These Instant Pot Pork Chops are tender, juicy, and swimming in a spicy, creamy Andouille sausage gravy that is… honestly? Everything. Ready in under 30 minutes, they’re the weeknight dinner you pull out when you want to impress yourself (or someone else) with minimal effort.
I LOVE cooking all things pork. The flavor! The richness! The way it just happily soaks up every spice, sauce, and smidge of fat you throw at it. And you guys have proven over and over how much you love it too—this Pork Ramen stays at the top of the charts year after year.
But pork chops? Ohhh pork chops and I have had a journey. I have tested, tweaked, battled, and fussed to bring you the perfect juicy-tender-not-dry pork chop. From my Breaded Pork Cutlets to Pan Fried Pork Chops, Smothered Pork Chops, Sous Vide Boneless Pork Chops, and decadent Pork Chops in Shallot Sauce… we’ve done some things.
And now?
Instant Pot Pork Chops.
Tender. Juicy. Foolproof.
Maybe my favorite of the whole bunch.
The Instant Pot does all the heavy lifting with zero stress—AND it gives you picture-perfect chops every single time.
And then… the Andouille sausage gravy.
A little Cajun spice.
A whole lot of creaminess.
The kind of gravy you want to put on everything—from Cajun Rice and Mashed Potatoes to Cajun Catfish, Crispy Stuffing Balls, air fryer biscuits, or air fryer cornbread.
It’s ridiculous. In the best way possible. Ready in under 30 minutes, these pork chops are perfect for busy weeknights!
Why This Recipe Works
- Instant Pot = foolproof tenderness. No guessing, no drying out.
- Quick browning = huge flavor. Those caramelized edges? Magic.
- Andouille gravy = spicy-creamy perfection. Adds Cajun depth without extra work.
- Ready in under 30 minutes. Perfect for busy people who still want big flavor.
- Minimal prep. Maximum payoff. This is weeknight luxury.
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What Is My Take on Instant Pot Pork Chops with Sausage Gravy?
This is the pork chop recipe for people who think they don’t like pork chops. The Instant Pot does something special—it melts the connective tissues just enough to make the chops tender while keeping them crazy juicy.
And the gravy… let’s be real. The gravy is the star. Spicy and smoky from the Andouille, thick and creamy, with just the right kick. It’s like Southern comfort meets Cajun swagger.
Make It a Meal
Serve these pork chops with:
- Cajun Rice
- Mashed Potatoes
- Crispy Stuffing Balls
- air fryer biscuits, or air fryer cornbread
- Roasted veggies, sautéed greens, or anything that loves gravy (≠ everything).
Easy Side Dishes
A few effortless pairings:
- Instant Pot rice
- Sous Vide Green Beans or broccoli
- Easy Air Fryer Baby Carrots
- Simple side salad
Ingredients
Bone in pork chops are highly recommended as they have more flavor and typically are more tender than their boneless counterparts. Buy pork chops.
Andouille sausage is a pork sausage made with Cajun spices and smoked. It has incredible flavor! Buy Andouille sausage.
The remaining ingredients are listed in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Let the pork chops come to room temperature at least 30 minutes before cooking them and season with the salt and pepper.
Step2: Use the normal saute setting on the Instant Pot and add the bacon fat (or whatever substitute you choose to use).
Step3: Once heated, add the pork chops and brown for 2-3 minutes per side, until a crust has formed. Remove the chops.
Step4: Add the sherry and use a wooden spoon to scrape off all the good browned bits from the bottom of the Instant Pot.
Step5: Place the pork chops back in and set the Instant Pot to pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
Step6: Remove and serve with the sausage gravy (below). They would also be wonderful served with this New Orleans Red Gravy, this White Gravy, or this Chimichurri Sauce for a boost of freshness.
How to Make Sausage Gravy
Step1: Heat a skillet over medium high heat and add the Andouille sausage. Cook, stirring periodically, until it is browned and caramelized, about 5-7 minutes. Remove and set aside.
Step2: Heat a skillet over medium heat and add the butter and onion. Cook until the onion has softened, about 3-5 minutes.
Step3: Add the flour and cook, stirring constantly, until flour is just LIGHTLY browned.
Step4: SLOWLY add the milk, just a little at a time to prevent curdling, whisking constantly.
Step5: Add the black pepper, salt, sausage and cream, still whisking continuously. Bring to a light simmer and let it cook for about 3-4 minutes to thicken.
Step6: Remove from heat and serve right over your pork chops.
How to Cook Pork Chops From Frozen
If your pork chops are frozen, just add 5 minutes to the cook time and eliminate the browning. Note that without browning the chops, you won't get that nice flavor, but this is a quick and easy way to cook frozen pork chops.
Expert Tips
- Use bone in pork chops for the best flavor and tenderness.
- Don't skip the browning. Browning the pork chops is what gives them the amazing flavor.
