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Maple Balsamic Pork Chops in the Instant Pot: Tender & Glazed

This Maple Balsamic Instant Pot Pork Chops recipe is a fast, flavorful weeknight dinner the whole family will enjoy. From prep to plate you can have tender, saucy pork chops ready in under 30 minutes.

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© Easy Instant Recipes

Instant Pot Maple Balsamic Pork Chops

These pork chops deliver a wonderful balance of sweet maple and tangy balsamic with minimal ingredients—just five, not counting the water needed for your pressure cooker to build pressure.

For convenience, I often use a stackable insert so I can cook a vegetable at the same time. If you choose that method, match the side dish’s cook time to the pork chops’ short pressure-cook and natural release times so nothing overcooks.

A favorite pairing is apple butternut squash casserole, which finishes nicely during the natural release period without overcooking the pork chops. Brussel sprouts also make a delicious side.

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© Easy Instant Recipes

You can cook the pork chops directly in the Instant Pot (the method shown below). The sauce will be slightly thinner because of added water, but the flavor remains excellent. To thicken the sauce, simply use the “Sauté” function after pressure has been released to reduce the liquid.

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© Easy Instant Recipes

Let’s get cooking! Yield: 4-6 servings

Maple Balsamic Instant Pot Pork Chops

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 boneless pork chops, about 4 oz. each
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup balsamic vinegar
  • 2 1/2 tablespoons real maple syrup
  • 1/2 cup water

Instructions

  1. Set the Instant Pot to Sauté and allow the inner pot to heat.
  2. Season both sides of the pork chops with salt and pepper. Add the olive oil to the hot pot and brown the chops about 3 minutes per side. Remove the chops and set aside on a rimmed dish.
  3. Pour in the balsamic vinegar and maple syrup, scraping the bottom of the pot to deglaze and loosen any browned bits.
  4. Return the pork chops to the pot, add the water, and arrange the chops in a single layer if possible. Secure the lid.
  5. Lock the lid and set the valve to Sealing. Cook on Manual/High pressure for 3–5 minutes, adjusting time for chop thickness (thicker chops need more time).
  6. When cooking finishes, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure. Unlock and remove the lid.
  7. Transfer pork chops to a serving platter and spoon the pan sauce over top. If you prefer a thicker sauce, set the Instant Pot to Sauté and simmer the sauce until it reduces to your desired consistency. Serve immediately.

Nutrition Information

Serving Size: 1
Amount Per Serving

  • Calories: 1721
  • Total Fat: 1 g
  • Sodium: 120 mg
  • Carbohydrates: 445 g
  • Sugar: 387 g

Not making these Maple Balsamic Instant Pot Pork Chops right now? Save or pin this recipe so it’s easy to find when you’re ready to cook.

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