? I’m all set to make it and just realized that I don’t have honey like I thought I did and running to the store isn’t an option at this point. :/ Oops!

    1. Yes, it should be fine without honey or if you have one on hand, you could always try a honey substitute. Enjoy!

  6. I just bought my Instant Pot… haven’t even used it yet. 🙂 I am finding a lot of the recipes serve 4-6 people. I cook for 2-4. Can these recipes be divided in half? And does that effect cooking time? Thank you and have a great day.

    1. Yes, you’re welcome to divide the recipes in half. Yes, it will affect cooking time. Members receive the option to customize their serving size.

  7. I was worried they would be too sweet, but they were just right! I used 1/2 dried ginger instead of fresh, frozen pork chops and made up the sauce right before adding to the IP. Can’t believe I was able to take frozen meat and have it ready in less than 30 minutes! Yum! I will definitely try some of the other suggestions to make it more savory. I can see using onions, garlic and ACV.

  8. I don’t have fresh ginger, but the ginger in spices and no Dijon mustard just regular yellow mustard or mustard powder. Can I sub?

    1. Honestly Maggie, just less time cooking! You could saute them less, cook them less in the Instant Pot, or both!

    1. As a member, you would have the ability customize serving sizes. If you have questions about membership, we’d love to chat with you in the bottom-right hand corner! We include a disclaimer on all of our IP recipes that states what the original serving size was when we made it fresh and that if cooking different amounts the time might need to be adjusted. We encourage you to consult the Instant Pot Time Tables for reference:

  9. Your site has some great sounding recipes. I only cook for 2. The recipes with 3 lbs chicken would give me more than 4 meals. Can I divide the recipes, freeze, and still cook in the IP? Thank you

    1. Yes, you can cook this recipe in the IP regardless of the serving size, just beware this will affect your cooking time. With membership, you have the option to customize your serving size. If you have questions about membership, we’d love to chat with you in the bottom right-hand corner of the site.

    1. This is supposed to be a sweet recipe (although our MenuBuilder team reports it’s never been overly sweet). We could recommend first increasing the amount of mustard or reducing the amount of honey. You’ll have to let us know what you end up doing and how it turns out! Enjoy!

    1. Yes, there are THREE sets of directions based on how you are preparing this recipe:

      Set 1 – Directions = cooking it to serve for dinner WITHOUT freezing that night, fresh!

      Set 2 – Freezing Directions = directions for freezing the recipe WITHOUT cooking.

      Set 3 – Serving Directions = directions for COOKING the FROZEN product you created in Set 2.

      To Recap: Set 1 is to serve tonight for dinner. Set 3 is if you did set 2 and froze.
      So you want to follow the third set of directions. Enjoy!

      1. I am also needing to use frozen boneless pork chops in this recipe. How much cooking time do I need to add. I know with chicken it’s about 4-5 minutes.

        1. The third set of directions on this recipe is to cook 2 lbs boneless pork chops from frozen. As stated above, due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh (boneless). If you are using more servings you may need to increase your cooking time. If you’d like to make any other changes to this recipe, Check page 34 of your Instant Pot Cookbook and Cooking Timetable for all ingredient cooking time recommendations. Those times should give you a rough estimate of the conversions you’ll need to make in your recipe. Bon Appetite!

  10. The flavor was great but my pork chops were bone dry! To the point that they were basically inedible… I did use less than 2 lbs. so maybe that was the problem!? Pork chops continue to be my nemesis!

    1. Sorry to hear they didn’t turn out! That very well could be – we do include a disclaimer that due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time. Maybe one day you and pork chops will get along 😉

  11. I have made this 2 times and everyone loves it! Based on other recipes I’ve seen though both times I pressure cook for just one minute! Not dry and super tender.

    1. Simone how long do you natural release for? So far, I haven’t had much luck with pork chops in the IP so I need all the help I can get!

