Instant Pot Pork Chops with Brussels Sprouts - Dump and Go Dinner

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Instant Pot Pork Chops with Brussels Sprouts - Dump and Go Dinner

The Cook
4 Servings
9 Ingredients

These Instant Pot Pork Chops with Brussels Sprouts are pressure cooked to juicy perfection for a super easy dinner that’s complete with tender veggies. A little garlic and thyme give every bite a well-rounded taste of home.

4 Servings
9 Ingredients


  • 1 pound Pork Chops, Boneless
  • 1 teaspoon Salt
  • 1 cup slice Onion
  • 2 teaspoons mince Garlic, Cloves
  • ½ teaspoons Thyme, Dried
  • 2 cups halve Brussels Sprouts
  • 1 cup chunk Carrot
Serving Day Ingredients



  • 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.
  2. Add pork chops, onions, garlic, and thyme among the indicated number of round containers.
  3. Divide brussel sprouts and carrots among indicated number of quart freezer bags. Freeze with pork chop container.

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. Place frozen contents and chicken stock into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Quick release pressure.
  7. Remove lid and add Brussels sprouts and carrots.
  8. Cook on high pressure for 3 minutes.
  9. Remove pork chops and vegetables from inner pot and add tapioca flour to cooking liquid. Whisk until thickened.
  10. Serve gravy over pork chops, Brussels sprouts and carrots.

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.
  3. Add pork chops, garlic, thyme, and onions to pot along with chicken broth.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 15 minutes.
  6. Do a quick release of pressure.
  7. Remove lid and add brussels sprouts and carrots.
  8. Cook on high pressure for 3 minutes.
  9. Quick release and remove lid.
  10. Remove pork chops and vegetables from inner pot and add tapioca flour to cooking liquid. Whisk until thickened.
  11. Serve gravy over pork chops, Brussels sprouts and carrots.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
4 ounces pork and 1/2 cup vegetables
Amount Per Serving
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
WW Freestyle
Diabetic Exchanges: 2 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
2 Veg
3 Lean Meat


Join the discussion
  1. Absolutely delicious.. The only thing I would be likely to change, is add more ingredients because there was nothing left! Everyone cleaned their plates!

    1. Nope! You should only ever put oven safe containers in your Instant Pot. You’ll dump your frozen meal into your stainless steel bowl. Happy cooking!

    1. The sauce is from the meat so it adds some color – With the sauteing the sauce will be darker. Plus I think it is just the color of the picture πŸ™‚

  2. I followed this recipe to the tee, but the pork was dried out and the veggies were mushy. I even used a medium cut chop (about 1.25 inches)! Admittedly, I’m fairly new to this Instant Pot cooking. Are these result typical?

    1. We’re so sorry this recipe didn’t turn out well for you! We have thoroughly tested all of our recipes to ensure our users’ success. However, due to the number of variables in Instant Pot cooking (number of servings, size of the cut of meat, amount of liquid, etc.), sometimes recipes still need to be adjusted. In this case, it sounds like the cooking time was probably too long for the amount of food/liquid you had in your IP, so you might try decreasing the cooking time next time around.

  3. I have this in the pot right now. I have nice fatty farm fresh chops, so i’m very excited. I added 5 whole golden potatoes (in the sauce but under the chops) to cook for the 15 mins.Will let you know how it all turns out.. I think next time i would add white wine to the sauce too. Thank you for the recipe!

    1. Great question Debbie! I still might just cook the chops for 15 minutes and then check them to see if you need the 3 extra minutes. Pork Chops cook quickly, so you may be okay with just the 15 minutes without adding the brussels sprouts. We tend to err on less time to avoid overcooking. Let us know how it turns out for you. Happy Cooking! ~ OAMM

  4. This may have been an overzealous first meal with the instant pot, but we tried it, and got stuck…. For step 11, just to clarify, is that with the saute mode still, or do we switch to pressure cook? Saute kept turning off, so I tried the pressure cook setting. I assume that’s the step we were missing. Sorry for being so ignorant to all this.

    1. No problem! Steps 8 and 11 are referring to pressure cooking (set using the manual/pressure cook button on your IP). Hopefully that helps to clarify!

  5. I made this, and made it wrong, and it was delicious! Instead of cooking the pork for 15 minutes and then adding the Brussels sprouts i wasn’t paying attention and added everything together. BS were mushy but everything was delicious and I could cut the chop with my fork it was so tender. I plan on doing this again but doing it right! Thanks for the recipe!

  6. What would the cooking time be for only 2 small thinner thawed boneless pork chops? I will keep the rest of the recipe the same just less meat.

    1. Hi Amy, the general rule is for every decrease in your serving size by 2, subtract 2 – 5 minutes from the cook time. I would say you could try 10 minutes and check it, and then add more time if needed.

      Here’s a link to a great post on making substitutions and adjustments in your Instant Pot!

    1. Hi Jamie! For Instant Pot recipes, we have tested all recipes, and mostly find that it would be the same amount of time to cook from fresh or frozen. (It will take longer to come to pressure when frozen, though!) We do realize that because of different variables (how thick pieces of meat are etc.), others could have a different experience.
      If you find that it is not cooked through after the initial time listed, you can simply add a little time at the end. We would rather have you add time than for it to be overcooked 😊

  7. I just made this and it was delicious, although the carrots and Brussels were mush, I added bacon bits.
    We both really liked it and will make again.

  8. The directions that printed out on my menu were VERY different. I think it would come out way over cooked. I am using the ones on here, though.

    1. Ashley, depending on the serving size selected and recipe, your instructions will change on your menu versus what it showing up on here. We strongly advise that you follow your menu’s directions. However, if you feel it will be overcooked and want to experiment and you find a way that works better for you; we’d love it if you came back and told us what you did differently.

      Additionally, if you ever feel that something is way off- please reach out to us on chat or at

      We hope this helps and happy cooking!

  9. I was hesitant to make this as I’m not a Brussel sprout person but I’m trying to new veggies πŸ™‚ I really enjoyed this meal as did my family (kids 12, 3 and 1). I will add this to my favorites!

  10. The flavor of this dish was so good; I only wish I would have put more brussel sprouts and carrots in. The only adjustment I would make is the cooking time for the pork chops, they were overcooked. When I prepare again, I will only cook for 10 minutes, then add the vegetables for the 3 additional minutes.

    1. Thanks for your feedback, Michelle! Could you share with us what size Instant Pot you were using as well as your serving size? Due to the nature of pressure cooking, cook times will vary and other members might find it helpful!

    1. Typically, you’ll find that frozen vs fresh has about the same amount of cooking time. We would suggest starting by cooking as directed and adding a little more time, if needed.

  11. I loved the flavors of this but found the pork was a bit dry and I undercooked it by two minutes. I think next time I would take out the pork after the first cook and just add veggies alone. The sauce was delicious over the pork and veggies.

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