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+ servings
2 pork chops on a plate smothered in creamy sauce

Instant Pot Pork Chops with Sausage Gravy

These Instant Pot Pork Chops are tender, juicy and served with a spicy Andouille sausage cream gravy.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 828kcal


  • 2-1 inch pork chops
  • 1 tablespoon bacon fat substitute duck fat, butter, or cooking oil
  • ¼ cup dry sherry

Sausage Gravy:


  • 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). 
  • 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. 
  • 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. 
  • Remove from heat and serve right over your pork chops.


  1. Use bone in pork chops for the best flavor and tenderness. 
  2. Don't skip the browning. Browning the pork chops is what gives them the amazing flavor.
  3. 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.
  4. 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.
  5. When making the gravy, the milk needs to be added very slowly, while whisking constantly, to prevent the gravy from curdling. 
  6. Add additional salt and pepper to the gravy to taste. 
  7. 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.


Serving: 1pork chop | Calories: 828kcal | Carbohydrates: 22g | Protein: 21g | Fat: 74g | Saturated Fat: 39g | Cholesterol: 227mg | Sodium: 1895mg | Potassium: 495mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1958IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 1mg