    2. Simone, Every time I try pork chops from frozen, they are tough and dry. I even cut down on the cooking time from the first time of 5 minutes on manual. This time I did 2 on manual with an NPR of 10 minutes. The thermometer read 99 degrees. Medium is 160 and Well done is 170. I put them back in for 1 additional minute, NPR 10 and then it was way overcooked. The thermometer read 191 and 189. I didn’t want to NPR 10 minutes again after adding one minute, but I thought it was necessary to let the juices settle.

      Please clue me in. I am tired of ruining pork chops and want to get this right. My pork chops are usually frozen and 1 1/2 to 2 inches thick with a bone. If I cook 1-2 minutes on manual, what is a good NPR??? I was going to NPR 10 minutes the first time, but the pin dropped at 6 minutes and the meat was underdone. (I had 3 cups of water in my 8 quart) The 2nd NPR lasted till I did a quick release. Go figure. Please help me.

  12. I’m going to try these tomorrow. I’m new to cooking in an Instant Pot. What’s confusing to me is that these chops cook 15 minutes, other recipes cook for as little as one mintue on high pressure with NR. My chops are small and thin. Would you do less time?

    1. If you prefer, you could start with less time just to be safe. If they’re not done you can cook longer whereas if they’re overdone – you’re out of luck. You’ll have to let us know how long you ended up cooking for! Enjoy!

  13. Hi,I’m wondering how this is enough liquid? I have an 8 quart Instant Pot whcih requires a minimum of 1.5 cups of water. Did you use a pot in pot? Also 15 minutes cook time seems like a lot of time.

    1. Hey Heather, great question! We are currently reviewing this recipe – based on staff feedback, at this point – more liquid definitely won’t hurt and using a trivet for PIP won’t hurt either. But it does sound like all 15 minutes is needed. We’d love to hear what works for you!

    2. I always use liquid in my instant pot, the manufacturer suggest 1 1/2 cups of liquid. I made a similar recipe and used carrots and potatoes as a trivit I sat the porkchops on top, and poured my sauce over the porkchops worked out pretty good

  14. These turned out great! Nice and quick and delicious! I had to half the recipe and the cook time. So I had 4 chops at 1.27lbs for the package. So I sautéed 3 min on each side and then cooked it on manual for 7 min. Turned out perfect!

  15. We have tried this recipe with the frozen, raw pork chops and followed the directions to saute first. The bottom chop was burned a little and the inside of the recipe was still raw. we had to cook them a second time after separating …. and still more burning on the bottom…. any suggestions?

    1. Aaron, I’m so sorry to hear this recipe didn’t turn out! There are so many variables with pressure cooking. We put together a blog post to troubleshoot IP recipes that you might find helpful. I’d be curious to know how thick your chops were as that can make a difference, also maybe less saute more cook (natural release a little longer)? Those are a couple initial thoughts. I hope this helps. I also hope you try again! Please let us know what works!

  16. Followed the recipe to the letter and chops were very tough. Love the flavors, but 15 minutes seemed only long enough to create leather. Suggestions?

    1. Sorry to hear your chops were tough. There are so many variables with pressure cooking we put together this helpful post on troubleshooting Instant Pot recipes. Although I am a little confused – you said they were very tough but then maybe that it wasn’t long enough? Either way – I hope the post helps and I might start with decreasing your cooking time. If they’re undercooked you can keep cooking but if they’re overcooked, as you know, you’re out of luck. We’d love to hear what ends up working!

  17. How thick are the pork chops you used in this recipe? I think it is the thickness that impacts the cooking time, right? Thanks!

  18. I made these for dinner tonight and we really enjoyed the flavor. Unfortunately, I used only 3 boneless center cut pork chops and overcooked them. I seared them on both sides and then high pressure for 8 minutes. I think they would have been done in 4 minutes. Next time I will make more to use the leftovers with some barbecue sauce for sandwiches. Thanks for a great recipe.

  19. This recipe just needs work , the reviews are inconsistent and should not be excused as followed this recipe to a T the glaze had a beautiful taste but when the chops were done the liquid . was bitter. I would taste the flavor every other bite and sometimes a bitter after taste. I used high quality expensive maple syrup grade b from vermont not from the watery stuff sold in grocery stores and raw unfiltered honey and fresh ginger. There should have been nothing to cause the bitterness . I am sorry but I won’t be making them again not even to try and improve it.

