Instant Pot Pork Chops with Brussels Sprouts - Dump and Go Dinner
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.
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
- 1 cup Chicken Broth/Stock
- 1 tablespoon Tapioca Flour
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Sprinkle pork chops with salt.
- 2552358 Upgrade to a paid membership 70843 to unlock all instructions 87635
- 6216841 Upgrade to a paid membership 91667 to unlock all instructions 86732
- 8977144 Upgrade to a paid membership 94864 to unlock all instructions 22240
Upgrade to a paid membership to unlock all recipe instructions
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.
- Prep from frozen
- 6711182 Upgrade to a paid membership 54049 to unlock all instructions 7498
- 9487033 Upgrade to a paid membership 73898 to unlock all instructions 65849
- 1035728 Upgrade to a paid membership 3004 to unlock all instructions 37323
- 7697378 Upgrade to a paid membership 72785 to unlock all instructions 43726
- 9663582 Upgrade to a paid membership 50118 to unlock all instructions 17294
- 2296895 Upgrade to a paid membership 76170 to unlock all instructions 26723
- 4701194 Upgrade to a paid membership 53800 to unlock all instructions 60873
- 4243473 Upgrade to a paid membership 59580 to unlock all instructions 51024
- 5718541 Upgrade to a paid membership 57032 to unlock all instructions 16188
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Sprinkle pork chops with salt.
- Add pork chops, garlic, thyme, and onions to pot along with chicken broth.
- Lock cover into place and seal steam nozzle.
- Cook on high pressure for 15 minutes.
- Do a quick release of pressure.
- Remove lid and add brussels sprouts and carrots.
- Cook on high pressure for 3 minutes.
- Quick release and remove lid.
- Remove pork chops and vegetables from inner pot and add tapioca flour to cooking liquid. Whisk until thickened.
- Serve gravy over pork chops, Brussels sprouts and carrots.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 oz pork and 3/4 cup vegetables Amount Per Serving
- Calories
- 279
- Total Fat
- 15g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 68mg
- Sodium
- 792mg
- Total Carbohydrates
- 11g
- Fiber
- 3g
- Sugar
- 3g
- Protein
- 27g
- WW Freestyle
- 6
38 Comments
Join the discussionAbsolutely delicious.. The only thing I would be likely to change, is add more ingredients because there was nothing left! Everyone cleaned their plates!
LOL so glad to hear it was a hit!
I’m new at this whole Instant Pot thing: do we put the plastic container in the pot too??
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!
Is there something you could use in place of the tapioca flour?
Use one tablespoon of arrowroot, cornstarch or flour for every 1-1/2 teaspoons of tapioca starch called for.
Why does the sauce look red, but you havent added anything redish?? Am i seeing things
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 🙂
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?
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.
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!
That sounds delicious! Thanks for sharing!
If I don’t want to add the Brussels sprouts should I cook the chops for 18 minutes?
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
What type of pork chops do you recommend? Boneless I assume?
Yes, this recipe calls for boneless pork chops but you could always make it with bone in if that is what you have on hand.
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.
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!
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!
Hi Lucy, we’re so glad it worked out for you in the end!
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.
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!
Hello. So…how can I do this if I have frozen pork chops???
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 ?
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.
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.
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 Info@Onceamonthmeals.com.
We hope this helps and happy cooking!
I was hesitant to make this as I’m not a Brussel sprout person but I’m trying to new veggies 🙂 I really enjoyed this meal as did my family (kids 12, 3 and 1). I will add this to my favorites!
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.
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!
Hoping to try this tonight- have frozen Brussels though..- how would you adjust?
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.
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.
Thanks for the feedback, Liz!
Was the meat and Brussel sprouts in the photo pan seared first? The recipe doesn’t say to do that and my meat doesn’t look like that at all.
This is an Instant Pot version of this – but the original was a grilled version.
I’m making 2# of pork chops. Should I adjust the time? Perhaps add another few minutes?
Yes, if you are increasing the amount of meat I would add additional time to the recipe.