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This bone-in pork chop Instant Pot recipe delivers the perfect balance of juicy pink centers and crispy edges—no oven or stovetop searing required. The secret lies in a precise pressure-cooking method that transforms tough cuts into melt-in-your-mouth perfection while keeping the celery crown tender-crisp.
I’ve perfected this technique over years of testing, ensuring every bite stays succulent without drying out, even in the pressure cooker.
The crispy celery crown is the game-changer here—it adds texture and visual appeal without overpowering the pork’s natural richness. A quick sear in the Instant Pot’s sauté function (optional but recommended) enhances flavor development, while the right liquid ratio prevents steaming and ensures a tender finish.
This method cuts cooking time by half compared to traditional oven roasting, making it ideal for weeknight dinners or meal prep.
What you’ll end up with is a restaurant-quality pork chop—juicy, flavorful, and ready in under an hour. The bone-in cut infuses the meat with extra richness, while the celery crown adds a satisfying crunch.
This recipe is designed to impress without requiring advanced skills, making it accessible for home cooks who want foolproof results every time.
Pair with roasted potatoes or a fresh salad for a complete meal. The best part? Leftovers reheat beautifully, so you can enjoy this dish multiple times without sacrificing texture. Let’s get cooking—your Instant Pot is about to become your new favorite tool for pork chops.
Ingredients for best bone in pork chop instant pot
Four juicy pork chops and crispy celery crowns transform your Instant Pot into a restaurant-quality kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, rib or loin cut preferred |
| Celery Stalks 🧅 | 4 whole | Fresh, thick stalks for crown |
| Butter 🧈 | 2 tbsp | Unsalted, for searing |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for sautéing |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor base |
| Shallots 🧅 | 2 whole | Minced, for aromatic depth |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc recommended |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Fresh Thyme Leaves 🌿 | ¼ cup | Or 1 tsp dried thyme |
| Fresh Rosemary 🌿 | ½ tsp | Chopped, for herbal touch |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Cornstarch 🌾 | 1 tbsp | For crispy celery crown |
The bone-in pork chops are non-negotiable here—ribeye or loin cuts with 1-inch thickness ensure perfect doneness. Costco or local butchers often carry ideal cuts, but any grocery store with a good meat counter will work. Look for chops with good marbling—they'll stay juicier. Celery crowns? Thick stalks from the produce section (not the pre-cut celery) make all the difference. The fresh thyme and rosemary should smell vibrant—if they're wilted, skip them. For the wine, Sauvignon Blanc adds brightness, but any dry white will do.
No white wine? Chicken broth with extra lemon juice works perfectly. Fresh herbs wilted? Dried thyme at one-third the amount is a solid swap. The cornstarch for the celery crown is crucial—Bob's Red Mill is my go-to brand. For extra crispiness, toss the celery in the cornstarch before searing. The butter matters here too—unsalted, high-fat content prevents burning during the quick sear. And if you're short on time, pre-minced garlic and shallots from the freezer section are a lifesaver.
Pork chops reheat beautifully—10 minutes on low in the Instant Pot restores juiciness. Store leftovers in the fridge for 3 days or freeze for 3 months. The celery crowns? Best eaten fresh, but if you make extras, air-dry them completely before storing—they'll crisp up again when reheated. For meal prep, I like to portion the pork chops with their sauce and store separately, then assemble when ready to eat. The crispy celery crowns? Worth making extra—they're the perfect garnish for any dish.
Why You'll Love This Recipe
- Instant Pot Magic: That pressure cooker does all the hard work—just sear the chops in olive oil, toss in garlic and celery, and let it cook. No babysitting, no flipping, no stress. Honestly, the only thing I do more than press buttons is open the lid and smell that buttery aroma.
- Crispy-Creamy Duo: The bone-in magic here is real—the tender meat falls off while the edges stay golden and crackly. That butter basting? It turns the celery into a silky, savory glaze that makes every bite feel like a hug. (Yes, even on a Tuesday night.)
- Weeknight to Weekend: Same recipe for a rushed dinner or a fancy-ish family meal—just adjust the sides. Serve with mashed potatoes for comfort or a crisp salad for something lighter. My kids don’t care; they just want the pork chops, and neither do I.