  20. Once a month meals. After reading all of these comments I must say with all certainty that your patience is unequalled.

  21. Made tonight. Came out really good. The only changes are I substituted yellow mustard for the Dijon mustard as I didn’t have any Dijon and I added a little Sesame oil to the pan during the browning of the pork chops. I think this cut down the sweetness which was good. I also used ground dry ginger as I didn’t have fresh.

  22. I am making this tonight and I want to add cubed potatoes and carrots, Do I need to adjust the cooking time? I am using the instant Pot as well.

    1. Carrie, you will probably be okay with the given 15 minutes manual and 5 minutes natural release. You could easily add more time at the end (maybe 5 minutes at most) if its still not done. You could also layer the pork on the bottom, then the potatoes and carrots on the trivet on top to help it cook in that time. Be sure to cut up your potatoes and carrots too to help them cook faster!

  23. Hi, I just came by to say thank you.
    This meal is super delicious and super easy to make!!!
    I can’t believe how flavorful this is. My husband and I kept saying ”so good” while eating it.
    I was worried about the not-adding-water method, but it turned out fine like you said. when I opened the lid, I was surprised how much juice came out from the meat, actually I found quite a bit of sauce in the pot.
    Next time I’ll make mushed potatoes as well and pour some of this sauce over it.
    It’s gonna be so good :)))

  24. I made this tonight and it was very good! I had 1.3 pounds of thin pork chops so I decreased the cook time down to 5 minutes on manual. I was surprised not to need any thin liquid like water or broth to bring my IP up to pressure, but it worked perfectly!

  25. Thank you for making this quick and easy, and OH SO YUMMY! I definitely love a little sweet and while I tweaked the recipe a bit (to accommodate what I had in my kitchen right now), these turned out beautifully. I used 4 relatively thick boneless pork chops and the recommended times worked out really well. I actually used 2 tbsp of Paleo Tessamae’s Honey Balsamic dressing & marinade instead of a dijon to make the “glaze”, so I added just 1 tablespoon more honey, ground ginger, cinnamon, salt & pepper, and I browned my chops in coconut oil. 2 Thumbs Up!

    1. Thank you for taking the time to compliment AND share your adjustments for things you already had on hand. That is a wonderful thing as many others might be wondering the same thing. So glad you enjoyed it!

  26. Yum! So delicious and so easy- I doubled the recipe and it came out amazing in my 6 quart instant pot. I love the kick of the clove and cinnamon!

  27. I made this recipe using fresh pork chops a few weeks ago, and I loved it. Tonight, I didn’t plan dinner ahead of time, so I tried it using frozen pork chops. For some reason, the meat was a little overdone to my liking. I feel I should have reduced the timing somewhere, but not sure if it should be in the cooking time or the natural release?

    1. Hey Christine, sorry to hear your meat was a little overdone. Did you cook for 15 minutes on manual and NPR for 5?

    1. Quick pressure is when you release the valve as soon as the pot beeps. Natural pressure release is when you let it sit for a certain amount of time (the pressure will naturally release) for this recipe 5 minutes, then you can move the valve from sealed to open to release the rest of the pressure. Hope that helps!

  28. Just made the pork chops with a few changes. Thanks for the recipe, they turned out perfect! I by-passed the saute and used a 16oz jar of salsa and a Hand full of chives. (Due to ingredients I had on hand. Will try the Honey Mustard next time) Our chops were boneless, just under 2 inches thick and 7oz each…..really thick. Due to the thickness, I changed the time from 15 to 25 minutes, with a quick release. FANTASTIC. Just as moist and juicy as could be!

  29. I made these pork chops last night. They were delicious. I followed the recipe as is. The pork chops were perfect – moist and flavorful, but some of the sauce stuck to the bottom of the pot as in over-caramelized (but did not taste burnt).

