Instant Pot Honey Balsamic Pork Chops are a quick and easy dinner recipe that is FULL of flavor, but NOT full of effort. Your whole family will love these delicious fast pork chops!
INSTANT POT HONEY BALSAMIC PORK CHOPS
I could not be more excited about Paleo Recipes for Your Instant Pot coming out in just DAYS from now, but I do feel a lil bit guilty about all the teasers I’ve been sharing!
Y’all have been so patient and supportive so I wanted to give you a quick tasty recipe to get yer Instant Pots all warmed up before the launch!!! I don’t write a ton of pork recipes, but I really wanted to make sure I included a little bit of everything in this book.
Here is the table of contents so you can see what to expect:
Soups, Stews, and Sauces
Chicken Stock
Beef Stock
Cream of Mushroom Soup
Savory Lamb Goulash
Loaded Baked Potato Soup
Cowboy Chili
Creamy Tomato Soup
Butternut Squash Bisque
Italian Wedding Soup
Beef Veggie Soup
Egg Roll Soup
Fish Curry (Green)
Beef Stew
Southern Shrimp Chowder
Mushroom Pasta Sauce
Caulifredo Sauce
Bolognese
BBQ Sauce
Proteins
Shrimp Scampi
Honey Sriracha Chicken Wings
Shrimp Cocktail
Beef Stroganoff
Teriyaki Jumbo Scallops
Bacon Turkey Meatloaf Veggie
Stuffed Eggplant
Zesty Citrus Pulled Chicken
Pressure Cooked Sirloin Steak
Cilantro Chicken Meatballs
Instant Pot Roast Chicken Tikka Masala
BBQ Beef Short Ribs
Rotisserie Chicken
Lemon Garlic Chicken
Balsamic Pork Chops
Salad Topper
Turkey Fillets
Carnitas
Parchment Wrapped Salmon
Creamy Buffalo Chicken Legs
Stuffed Cabbage Rolls
Sides
Smoky Mushrooms + Onions
“Roasted” Rainbow Fingerling Potatoes*
Artichokes + Ghee
Stir Fried Garlicky Green Beans
Picnic Perfect Egg Salad
Potato Salad
Spaghetti Squash
Steamed Greens + Bacon
Pressure Cooked Cranberry Sauce
“Baked” Sweet Potatoes
Quick Zucchini Noodles
Honeyed Beets
“Canned” Green Beans
Morning Fare
Breakfast Cobbler
Individual Crustless Quiche
Hard Boiled Eggs
Mexi-Egg Cups
Porridge Cinnamon Applesauce
Breakfast Casserole
Cultured Coconut Yogurt
Legit Bread Under Pressure
Desserts
Tapioca Pudding
Chocolate Chip Banana Bread Muffins
White Chocolate Fondue
Lemon Custard
Chocolate Pot De Creme
Hidden Spinach Bundt Cake
Brownies
Fruit Sweetened Cran-Orange Loaves
Cheesecake with Graham Crust
Hot Beverages
Chai Tea Latte
Orange Pomegranate Tea
Mexican Hot Chocolate
Mulled Cider
5-Minute Egg Nog
Peppermint Cocoa
Honey Lemon Soother
Instant Pot HONEY BALSAMIC PORK CHOPS
Ingredients
- 4 pork chops, boneless or bone-in, around 3/4 inches thick
- sea salt and pepper to taste
- 1/4 cup ghee (or sub another healthy cooking fat)
- 1/2 cup local honey
- 1/2 cup balsamic vinegar
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
Instructions
- Season your pork chops with sea salt and pepper. Melt ghee in the stainless steel bowl of your Instant Pot using the “Saute” feature.
- Sear the pork chops on each side for 1 minute
- Add in the remaining ingredients, press the “Keep Warm/Cancel” button and stir
- Secure the lid, close the pressure valve, and press the “Poultry” button (high pressure, 15 minutes)
- Allow the cooking cycle to complete
- Quick release the pressure valve and remove the lid when safe to do so
- Serve warm
Notes
I pre ordered your one pot cookbook and can hardly wait to receive it!
So excited Linda! I can’t wait for you to get it!
This looks amazing. Waiting for tomorrow’s delivery of your book is mine Christmas all over again!
Did you leave the onion in while cooking the chops or take them out after sautéing?
I left them in!
There is no onion in the recipe. Where did they come from in the picture?
I included them for my own liking. If you’d like to add onion you certainly can add them too. Just toss them into the IP before securing the lid.
Could you please clarify how thick the pork chops are supposed to be for me? It looks like it says 3.4 inches.
I fixed it – should say 3/4 inches.
No liquid is needed? I’m soooo new to the method and was just curious.
Yep just the other ingredients and the juice will be released from the meat!
Hi, is the Quick Release necessary or could I let it go naturally and resort to “keep warm” when done?
You could let it release naturally!
Can this be in the crock pot? thank you!
Yes that should work!
Turned out great. Was skeptical that it didn’t require any additional liquid, but it worked fine and came to pressure. I deglazed the pot with some chicken broth before dumping all the ingredients in. Would add more onions next time. Did NPR for 20 min. Thanks. Can’t wait to buy the book
What if the pork chops are frozen? Can you adjust cooking time?
Yes you would need to increase the time slightly
Haven’t tried this yet, but just wondering if boneless center cut pork loin chops are OK for this? My experience has been (cooking in pan or in oven) that they cook quickly and dry out quickly. 15 minutes at pressure seems like kind of a long time.
Yes! Boneless will work! I just made them again but if you’d like to decrease the time please tailor it to your needs!
Just tried this recipe tonight! It was SO good and very easy! Thank you so much for sharing your gifts with us! I love your Instant Pot book!
Yay! Thanks so much!
I made this tonight and while it was pretty good, I felt it needed a bit more flavor and the IP developed quite a lot do extra liquid which watered the sauce down. I would make again, but I think it needs tweaking. It’s also quite high in carbs.
Thanks for your feedback. I don’t count carbs so I don’t consider them a bad thing but you can definitely try some of my lower carb recipes if you are sensitive!
Can you cook some potatoes in a steamer above the chops? Or is the cooking time too long ?
I bet you could!!
I’m new to the IP and am going to try this recipe this weekend. Any tips on doubling this recipe in terms of cooking time?
You should be able to double and keep same time! Hope you enjoy!
Had this tonight. It was very good!
Great, thanks!
It was good, but my 1 inch pork chops were a bit dry. I think k I’ll adjust the cooking time some next time.
I made this yummy recipe but made some adjustments. I used double the pork chops and tenderized them with a meat mallet before cooking them. I added honey dijon mustard and some dried rosemary and left out the parsley. I also sauteed diced onions before cooking the chops and I sprinkled the chops with garlic pwd. to enhance the flavor even more. Biggest difference; I pressure cooked them for 5 minutes only. They came out perfectly, tender, moist and delicious.