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+ servings

Southwest Pork Chops with Gravy in the Instant Pot

Incredibly flavored pork sirloin chops covered in a homemade southwest seasoning and pressure cooked in the instant pot with a gravy made from the sauce left in the pan. This is an easy recipe that will guide you through cooking pork chops that are packed with sharp peppery flavors that will ignite your taste buds. The gravy makes itself with a little help from you at the end to get it to your perfect consistency.
5 from 1 vote
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 7 minutes
Gravy Cook Time: 3 minutes
Total Time: 30 minutes
Servings: 5
Cost: $10


  • Pressure Cooker (Instant Pot)


  • SouthWest Seasoning Ingredients
  • 1 Tbsp Chili Powder
  • 1 Tbsp Paprika
  • 2 tsp Granulated Garlic Garlic Powder
  • 2 tsp Granulated Onion Onion Powder
  • 2 tsp Oregano
  • 2 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Thyme
  • 1/2 tsp Black Pepper Fresh cracked prefered
  • 1/2 tsp Cayenne
  • Other Ingredients
  • 3 lbs Pork Loin Assorted Chops or Pork Loin Sirloin Chops
  • 4 Tbsp Olive Oil
  • 1 1/2 cups Water
  • 2 tsp Chicken Bullion
  • 4 Tbsp Cold Water slurry
  • 2 Tbsp Cornstarch slurry


  • Mix southwest seasoning in a bowl and generously cover pork chops on both sides
  • Press saute on the instant pot
  • When the instant pot is "HOT" add 2 Tbsp olive oil and using tongs place two or three pork chops into the instant pot not to over crowd the pot
  • Brown pork chops for two minutes, flip using tongs, brown for another 2 minutes and move pork chops to a plate
  • Add another 2 Tbsp of olive oil and repeat until all pork chops are browned on both sides but reduce your brown time about 15-30 seconds per batch because the instant pot will get hotter as you go
  • Add 1 & 1/2 cups of water to the instant pot and using a wooden spatula, scrape all the burned browning from the bottom (it comes off easily with a little scraping)
  • Cancel Saute
  • Add 2 tsp chicken bullion and 1 tsp of the southwest seasoning if you have any left
  • Stir the broth well and using tongs, place all of the pork chops into the broth over lapping the edge of each chop to form a circular stack
  • Put your lid on, seal the pressure release valve, and pressure cook for 7 minutes
  • Before your 7 minutes are up, mix 2 Tbsp of cornstarch with 4 Tbsp water to make your slurry
  • After the 7 minutes are finished, release the pressure release valve and remove your lid when the pin has dropped
  • Use tongs to carefully move the pork chops to a plate and cover pork chops with aluminum foil
  • Cancel pressure cook and press saute
  • Stir your slurry into the broth in the instant pot (I use my gravy whisk https://amzn.to/2UILL5l)
  • Let the gravy develop into a boil and stir your broth
  • After the gravy boil starts back up and looks about like a boiling velvet, cancel your saute, the gravy is ready
  • Plate your pork chops, cover them in plenty of gravy, serve with roasted vegetables, potatoes, a salad, or rice
  • Enjoy your SouthWest Pork Chops