    1. The manual setting is just setting the timer up or down manually…on the IP, most have a manual button or ‘pressure cook’ button to press for that.

    1. Mike, perhaps less cooking time, (or sautéing time) next time. While we try our best to give accurate cooking times for most, we realize that some will have different experiences because of the amount of variables in pressure cooking.

  30. Can you use bone-in pork chops? I notice several Instant Pot recipes call for boneless meats, but I like the flavor of the bones.

      1. So it was amazing. There was a restaurant nearby that used to do a Chicken and Waffles brunch meal nearby with a Tabasco honey sauce and they took it off the menu some time back so I really wanted to shoot for that flavor.

        Turned out great but I think next time I might mix all the ingredients in a bowl with a little beef broth and layer it over the porkchops when I put them in. It didn’t spread evenly but still turned out amazing. Used 1 tablespoon of Tabasco in place of the maple syrup.

        I used to hate porkchops but this recipe brought them back for me.

  31. Hi, I made these last night but they were tough. This is only the second time I have used my Instant Pot so I may be making an error. I used fresh bone chops, all of the other ingredients. I used the saute mode, then added the liquid ingredients, and then put the lid on, sealing it. But the unit would not change from the saute mode to a pressure cook mode without me stopping it and restarting. Is this correct?

    1. Hi Jan, I’m so sorry to hear your pork chops were tough. There a lot of variables with pressure cooking we put together in this helpful post on troubleshooting Instant Pot recipes.

      I typically hit cancel after I use the saute mode and then turn it on manual, so I think you are good there. ~OAMM

    1. Hi Beth, There general minimum water needed is about 1 cup. However, this recipe and other ones we have get liquid from other ingredients, so we have omitted the water. Once you saute the pork chops with honey, maple syrup, and Dijon, you should have enough liquid for the Instant Pot to come to pressure. We do test our recipes with test cooks before we publish them. I hope this helps. ~OAMM

  32. Not sure how you did this, I had a feeling there wasn’t enough liquid in it ,and sure enough it stopped and the display said BURN, I had to clean the pot and wound up adding 1 cup water with the rack and steamed it…ehhhh

    1. Hi Rob, I am so sorry this recipe did not turn out for you. I’ve passed your feedback to our Menu Builder team to review. One thing you could try is putting the pork chops on a trivet to avoid direct contact with the Instant Pot. ~OAMM

  33. I just made this recipe. My second meal with my new IP. It turned out amazing. the meat was fall off the bone and the flavors, fantastic. Thank you for sharing.
    I do have a question though. after I set the pressure and the timer started, it said burn. It scared me, so I canceled it, looked inside and there was plenty of juice. I just stired it around a little bit and reset it. when the timer showed again it said burn. this time I waited a few seconds and it went away and the timer returned. I’m not sure why it did that.

  34. Over a year ago, this was my first Instant Pot meal, chosen because I had everything on hand. We loved it! I’ve made it several times since then, and this is what’s cooking tonight!

    1. Oh, thanks Donita! We’re so glad you loved this. Any adaptations or tips you have for anyone trying this out for the first time? ~OAMM

  35. I received my Instant Pot for Christmas, so I’m still a newbie at pressure cooking. I picked this recipe because it looked like a simple starter. I followed the directions and browned the pork chops on the saute setting not using any oil. This was a mistake. The first batch of chops stuck to the bottom of the pot and pulled apart. I added a bit of olive oil and browned the remaining chops and tried to remove the stuck-on bits as best I could. During the pressurization process the Instant Pot beeped and displayed ‘burn’. I moved the chops around to make sure the bottom was clear; the bottom chops were indeed charred. I added a bit of water because the amount of liquid seemed low. It did eventually pressurize, but the chops were a bit dry and had a burnt flavor. It turned out not to be a quick, easy or tasty main dish. It did teach me a few things, though. The main takeaway is that if I’d add oil to saute in a regular skillet, I need to add oil to the IP, too.