- Budget Win: Bone-in pork chops stretch further than you’d think, and celery + garlic are cheap staples. A single batch feeds four, and leftovers reheat like a dream—crispy edges intact, no dryness. Between us, this is how I feed my crew without breaking the bank.
Step-by-step instructions for perfect Instant Pot bone-in pork chops
This method delivers melt-in-your-mouth tenderness with a crispy celery crown—no deep-frying required.
Prep the Pork Chops and Celery Crowns
Pat the 4 whole bone-in pork chops completely dry with paper towels—this is crucial for that perfect sear. Season both sides generously with 1 teaspoon salt and ½ teaspoon ground black pepper, pressing the spices into the meat so they adhere. For the celery crowns, cut the 4 whole celery stalks lengthwise into quarters, then slice each quarter into ½-inch thick rounds. You'll end up with about 16 pieces total.
In a small bowl, toss the celery rounds with 1 tablespoon cornstarch until evenly coated. This creates a crispy exterior when cooked. Keep the seasoned pork chops and celery separate until ready to cook—this prevents premature moisture loss.
Sear the Pork Chops for Maximum Flavor
Set your Instant Pot to "Sauté" mode and add 1 tablespoon olive oil and 2 tablespoons butter. Let the mixture heat until the butter foams but doesn't brown. Add the 4 whole bone-in pork chops and sear for 2-3 minutes per side until golden brown. You're not cooking them through yet—just creating that beautiful crust that locks in juices.
Remove the pork chops and set them aside on a plate. In the same pot, add the minced garlic cloves and minced shallots, cooking for 30 seconds until fragrant. This builds the aromatic foundation for your sauce. Here's where it gets good—pour in the ½ cup dry white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. This deglazing captures all that seared flavor.
Build the Herb-Infused Sauce
Add 1 cup chicken broth, ¼ cup fresh thyme leaves, and ½ teaspoon chopped fresh rosemary to the pot. Stir everything together and let it simmer for 2 minutes until the liquid reduces slightly and the herbs release their aroma. This creates a fragrant base that will later meld with the pork juices.
Return the seared pork chops to the pot, along with any accumulated juices from the plate. The goal here is to infuse the meat with these herbaceous flavors while keeping it tender. Place the trivet or steamer basket in your Instant Pot and position the pork chops on top—this keeps them elevated for even cooking.
Cook to Juicy Perfection
Seal your Instant Pot and cook on "High Pressure" for 15 minutes. This time ensures the pork reaches a safe internal temperature while maintaining that juicy pink center. Once the cooking cycle completes, let the pressure release naturally for 10 minutes—this resting period is what creates that fork-tender texture.
While the pork rests, add the cornstarch-coated celery rounds to the pot and stir gently. The residual heat will crisp them up beautifully. After the natural release, carefully remove the pork chops and transfer them to a serving platter. The celery crowns should be golden and crispy—if they're not quite there, return them to the pot and cook for another 1-2 minutes on "Sauté" mode.
Finish with Herb-Infused Sauce
Skim any excess fat from the cooking liquid if desired, then return the pork chops to the pot. Spoon the herb-infused sauce over the top and let it sit for 2-3 minutes so the meat absorbs those final flavors. The sauce should coat the pork beautifully, adding depth and moisture.
Serve immediately with the crispy celery crowns on the side. Each bite delivers that perfect combination of juicy, pink pork with a crispy exterior and aromatic herb sauce. The celery crowns add a delightful textural contrast that makes this dish truly special.
Pro Tips For Making Best Bone In Pork Chop Instant Pot
- SEAR FIRST, THEN SLOW: Use the Instant Pot’s sauté function to brown the pork chops in olive oil for 2-3 minutes per side before adding liquids—this locks in flavor and prevents dryness. I learned this the hard way: skipping the sear leaves you with bland, rubbery meat that tastes like it was steamed.
- CHOP CELERY SMALL: Cut celery into ¼-inch dice instead of thick slices—it dissolves faster and infuses the broth with flavor without turning mushy. I used to leave it in big chunks, and it would just sit there like a crunchy afterthought instead of working its magic.