- Make sure to deglaze the pan with the sherry (you can substitute beef broth, chicken broth or white wine as well) to avoid getting the burn warning from the Instant Pot. It also helps with flavor.
- Let the pressure release naturally for 10 minutes - this helps keep the chops tender and juicy. Using the quick release too soon can cause the pork to become tough.
- When making the gravy, the milk needs to be added very slowly, while whisking constantly, to prevent the gravy from curdling.
- Add additional salt and pepper to the gravy to taste.
- To make more than 2 servings, brown the pork chops in separate batches. If cooking more than 4 pork chops, increase the pressure cook time by about 3-5 minutes.
Common Questions
Yes, but reduce cook time by 2–3 minutes. Boneless can overcook faster.
Absolutely—chorizo, smoked sausage, or even breakfast sausage work great.
Yep! Reheat gently and add a splash of milk if it gets too thick.
Totally. Use chicken broth, beef broth, or white wine instead.
Storing Instructions
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop or microwave. Add extra cream or milk to loosen the gravy.
- The pork chops can also be frozen (without the gravy) for up to 3 months.
Did you make this recipe? Rate it and leave a comment to let me know how it turned out!
Recipe
Instant Pot Pork Chops with Sausage Gravy
Ingredients
- 2-1 inch pork chops
- 1 tablespoon bacon fat substitute duck fat, butter, or cooking oil
- ¼ cup dry sherry
Sausage Gravy:
- 4 ounces Andouille sausage diced
- 2 tablespoons butter
- ¼ onion diced
- 3 tablespoons flour
- 1 ½ cups whole milk
- ¾ cup whipping cream
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Let the pork chops come to room temperature at least 30 minutes before cooking them and season with the salt and pepper.
- Use the normal saute setting on the Instant Pot and add the bacon fat (or whatever substitute you choose to use).Â
- Once heated, add the pork chops and brown for 2-3 minutes per side, until a crust has formed. Remove the chops.
- Add the sherry and use a wooden spoon to scrape off all the good browned bits from the bottom of the Instant Pot.
- Place the pork chops back in and set the Instant Pot to pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
- Remove and serve with the sausage gravy (below).
Sausage Gravy:
- Heat a skillet over medium high heat and add the Andouille sausage. Cook, stirring periodically, until it is browned and caramelized, about 5-7 minutes. Remove and set aside.
- Heat a skillet over medium heat and add the butter and onion. Cook until the onion has softened, about 3-5 minutes.
- Add the flour and cook, stirring constantly, until flour is just LIGHTLY browned.
- SLOWLY add the milk, just a little at a time to prevent curdling, whisking constantly.Â
- Add the black pepper, salt, sausage and cream, still whisking continuously. Bring to a light simmer and let it cook for about 3-4 minutes to thicken.Â
- Remove from heat and serve right over your pork chops.
Expert Tips:
- Use bone in pork chops for the best flavor and tenderness.Â
- Don't skip the browning. Browning the pork chops is what gives them the amazing flavor.
- Make sure to deglaze the pan with the sherry (you can substitute beef broth, chicken broth or white wine as well) to avoid getting the burn warning from the Instant Pot. It also helps with flavor.
- Let the pressure release naturally for 10 minutes - this helps keep the chops tender and juicy. Using the quick release too soon can cause the pork to become tough.
- When making the gravy, the milk needs to be added very slowly, while whisking constantly, to prevent the gravy from curdling.Â
- Add additional salt and pepper to the gravy to taste.Â
- To make more than 2 servings, brown the pork chops in separate batches. If cooking more than 4 pork chops, increase the pressure cook time by about 3-5 minutes.
Nutrition
Check out this old photo!
YtheWait says
This looks delicious.
Danielle says
Thanks!
Kate says
Wow what a super quick and easy supper with some wow factor! Looks totally delicious.
Danielle says
Thanks!
Jess says
I LOVE that these are made in the Instant Pot. Makes life just a little bit easier!
Danielle says
It totally makes it so much easier and they come out so tender!
kim says
Love this recipe! It was super easy and tasty. I'll definitely be making again!
Danielle says
Yay! Glad you liked it!
Kylie says
So glad i dragged out the instant pot to make this! It's so delicious!
Danielle says
I'm so glad you enjoyed it!
Helen says
This looks like a great, easy recipe. I don't actually eat meat but I know lots of people who would love this! I'll be sure to recommend.
Danielle says
Thanks!
Kevin says
That gravy sounds like perfection!
Thao @ In Good Flavor says
I remember a time when I cooked pork until it was shoe leather for the fear of parasites. I'm happy to say that my pork cooking has evolved since 🙂 This pork is so perfectly seared and the andouille cream sauce is dreamy!! It does look good enough to put on everything.
Danielle@wenthere8this says
LOL! I used to be terrified of pork too. Now I actually like it with just a touch of pink in the middle 🙂