    1. Hi Lisa, I’m so sorry you had a bad experience with this recipe. Thank you so much for the feedback. I am passing this along to our Menu BUilder team so we can review this recipe. I hope you’ll try another recipe or pop into our chat if you want any Instant Pot cooking tips. ~OAMM

  36. Hi – We’ve received comments on having issues cooking this recipe, and our Menu Builder team reviewed and updated this recipe. We’ve updated this recipe to remove the saute step and add additional liquid. If you want to thicken the sauce at the end, you can use that saute function then. Please let us know if you have any additional feedback with the changes. Happy Cooking! ~ OAMM

  37. Hi ~ I made these tonight as directions. OMG, we all just made the happiest mmmmmm while eating. The pork chops, were absolutely the most tender I’ve ever made. I used a Electric Pressure Cooker and used the same time as the recipe called for. A new family favorite… Thank you so much.

    1. Hi Jeanette — I’m sorry your pork chops turned out tough. Depending on the thickness of your pork chops, I would add less time. Pork chops can vary in thickness, so if they are tough, they may just need less time to cook. I hope this helps. ~OAMM

  38. Your instructions say water, in the sauce, but not how much? I’m sure this has been asked before, but I didn’t have the patience to read through ALL your wonderful comments.

  39. I just made this tonight. Only thing I changed was instead of 15 minutes, I kept them in for 16. Everything else was the same. We really liked them. Thank you!!

  40. First-time user of the Instant Pot. Made this recipe tonight and it was DELISH!!! The sauce is fabulous and I didn’t make it exactly like the recipe because I didn’t have everything perfectly. Like I didn’t use fresh ginger. Instead used dried ginger. I also used less honey and syrup because I’m not usually crazy about sweet meats. But this turned out incredibly tasty. I also used less time on the cooking time (about half) and I had very thick pork chops, but they came out just fine. I also cooked small potatoes called potato creamers with the meat. I put the rack on top of the meat and put the potatoes on the rack. I stopped cooking after about 3 minutes and took the potatoes out because they were done. Such a great recipe. I will definitely be making this again. How fun to have such success on my first attempt. Hope to find more great ones like that.

    1. Hi Hector! It depends on the type of vegetable you’re cooking with. Potatoes can take 8-10 min so you could cook it all together. If you are using other veggies that take less time to cook, you could cook the Pork Chops first then add in the vegetables during the last 5 or so minutes.

  41. What thickness of pork chop is assumed in this recipe? I want to know if I should add minutes or take them away. Thanks!

    1. Hi Mary Ann! We dont have a standard thickness for the pork chops in this recipe. If you’re using thin chops, I would decrease the time a couple of minutes and if they are overly thick I would increase by a couple of minutes.

  42. Hi I tried you recipe pretty much as written except I added onions. It was amazing. I did add water where it was not listed in the ingredients because in the instructions for Make it now it lists water in section 5. How much water did you add? the spice combination was amazingly delicious. Served over wild rice mix.

    1. That would depend on several variables including how large the pack is, if they are frozen or fresh, and how thick they are. You can talk to one of our Customer Engagement members live during chat hours and they can help you more specifically.

  43. Loved the flavor, since it was the first time making this, I followed instructions to a T, but like many others I found that the chops were very dry. I’ll happily try again with only half the time in the pressure cooker stage – we all loved the taste!! Thanks for the recipe!!

  44. I made this tonight using my 6 Quart Instant Pot Duo. I just got it for Christmas, so I’m still learning to cook with it. Anyway, I used 4 center cut boneless pork chops that were about an inch thick. I didn’t think the sauce was going to be enough liquid, so I added a little bit of water to it so that i new it would be at least a cup of liquid. I browned the chops in a bit of olive oil because I can’t imagine how they don’t burn if you just place them in the bare pot. I poured the sauce in and made sure some of it got underneath the chops. It came to pressure pretty quickly, then immediately gave me a BURN error. I released the pressure, placed the on the trivet and cooked them on high pressure for 6 minutes. The flavor was pretty good, but they were a bit overcooked. My husband and I thought they were okay, but our kids didn’t care for them (I made them eat them anyway, and they survived). I don’t know know what went wrong, but I probably won’t be making them again.

