Freezer Meal Recipes / Dinner / Instant Pot Honey Pork Chops

Instant Pot Honey Pork Chops

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 Meet The Cook Print
Instant Pot Honey Pork Chops

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

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

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 and cloves.
  6. Pour over pork chops.
  7. Lock cover into place and seal steam nozzle.
  8. Set on the manual setting for 15 minutes.
  9. Naturally release pressure for 5 minutes and quick release remaining pressure.

Freeze For Later Cooking Directions

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

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

  1. **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 a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Set on the manual setting for 15 minutes.
  5. Naturally release pressure for 5 minutes and quick release remaining pressure.

91 Comments

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. 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!

    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.

  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: http://instantpot.com/cooking-time/
      Enjoy!

  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.

  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 variables..in 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).

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