Instant Pot Frozen Pork Chops and Gravy
Got frozen pork chops and need dinner on the table fast? This Instant Pot pork chops and gravy recipe is your answer to ‘what’s for dinner?’, even if you forgot to plan ahead and defrost! I’ll show you how to cook frozen pork chops in the instant pot with a rich red wine gravy, so you can whip up a quick family dinner without the stress.
Serve them with a side of mashed potatoes and roast green beans.
Cooking meat straight from frozen… surely not?
Why, yes, my friend! All with the magic of the Instant Pot! This kitchen gadget has been my dinner saviour many times when I’ve forgotten to get meat out of the freezer and had 3 hungry children to feed fast!
But how, you ask?
Pressure cooking raises the boiling point of water, allowing food to cook at a higher temperature than an oven or stove can achieve. The higher temperature, combined with steam and high pressure, cooks frozen meat quickly and evenly, all while killing any bacteria that might be present.
As I said, magic.
With this recipe, you can get your pork chops from freezer to table in 30 minutes, all with no fuss and hardly any prep.
Why You’ll Love This Pork Chops and Gravy Recipe
- Easy prep and ready in 30 minutes
- Juicy pork chops cooked from frozen with a simple red wine gravy
- Packed with rich flavour
Instant Pot Frozen Pork Chops and Gravy Ingredients
- Pork Chops: I use bone-in pork chops. For boneless, reduce the cook time by 2 minutes.
- Olive oil: Or another neutral oil for sautéing.
- White onion
- Fresh garlic
- Beef stock: Substitute with chicken broth/stock if you prefer.
- Red wine: Adding wine makes a really delicious gravy but you can skip it if you don’t want to use alcohol. Use ½ a cup of stock in its place.
- Dried thyme: Can substitute with Mixed Herbs or Herbes de Provence.
- Cornstarch/Cornflour: Optional, to thicken the gravy.
- Salt and black pepper: To taste.
How to Cook Frozen Pork Chops In the Instant Pot
Step 1 – Set the Instant Pot to Sauté mode and heat 1 tablespoon olive oil. Separate your frozen pork chops and season with salt and pepper. Once hot, cook the pork chops in a single layer for 1-2 minutes per side, to sear the meat. You may need to do this in batches. Remove and set to one side.
Step 2 – Add 1 chopped onion and 2 cloves finely chopped or minced garlic and sauté for 3-4 minutes until beginning to soften. Stir regularly with a wooden spoon to avoid burning. Turn off the Sauté function.
Step 3 – Add 1 cup red wine and 1 cup beef stock and deglaze the pot, carefully scraping the bottom of the pot to remove any stuck on onion (this will avoid getting a BURN notice during cooking). Add 1 teaspoon dried thyme and then place the pork chops on top. Set the Instant Pot to Pressure Cook on HIGH for 12 minutes. At the end of the cooking time, allow natural pressure release for 10 minutes before finishing with a quick release. Remove the pork chops to a plate and thicken the gravy with cornstarch slurry if desired.
How long to cook frozen pork chops in the instant pot
- Frozen Boneless pork chops – 10 minutes
- Frozen Bone-in pork chops – 12 minutes
For really thick pork chops, add another 1-2 minutes.
Note: This does not include the time it takes for the pressure to build and release in the instant pot. It usually takes 5-10 minutes to pressurize before cooking time starts, and you will want to let it naturally release for 10 minutes before manually releasing the rest. This will add 15-20 minutes to the total cooking time.
Leftovers
In the fridge: Cool to room temperature before storing in an airtight container in the fridge for up to 3 days.
In the freezer: Store leftover pork chops in a freezer safe container for up to 3 months. Defrost and reheat thoroughly before serving.
To reheat:
- Microwave: Cover loosely and reheat for 2-3 minutes, stirring the gravy half way through to make sure it heats evenly.
- Stove: Add the pork chops and gravy to a pan over a medium heat. Cover and heat gently for 5-7 minutes, until heated through.
- Instant Pot: Add the pork chops and gravy to the inner pot, set to Sauté mode on low and heat until warmed through.
What to Serve with Instant Pot Pork Chops and Gravy
Some great side dish ideas for pork chops include mashed potato, roasted frozen green beans, roast broccoli and southern collard greens.