    1. We’re sorry that this didn’t turn out as well as you’d hoped, and we very much appreciate your feedback!

    1. It will depend how thick the pork chops are, but you might try reducing the cook time by 2-3 minutes if you have about 1 pound instead of 2 pounds.

  45. I tried this but got the “BURN” message on my instant pot. I did scrub all the brown bits off the bottom of the pot after browning the pork chops. Then I added the pork chops back along with all the other ingredients but still got the “BURN” message and found lots of stuff stuck to the bottom of the inner pot…evidently it is happening while the pressure is building. Any suggestions for how to avoid this???

    1. Hi Keith, I’m so sorry for your experience. What size Instant Pot are you using. Did you add 1/2 cup of water to this recipe?

  46. Oh. My. Gosh! These were delicious! Followed the recipe exactly & the only issue I had was that I put the chops in before “HOT” appeared on the Instant Pot (I should have waited) & they got stuck to the bottom (but didn’t burn, I just “worked” them off the bottom). I made 6 chops (sauteed 2 at a time) & they tasted great. Next time I’ll make a little more sauce, because that was the best part. YUM!

  47. 15 minutes overcooked mine. I’ll try the same recipe @ half the time.
    The sauce is yummy. Also added 1/4 cup of homemade bone broth.

  48. I just made this and they are tender and juicy. Meat was thin so I only did 6 minutes with 3 min NPR. Perfect. Thank you.

  49. the cook for now recipe says to combine honey, mustard, maple syrup, ginger, cinnamon , clove and WATER.

    No water listed in the ingredients??????

    1. LL the water is listed under the “Make It Now / Serving Day Ingredients” as you don’t use the water until after you freeze it. If you are making it fresh, simply use the amount listed there for that step.

  50. This was only my third recipe in the Instapot and it was perfect. We cooked bone in thick chops and the timing and sauce was fabulous for our taste – my husband thinks they could have cooked a little less but I loved – so easy – adding to my arsenal of good fast meals – I had it all in my pantry and fridge as well.

  51. This recipe has become a favorite in my house and I’m requested to make it a few times a week. Even my picky 8 year old step daughter loves it!!!

  52. Instruction step 5 says to combine certain ingredients with water.
    Water is not listed on the list of ingredients. Unless I am missing something,
    recipe does not say HOW MUCH water to use.

    1. Hi Charles, the water is listed under the serving day ingredients. You need 1/2 cup of water for this recipe. Hope this helps.

      1. I think the reason this keeps coming up is that the on-screen view of the recipe lists first “Ingredients,” then there’s a paragraph of comment, then “Ingredients/Same Day” (sic) THEN 1/2 c water is listed. It’s VERY disjointed! I only caught it after reading the first “do you have to add water?” comment – I finally found it. So, it’s just a page formatting problem.

  53. Loved these chops, I used thin ones so only set the instant pot for 10 mins. Will definitely make again

  54. I made these tonight and even my 3 year old asked for more!! I used almost 2 pounds of thinner cut pork chops (there were 8 of them) and followed the recipe almost exactly! Due to being super hesitant about the “burn” notice, I added 1 cup of water to it. They were amazing! Thank you!

  55. The first time I made this was fabulous. That last 2 times I made it it burned. I do remember adding water to the mixture the first time. I am so unhappy. Very inconsistent

    1. I find meat is more tender if I let it Natural Pressure Release for longer than the 5 minutes. When I have done strictly Quick Pressure Release, I find that all the juices get sucked out of the meat, causing it to be tough. I followed this recipe with thawed boneless pork chops, High Pressure 8 minutes, Natural Pressure Release 20 minutes. They were tender.

  56. This was such a great dish; thank you for this one! Did it with thawed pork chops and I did add a touch of garlic during the sautee phase. Chops were tender and not the least bit dry.