- DON’T OVERCROWD THE POT: Leave space between pork chops when adding them to the Instant Pot—crowding traps steam and steams instead of sears the meat. After burning three batches, I finally figured out that a single layer with room to breathe is the non-negotiable step.
- BUTTER AT THE END: Add a pat of cold butter and a splash of olive oil during the last 2 minutes of cooking—it melts into the sauce, making it silky and rich. Sounds weird, but it works: the butter emulsifies the natural pork fats, and the oil keeps the sauce from breaking. (Yes, even if you’re impatient like me.)
Dietary considerations for this best bone in pork chop instant pot
Gluten-Free Adaptation
This recipe is naturally gluten-free since it relies on pork, celery, and simple herbs—but always double-check your broth and wine labels. I use Pacific Foods gluten-free chicken broth and Sutter Home dry white wine (certified gluten-free) to ensure safety.
The cornstarch for the celery crowns can be swapped for arrowroot powder if you're avoiding corn derivatives. 🌱
Low-Carb Considerations
For a keto-friendly version, skip the wine and use ½ cup extra chicken broth instead—it keeps the same rich flavor without carbs. The celery crowns add minimal carbs (2g net per serving), but if you're strict, omit them or serve them on the side as a garnish.
The pork chops themselves are 0g carbs and packed with protein.
Dairy-Free Swaps
Butter is the star of the sear, but you can substitute olive oil or dairy-free butter (like Miyoko's) without sacrificing flavor. For extra richness, add 1 tablespoon nutritional yeast to the sauce—it mimics the umami depth of butter.
Just ensure your broth is dairy-free if using it as a substitute for wine.
Allergen-Friendly Tips
If you're avoiding corn, replace the 1 tbsp cornstarch with arrowroot powder for the celery crowns. For nut allergies, confirm your broth and wine are nut-free—some brands process in facilities with nuts.
I always check labels for soy (common in broths) if needed. The recipe remains safe for most common allergies with these adjustments.
Protein-Packed Boost
This dish is already high in protein, but for extra muscle support, add ½ cup cooked quinoa per serving. The quinoa absorbs the herb-infused sauce beautifully, adding fiber and plant-based protein. For a lower-carb option, serve with roasted Brussels sprouts instead—they pair perfectly with the pork's richness.
Meal Prep Adjustments
Store the pork chops and sauce separately in airtight containers for up to 3 days to maintain texture. Reheat the sauce on its own first, then add the pork chops for 2-3 minutes on low heat.
The celery crowns are best eaten fresh, but if prepping ahead, store them in a single layer on a wire rack to keep them crisp. 💡
Nutrition facts
Frequently asked questions
Why does the recipe specify bone-in pork chops?
The bone adds natural richness and keeps the meat incredibly juicy during pressure cooking. Bone-in cuts stay moist because the bone acts like a natural thermometer, cooking at a consistent rate. Plus, the flavor infusion from the bone elevates the dish to restaurant-quality levels without extra seasoning.
Can I use boneless pork chops instead?
Yes, but boneless chops cook faster and may dry out more easily in the Instant Pot. If using them, reduce cooking time to 12 minutes on high pressure and check for doneness at 145°F internal temperature. For best results, choose 1-inch thick boneless chops and skip the celery crowns to avoid overcrowding.
What if I don't have white wine?
No problem! Substitute with ½ cup chicken broth + 1 tablespoon lemon juice for brightness. For extra depth, add ½ teaspoon Dijon mustard to mimic wine's acidity. The flavor profile remains rich and balanced without the alcohol content.
How do I know when the pork chops are done?
Use a meat thermometer to check for 145°F internal temperature (USDA safe minimum). The natural release after cooking helps maintain juiciness, but if you're impatient, quick-release the pressure and check immediately. Bone-in chops should have a slight give when pressed gently.
Can I make this recipe without an Instant Pot?
For an oven method, sear the chops first, then roast at 375°F for 20-25 minutes (bone-in) or 15-20 minutes (boneless) until internal temp reaches 145°F. Use the same herb sauce and celery crown technique. For stovetop, pan-sear then finish in a covered skillet with ¼ cup liquid for 10-12 minutes on low heat.