More Dairy Free Dinner Ideas: Authentic German Beef Goulash | Cajun Chicken | Dairy Free Chicken Pie | Easy Sausage Traybake
Frequently Asked Questions
Yes, it is safe to cook frozen pork chops in a pressure cooker. The Instant Pot is great for cooking frozen pork chops because it uses high pressure to cook them quickly and safely, without the need to defrost them first.
Check the internal temperature of the pork chops has reached 145F/63C after cooking to be sure they are completely safe to eat.
Tough, chewy pork chops are usually the result of overcooking. If you are using thin pork chops, you will need to reduce the cooking time by 1-2 minutes compared to bone-in or thick boneless pork chops.
Be sure to use the recommended amount of cooking liquid and allow a natural release for 10 minutes at the end of the cooking time before doing a quick release to release the remaining pressure. Both of these tips will help ensure you have nicely tender pork chops.
Too thin – To thicken gravy, make a slurry using cornstarch (that’s cornflour to you Brits!). Mix 1 tablespoon cornstarch with 1 tablespoon water until it forms a smooth paste. Pour into the pot and stir until thickened. You may need to put the Instant Pot on Sauté Mode to provide enough heat to thicken.
Too thick – Loosen the gravy by adding more water or stock/broth. Start with a small amount and stir. Add more until you reach the desired consistency.
For frozen bone-in pork chops, cook them on HIGH pressure for 12 minutes in the Instant Pot. The Instant Pot will take 5-10 minutes to come to pressure and will have 10 minutes natural pressure release after cooking time has ended, when the chops will continue to cook.
For thinner or boneless frozen pork chops, reduce the cook time by 2 minutes, for a total of 10 minutes.
If you make this Instant Pot Pork Chop Recipe recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!
Instant Pot Frozen Pork Chops and Gravy
Equipment
- Electric Pressure Cooker (I love the Instant Pot best!)
Ingredients
- 1 tablespoon olive oil
- 4 pork chops
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 1 onion, finely chopped
- 2 cloves fresh garlic, minced
- 1 cup beef stock or broth (240ml)
- 1 cup red wine, (240 ml)
- 1 teaspoon dried thyme
- cornstarch/cornflour (UK), optional for thickening gravy
Instructions
- Set the Instant Pot to Sauté mode and heat 1 tablespoon olive oil. Separate the frozen pork chops and season with salt and pepper. Once hot, cook the pork chops in a single layer for 1-2 minutes per side, to sear the meat. You may need to do this in batches. Remove and set to one side.1 tablespoon olive oil, 4 pork chops, ¼ teaspoon black pepper, 1/2 teaspoon salt
- Add 1 chopped onion and 2 cloves finely chopped or minced garlic and sauté for 3-4 minutes until beginning to soften. Stir regularly with a wooden spoon to avoid burning. Turn off the Sauté function.1 onion, finely chopped, 2 cloves fresh garlic, minced
- Add 1 cup red wine and 1 cup beef stock and deglaze the pot, carefully scraping the bottom of the pot to remove any brown bits (this will avoid getting a BURN notice during cooking).1 cup beef stock or broth, 1 cup red wine,
- Add 1 teaspoon dried thyme and then place the pork chops on top.1 teaspoon dried thyme
- Place lid on pot and set vent to seal. Cook on MANUAL high pressure for 12 minutes. At the end of the cooking time, allow natural pressure release for 10 minutes, then quick release any remaining pressure and remove the lid. Press CANCEL.
- Remove the pork chops to a plate.
- Turn the instant pot to Sauté. Whisk cornflour and water in a small bowl, turn the instant pot to sauté and pour in the cornstarch mixture. Stir until thickened. Season with salt and pepper to taste and serve.cornstarch/cornflour (UK),
Notes
- In the fridge: Cool to room temperature before storing in an airtight container in the fridge for up to 3 days.
- In the freezer: Store leftover pork chops in a freezer safe container for up to 3 months. Defrost and reheat thoroughly before serving.
- Microwave: Cover loosely and reheat for 2-3 minutes, stirring the gravy half way through to make sure it heats evenly.
- Stove: Add the pork chops and gravy to a pan over a medium heat. Cover and heat gently for 5-7 minutes, until heated through.
- Instant Pot: Add the pork chops and gravy to the inner pot, set to Sauté mode on low and heat until warmed through.
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I love that you can cook this meal using frozen meat! The Instant Pot is a great time saver, and this recipe is one of my favourites to make when I haven’t planned our meal in advance and need something quick and low effort.