    Is there a reason I cannot pin the recipe to Pinterest? When I try, it just goes to your home page. Is this because I do not have a subscription?

    1. Hi Virginia, Thank you so much for your feedback. We’re so glad you loved this dish and your pork chops were cooked perfectly! We tested from our end, and we were able to pin this recipe to a Pinterest board. We updated the Pinterest information on this recipe. Can you try again and let us know if you are still having issues? Thanks and Happy Cooking!!

  57. I made this tonight. I followed the make it now steps exactly. It was dry as could be. The flavor was ok, but everyone asked for something to dip the dry meat in. Unfortunately, I threw the leftovers away. Disappointed.

    1. We’re sorry this didn’t turn out well for you! Our test cooks haven’t had any issues with dryness on this recipe, but with all of the variables in pressure cooking we understand sometimes others have a different experience. It sounds like the cook time was likely too long for the amount and/or thickness of the pork chops you had, so you might try decreasing the cook time next time.

  58. excellent recipe! most tender chops I’ve ever had and not dry! I didn’t do any of the sweetness (diet) but amazing with some savory seasoning!

  59. I thought you always have to add at least a cup of liquid total in order for the IP to come to pressure? I want to try this tonight, but just want to make sure I don’t add to much or too little liquid? I think I even read it is dangerous without enough liquid????

    1. In our experience, the IP needs a minimum of 1/2 cup of liquid to come to pressure. This recipe has been thoroughly tested by our test cooks and is very popular with our members, and it comes to pressure with no issue!

    1. Sorry about that! We fixed it and now there is an image to pin with it. Thanks for letting us know.

  60. I used bone in chops and followed the recipe exactly including the 1/2 cup water with the wet ingredients. Was very good. Would do it 10 or 12 minutes next time. Thanks for the great recipe!

  61. Once a Month Meals – sister you have the patience of Job! Or probably Job’s wife (who get’s such a bad rap, poor thing :-)) Over and over again, you tell people to adjust, to try, to recalculate, to read the instructions and over and over people ask the same questions which you patiently answer! Well done. We eat “differently” in Australia – probably not so much sweetness but hey! I can use my head and adjust things to my own taste. I have only just stumbled on this website and I love the idea tho I haven’t signed up yet. Still not sure I need another monthly cost when finances are tight, however, I can see how using your menus would actually save me trips to the shops and lots of time! Love your ideas and tips and hints and – patience!

    1. Thanks for your great feedback! Feel free to sign up for our FREE mini menu on the bottom of any page on our site to be able to test out the Once a Month Meals experience before making a purchase 🙂 Glad you found us!

  62. The 15 minute cooking time for “Make it Now” has to be a typo. I should read “5 minutes.” Otherwise, the meat is tough and inedible.

    1. Thanks for your feedback! We suggest you adjust the cooking time based on how thick your pork chops are. For thinner pork chops, 5-7 minutes would be correct. For a thicker cut, you can use 15 minutes. We are in the middle of auditing our pork chop recipes to look at times. Unfortunately not all pork chops are the same, so cooking times can vary.

  63. I followed directions and 2 minutes into the process, I got the burn notice. Chops were dry. Wondering where I went wrong. The sauce was great though.

    1. Hi Kristin, That’s a great question. When talking about quick pressure release vs. natural, quick pressure release means that once your timer goes off (i.e. cook for 10 minutes), you should immediately release the valve from sealing to venting to allow the pressure to release. If the instructions say natural release, then once the timer goes off, you just let the pot sit with the valve in sealing and allow the pressure to release on it’s own (10-15 minutes usually for most items). Sometimes instructions will also say natural pressure release for X minutes then quick release. In that case, you would let the pot sit for however many minutes the recipe indicated on natural release, and then immediately release the valve to venting afterwards. I hope this helps.

  64. Yummy! Family loved it. I started with frozen bone-in pork steaks, mixed up the other ingredients and used the make from frozen directions. Tossed in a handful of dried cranberries at the end. Served with rice. More sugar than we should have in a meal — we skipped dessert. Will definitely make again.

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